tag:blogger.com,1999:blog-57539902919430155742024-03-14T04:41:33.329+02:00I Love This and ThatDenise Derbyshirehttp://www.blogger.com/profile/06624497580231221190noreply@blogger.comBlogger143125tag:blogger.com,1999:blog-5753990291943015574.post-42039754151744567392014-05-28T07:55:00.000+02:002014-05-28T07:55:25.024+02:00How Many Guide - Kitchen conversions<div class="separator" style="clear: both; text-align: center;">
I thought this is such a clever chart - while we are on the subject of kitchen conversions let me share this with you. It is available at <a href="http://sblattindesign.wordpress.com/2012/01/03/measure-up/" target="_blank">S.B. Lattin Design </a>in the form of a tea towel, cabinet sticker or a poster. </div>
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<br />Denise Derbyshirehttp://www.blogger.com/profile/06624497580231221190noreply@blogger.com0tag:blogger.com,1999:blog-5753990291943015574.post-13978282557835658122014-05-22T10:21:00.001+02:002014-05-22T10:21:09.675+02:00How much does a cup of dry ingredients weigh?For those that don't like weighing your dry ingredients - here is a chart of the estimate weight of each of the dry ingredients. Happy baking!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHiRtlHbm1T32AMRZz14-2cSRvUprzOCybxCfsE_gZNF8m8egUX4sNW_jzcb_D1TqPbmbufkaHj8Q4wOnGgeMDdw1uNfNjTj4kVCyThPB6vnshD9oZMttWUFfhV82Vq1HytlEgKH3ccHly/s1600/2014-05-22_0001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHiRtlHbm1T32AMRZz14-2cSRvUprzOCybxCfsE_gZNF8m8egUX4sNW_jzcb_D1TqPbmbufkaHj8Q4wOnGgeMDdw1uNfNjTj4kVCyThPB6vnshD9oZMttWUFfhV82Vq1HytlEgKH3ccHly/s1600/2014-05-22_0001.jpg" height="400" width="317" /></a></div>
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If you have a problem with printing this out and would like the pdf file - feel free to send me an email and I'll forward it to you.</div>
<br />Denise Derbyshirehttp://www.blogger.com/profile/06624497580231221190noreply@blogger.com0tag:blogger.com,1999:blog-5753990291943015574.post-26748885976947011482014-05-20T07:00:00.000+02:002014-05-20T07:00:00.335+02:00How to make fried chickenFried chicken drumsticks are a perfect finger food for a picnic or party. Who can resist a feast of fried chicken? If you are not one for fried chicken you can always sprinkle the flour covered chicken with oil and place in the over to bake.<br />
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<b>What you need:</b><br />
500ml Buttermilk<br />
1 Egg<br />
2 small Chickens into portions (or 10 drumsticks)<br />
650g plain flour<br />
pinch of Garlic Powder<br />
11/2 tsp Dried thyme<br />
11/2 tsp Paprika<br />
1/2 tsp All spice<br />
pinch of Chilli Powder (optional and add more if you would like more of an bite)<br />
1/2 tsp salt<br />
Pepper to taste<br />
Canola Oil for frying<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnXMYa4NGOdJ40k8YipVkVIS6YvfWBRGQKwudn-RhbxNgUX6_5ETA5U3Km3FpwlITUYnZCcEP8ch9FhF-WN2_o_Z77tFb38zR-zqrLJ9FCZ9jloX9XI_hmwZ4DY1YEXnc4axgk-LXXcApL/s1600/DSC_0844.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnXMYa4NGOdJ40k8YipVkVIS6YvfWBRGQKwudn-RhbxNgUX6_5ETA5U3Km3FpwlITUYnZCcEP8ch9FhF-WN2_o_Z77tFb38zR-zqrLJ9FCZ9jloX9XI_hmwZ4DY1YEXnc4axgk-LXXcApL/s1600/DSC_0844.jpg" height="400" width="305" /></a></div>
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For a few hours or ideally overnight, soak the chicken in the buttermilk, this makes them lovely and juicy.<br />
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Beat the egg.<br />
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Combine the flour, garlic, thyme, paprika, all spice, chilli, salt and pepper, and mix well.<br />
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Remove the chicken from the buttermilk, and dip in the egg.<br />
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Cover the chicken well with the flour mixture and allow to rest for 5 min.<br />
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Heat the oil to 170 Degrees Celsius.<br />
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Deep fry 12 - 15 min (depending on which cuts of the chicken you are using.<br />
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You can also bak in the oven for 40 min at 200 degrees Celsius.<br />
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Remove and put on a paper towel so that the excess oil can be absorbed.<br />
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Serve with a large salad or some fries.<br />
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<br />Denise Derbyshirehttp://www.blogger.com/profile/06624497580231221190noreply@blogger.com0tag:blogger.com,1999:blog-5753990291943015574.post-17055585237965957002014-05-14T07:30:00.000+02:002014-05-14T07:33:22.202+02:00Basic Humus Making humus is actually so easy, I promise you once you made this you will find it very hard to buy humus from the store again. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFk19cV6eo-FzsMMyNFyAwGQaGf3J-DFliUPiEZRyimfivpc_oAFH3YM4bTbF0ZBvDNbOD-YM5wi_-hc6O4ERrQBiq89m4Dgvuzbf8QlK4ogmOrOB36q7EOnPuSW3RGeu6eK3605tRRFM-/s1600/DSC_0939.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFk19cV6eo-FzsMMyNFyAwGQaGf3J-DFliUPiEZRyimfivpc_oAFH3YM4bTbF0ZBvDNbOD-YM5wi_-hc6O4ERrQBiq89m4Dgvuzbf8QlK4ogmOrOB36q7EOnPuSW3RGeu6eK3605tRRFM-/s1600/DSC_0939.jpg" height="400" width="278" /></a></div>
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My favourite way of eating humus is with celery sticks or on a toasted ciabata - it is as if humus was made to go with celery. This can be made an kept in the fridge for up to a week in an airtight container.<br />
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<b>What you need: </b><br />
1/4 cup Tahini paste<br />
a tin (425 g) Chickpeas<br />
1 tbs Lemon juice<br />
1 clove of Garlic crushed<br />
2 tbs olive oil<br />
1 tsp Salt<br />
1/2 tsp ground Cumin<br />
1/4 tsp Paprika<br />
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<b>Tahini (you can also buy it in a jar from the store)</b><br />
1/2 cup sesame seeds (not hulled)<br />
1 tbs oilve oil<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjScd2SWDQ16u5oCxlcQbp57BBjI654YOx3BZl6nYpb_L7yEMYFDK5G4qYsqegVAp4yXO71rdVyLoWg-q6HUa-na6V4GfXwkH-nWfmkzQgWiCGO1qmNn-D2yZ0QVNYHhL66jKToteEu8vQb/s1600/DSC_0911.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjScd2SWDQ16u5oCxlcQbp57BBjI654YOx3BZl6nYpb_L7yEMYFDK5G4qYsqegVAp4yXO71rdVyLoWg-q6HUa-na6V4GfXwkH-nWfmkzQgWiCGO1qmNn-D2yZ0QVNYHhL66jKToteEu8vQb/s1600/DSC_0911.jpg" height="286" width="400" /></a></div>
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Roast the sesame seeds on a medium heat in a saucepan on the stove top until seeds starts turning a golden colour. Just be careful not to burn the seeds - it will take about 10 min to roast them. Allow for the seeds to cool down.<br />
In a mortar and pestle add the seeds and the oil and work it until it is a smooth paste. If you would like it runnier you can add a bit of extra olive oil.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNKp257fHkYXmQ5THoHxzzfsvxqZP8HgrPf5mfg7Z15OSVVvJw5is-q_qGUSDi2hXXTJSBox8uIOR4VhtR1mApsYq4Z5wVV9fWVzOBwjEvpqhihsdpAUsjv278hyctTXYuHl87Y8rnsBW4/s1600/DSC_0912.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNKp257fHkYXmQ5THoHxzzfsvxqZP8HgrPf5mfg7Z15OSVVvJw5is-q_qGUSDi2hXXTJSBox8uIOR4VhtR1mApsYq4Z5wVV9fWVzOBwjEvpqhihsdpAUsjv278hyctTXYuHl87Y8rnsBW4/s1600/DSC_0912.jpg" height="285" width="400" /></a></div>
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<b>Humus</b><br />
To start the humus put the Tahini paste and the lemon juice in a food processor and blend for about a minute.<br />
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Then add the Chickpease and blend until smooth.<br />
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Add the garlic, olive oil, salt, ground cumin and paprika and blend for about a minute after each addition.<br />
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Once you have a smooth texture your humus is done.<br />
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Put it in an airtight container if you would like to store it in the fridge until you need it.<br />
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<br />Denise Derbyshirehttp://www.blogger.com/profile/06624497580231221190noreply@blogger.com0tag:blogger.com,1999:blog-5753990291943015574.post-23795178752919944212014-05-12T07:30:00.000+02:002014-05-12T07:53:30.408+02:00How to make a drawstring favour bagThese little bags are doing it's rounds at weddings, baby showers, and kitchen teas as cute little bags to put a favour in for the guests to say thanks. They are so pretty that you can almost give them as is with a message or a picture stamped on them and a mint in them.<br />
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This is just a basic tutorial on how to make the drawstring bag with the least effort. In a next post I'll give you ideas of what to do with them to make them look even prettier.<br />
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<b>What you will need:</b><br />
Scissors<br />
Ruler<br />
Pencil<br />
Material of your choice (depending on how big your bags will be but for a bag 15 x 12 cm you will need 34 x 25cm piece of material)<br />
Drawstring (rope or ribbon)<br />
Safety pin<br />
Sewing machine<br />
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To work out the amount of material you will need, first decide how big you want the bags to be (or what you want to put in it). I made these 15 cm x 12 cm - which is a good size for a few sweeties, a lollipop, a cookie cutter, a roll of washi tape ect. <br />
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What you will do is to double the size of the piece you need, thus 15 x 12 cm = 30 x 24 cm<br />
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Then add 0.5 cm for the hems on each side = 31 x 25 cm<br />
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Then you will need 3 cm length wise (1.5 cm folded double) for the casing for the drawstring. I used a thin cotton rope for the drawstring, but I do suggest if you would like to use anything like a rope that you increase this measurement = 34 x 25cm for one bag.<br />
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You can now do the math if you would like to make more bags, or bigger ones.<br />
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I like ironing in the hems so that it makes life easier when folding.<br />
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1. Iron a 0.5 cm hem on each side of the piece of material - both sides, top and bottom.<br />
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2. From the top 0.5 cm hem, fold over 1.5 cm and pin it down as in picture below. The side hems should be folded in, see picture. Now sew straight through from the one side to the other side on the line of the 0.5 cm hem that you have pinned. You have now created the casing.<br />
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3. On both sides, lift the top hem up and cut the side hem so that you can open it up as in the picture below.<br />
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4. Fold the piece of material in two with the two sides together, and pin it on the hem that you have ironed on the sides as well as on the bottom. Sew or overlock on this hem line.<br />
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5. Turn inside out, and just give it a few stitches to and fro just below the casing to reinforce it.</div>
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6. Using a safety pin, tread the rope through the casing.</div>
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7. Knot the two ends of the rope together<br />
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There you have your very basic drawstring bag. Now you can decorate it with stamps or fabric paint. Just remember to put a piece of board inside the bag before stamping or painting to make sure that it does not seep through the material.<br />
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<br />Denise Derbyshirehttp://www.blogger.com/profile/06624497580231221190noreply@blogger.com0tag:blogger.com,1999:blog-5753990291943015574.post-63367485309668248142014-04-27T15:57:00.001+02:002014-04-27T16:04:20.139+02:00Porcini Mushroom and Leek PappardelleDuring this years Food Bloggers Indaba in Cape Town, we each received a packet of dried porcini mushrooms from<a href="https://www.facebook.com/NouvelleMushrooms" target="_blank"> novelle mushrooms</a>. We were asked to blog our own recipe with the packet of mushrooms.<br />
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To be honest, I have never worked with dried mushrooms before, so this was a challenge for me. I soon found out, that these dried mushrooms are very similar to the fresh ones, and no need worry. A packet of dried mushrooms has now become one of the have-to-haves in the pantry.<br />
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Because porcini mushrooms are nice and fleshy mushrooms, I decided to go for a meat-free dish, which might but not be the healthiest pasta you have had but surely very tasty and a perfect dish for meat free Monday's.<br />
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I made my own pasta, but you can used store bought fresh pasta, and if you really can 't find that, you can probably use the dried pasta. But don't be intimidated by making your own pasta, it is so worth the while. If you don't have a pasta machine, you can use a rolling pin to roll out the dough nice and thin (it just takes a bit more time) and then as in the recipe below, cut them into strips.<br />
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<b>What you need:</b><br />
<u>For the pasta:</u><br />
2 cups of Cake Flour<br />
3 Large Eggs<br />
Half a tsp salt<br />
Half a tsp olive oil<br />
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<u>For the sauce:</u><br />
20g Cake Flour<br />
20g Butter<br />
1 1/2 cups Chicken Stock<br />
50g Novelle Dried Porcini Mushrooms (2 Packets)<br />
4 Leeks<br />
1 clove of Garlic<br />
3 Thyme<br />
1 cup Cream<br />
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Fresh Parmesan and ground black pepper for serving<br />
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<b>What to do:</b><br />
<u>Pasta:</u><br />
On a clean and smooth surface place the flour, making a well in the middle of the flour with steep edges.<br />
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Break the eggs in the middle of the well, and add the salt and the olive oil tot he eggs in the middle of the well.<br />
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Using a fork, start mixing the eggs with the flour slowly until most of the egg is mixed with the flour. If the dough is too sticky, add a bit of extra flour. If it is too dry add a few drops of water. Then start using your hands and work the dough for about 10 minutes. You will see that the texture of the dough starts becoming more pliable.<br />
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Once you have worked the dough through, cover with plastic wrap and allow to rest in the fridge for about 30 min.<br />
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Remove from the fridge and allow to reach room temperature again.<br />
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Divide the dough in four equal parts, and dust lightly with some flour (not too much) and start rolling out the dough. I made pappardelle which is the name for a flat, broad (2 - 3 cemtimeters) pasta.<br />
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So once the pasta is rolled out in flat sheets, you simply cut the sheet into wide strips.<br />
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Into a pot with boiling water, half a teaspoon of salt and a teaspoon of olive oil, you drop these wide strips in and boil until al dente (about 2 minutes), strain and drizzle with olive oil.<br />
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<u>Sauce:</u><br />
The basis of the sauce is a veloute, which is basically a mixture of equal butter and flour with some stock. <br />
To start off with the veloute we first make a roux, which is a mixture of the butter and flour that is cooked before the stock is added, but not browned, thus over a medium heat. <br />
Melt the butter in a saucepan, until it becomes foamy, then add the flour you will see that it makes a beautiful paste that you stir to cook the flour. Then add the stock and mix it until you have a smooth sauce.<br />
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In the meantime you need to soak the dried mushrooms in a bit of boiling water for about 30 min, until soft.<br />
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In a difference saucepan, fry the leaks and garlic. Add a bit of olive oil and slowly fry the garlic and the leaks until it is cooked. <br />
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To the veloute, add the leaks, mushrooms, thyme and the cream.<br />
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Over a low heat simmer the sauce for about 20 min until all the flavour have combined.<br />
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Pour the sauce over the pasta.<br />
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Dish up and service with parmesan shavings, and black pepper.<br />
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<br />Denise Derbyshirehttp://www.blogger.com/profile/06624497580231221190noreply@blogger.com0tag:blogger.com,1999:blog-5753990291943015574.post-19699126255369121472014-04-10T08:28:00.004+02:002014-04-28T09:34:47.559+02:00Sago PuddingSago pudding is one of the winter comfort puddings that I make a lot in the winter, and everyone loves it. I have however noticed that the sago itself is much more popular than the meringue part. What I have dome is fold the meringue into the sago mixture and bake it like that. It looks prettier with the meringue at the top though and who cares if nobody has the meringue, sure you will have the takers for the meringue. I sometimes I even have it for dinner, milk, egg, jam why not ;-)<br />
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<b>What you need:</b><br />
4k Milk<br />
1k Sago<br />
2 Tbsp Butter<br />
3/4k Sugar<br />
4 Large Eggs<br />
1tsp Vanilla Extract<br />
Pinch of Salt<br />
A few Tablespoons apricot jam<br />
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<b>What to do:</b><br />
Pre-heat oven to 180 degrees Celsius<br />
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In a Saucepan simmer together the milk, sugar, salt, and sago until the sago is see through. (Be carefully not the burn the milk - if you are scared of this you can do this in the microwave in a microwave friendly bowl).<br />
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Allow this mixture to cool slightly.<br />
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Then add the butter.<br />
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Beat the egg yolks and the extract and add to the sago mixture.<br />
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Spoon into an oven safe dish.<br />
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Spoon some apricot jam on top of the sago mixture.<br />
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Beat the egg whites until stiff, gradually adding 6 tablespoons of sugar.<br />
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Spoon the egg whites on top of the apricot jam.<br />
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Bake in the pre-heated oven until the egg whites are light brown.<br />
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Remove from the oven and serve hot.<br />
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<br />Denise Derbyshirehttp://www.blogger.com/profile/06624497580231221190noreply@blogger.com0tag:blogger.com,1999:blog-5753990291943015574.post-29831594937677187942014-03-27T09:07:00.000+02:002014-04-27T16:05:47.754+02:00HertzoggiesApparently these little tartlets were named after an Old president of South-Africa J B M Hertzog. They look complicated to make, but they really are not. They are usually made in a muffin tin or patty pan tin that is not that deep (this recipe makes about 30) but I like it bite size so I make it in a mini muffin pan. This recipe is from the You winning recipe book, a lovely book to have with wonderful recipe's in it.<br />
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<b>What you need:</b><br />
<u>Crust:</u><br />
250g Flour<br />
25g Castor Sugar<br />
2 tsp Baking powder<br />
1/2 tsp Salt<br />
125g Butter (room temperature)<br />
3 large Egg Yolks<br />
15 ml Water<br />
<u>Filling:</u><br />
6 Tbs fine Apricot Jam<br />
3 large Egg Whites<br />
250g Castor Sugar<br />
500ml desiccated coconut (not sweetened)<br />
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Heat the oven to 180C<br />
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Sift together the flour, castor sugar, baking powder and salt.<br />
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Rib the butter into the flour mixture, until mixed and has a crumb texture.<br />
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Beat the egg yolks, mix with the water and add to the flour mixture.<br />
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Mix until a soft but manageable dough forms. <br />
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Add a few drops more water if needed.<br />
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Cover and set aside for a few moments.<br />
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Spray the muffin tins.<br />
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Roll the dough out on a floured surface.<br />
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Cut circles large enough for the hole of the muffin tin. Remember not to measure the size of the hole the dough must go inside, so you will need something a bit bigger.<br />
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Now place these circles in the hollows and lightly press down to take the shape of the hollow.<br />
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Put about a half teaspoon of jam in the hollow.<br />
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Now beat the egg whites until stiff.<br />
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Slowly add the sugar bit by bit, beating well after each addition.<br />
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Fold in the coconut.<br />
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Put a spoon full on each tartlet to make a pretty dome on top.<br />
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Bake for 20 - 25 min in the centre of the oven. <br />
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Allow to cool on cooling rack once cooked.<br />
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Serve as is with tea.<br />
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Denise Derbyshirehttp://www.blogger.com/profile/06624497580231221190noreply@blogger.com0tag:blogger.com,1999:blog-5753990291943015574.post-37100216752903174682014-03-20T21:39:00.000+02:002014-04-27T16:38:22.105+02:00Freebie {candy table printable}<div style="text-align: center;">
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A Candy Table I did for a wedding not too long ago. The labels are Navy and Coral on a Grey and White striped background. It all looked beautiful and the candy table was any sweet tooth's heaven.</div>
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If you would like the printable labels you are welcome to email me to send you the PDF file.</div>
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<br />Denise Derbyshirehttp://www.blogger.com/profile/06624497580231221190noreply@blogger.com0tag:blogger.com,1999:blog-5753990291943015574.post-54937642818761585922014-03-13T07:27:00.000+02:002014-04-27T16:38:43.032+02:00Tomato TartThis is one of my mothers favourites to make for a quick and fuss free lunch with a salad. It's a recipe inspired by Marita van der Vyver's book "summer in Provence". I love easy fuss free recipes like these and the best is that you can play around with the ingredients. It's like a pizza, just easier.<br />
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<b>What you need:</b><br />
A roll of puff pastry<br />
Basil pesto - a good half a cup at least<br />
Half a cup of parmesan/gruyere {and a few shavings for serving}<br />
Sliced ripe tomatoes or cherry tomatoes<br />
Thinly sliced mozzarella - about 12 slices {you can use more or less depending on how much you like cheese}<br />
Fresh basil leaves<br />
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Roll out the puff pastry, and just fold up to make an edge around the outside of the pizza. You can also make it in a tart dish, it does look a little more rounded off.<br />
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Spread with the pesto.<br />
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Sprinkle with the parmesan.<br />
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Place the tomatoes on the tart in an ordered way to make it look pretty.<br />
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Then pack the mozzarella on the top, this is optional.<br />
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Bake in a pre-heated oven at 180C for 20min<br />
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Serve with a few parmesan shavings and basil leaves, and a big fresh garden salad on the side. <br />
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Denise Derbyshirehttp://www.blogger.com/profile/06624497580231221190noreply@blogger.com0tag:blogger.com,1999:blog-5753990291943015574.post-90008728830771382592014-02-27T19:55:00.000+02:002014-04-27T16:39:14.887+02:00Health bread<span style="font-family: Georgia, Times New Roman, serif;">Freshly baked bread is an absolute treat for me. What is better for a summer lunch time than freshly baked bread with cold meats, salads and cheeses. So wow your guests with this easy health bread. This bread is a 'stir' bread, so no time needed for rising or kneading, from start to finish should take you about a hour. You simply mix the dry ingredients add the rest of the ingredients and bake. This recipe makes two loafs.</span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif;">7 cups<span class="Apple-tab-span" style="white-space: pre;"> </span>Nutty Wheat</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif;">4 cups <span class="Apple-tab-span" style="white-space: pre;"> </span>Digestive Bran</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif;">2 tsp<span class="Apple-tab-span" style="white-space: pre;"> </span>Salt</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup<span class="Apple-tab-span" style="white-space: pre;"> </span>Sugar</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp<span class="Apple-tab-span" style="white-space: pre;"> </span>Cream of Tartar </span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup<span class="Apple-tab-span" style="white-space: pre;"> </span>Sesame Seeds</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif;">1/4 cup<span class="Apple-tab-span" style="white-space: pre;"> </span>Sunflower Seeds</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif;">2 cups<span class="Apple-tab-span" style="white-space: pre;"> </span>Hot Water</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup <span class="Apple-tab-span" style="white-space: pre;"> </span>Oil</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif;">4<span class="Apple-tab-span" style="white-space: pre;"> </span>Eggs</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif;">2 cups<span class="Apple-tab-span" style="white-space: pre;"> </span>Amasi (or buttermilk)</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif;">4 tsp<span class="Apple-tab-span" style="white-space: pre;"> </span>Bicarbonate of Soda</span></span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif;">Pre-heat the oven at 200 C. </span></span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif;">Spray two bread tins with non-stick cooking spray. </span></span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif;">Mix all the dry ingredients and the seeds (keep a few for on top of the loaf). Remember that if you add more seeds to the bread you will need more moisture.</span></span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif;">Beat together the water, oil and the eggs until well mixed, and add to the dry ingredients.</span></span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif;">Add the Bicarb to the Amasi and mix. Add to the bread mixture and mix everything well.</span></span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif;">Spoon into the bread tins and sprinkle with remaining seeds over the top of the bread. You will see that it is a moist mixture and not a dough.</span></span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif;">Bake for about 40 min or until done.</span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="letter-spacing: 0px;">Allow the bread to cool for about 5 min before</span><span style="letter-spacing: 0px;"> </span> cutting it.</span></div>
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Denise Derbyshirehttp://www.blogger.com/profile/06624497580231221190noreply@blogger.com0tag:blogger.com,1999:blog-5753990291943015574.post-8468820534280109672014-02-13T08:31:00.000+02:002014-04-27T16:40:07.912+02:00Milkshakes {Steri Stumpie}Steri Stumpie, my favourite flavoured milk!<br />
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It's a great post exercise drink... apparently the ratio of protein and carbs is just right for recovery.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmeOQDekBjywlLetG2x0teUiQa5dJgm8KNgwN1pVWdVPCxmyhYftTWNZ03G2xyrG0sKq95oVUBT8mzJmRDu9sYW4e_Gxg9pbfA-E3ZsdzdM7SRtanafaCTvh_PnafFQRP4ychQmjycEOiH/s1600/2013-09-15_0008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmeOQDekBjywlLetG2x0teUiQa5dJgm8KNgwN1pVWdVPCxmyhYftTWNZ03G2xyrG0sKq95oVUBT8mzJmRDu9sYW4e_Gxg9pbfA-E3ZsdzdM7SRtanafaCTvh_PnafFQRP4ychQmjycEOiH/s400/2013-09-15_0008.jpg" height="400" width="266" /></a></div>
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But even better, today I'm making some milkshakes with the steri stumpies. It's a great idea... and everyone can choose what flavour they want {anything from strawberry, chocolate, bubblegum, vanilla, cream soda and much more}... easy and seriously yummy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFQpgjCL4g44k6BJKeDDzLcFFHO1BPydD_ETKlq0L-ezfAf9PH8iQ5zgMT0JCAfgGtdP7165iptI_amASbOGwov8K72CgudXh97hiLp-AHRDc7J9pjg72J6c0k0iqFDJ2BXQQNtZTuKTs1/s1600/2013-09-15_0017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFQpgjCL4g44k6BJKeDDzLcFFHO1BPydD_ETKlq0L-ezfAf9PH8iQ5zgMT0JCAfgGtdP7165iptI_amASbOGwov8K72CgudXh97hiLp-AHRDc7J9pjg72J6c0k0iqFDJ2BXQQNtZTuKTs1/s400/2013-09-15_0017.jpg" height="400" width="266" /></a></div>
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<b>What you need: {per serving}</b><br />
1/2 steri stumpie<br />
2 scoops vanilla ice-cream<br />
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In a blender, combine the steri stumpie and ice-cream, and blend till smooth.<br />
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Pour into glasses and serve.<br />
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That easy, and the best milkshake!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioEJRbXwCNJsm5chJ5dkFVJ9rtXwoJn1Un3CId8mNKRs-kJNxTFP7LL8L1D0IECdH-1epY4Blzmqn1worTMOwBmGoWtLDOQ8E2mN6-j86AFfUF3Yw-3sOVN0A10Qt5fs2HfKRKZ9UfaYms/s1600/2013-09-15_0010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioEJRbXwCNJsm5chJ5dkFVJ9rtXwoJn1Un3CId8mNKRs-kJNxTFP7LL8L1D0IECdH-1epY4Blzmqn1worTMOwBmGoWtLDOQ8E2mN6-j86AFfUF3Yw-3sOVN0A10Qt5fs2HfKRKZ9UfaYms/s400/2013-09-15_0010.jpg" height="400" width="327" /></a></div>
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<span style="font-size: x-small;">Styling and recipe: Denise {ilovethisandthat}</span><br />
<span style="font-size: x-small;">Photography: <a href="http://www.angeliquesmithphotography.com/" target="_blank">Angelique Smith</a></span><br />
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<br />Denise Derbyshirehttp://www.blogger.com/profile/06624497580231221190noreply@blogger.com0tag:blogger.com,1999:blog-5753990291943015574.post-25479680775426967782014-02-10T16:31:00.000+02:002014-04-27T16:46:02.659+02:00Origami Bird<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">You often see these at weddings and parties hanging from the trees... now here you can make your own origami birdies. They are the most impressive when made in "bulk" the more the prettier.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">You need to start off with a square piece of paper. I'll explain in a step by step fashion so that it is easy to follow!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8EDqDAvzekt3D7zY3YpxZZNr1pwNZWL75dtAD8YG-dCgRMW3JdGVs6WYeqain4Znj7vtccrdK_shfgYHiMhV4NiwhF8o1WmLAFf9zxas1_zLqUpoUZR95nK5zQvJyD0Xd4HaD-Z9JXlFf/s1600/DSC07183.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8EDqDAvzekt3D7zY3YpxZZNr1pwNZWL75dtAD8YG-dCgRMW3JdGVs6WYeqain4Znj7vtccrdK_shfgYHiMhV4NiwhF8o1WmLAFf9zxas1_zLqUpoUZR95nK5zQvJyD0Xd4HaD-Z9JXlFf/s400/DSC07183.JPG" height="363" width="400" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 1: </b>Fold the square in half corner to corner to form a triangle.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjknqyE7rDCyQzVMzh7OZtkOdS44r72zgrQqZsTlzIs3KgL96v9v_f2qFcQnBeEC6602DD5YkBGMB_T1I49QnmRYj1UoDqZdi2JqRVeuRcYFi45fI_M_erxGzPL8BtQyU0MP2vbGyjf5iRB/s1600/DSC07185.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjknqyE7rDCyQzVMzh7OZtkOdS44r72zgrQqZsTlzIs3KgL96v9v_f2qFcQnBeEC6602DD5YkBGMB_T1I49QnmRYj1UoDqZdi2JqRVeuRcYFi45fI_M_erxGzPL8BtQyU0MP2vbGyjf5iRB/s400/DSC07185.JPG" height="300" width="400" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 2:</b> Fold the triangle in half, corner to corner, to form a smaller triangle.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFaE0PGByAxN5haQl5j53vhMJfs6CUiOvDl1yPFJHlCZjEkLatmMZHMQNvG_jIrOwan9UsJK4r2RH9o7BYSPCPjz95gHvZAEexWNPQPmbkZ9h1_kzO70RvwyycAxIM_8lkFy1-8rpypMpV/s1600/DSC07187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFaE0PGByAxN5haQl5j53vhMJfs6CUiOvDl1yPFJHlCZjEkLatmMZHMQNvG_jIrOwan9UsJK4r2RH9o7BYSPCPjz95gHvZAEexWNPQPmbkZ9h1_kzO70RvwyycAxIM_8lkFy1-8rpypMpV/s400/DSC07187.JPG" height="300" width="400" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 3: </b>With the triangle lying in front of you with the point away from you and the flat side towards you, open up the top part of the triangle, and fold the inside of the right corner to the inside of the left corner.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9BikTjtEUqhpwSyTotrzgg3u8qg7gFWTRy0wb4H3aRTNh_N2oJV69gASKec6UhotFLkAsUrgF29vwXbB9wbK_GdiPmpbSVzBa1x7krnEVOfowL9JJfTVUVPntAWW16bflwMMNSFUf3t-f/s1600/DSC07190.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9BikTjtEUqhpwSyTotrzgg3u8qg7gFWTRy0wb4H3aRTNh_N2oJV69gASKec6UhotFLkAsUrgF29vwXbB9wbK_GdiPmpbSVzBa1x7krnEVOfowL9JJfTVUVPntAWW16bflwMMNSFUf3t-f/s400/DSC07190.JPG" height="300" width="400" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 4: </b>You should have a shape that looks like a square with a triangle to it.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghxlzFn39UiviPhL6LqYop-FZAboAWkcMMav9itnj8_F6U-ZMNEPYna5M2jVUfbLNNSBt68U_nj9cOp5Ri845E8pIRafU6o9o5Tj1r7qFpO74w46YdrUc1k5PmLCFw-uRdPGjRf5i4BNQP/s1600/DSC07192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghxlzFn39UiviPhL6LqYop-FZAboAWkcMMav9itnj8_F6U-ZMNEPYna5M2jVUfbLNNSBt68U_nj9cOp5Ri845E8pIRafU6o9o5Tj1r7qFpO74w46YdrUc1k5PmLCFw-uRdPGjRf5i4BNQP/s400/DSC07192.JPG" height="300" width="400" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 5:</b> Turn over with the long flat side towards you, and the triangle point to your left. Repeat step 3. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Z1qBENzbTe_ZZgxwqmp5rQxqjLQEge2TPZTMY85rBwiH7yrDiMl_FModyrzgYYrW_cLlv2p_gyGlcAQxHEJo4wGUbLLs-HrF8MeflewC1ZIaKSET7G4IP9RsF27yspRM6qsyF-dQp7o7/s1600/DSC07195.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Z1qBENzbTe_ZZgxwqmp5rQxqjLQEge2TPZTMY85rBwiH7yrDiMl_FModyrzgYYrW_cLlv2p_gyGlcAQxHEJo4wGUbLLs-HrF8MeflewC1ZIaKSET7G4IP9RsF27yspRM6qsyF-dQp7o7/s400/DSC07195.JPG" height="300" width="400" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">When folding it over bring the left inside over to the right bottom inside.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDcyK9fvrIGJQXa-GBUAu9MJnuIU41O888uixRWqTdOOuINVzLL9rBp_ZpjabblIFRbaZnsgMTwu0sKHcikISBOxtcJuWZ4yu6JdbzJ9bBHsuAjxkBzeXSescRtiDzg_h0l_VRoiMdfsQs/s1600/DSC07194.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDcyK9fvrIGJQXa-GBUAu9MJnuIU41O888uixRWqTdOOuINVzLL9rBp_ZpjabblIFRbaZnsgMTwu0sKHcikISBOxtcJuWZ4yu6JdbzJ9bBHsuAjxkBzeXSescRtiDzg_h0l_VRoiMdfsQs/s400/DSC07194.JPG" height="300" width="400" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 6: </b>You end with a square. Place the square in front of you with the "open side" towards you.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Pn7yj4blc3XjaomHdKM-Ji4IjvLWK7YFRw8lweea8djCMTeDIl5mkGC3pIFqjCoXALtJ14vTcgY3efWZ1QKP6wPsn2EVey15MGD2CoohJT9aysPw5FtMXhZ1hVAklkFxflXIyvwTmhqD/s1600/DSC07196.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Pn7yj4blc3XjaomHdKM-Ji4IjvLWK7YFRw8lweea8djCMTeDIl5mkGC3pIFqjCoXALtJ14vTcgY3efWZ1QKP6wPsn2EVey15MGD2CoohJT9aysPw5FtMXhZ1hVAklkFxflXIyvwTmhqD/s400/DSC07196.JPG" height="300" width="400" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 7:</b> {Step 7 and 8 are just to give you lines to fold it on in step 9, but you need those lines to fold it} Fold the left and right corners towards each other as in picture below.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4IOfrlIwEkDQQAuQj0HZLN8FJGrrt1BuJEYsKjTI4tQWUVDZ0YrsXkbrxJSijZUXXNz_2mtGmQmd8iRe5HB1RToKZ3VFuEZwDrzhYef2iUMpcTAG6JZsEo5cUhKC79F4B4n0ZBePYvTfJ/s1600/DSC07197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4IOfrlIwEkDQQAuQj0HZLN8FJGrrt1BuJEYsKjTI4tQWUVDZ0YrsXkbrxJSijZUXXNz_2mtGmQmd8iRe5HB1RToKZ3VFuEZwDrzhYef2iUMpcTAG6JZsEo5cUhKC79F4B4n0ZBePYvTfJ/s400/DSC07197.JPG" height="300" width="400" /></span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b> Step 8:</b> Fold the top corner down as in picture below</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP87NqIUb-1X0pk2ULXGoFMCfwCZp23dwjPJsk4Et7BoGEs0eMNSOcn_g-4W7YHLjPKRD6cJZKla_zq6ZXIKEjoWjtS5oBP7jJYisxKfJkEFZ11kqdE8mqy7CkDlzC8LoiXywwkWkqq94J/s1600/DSC07198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP87NqIUb-1X0pk2ULXGoFMCfwCZp23dwjPJsk4Et7BoGEs0eMNSOcn_g-4W7YHLjPKRD6cJZKla_zq6ZXIKEjoWjtS5oBP7jJYisxKfJkEFZ11kqdE8mqy7CkDlzC8LoiXywwkWkqq94J/s400/DSC07198.JPG" height="300" width="400" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">{Then open the folding of steps 7 and 8}</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFd42F5ED4zyugOg19PHpI5m6uu9ChL9NCooWl9l7vhSmHHxxA4pf8fjctjPx31HFpg_4st9TBhOBPS6TK5L7JjcNw4aVLzcgiByussp1fy55UodLUeH8nyAascGCN39TeQ95gv7UAsJ4i/s1600/DSC07199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFd42F5ED4zyugOg19PHpI5m6uu9ChL9NCooWl9l7vhSmHHxxA4pf8fjctjPx31HFpg_4st9TBhOBPS6TK5L7JjcNw4aVLzcgiByussp1fy55UodLUeH8nyAascGCN39TeQ95gv7UAsJ4i/s400/DSC07199.JPG" height="300" width="400" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 9: </b>Open the bottom top piece only and fold the paper on the creases you have made with the previous 2 steps. You with end with a kite like shape on the top.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXf8byjzbyjcz6uxz_7gd_dYmVJD9inE7x0KYhLtV6Zq9JVqrj7RggvT2DNb7WcdwdhnuoEcHGwCn-p00Qb5Tp97jGrXC_uw8QUwb3m-DcYeUulizVnkiYzIO9QoHe4BLmZdLbhRdTys-r/s1600/DSC07200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXf8byjzbyjcz6uxz_7gd_dYmVJD9inE7x0KYhLtV6Zq9JVqrj7RggvT2DNb7WcdwdhnuoEcHGwCn-p00Qb5Tp97jGrXC_uw8QUwb3m-DcYeUulizVnkiYzIO9QoHe4BLmZdLbhRdTys-r/s400/DSC07200.JPG" height="300" width="400" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtT_kG83cEyr2ik5M9wmHbACprcN-B8kc0lx579dpAz_yPilADGcRt-4UAIA4r2lZgA76DEbCwWu2IPPFzQGTLo76obN4bjhvfLbJjVTAjlMc1Ba2oXQLzq5fomukLOm4P1RLmgXwmrpZw/s1600/DSC07203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtT_kG83cEyr2ik5M9wmHbACprcN-B8kc0lx579dpAz_yPilADGcRt-4UAIA4r2lZgA76DEbCwWu2IPPFzQGTLo76obN4bjhvfLbJjVTAjlMc1Ba2oXQLzq5fomukLOm4P1RLmgXwmrpZw/s400/DSC07203.JPG" height="400" width="300" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 10: </b>Turn the paper around and repeat steps 7 to 9</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSjseV1FExrX83nk9JKDUAqqsUaoSWBn3R0WcU5xLkK9OwT29NtNtraJaBfLXDS7PojtKPZoPtfVhhpeCT4ELNt3Ge8iUc3h2KJqTgbRqXjRXXGuL5biZB4YlVgWxmQTDenb2SRTSg72g6/s1600/DSC07204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSjseV1FExrX83nk9JKDUAqqsUaoSWBn3R0WcU5xLkK9OwT29NtNtraJaBfLXDS7PojtKPZoPtfVhhpeCT4ELNt3Ge8iUc3h2KJqTgbRqXjRXXGuL5biZB4YlVgWxmQTDenb2SRTSg72g6/s400/DSC07204.JPG" height="400" width="300" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgZQdN8LXeYXu3ogL3fXv2hECCWwOCmCeLDpob_boTZJXz-RgPasXVrdU8wtDYXAA99W8kmJ2tOllK7PxOG8HoVBmdkvUDNmgE_fUZMIe8Vk3dbfnz5G9lkHyIT8Q3xLiquI9AexIfPYO6/s1600/DSC07205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgZQdN8LXeYXu3ogL3fXv2hECCWwOCmCeLDpob_boTZJXz-RgPasXVrdU8wtDYXAA99W8kmJ2tOllK7PxOG8HoVBmdkvUDNmgE_fUZMIe8Vk3dbfnz5G9lkHyIT8Q3xLiquI9AexIfPYO6/s400/DSC07205.JPG" height="300" width="400" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG7fxm7fpDpED_xANcQlxtKxm1hb-nsGkIbeK3d6T8l809FtR915PtemXnqWMGV5euWkbF6NH8_gxnHDgpqEFvduxSzAHaT3natqfmbs7bOP9xrjZeT95ajcWtoemkeSHfMsrQ_gpz0b33/s1600/DSC07207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG7fxm7fpDpED_xANcQlxtKxm1hb-nsGkIbeK3d6T8l809FtR915PtemXnqWMGV5euWkbF6NH8_gxnHDgpqEFvduxSzAHaT3natqfmbs7bOP9xrjZeT95ajcWtoemkeSHfMsrQ_gpz0b33/s400/DSC07207.JPG" height="300" width="400" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp7oyapb81rl7rWibJPwF6ZD23dZX4oTalOsdNyk7y9rI2nNviFariXF5xxD-gzmCsxlc411jdPDfGxO8EeHYVIh-esmSfIDF03e_GaPgJ1E9YgyMXwQ80Gm2ev_ck22BwL0HKtgdxF0-q/s1600/DSC07201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp7oyapb81rl7rWibJPwF6ZD23dZX4oTalOsdNyk7y9rI2nNviFariXF5xxD-gzmCsxlc411jdPDfGxO8EeHYVIh-esmSfIDF03e_GaPgJ1E9YgyMXwQ80Gm2ev_ck22BwL0HKtgdxF0-q/s400/DSC07201.JPG" height="300" width="400" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">{Ending with a kite shape}</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSXtEdjt9Byy22uWlpbZLUnPX2c62PBmKUyd7rvj8cpU88G_NT90q056ZR6FfFGnQkGgN2TmY29I9CIj8tlV3G-tg7NNvhgCYxzu-KOQGExi-HtpBBaJOlKZsuYbUUfEGQ-0GTMVSsxtR8/s1600/DSC07210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSXtEdjt9Byy22uWlpbZLUnPX2c62PBmKUyd7rvj8cpU88G_NT90q056ZR6FfFGnQkGgN2TmY29I9CIj8tlV3G-tg7NNvhgCYxzu-KOQGExi-HtpBBaJOlKZsuYbUUfEGQ-0GTMVSsxtR8/s400/DSC07210.JPG" height="300" width="400" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 11: </b>With the kite shape lying in front of you with the sharp corners to the sides. Fold the top part of the end that points towards you, and fold it open away from you. You will see now the end pointing away from you has 3 layers and the end towards you only one.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKxqlJWVe0CeEZ4BtXVMdgf588GxqPNuv9kFNpq62G2xzQQAPofDL19UBeu6l6HllMbuOmi1qO_1OHQq_biZHHi2pgjyEfgOkc_n-Z_eGCXaACc7L8Mm6_KwBvmYRl3C2-wpAqBlH1iqAc/s1600/DSC07211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKxqlJWVe0CeEZ4BtXVMdgf588GxqPNuv9kFNpq62G2xzQQAPofDL19UBeu6l6HllMbuOmi1qO_1OHQq_biZHHi2pgjyEfgOkc_n-Z_eGCXaACc7L8Mm6_KwBvmYRl3C2-wpAqBlH1iqAc/s400/DSC07211.JPG" height="300" width="400" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBYn2eBLMIsg8DGGKBvDi5hCdY8BajL2ohae-NinHQLbjA9EjvZt7acmZQ4O1bB3P2wNe2AmPNnp6jbN8-1vGF5iuIZe_HLzldBx7WkVuaIhtKqQx2aoj7ZT0QVuQdBjCZHfEpHFvkpxyA/s1600/DSC07212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBYn2eBLMIsg8DGGKBvDi5hCdY8BajL2ohae-NinHQLbjA9EjvZt7acmZQ4O1bB3P2wNe2AmPNnp6jbN8-1vGF5iuIZe_HLzldBx7WkVuaIhtKqQx2aoj7ZT0QVuQdBjCZHfEpHFvkpxyA/s400/DSC07212.JPG" height="300" width="400" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 12:</b> Turn it over with the 3 layers pointing towards you. Then again fold the top one up, away from you. You will see that the right side will show two points as in picture below.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-oVtnm5-F6H5HtFSAUrsiWcCMTfbFesD0B8N7e2iQxhIfXthbcJWKpr9S23ce5VHcrT8WU8JUGjG3FTZ09-VPAM1eeL7d7fAKB1wjrDq4brrfOvGSk2pks2YgN4XelB3Q7H1yW8odIf_S/s1600/DSC07214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-oVtnm5-F6H5HtFSAUrsiWcCMTfbFesD0B8N7e2iQxhIfXthbcJWKpr9S23ce5VHcrT8WU8JUGjG3FTZ09-VPAM1eeL7d7fAKB1wjrDq4brrfOvGSk2pks2YgN4XelB3Q7H1yW8odIf_S/s400/DSC07214.JPG" height="300" width="400" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 13:</b> Fold in half folding the left sharp point over to the right, where the two split points are.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU2124VL3S_YkHZoHiZefLhalIy2s9Bt7D0Bl-CgA9Go9EvCAN4uibkXNPblPUJUkiDYC0c60sKpAFNunNfX-H14pNZN1OPUAHOqJXVSv1BChhKObcSGpXRAYZHlidD8JgwNf_RqJc7hgf/s1600/DSC07216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU2124VL3S_YkHZoHiZefLhalIy2s9Bt7D0Bl-CgA9Go9EvCAN4uibkXNPblPUJUkiDYC0c60sKpAFNunNfX-H14pNZN1OPUAHOqJXVSv1BChhKObcSGpXRAYZHlidD8JgwNf_RqJc7hgf/s400/DSC07216.JPG" height="300" width="400" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQJqx79QkR80RWA9fr-N_vSgOu7G1ehVK4DGrGdWy1b1TQVVBJK3k_-bF8An-abj3_OHfgWyJJvDBCPfSXXN81JVJCf-b1tX3Nf6G8VLAoLz3zGL2A2QseFOFFEpC6qSTujiQy5GevZjB9/s1600/DSC07217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQJqx79QkR80RWA9fr-N_vSgOu7G1ehVK4DGrGdWy1b1TQVVBJK3k_-bF8An-abj3_OHfgWyJJvDBCPfSXXN81JVJCf-b1tX3Nf6G8VLAoLz3zGL2A2QseFOFFEpC6qSTujiQy5GevZjB9/s400/DSC07217.JPG" height="300" width="400" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 14:</b> Turn over and repeat.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMTCk7pelUWOnu4HtGrys3XI4Bwm3lekXaG44savUrzoEJLi0G8lmierO2fvZAtxlKUEIGhwR55kYZl62oWLZxgunVNU7RmzSACQvgyn1c-p4orPTfl62OgnDh6CKklN2vS78D36uRwDOg/s1600/DSC07218.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMTCk7pelUWOnu4HtGrys3XI4Bwm3lekXaG44savUrzoEJLi0G8lmierO2fvZAtxlKUEIGhwR55kYZl62oWLZxgunVNU7RmzSACQvgyn1c-p4orPTfl62OgnDh6CKklN2vS78D36uRwDOg/s400/DSC07218.JPG" height="300" width="400" /></a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">{To end with a triangle}</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCNB4uGbR7_k2xzC3qrj3sFF9QW931sGrrqJQz6syYmCPc-cdhbDdsbVVBW9dpSTOhaWcZBjGbdvkIuAAjtkWUxUCJp1Fuso47REI4B3OnddLjux1pL4tLlSApMeWHRA0dzuNhZozgeU5P/s1600/DSC07219.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCNB4uGbR7_k2xzC3qrj3sFF9QW931sGrrqJQz6syYmCPc-cdhbDdsbVVBW9dpSTOhaWcZBjGbdvkIuAAjtkWUxUCJp1Fuso47REI4B3OnddLjux1pL4tLlSApMeWHRA0dzuNhZozgeU5P/s400/DSC07219.JPG" height="300" width="400" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 15:</b> Open up the two outside layers and pull the two split points out, till were you feel is enough {see picture below} and crease the paper so that they will stay there.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH4d2LZQhsxV4VohyphenhyphenqGPAGrEunL-PURKHDNFg3PAceNq5TN8x7RTKLMkJBvu4gz_ojwzlSNXvQkOGdPIyXvuosmZlXUFXjioxIIZa5hyLbYwIk5yPf7zNxUM1l83Jnjg5w7fzfCTMdcY2f/s1600/DSC07220.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH4d2LZQhsxV4VohyphenhyphenqGPAGrEunL-PURKHDNFg3PAceNq5TN8x7RTKLMkJBvu4gz_ojwzlSNXvQkOGdPIyXvuosmZlXUFXjioxIIZa5hyLbYwIk5yPf7zNxUM1l83Jnjg5w7fzfCTMdcY2f/s400/DSC07220.JPG" height="300" width="400" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf_nPDvgxLp3_LACxBLM3a5GMGA1uCs0nTgN5Bmyi8wAZKrfi0hvz0-yrLDyHj8MmnAUHZLPaT4Ynq2S3RnTVuFC6jAP_pDK_vpyU6Vesq_5Dv9O8BAHQx2Ni1aExM5VlOJKDW_RIFtVsg/s1600/DSC07221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf_nPDvgxLp3_LACxBLM3a5GMGA1uCs0nTgN5Bmyi8wAZKrfi0hvz0-yrLDyHj8MmnAUHZLPaT4Ynq2S3RnTVuFC6jAP_pDK_vpyU6Vesq_5Dv9O8BAHQx2Ni1aExM5VlOJKDW_RIFtVsg/s400/DSC07221.JPG" height="300" width="400" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 16:</b> Divide the point on the one side and inside fold it to form the head.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik_1s32UWf93hRFwcCTcuSIynJ3ImhCpPppxCylgsAfiTn72hv950UZiUUqOSKCFpk7GxaexcuNKp1RClvUcp2WFguhX8FlyHrSmk80-U_BUHd23QknwkVflNPy3HQ4aNdhtZU_m7YoC0q/s1600/DSC07223.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik_1s32UWf93hRFwcCTcuSIynJ3ImhCpPppxCylgsAfiTn72hv950UZiUUqOSKCFpk7GxaexcuNKp1RClvUcp2WFguhX8FlyHrSmk80-U_BUHd23QknwkVflNPy3HQ4aNdhtZU_m7YoC0q/s400/DSC07223.JPG" height="300" width="400" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBFJO2kq_gkJk_WhertGEhzmQxe2kIhtR3oYS7y53PMApsY9IkCrOuKZrFBBrUJwp-qfqeFJKCIXb_Udunv-G6CghbPRZ9B163NNXF8mmQ2I09yBC_UzDUyLtUKiAOKFeFY8zhXiJwIV9a/s1600/DSC07229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBFJO2kq_gkJk_WhertGEhzmQxe2kIhtR3oYS7y53PMApsY9IkCrOuKZrFBBrUJwp-qfqeFJKCIXb_Udunv-G6CghbPRZ9B163NNXF8mmQ2I09yBC_UzDUyLtUKiAOKFeFY8zhXiJwIV9a/s400/DSC07229.JPG" height="300" width="400" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 17:</b> Hold at the front of the bird {you need to hold the bottom of the wing} and put the wing down until it stays there to make a rounding the wing.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">And there you have your basic bird... if you want to play with it you can pull on the tail and the wings should go up and down :-) but to hang it...</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Step 18:</b> Thread some embroidery cotton from the bottom through the top angle of the bird {make a knot in the thread to keep the bird there, and cut just under the knot} you can put a lot of them on one thread and just make a knot to secure them at the different levels.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Hang in a tree and enjoy!</span><br />
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<br />Denise Derbyshirehttp://www.blogger.com/profile/06624497580231221190noreply@blogger.com0tag:blogger.com,1999:blog-5753990291943015574.post-19060901675188892752014-02-06T09:20:00.000+02:002014-04-27T16:40:48.039+02:00Potato SaladI'm a bit of a food snob, and one of the things I can't handle is mayonnaisey salads, specially when they are not fresh! So I don't like mayonnaisey potato salad either, and today I'm sharing my potato salad with you.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglxLGbkZbb8W4Zgi0J9fMNcAGSx1B3ApI2Msxkv3mTrg64DO2Oe8G-Hk4HApI66Gl_1gmK2_ck4qF0KDPKQEvzznar2iiuembAk3U5FzXkdaxv5foOMoQU54KyqU6GKVUKZf25fVyYfhuT/s1600/DSC07334.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglxLGbkZbb8W4Zgi0J9fMNcAGSx1B3ApI2Msxkv3mTrg64DO2Oe8G-Hk4HApI66Gl_1gmK2_ck4qF0KDPKQEvzznar2iiuembAk3U5FzXkdaxv5foOMoQU54KyqU6GKVUKZf25fVyYfhuT/s400/DSC07334.JPG" height="300" width="400" /></a></div>
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<br />
<b>What you need:</b><br />
150g Streaky Bacon {cut into pieces}<br />
about 500g Baby Potatoes<br />
a medium Onion {sliced}<br />
half a cup of Spring onions {chopped}<br />
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Dressing:<br />
3 tablespoon Wholegrain mustard<br />
1/4 cup Olive oil<br />
1/4 cup Balsamic Vinegar<br />
2 tablespoons Lemon juice<br />
2 tablespoon Honey<br />
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Boil the potatoes until soft {if you like, you can serve them cut in half in the salad then they absorb the dressing nicely}. <br />
On a medium heat fry the onions in a frying pan until golden brown, then add to the potatoes.<br />
Cut the bacon in to pieces and fry until brown and crispy, drain on a piece of towelling for a few minutes, then add to the potatoes. <br />
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Mix the dressing ingredients well, pour over the potatoes and mix in. <br />
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Cover and leave to stand until ready to serve. Then chop some spring onions over the salad and mix through before serving.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1FicIFx-fWVStrW19B9_cQJ4HlvrcHSOLx1_p81TvMzcB6_tnNGB8ixxTXUokUk2Mw1WcGLGvaXdfnIdMGCCAgj3k50AwxIAOAjFeZQrqw5-ysb382ryOQ_x_AvbzAZ0NSFXwM3miprCO/s1600/DSC07343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1FicIFx-fWVStrW19B9_cQJ4HlvrcHSOLx1_p81TvMzcB6_tnNGB8ixxTXUokUk2Mw1WcGLGvaXdfnIdMGCCAgj3k50AwxIAOAjFeZQrqw5-ysb382ryOQ_x_AvbzAZ0NSFXwM3miprCO/s400/DSC07343.JPG" height="300" width="400" /></a></div>
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I love this with a braai {barbeque} in the summer.<br />
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<br />Denise Derbyshirehttp://www.blogger.com/profile/06624497580231221190noreply@blogger.com0tag:blogger.com,1999:blog-5753990291943015574.post-30176130649861461702014-01-30T16:17:00.000+02:002014-04-27T16:41:17.909+02:00Bran muffinsI got this muffin recipe from my mother {it's out of the "You winning recipe" book}. I remember she always made them. They are delicious and they great for a lunch boxes or picnics. Only 20min to bake {just the time you take to make a great cuppa} and the best part if you don't need the whole mixture you can keep it in the fridge for up to a month.<br />
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So freshly baked muffins for a month... sound good!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi57OFZBbPxzO_OT4EcEBEmbHWJPqoIIOzflC_XT91hlFzlQ1OWLGZlml1J-xBdl6xhHEPLsIaiZ-1BgxBm5IPumQajr-IUjNL0Y_W6LhVHkwLEraFVGyqdHDu4Sqtll36NSPOfLP5OyEKM/s1600/DSC07914.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi57OFZBbPxzO_OT4EcEBEmbHWJPqoIIOzflC_XT91hlFzlQ1OWLGZlml1J-xBdl6xhHEPLsIaiZ-1BgxBm5IPumQajr-IUjNL0Y_W6LhVHkwLEraFVGyqdHDu4Sqtll36NSPOfLP5OyEKM/s400/DSC07914.jpg" height="400" width="300" /></a></div>
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<b>What you need:</b><br />
6 cups of Bran<br />
2 cups Boiling water<br />
1 cup of Butter {melted}<br />
3 cups of Brown sugar<br />
4 Eggs<br />
4 cups of Buttermilk<br />
1 Tbsp Bicarbonate of soda<br />
2 1/2 cups Cake Four {sifted}<br />
2 1/2 cups Wholewheat Meal<br />
2 tsp Salt<br />
{Optional: 1 cup of Raisons and/or 1/2 cup coconut}<br />
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Step 1: Pre-heat the oven at 220 C.<br />
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Step 2: Grease the muffin pan with non-stick cooking spray. {Alternatively you can use the cupcake cups, then pack them out on a baking sheet.}<br />
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Step 3: Mix the bran and the boiling water in a large mixing bowl.<br />
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Step 4: Add the melted butter, stir and allow to cool slightly.<br />
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Step 5: Add the sugar, eggs, and half of the buttermilk.<br />
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Step 6: Combine the bicarb, and the rest of the buttermilk and add to the bran mixture.<br />
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Step 7: Combine the cake flour, wholewheat and the salt {and raisons/coconut if you wish to add it}<br />
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Step 8: Add the flour mixture to the bran mixture and blend to form a soft dough.<br />
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Step 9: Spoon the mixture into the muffin pan {or cupcake cups} until two-thirds full.<br />
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Step 10: Bake the muffins in the middle shelf for 20 min.<br />
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Step 11: Remove muffins from the pan {if you baked them directly in the pan} and allow to cool.<br />
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Serve with butter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwAmNw5xkCjTGWF5flAMHpYZTgB3gwb6CNMnX4JLFI3T8DtgP8uBphHiHJbDwRXnYsDwzEkP_z1qfIFOFpgQGeD_LWvP1iy8HO29oeiCTgXqVFb9FiOesEdY-zuqqx7awpGDqmYcnx7SKc/s1600/DSC07907.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwAmNw5xkCjTGWF5flAMHpYZTgB3gwb6CNMnX4JLFI3T8DtgP8uBphHiHJbDwRXnYsDwzEkP_z1qfIFOFpgQGeD_LWvP1iy8HO29oeiCTgXqVFb9FiOesEdY-zuqqx7awpGDqmYcnx7SKc/s400/DSC07907.JPG" height="376" width="400" /></a></div>
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<br />Denise Derbyshirehttp://www.blogger.com/profile/06624497580231221190noreply@blogger.com0tag:blogger.com,1999:blog-5753990291943015574.post-76758864854304675112014-01-16T13:35:00.000+02:002014-04-27T16:43:21.861+02:00Balloon dippedThis is such a brilliant idea... get your dipped look but not having the mess of paint that's running and not even. I got this idea from <a href="http://www.brit.co/balloon-dipped-jars/" target="_blank">Brit+Co</a> where they "dipped" mason jars. I think this is great to bring colour to a party. And the best part is you can remove the balloon in a jiffy and use the container for something else!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoCFMi5KUgm5q9ylC43asjjolsidygtkIyBBsdU796bjMd2OLTFAyeu9qELuUtJICHVz8rCyjU_waGj40kCdsed3kVZdjghJ9r75dY7UQhVtLY2r-MiAhAnOae0sJV0Uq2bLK86D0bwMUt/s1600/DSC07520.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoCFMi5KUgm5q9ylC43asjjolsidygtkIyBBsdU796bjMd2OLTFAyeu9qELuUtJICHVz8rCyjU_waGj40kCdsed3kVZdjghJ9r75dY7UQhVtLY2r-MiAhAnOae0sJV0Uq2bLK86D0bwMUt/s400/DSC07520.jpg" height="400" width="300" /></a></div>
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<b>What you need:</b><br />
Balloons<br />
Glass jars or bottels<br />
Scissors<br />
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1. Cut off the narrow part of the balloon off, then just the point of the "fat" side of the balloon<br />
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2. Pull over the bottom of the bottle or jar and up the sides so that it is neat<br />
3. There you have your dipped bottles<br />
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You can put in some flowers, straws... anything you can think of. What a super way to put colour to a table or on your shelf in the kitchen/office.Denise Derbyshirehttp://www.blogger.com/profile/06624497580231221190noreply@blogger.com1tag:blogger.com,1999:blog-5753990291943015574.post-56956156933593819722014-01-09T08:02:00.000+02:002014-04-27T16:42:52.658+02:00Italian toast recipeThis is a recipe for italian toast, or at least Italian toast is what we call it. I think probably because it's a mix between a french toast and a pizza. They are liked by young and old, my mother use to make them on Sunday evenings after a heavy Sunday lunch, or as a snack to fill the gap.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQHXD4TRK9O2uicitcc8cDb_OQ5WW2QfFCGafPvOkdpxM-tMDVX6LeQL4TaaR5x4m3jwWuZX3gTlXhBaEEWOhtylo62jdAK4QkIRXLmmCrMfSFOrwrMwi6dnMfczlP7apJWb816XrUfVqv/s1600/2013-09-15_0034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQHXD4TRK9O2uicitcc8cDb_OQ5WW2QfFCGafPvOkdpxM-tMDVX6LeQL4TaaR5x4m3jwWuZX3gTlXhBaEEWOhtylo62jdAK4QkIRXLmmCrMfSFOrwrMwi6dnMfczlP7apJWb816XrUfVqv/s400/2013-09-15_0034.jpg" height="400" width="266" /></a></div>
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<b>What you need:</b><br />
3 large Eggs<br />
1 packet of Streaky Bacon {cut into pieces}<br />
1 cup Cheddar Cheese<br />
1 cup Mozzarella Cheese<br />
1 teaspoon Italian Herbs<br />
Marmite and Butter for spreading<br />
a French loaf or Ciabatta {cut into slices}<br />
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Put the oven on grill.<br />
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Spread the slices of bread on a baking sheet, and grill the one side until it starts going a golden colour. Then turn around and toast the other side.<br />
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Spread the toast with butter and marmite, and put back onto the baking sheet.<br />
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Beat the eggs. <br />
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Then mix in the cheese, and the bacon and mix well.<br />
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Spoon the egg mixture onto the marmite.<br />
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Place back under the grill until the mixture is golden brown.<br />
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Remove from the oven and grind some black pepper on to taste.<br />
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Enjoy!<br />
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Photographer: <a href="http://www.angeliquesmithphotography.com/" target="_blank">Angelique Smith</a><br />
Recipe and Styling: Denise Derbyshire<br />
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<br />Denise Derbyshirehttp://www.blogger.com/profile/06624497580231221190noreply@blogger.com0tag:blogger.com,1999:blog-5753990291943015574.post-42612655570863451672013-11-06T07:59:00.005+02:002013-11-06T08:02:25.589+02:00Advent calendar It's 6 November and all the shops are filled with Christmas goodies. I can't believe the year is already coming to an end. So we probably have to start with our Christmas decorations and advent calendars before it's too late. <br />
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I have made a cute advent calendar that is so easy to make and it looks beautiful to hang on the fireplace, or to use the natural twine against a wall and hang them all on there.</div>
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I love making advent calendars it's such a special build up to Christmas of loved ones. I put in a little verse or write something special in each day's parcel with a chocolate. </div>
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<b>FYI</b></div>
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An advent calendar is a special calendar used to count or celebrate the days in anticipation of Christmas. The days often overlap with the Christian season of Advent. Despite the name, most commercially available Advent calendars begin on December 1, regardless of when advent begins, which can be as early as November 27 and as late as December 3. Usually there are 24, one for each day of December leading up to Christmas Day. One is opened every day leading up to Christmas. The calendar can reveal an image, poem a portion of a story (such as the story of the Nativity of Jesus) or a small gift, such as a toy or a chocolate item. Some calendars are strictly religious, whereas others are secular in content. <span style="font-size: x-small;"> wikepedia.com</span></div>
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<b>For this calendar I used </b></div>
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24 white paper bags</div>
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10 m Natural Twine</div>
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300g Air dry clay</div>
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Number stamps</div>
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a star cookie cutter</div>
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Kebab skewer</div>
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Rolling pin</div>
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Firstly I rolled out the air dry clay so that it is about 2 mm thick. I then stamped the number on the clay and cut it out with the star cookie cutter. For the hole to thread the twine through I used a skewer.</div>
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Wait at least 24 hours for the clay to dry before threading the stars.</div>
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Then you can put your card or chocolate or what ever you wish in the bag, fold it in four and wrap it with the natural twine. Then thread the start through. </div>
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Remember to keep the one piece of the twine long enough to hang it up with.</div>
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Enjoy making these for special people in your life. </div>
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Denise Derbyshirehttp://www.blogger.com/profile/06624497580231221190noreply@blogger.com0tag:blogger.com,1999:blog-5753990291943015574.post-70079503084147175452013-10-02T09:00:00.002+02:002013-10-02T09:00:31.052+02:00Macaroons baking classI've never baked macaroons before... so my sister treated me to a macaroon baking class!<br />
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And we LOVED it... we made the most beautiful macaroons.<br />
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I can highly recommend any one living in and around Cape Town to join the <a href="http://www.silwood.co.za/" target="_blank">Silwood Kitchen Macaroon Class</a>, they are definitely going to see me again for the other classes they have!<br />
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Demo how the professionals do it:<br />
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Then we do it ourselves, and we did a pretty good job. Best Macaroons I have tasted, but the test will be if I can do it without Gaie and Claire to call for help :-)<br />
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The Paste</div>
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The Syrup</div>
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Piping them</div>
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<br />Denise Derbyshirehttp://www.blogger.com/profile/06624497580231221190noreply@blogger.com0tag:blogger.com,1999:blog-5753990291943015574.post-90017936206792693942013-10-01T17:01:00.003+02:002014-04-27T16:42:06.640+02:00Homemade LemonadeWhen life hands you some lemons... make homemade lemonade! :-) That's what they say, so that's what we'll do!<br />
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Spring has finally arrived in Cape Town, and the last few days have just been absolutely beautiful here!<br />
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I have a bowl full of lemons, and thought it was time to make some homemade lemonade! Nothing better on a hot day than an ice cold homemade lemonade to keep in the fridge.<br />
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This is quick to make but takes a bit of time to cool down.<br />
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A little tip for squeezing out the lemons. Before cutting them, roll them between the palms of your hands so that they soften a bit, this makes squeezing so much easier!<br />
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<b>What you need:</b><br />
1 cup Freshly squeezed Lemon juice {about 5 lemons}<br />
1 cup Water<br />
1 cup Sugar<br />
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Heat the water and sugar on the stove top at a medium temperature and stir until the sugar has dissolved, to form the syrup.<br />
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Allow this syrup to cool completely.<br />
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Then add the freshly squeezed lemon juice.<br />
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Voila, that is you lemonade syrup.<br />
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For serving mix with water {about one to 5 or to taste}, ice and a few mint leaves and chunks of lemon.<br />
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It's a great drink for a party to serve in bottles with beautiful straws in, or as a non-alcoholic cocktail at a baby shower.<br />
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<br />Denise Derbyshirehttp://www.blogger.com/profile/06624497580231221190noreply@blogger.com0tag:blogger.com,1999:blog-5753990291943015574.post-32139092904975894912013-09-26T08:41:00.003+02:002013-09-26T08:50:21.342+02:00Hot chocolate cups<span style="font-family: Georgia, 'Times New Roman', serif;">With winter still in Cape Town, and snow on the mountains, here is a bit of comfort drinking until somer does arrive. This is not for the skinny hot chocolate lovers, but if you have a serious chocolate craving this will sort that out! </span><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">What you need: {Makes 4 cups}</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">180g good quality dark chocolate</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup of cream</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">pinch of salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">teaspoon of vanilla essence</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 small cup cake cups</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 wood spoons</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Break the chocolates into small pieces and put in a double boiler. {Use a glass mixing bowl that fits onto a pot, then boil water in the pot over a medium heat, the heat of the water then melts the chocolate, do not let the water touch the top glass bowl}</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">When melted, add the cream, salt and vanilla essence, and keep on stirring the mixture {keep stirring, you'll see that it becomes a smooth mixture}</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Once everything is melted and well mixed, remove from the heat.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Pour the mixture into the cupcake cups, and allow to cool slightly, then put the spoon into the chocolate mixture. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Store in the freezer until serving {can be stored for weeks}.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Serve with a steaming mug of hot milk!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><b>Photographer:</b><a href="http://www.angeliquesmithphotography.com/" target="_blank"> Angelique Smith</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><b>Recipe and Styling: </b>Denise @ ilovethisandthat</span><br />
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<blockquote class="tr_bq">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Find these in my online store</span></blockquote>
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Denise Derbyshirehttp://www.blogger.com/profile/06624497580231221190noreply@blogger.com0tag:blogger.com,1999:blog-5753990291943015574.post-48689663455262992392013-09-18T08:31:00.004+02:002013-09-18T08:36:54.270+02:00Stamp making {foam}To make a DIY stamp, there are various ways that you can do it. The cheapest and easiest one is probably to make the foam stamp. The other methods is making a stamp out of rubber {like an eraser} but your stamp can't be too big and Linoleum {where you will need cutters and various equipment} but the linoleum is probably the best for a longterm stamp and the closest to a "real stamp".<br />
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But today I made a foam stamp. <br />
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<b>What you need:</b><br />
Sheet of Foam<br />
Cold glue<br />
Wood block<br />
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Firstly, use your pencil and lightly {don't push too hard} draw your image or word on the foam.<br />
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Then using a sharp scissors cut on the outside line of the writing and image that you drew and remove the inside parts if for instance a round circle with a whole in the middle.<br />
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Now you need to stick the foam to the wood block. Spreading the glue evenly on the wood block.<br />
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Stick it with the side that you drew on down on the block {When you stamp writing needs to be stuck on the block backwards - just if you forgot about this}<br />
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Wait for it to dry. <br />
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Now you can start stamping. If you don't have a stamping pad or you don't have the colour you want to stamp with these stamps you can even use craft paint.<br />
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Evenly spread craft pain with a sponge brush over the image, not to thick.<br />
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Then stamp.<br />
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I made this one for a candy table for a wedding.<br />
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<br />Denise Derbyshirehttp://www.blogger.com/profile/06624497580231221190noreply@blogger.com0tag:blogger.com,1999:blog-5753990291943015574.post-46188553943945983422013-09-02T17:12:00.001+02:002013-09-02T17:14:12.436+02:00Chicken Korma {Easy}It is freezing cold in Cape Town, South-Africa... with beautiful snow capped mountains! Before even getting out of bed this morning I already decided what was for dinner... Curry or more specific Chicken Korma! This recipe is not that hot, so if you like it hot, add extra chilli powder.<br />
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I have adapted this recipe from one of All Recipes's recipes, it's easy to make and delicious.<br />
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<b>What you need:</b><br />
1/4 cup cashew nuts {raw and unsalted}<br />
1/4 cup boiling water<br />
3 cloves garlic {peeled chopped finely}<br />
1 piece {about 2 cm} fresh ginger root {peeled and chopped finely}<br />
3 Tbs vegetable oil<br />
3 Bay leaves<br />
1 large onion {finely chopped}<br />
1 1/2 tsp ground coriander<br />
1 1/2 tsp garam masala<br />
1 1/2 tsp ground cumin<br />
1 1/2 tsp ground tumeric<br />
1 1/2 tsp chilli powder<br />
4 chicken breasts {skinless, boneless and diced}<br />
1/4 cup tomato paste<br />
1 cup chicken stock<br />
1/2 cup cream<br />
1/2 cup plain yogurt<br />
1 Tbs cornstarch mixed with equal part water {the amount you put in depends on the desired thickness}<br />
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1. Place cashews in a cup and cover with the boiling water. Set aside {about 15 min}. <br />
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2. Heat oil in wok over medium heat. Cook the bay leaves in the hot oil for a few seconds. Then stir in the onion and cook for about 5 min till soft.<br />
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3. Mix in the garlic and ginger, coriander, garam masala, cumin, tumeric and chilli powder.<br />
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4. Stir in the chicken and cook for about 5 min.<br />
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5. Add tomato paste and chicken broth and cover. Reduce heat and simmer for about 15 min stirring occasionally.<br />
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6. Meanwhile, place the cashews {and water}, cream and yoghurt into the food processor and process until smooth.<br />
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7. Stir the cashew mixture into the chicken and onions in the wok and simmer for 15 min, stirring occasionally.<br />
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8. Stir in the cornstarch mixture in and continue cooking for about 2 min.<br />
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Serve with Basmati rice.<br />
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Denise Derbyshirehttp://www.blogger.com/profile/06624497580231221190noreply@blogger.com0tag:blogger.com,1999:blog-5753990291943015574.post-39815055663202543712013-08-20T11:29:00.000+02:002013-08-20T11:44:28.700+02:00Cake Topper {DIY}Make your own Cake Topper with Ribbon and Bakers twine. If you put this on a plain cake it just rounds if off nicely... no need for fancy icing techniques!<br />
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<b>What you need:</b><br />
40 - 60 cm Ribbon {25mm}<br />
40 cm Bakers Twine<br />
Stop fray glue<br />
Sewing machine {or fabric glue}<br />
2 x Skewer sticks<br />
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Cut 5 to 8 pieces of 8 cm ribbon.<br />
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Fold it in half and pin together over the twine.<br />
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Using the sewing machine sew the pieces of ribbon on. Don't however sew over the twine, so that you can move it around as you please. <br />
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{If you don't have a sewing machine glue the ribbon over the twine}<br />
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Cut a triangle out of the bottom of the ribbon {both ends} with a sharp scissors, and make sure all the triangles you cut out is the same size. <br />
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Using the stop fray glue, put a drop on and spread it over the whole edge of the ribbon {this will keep it neat}<br />
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Tie the ends of the twine to the skewer sticks and voila you have your have topper. <br />
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<br />Denise Derbyshirehttp://www.blogger.com/profile/06624497580231221190noreply@blogger.com0tag:blogger.com,1999:blog-5753990291943015574.post-10979008355221128852013-08-13T12:47:00.002+02:002013-08-13T22:43:21.015+02:00Olive Oil {FYI}<span style="color: #666666;"><span style="font-family: Georgia, 'Times New Roman', serif;">I have done a bit of research and thought I would like to share some of it with you. Great sites </span><span style="font-family: Georgia, 'Times New Roman', serif;">www.oliveoiltimes.com and www.saolive.co.za with loads of information on, but I just made a summary for you, so if you need more information have a look there. </span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #666666; font-size: xx-small;">www.saolive.co.za</span></span></div>
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<div style="margin-bottom: 10px;">
<span style="color: #666666;"><span style="font-family: Georgia, 'Times New Roman', serif; letter-spacing: 0px;">There are many different kinds of olive varieties from which oil can be produced, and each brings a unique </span><span style="font-family: Georgia, 'Times New Roman', serif;">flavour</span><span style="font-family: Georgia, 'Times New Roman', serif; letter-spacing: 0px;"> and quality to the oil. Some olive oils are made from blending different varieties together and others are only one variety {mono-varietals or mono-cultivar}. The variety of the olive as well as the maturity of the fruit, contributes mostly to the </span><span style="font-family: Georgia, 'Times New Roman', serif;">flavour</span><span style="font-family: Georgia, 'Times New Roman', serif; letter-spacing: 0px;"> of the oil. </span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #666666; letter-spacing: 0px;">There are more than 200 different cultivars found around the world, and there are at least 20 different cultivars grown in South-Africa. The more well-known types of olives used to make Extra Virgin Olive Oil in South-Africa are:</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #666666; letter-spacing: 0px;"><b>Leccino</b> - produces an oil with soft, subtle herbaceous flavours</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #666666; letter-spacing: 0px;"><b>Frantoio </b>- a typical Tuscan varietal, with strong green overtones</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #666666; letter-spacing: 0px;"><b>Coratina</b> - can produce a rather bitter oil</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #666666; letter-spacing: 0px;"><b>Favolosa </b>- specifically selected for oil production and produces an intense fruity oil</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #666666; letter-spacing: 0px;"><b>Mission</b> - more suited to table olive production, this olive produces a delicate oil which is best consumed within 6 - 9 months</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #666666; letter-spacing: 0px;"><b>Kalmata </b>- a table olive cultivar which makes a very delicate oil</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #666666; letter-spacing: 0px;"><b>Ascolano</b> - rather uncommon, but produces oil with a very fruity aroma</span></span></div>
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<span style="color: #666666; font-family: Georgia, Times New Roman, serif;">In South-Africa olive harvest takes place between March and June/July every year and by August/September the fresh oils are available. </span></div>
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<b style="letter-spacing: 0px;"><span style="color: #666666; font-family: Georgia, Times New Roman, serif;">‘Virgin’ </span></b></div>
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<span style="letter-spacing: 0.0px;"><span style="color: #666666; font-family: Georgia, Times New Roman, serif;">When the oil is described as ‘virgin’ it is the oil that have been obtained from the original fruit without any synthetic treatment. Once the olives have been picked, pressed and washed, no other processes has taken place other than decantation, and centrifugation {to extract the oil} and filtration</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="color: #666666; font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="letter-spacing: 0.0px;"><b><span style="color: #666666; font-family: Georgia, Times New Roman, serif;">‘Extra Virgin’</span></b></span></div>
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<span style="letter-spacing: 0.0px;"><span style="color: #666666; font-family: Georgia, Times New Roman, serif;">This is the best quality, and most flavorful olive oil classification. It is produced entirely by mechanical means without the use of any solvent and under temperatures less than 30°C that will not degrade the oil. </span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="color: #666666; font-family: Georgia, Times New Roman, serif;">Since extra Virgin oil is simplu pressed fruit juice without additives, the factores influencing the quality and taste encompass the countless decisions, ethics and skills of the producer and the terroir itself. </span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="color: #666666; font-family: Georgia, Times New Roman, serif;">Extra Virgin Olive Oils can be divided into three styles and the best flavour is obtained when using the most appropriate style of oil with a particular food. </span></span></div>
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<span style="color: #666666; font-family: Georgia, Times New Roman, serif;"><span style="letter-spacing: 0px;"><u>Intensely fruity</u> {more </span>intensely<span style="letter-spacing: 0px;"> flavoured foods} - Grilling meat, sauteing garlis and onions, on toast with ricotta, swirled into hot soup and for ice cream.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="color: #666666; font-family: Georgia, Times New Roman, serif;"><u>Medium intensity</u> - For baking fresh tuna, with chicken, on subtle salads and in baking.</span></span></div>
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<span style="color: #666666;"><span style="letter-spacing: 0.0px;"><span style="font-family: Georgia, Times New Roman, serif;"><u>Very delicate</u> {delicate desert} - Mayonaisse, in deserts and over fresh fruit. </span></span><span style="font-family: Georgia, Times New Roman, serif;"><span style="letter-spacing: 0.0px;"></span><br /></span></span></div>
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<span style="color: #666666; font-family: Georgia, 'Times New Roman', serif; letter-spacing: 0px;"><br /></span></div>
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<span style="color: #666666; font-family: Georgia, 'Times New Roman', serif; letter-spacing: 0px;"><b>Chemical terms if we want to get technical.</b></span></div>
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<span style="letter-spacing: 0.0px; text-decoration: underline;"><span style="color: #666666; font-family: Georgia, Times New Roman, serif;">Extra Virgin oil</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="color: #666666; font-family: Georgia, Times New Roman, serif;">Free acidity {expressed as oleic acid} <0.8g/100g</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="color: #666666; font-family: Georgia, Times New Roman, serif;">Peroxide <20milliequivalent O2</span></span></div>
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<span style="letter-spacing: 0.0px; text-decoration: underline;"><span style="color: #666666; font-family: Georgia, Times New Roman, serif;">Virgin oil </span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="color: #666666; font-family: Georgia, Times New Roman, serif;">Free acidity {expressed as oleic acid} <2g/100g</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="color: #666666; font-family: Georgia, Times New Roman, serif;">Median organoleptic defect value = 2.5 or less</span></span></div>
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<span style="letter-spacing: 0.0px; text-decoration: underline;"><span style="color: #666666; font-family: Georgia, Times New Roman, serif;">Ordinary Virgin oil</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="color: #666666; font-family: Georgia, Times New Roman, serif;">Free acidity {expressed as oleic acid} <3.3g/100g</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="color: #666666; font-family: Georgia, Times New Roman, serif;">Median organoleptic defect value = 2.5 or less than 6.0</span></span></div>
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<span style="color: #666666; font-family: Georgia, Times New Roman, serif;"><span style="letter-spacing: 0.0px; text-decoration: underline;">Olive oil </span><span style="letter-spacing: 0.0px;">{Blend of both Virgin and Refined olive oil}</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="color: #666666; font-family: Georgia, Times New Roman, serif;">Free acidity {expressed as oleic acid} <1g/100g</span></span></div>
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<span style="color: #666666; font-family: Georgia, Times New Roman, serif;"><span style="letter-spacing: 0.0px; text-decoration: underline;">Refined Olive oil </span><span style="letter-spacing: 0.0px;">{This is obtained from Virgin Olive oils by refining methods which do not lead to alterations in the initial glyceridic structure}</span></span></div>
<div style="margin-bottom: 10px;">
<span style="letter-spacing: 0.0px;"><span style="color: #666666; font-family: Georgia, Times New Roman, serif;">Free acidity {expressed as oleic acid} <0.3g/100g</span></span></div>
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<span style="color: #666666; font-family: Georgia, Times New Roman, serif;"><span style="letter-spacing: 0.0px; text-decoration: underline;">Olive Pomace oil</span><span style="letter-spacing: 0.0px;"> {Comprising the blend of refined olive pomance oil and virgin olive oils fit for consumption as the are, in no case can it be called olive oil} Not recommended to use</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="color: #666666; font-family: Georgia, Times New Roman, serif;">Free acidity {expressed as oleic acid} <1g/100g</span></span></div>
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<span style="letter-spacing: 0.0px;"><b><span style="color: #666666; font-family: Georgia, Times New Roman, serif;">Tasting Olive Oil</span></b></span></div>
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<span style="letter-spacing: 0.0px;"><span style="color: #666666; font-family: Georgia, Times New Roman, serif;">The aromas of olive oil are a critical part of its flavor. You may notice the smell of...</span></span></div>
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<li style="margin: 0px;"><span style="letter-spacing: 0.0px;"><span style="color: #666666; font-family: Georgia, Times New Roman, serif;">Freshly-cut grass</span></span></li>
<li style="margin: 0px;"><span style="letter-spacing: 0.0px;"><span style="color: #666666; font-family: Georgia, Times New Roman, serif;">Cinnamon</span></span></li>
<li style="margin: 0px;"><span style="letter-spacing: 0.0px;"><span style="color: #666666; font-family: Georgia, Times New Roman, serif;">Tropical fruits</span></span></li>
<li style="margin: 0px;"><span style="letter-spacing: 0.0px;"><span style="color: #666666; font-family: Georgia, Times New Roman, serif;">Aromas of ripe or green olive fruits</span></span></li>
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<span style="letter-spacing: 0.0px;"><span style="color: #666666; font-family: Georgia, Times New Roman, serif;"><b>Purgency </b>is a peppery sensation, detected in the throat, and a positive characteristc of olive oil. It is a chemical irritation, like the hotness of chillies and equally appealing once you get used to it. Pungency can be very mild {just the tiniest tingle} or it can be intense enough to make you cough.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="color: #666666; font-family: Georgia, Times New Roman, serif;"><b>Bitterness</b> like pungency, is also an acquired taste. As anyone who has ever tasted an olive right off the tree can attest {and I have tasted that... mmm not that pleasant} bitter is a prominent taste in fresh olives. Since olive oil is made from uncured olives, varying degrees of bitterness can be found {oil made from riper fruit will have little or no bitterness, and oil made from greener fruit can be distinctly bitter} </span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="color: #666666; font-family: Georgia, Times New Roman, serif;"><b>Fruitiness</b> you may notice in the mouth include nutty, buttery and other ripe flavors, and a fuller spectrum of green fruity notes. </span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="color: #666666; font-family: Georgia, Times New Roman, serif;">The traditional palate cleanser between olive oils, is water, plain or sparkling, and slices of Granny Smith apple.</span></span></div>
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<span style="letter-spacing: 0.0px;"><b><span style="color: #666666; font-family: Georgia, Times New Roman, serif;">To store your olive oil</span></b></span></div>
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<span style="letter-spacing: 0.0px;"><span style="color: #666666; font-family: Georgia, Times New Roman, serif;">Unlike wine, olive oil does not mature with age - it should be consumed as fresh as possible to derive most advantage from the culinary as well as health benefits. </span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="color: #666666; font-family: Georgia, Times New Roman, serif;">When with olive oil is exposed to heat, light and air the valuable nutrients in the oil begin to oxidize and it will begin to lose its fruit flavors. When buying extra virgin olive oil, look for those packaged in opaque or tinted glass. </span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="color: #666666; font-family: Georgia, Times New Roman, serif;">Do not store olive oil in plastic containers, as the coil can leach harmful substabces out of the plastic.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="color: #666666; font-family: Georgia, Times New Roman, serif;">Store your olive oil in a kitchen cabinet or another cool, dark location. Keep small container of olive oil within easy reach, and the rest of your supply tucked away to avoid repeated exposure to air. Make sure the lids of your containers fit tightly and never store olive oils next to the stove, where it will invariably be exposed to heat. </span></span></div>
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<span style="letter-spacing: 0px;"><span style="color: #666666; font-family: Georgia, Times New Roman, serif;">Olive oil should be consumed within two years of pressing. Any longer, and the flavors deteriorate and the nutrients degrade. Every month that olive oil ages, the acidity levels increase, a result of oxidation. Extra-virgin olive oils have the potential to last longer than other grades because the have a lower acidity. Check the date of pressing if there is one. </span></span></div>
Denise Derbyshirehttp://www.blogger.com/profile/06624497580231221190noreply@blogger.com0