Sunday, 30 September 2012

prawn cocktail cakes - the tea time random recipes round-up



... I know that people say this all the time but I honestly have no idea what happened to September... did someone come in the dark of night and steal two weeks from the middle... I think it may have something to do with working and playing so hard... i've barely been in the kitchen this month - you can tell by the lack of posts and if you've been anything like me I can truly sympathise... here's hoping October brings us all some down time...

... i've only had time for one blog challenge this month and I thought I wouldn't even get round to doing my own, for which I felt a dreaded sense of guilt... but then I thought that actually it would make the most perfect way to round-up this months brilliant entries... so here's mine... followed by all yours...


prawn cocktail cakes
when, at the beginning of the month, I called The Viking from London to pick a random recipe for me I was really pleased with his pick... a classic British book from a classic British chef and an unusual recipe with a fabulous twist... what The Viking failed to tell me was the name of the chapter the recipe came from, which was 'High Teas and Suppers'... how genius is that?

... I would never in a million years have chosen to make these little beauties but they were quite simply divine... so easy to make and just so tasty with a wonderful little taste of the 1970's...

a handful of new potatoes - boiled and mashed
175g cooked prawns - peeled and chopped
1 garlic clove - crushed
3 tbsp mayonnaise
1 tbsp tomato ketchup
1 tbsp horseradish sauce
a splash of worcestershire sauce
2 tbsp chopped parsley
salt and pepper
plain flour
2 eggs - beaten
white breadcrumbs

- place the mashed potatoes, prawns, garlic, all the sauces and parsley in a bowl, mix well and season to taste

- prepare the coatings into separate bowls, then shape the mixture into cakes and dip them first into the flour, then the egg, then the breadcrumbs before shallow frying till golden

eat and of course, enjoy!

... and now onto your fabulous entries after the break...


Friday, 28 September 2012

chicken thighs with roasted beetroot, apples and black peppercorns



.... oh it's been an age since i've made my beloved chicken thighs and I know one or two of you have been keen for me to get on and show you some thigh love...

... the beetroot - or plain old 'beet' as my american cousins will say is a bit of an enigma I find... it's such an earthy, ugly little thing and i'm sure that most of us have horrid memories of those nasty slabs of crinkle-cut pickled beetroot stuck to the sides of limp salads... but in fact, with a more mature palette and a refined development in culinary skills I have learnt over the years to appreciate it's wonderfully deep and profound taste, incredible diversity and stunning hand-staining, toilet-bowl-shocking pigment! ...oh come on... I KNOW you know what i'm talking about...

... I wrote this post last week about my scary but lovely neighbours coming round with armfuls of vegetables and the funny thing is that whilst writing that post we were visited with a huge bag-full of beetroot... they tend not to do things by halves up here and so you should be expecting one or two more beetroot recipes over the next few days...


chicken thighs with roasted beetroot, apples and black peppercorns 
as with all my chicken thigh recipes, this is a one pot dish... there's a lot of throwing vegetables into pots going on here but it adds to the final rustic style... I was thinking about adding something else to sit alongside the earthy quality of the beetroots and it being apple season I think these crisp cox's work wonders alongside the peppercorns and a few fennel seeds which compliment the whole beautifully... I think you'll like...

1 packet of free-range chicken thighs - roughly 8
1 large onion - roughly chopped
2 medium carrots - roughly chopped
2 sticks of celery - roughly chopped
5 medium beetroots - quartered
1 glass of white wine
a handfull of pepper corns
fresh herbs of your choice
2 tablespoons balsamic vinegar
1 teaspoon fennel seeds
1 large cox's apple - cut into 8ths

- place all the veg and apples out on an oven proof dish, sprinkle with your herbs, some olive oil, salt and pepper

- lay the thighs (skin down) onto the veg, drizzle on the balsamic vinegar and roast the whole lot for 2 hours on about 170C, turning the thighs skin up half way though, until golden and divinely succulent

... the juices in this dish are the most glorious pinky red colour and would look amazing on mashed potatoes or rice.

eat and of course, enjoy!

... oh and two little notes before I go... firstly id like to thank you all for your kind words of encouragement the other day, it truly cheered me up... and secondly, thank you for voting for me in the Ainsley Harriot Soup Search... sadly I came in second place so am not jetting off to Argentina but it was a valiant effort and i'm chuffed I was in the lead for so long...

Tuesday, 25 September 2012

birthday syrup sponge



... I wish I could say that i've woken up bright-eyed and bushy tailed after our mammoth weekend but I shan't lie to you dear reader... I am tired and more than a little emotional... it was a lovely weekend and the wedding was beautiful and with our friends deeply ensconced in their Californian honeymoon, our best men speech now becoming something of legend and our birthday's over, it's time to get back to a little normality and on with life as we know it...

... truth be told i'm not really holding it together as best I should... recently I was foolish enough to be lured into entering a really stupid new TV food competition... terms and conditions prevent me from being able to talk about it but let's just say it wasn't a happy experience and has left me with a very bitter taste in my mouth...

... anyone who follows my rantings on twitter will know I have thought for quite a while that british television is filled with a lot of rubbish food stuff... it feels a little bit like the early nineties when we had a rash of very cheap 'home improvement' style shows... they became a bit of a joke and eventually and mercifully left us alone... the next television fad to come along was food... of course it had always been there with some classic and very good shows but very soon it all became about the 'reality competition'... basically every show became a re-hash of America's Next Top Model / X Factor / The Apprentice / Matserchef... but with each imitation the quality became poorer... I have even been on a few of the dreadful ones myself... caught up in the eddies of celebrity and my 30 seconds...

... but I guess what this experience has taught me is that the time has come to put the value back into my passion... time to stop being blinded by the glitter thrown in my eyes and stop doing the dreadfully naff TV shows... time to be more selective about reviewing the stuff I get sent every two seconds and time to get back to what I do best... cooking good food and writing well about it...

... I apologise if this all comes across as a 'pity me rant' but as all good food bloggers will know - this is hard work and I care very much about what I do... plus I really am a little tired and emotional.


birthday syrup sponge
The Viking and I share a birthday, which was yesterday and when we came home all I wanted was the most comforting food I could make... this also happens to be his favourite pudding...

4 tablespoons golden syrup (or treacle or maple syrup or even honey)
3oz self raising flour
3oz softened butter
2 medium eggs
3oz soft brown sugar

I used a 1pint pudding basin but this recipe can easily be doubled to accommodate a bigger basin, which needs to be buttered

- place one tablespoon of syrup in the bottom of the basin

- place the rest of the ingredients in a bowl and beat together well until light and smooth

- pour into the pudding basin and then take a sheet of baking paper and foil, fold a pleat in the centre and place it foil side up onto the pudding

- wrap tightly and steam gently for two hours - you may need to check on the water after the first hour

- traditionally this is served with custard but I like it warm with cold cream

eat and of course, enjoy!

Monday, 17 September 2012

marrow and honey tea loaf



... there is a very sweet family that live in a tumbledown farmhouse at the bottom of the village, I say they are sweet but they are also a little scary in a 'local' kind of way... it's actually quite a sad story really as both brother and sister, now into their 60's are what remains of a throwback to a system of neglect, lack of education and rough treatment from the local authorities... you wouldn't have thought people like this really existed any more but I fear there are many people in a similar culture of poverty and i'm sure it's not just here in the UK but all over the so-called first world... the sister, who cooks and cleans for her two brothers was the first person to come and say hello to us when we moved into the village... and they both take it on themselves to 'look after us' which can be both rather lovely and a little sinister at the same time... she is what used to be known as simple but I guess just un-educated is what you would call it today as I don't think she has any real medical condition... she is delightful but if you didn't know her you'd probably be quite frightened of her abruptness and child-like questioning... in fact a few friends who've stayed here alone will tell you of the scary knock on the door in the middle of the night to check who the strangers were staying at our house...

... the younger brother may also be a little pixilated but what he doesn't know about growing vegetables isn't worth knowing and of course we are often the recipients of some very earthy articles... this week it was marrow, which you will know is not my most favourite of vegetables...


marrow and honey tea loaf 
well if it works for carrots it should work for this humble vegetable and it does... just remember that simple is best here, don't mess with it too much and keep it bare, with no icing it makes a wonderful tea loaf...

this recipe makes to regular sized loaves or one large cake:
225g grated marrow
3 eggs
100g caster sugar
100g soft brown sugar
1 tablespoon honey
250ml groundnut oil
1 teaspoon ground ginger
1 teaspoon vanilla
375g self-raising flour

- pre-heat the oven to 170C and prepare two loaf tins with butter and parchment paper

- in a large bow whisk the eggs till light and fluffy then add the sugar, vanilla and honey and whisk vigorously again, then add the oil and whisk again - all this can be done in an electric mixer if you fancy

- add the flour in stages and mix in well, then add the grated marrow and fold in until combined

- divide equally between the two tins and bake for 45minutes or until you can't bear the glorious smell any more!

eat and of course, enjoy!

Saturday, 15 September 2012

pumpkin cake with chestnut cream and almond meringue topping



... next weekend The Viking and I will be walking down the aisle... (ha!)... we have the honour of being the Best Men at our best friends wedding...  ...we've know Richard and Peter for lord knows how many years and when they finally decided to take the plunge into married life Richard asked The Viking if he'd be his Best Man and Peter asked me if i'd be his... they're going for one of those ridiculous weekend-long weddings at a beautiful country house in Kent and I can tell you here and now... it is going to get messy... proper 'rolling around in a drunken, no-doubt drug-induced haze' type of messy...

... it starts on Thursday when we go over to their home and make sure they're prepared for the big day and then on Friday we'll travel in convoy with one of the bridesmaids in tow, down to the hotel where we'll have the full-on rehearsal followed by the rehearsal dinner... the wedding is on Saturday - outside if the weather holds (so, inside then...) then dinner and dancing... and if Sunday ever comes it is Peter's birthday so we're all off to a local pub for a big lunch...

... and as if that wasn't enough on Monday 24th it's my birthday and The Viking's birthday... (yes, born on the same day a few years apart...) and so i'm treating him to a day or two on the Kent coast to say goodbye to last of the summer sunshine...

... essentially you may not hear from me for a while... and if you do, it may just be the odd tweet banging on about how drunk I am or how hung-over I am... so I leave you with this...


pumpkin cake with chestnut cream and almond meringue topping 
this is a very dense and moist cake but pumpkin is surprisingly bland so i've used the almonds and chestnut to boost the nuttiness...

....my editor emailed me the other day to ask me what I had planned for my October recipe for Lincolnshire Life Magazine and could I possibly think about including pumpkin somewhere in the post... now if you're American and reading this you'd be forgiven for not thinking much about that last sentence but you see whilst we've embraced the commercial aspect of Halloween over here in the UK we haven't quite taken the whole 'festival' spirit to heart which in essence means that pumpkins really only come into the shops in late October and purchasing pumpkin puree, particularly in the middle of nowhere is nigh on impossible... amazingly I did manage to find a pumpkin, sitting very lonely outside our local greengrocer on a sunny and warm Saturday in early September, so i made my own puree... and about 4 different cakes... here's one that didn't make it into the magazine...


for the puree
1 medium pumpkin

for the cake - it's an American recipe so i'm giving you the American measures
1 1/2 sticks of unsalted butter (6oz)
2 1/2 cups self raising flour
2 teaspoon ground ginger
1 teaspoon salt
1 cup sugar
1 cup light brown sugar
1 can (15oz) pumpkin puree
3 large eggs

for the almond meringue
2 egg whites
2oz sugar
2oz light brown sugar
4oz ground almonds

for the chestnut cream 
100g cream cheese
100g whipping cream
100g sweet chestnut puree

- pre-heat the oven to 170C - grease and line two 20cm cake tins

- if you're making your own puree, simply cut the pumpkin into large chunks - deseed and lay flesh down on a baking tray and bake for an hour on 140C till meltingly soft, then scrape off and puree

- cream the butter and sugars, then add one egg and beat in, followed by a third of the flour mix

- continue like this until all the flour is gone, adding the ginger and salt along the way

- pour into the cake tins and bake for 30 mins or until golden (my pumpkin puree was very wet and so the cakes rose well but sank quite flat - this is quite common apparently)

- to make the almond meringue topping simply whisk the egg whites to a stiff peak, add the sugar and continue to whisk whilst adding the almonds

- spoon roughly onto a baking tray and bake for 1 hour at 100C then leave in the oven until completely cool

- once the cake is out of the oven and entirely cool whisk the cream and cream-cheese then add the chestnut puree and spread half of this onto the bottom layer of the cake

- put the top layer on top of the cream then spread the rest of the cream on top

- break the meringue into flakes and lay on top - drizzle with golden syrup to serve

eat and of course enjoy!

... oh and if you haven't done so already then please don't forget to vote for me to go to Argentina... the voting ends on my birthday and what an amazing prezzie that would be!... vote here

Tuesday, 11 September 2012

potato, carrot and rosemary kugel



... September looks to be an exhausting month... i'm not complaining but sometimes I do wish I could find the 'off' switch and power down... or at least take a fizzy drink for the stress... I think that's called a gin & tonic but it's all just a ball of confusion if you ask me... and talking of confusion - isn't it funny this British weather... and YES, I KNOW we are OBSESSED with the weather but when she's like a scatty old aunt who can't make her mind up, it's hard not to be...  today we'll have heat and sunshine and then tomorrow I think cold and rain and then just to confuse the pants off you I think the next day we'll go for hot and rainy... just make up your bloody mind lady... either give us a glorious Indian summer or bugger off and let it get cold and autumnal so we can get on with planning for it...

... so if we can't have sunshine outside I thought i'd bring you a ray of sunshine inside with this potato kugel... whilst this was baking in the oven not only did The Viking keep nagging me for when it would be ready but the neighbours also popped their head in to enquire what the incredible aroma was that was wafting over the fences... always the sign of a winner in the kitchen if you ask me...




potato, carrot and rosemary kugel
a potato kugel is traditional eastern european jewish dish originally served during festivals... it's a very simple dish that is usually consists of just grated potato and onion but I had some carrots to use up and thought they'd make a nice addition here... it's quite a sweet dish so serves well with lamb or beef but also works really well served with goats cheese or feta salad... my mum makes her version of kugel and serves it in slices, in place of roast potatoes with Friday night dinner or a Sunday roast... and of course it could work well with breakfast... and having made a wonderful rosti recently this is a nice twist on a similar theme...

5 medium potatoes
2 large onions - grated
2 large carrots - grated
2 eggs - beaten
2 tablespoons flour
salt and pepper
a large handful of fresh rosemary
2 tablespoons of olive oil

- cut the potatoes into large chunks and par boil till just beginning to yeald, drain and place in the fridge for one hour

- after an hour, grate the potatoes and add them with the rest if the ingredients to a large bowl and mix together well

- pour into a greased cake tin or roasting tray and roast in the oven on 190C till golden and grisp around the edges


as rosemary brings its sweet and heady aroma quite unashamedly to this dish I am entering it into my new favourite bloggers challenge Herbs on a Saturday, hosted by Karen from Lavender and Lovage

eat and of course, enjoy!


Saturday, 8 September 2012

Organic September - raspberry and rhubarb curd pavlova



... last night I cycled to the beach... you see, the thing is I seem to spend so much time talking about the wonderful countryside i'm surrounded by and all the wonderful fresh produce that sometimes I forget I also live within a stones throw from the most glorious sandy beaches.  The east coast of England is quite literally awash with some award-winning beaches and because many of the seaside towns are a little... how shall I put this... common... they are often neglected in favour of the more rugged southern or western coastlines... but last night at around 5pm, whilst the last of the summer sun still clung to the sky I got on my bicycle and gently rode the 10 miles to the beach resort of Mablethorpe and up onto the promenade that runs south along the cost for about 4 miles to the small village of Hutoft and I have to say - it was a life-affirming evening....


... Mablethorpe is a proper British 'Kiss-Me-Quick' type of town, the air alive with the aroma of traditional fish and chips... as I cycle past the merry holiday-makers, shuffling slowly back to their chalets or bead and breakfast abodes, thinking about getting back to the grind of every day life as the school term starts afresh next week I am greeted by the heady scent of malt vinegar and sugary candyfloss... shop-keepers begin to board up their store fronts and the donkeys are led languorously back to their grazing as another day is done... I cycle on past the fabulously kitsch Gin and Tonic beach hut and on through the sleepier seaside villages of Trusthorpe and Sutton, row upon row of wooden beach huts, some painted with dizzying colours and others bleached by the sun...


... children play on the sand as the waft of burning charcoal reaches my nose and I hear my name called... my friend Sally and her family, setting up their fancy pyramid barbecue outside their own beach hut... and I stop to chat as she threads marinated chicken breast onto skewers ready for the grill... the 10 mile ride home was not fun.  My back and arms began to ache but I made it back home to the best reward...


raspberry and rhubarb curd pavlova
raspberry pavlova is one of those fabulously louche desserts that is terribly easy to make but not so easy to make look good... I think mine is more along the lines of 'pile of fruit and fruity curd plopped onto some meringue'... but what you gonna do eh ...and I was sent some lovely organic eggs and raspberries in the hamper I received from Sainsbury's as part of their Organic September campaign so naturally this rather wicked dessert sprang to mind...

for the pavlova
3 large organic egg whites
6 oz caster sugar

for the topping
a jar of home-made rhubarb curd - recipe can be found here
350g raspberries

- pre heat the oven to 150C and prepare a baking sheet with some parchment paper on it

- place the egg whites in a large, very clean, bowl and whisk them until they form soft peaks and you can turn the bowl upside down without them sliding out

- next spoon the sugar in, a spoonful at a time and continue whisking until all the sugar is in

- spoon half the meringue mixture onto your baking parchment forming a circle about 20cm wide, then go around this mixture with further spoonfuls of the mix forming blobs, creating a larger circle

- place the tray into the oven and turn the heat down to 150C and bake for 1 hour, then turn the oven off and leave it in there until the oven is completely cool.

- to assemble the pavlova simply spoon the curd into the centre then top with fresh raspberries... I also had a little of the rhubarb puree left that I made the curd with and I dolloped this on too which added a nice tartness to a very sugary dessert


... pavlova starts with a P and therefore I am entering this divine creation into this months alphabakes challenge hosted so beautifully by both Caroline from Caroline Makes and Ros from The More Than Occasional Baker... I hope they like...

eat and of course, enjoy!





Thursday, 6 September 2012

help send me to Argentina...



... i'm gonna keep this simple and straight to the point... I need your votes... yes, I know I've been hounding you quite a lot recently for your love but this one is totally selfish... I WANNA GO TO ARGENTINA so click HERE and vote for me NOW and get all your friends to vote... and their friends too...

... let me explain...

... as you know i've done a little blogging recently on behalf of Ainsley Harriott Foods... it wasn't exactly hard, the produce was great and the hamper they sent me was lovely and hopefully I made some food that was worthy of the blog and something decent for you all to read that didn't feel like I was selling out too much... and the guys from the company, please with my work, invited me to participate in something very special... the #soupsearch...


... five nervous food bloggers arrived early at The Cookery School in the heart of London... there was me, of course, plus Rachel, Tash, Chris and Leemei ... on entering the building they were greeted to the sight of 5 closed hampers, containing the secret ingredients from one of 5 international destinations... they would have 30 minutes to cook something impressive from that country... impressive enough to influence hoards of facebook voters to vote for their recipe... all under the watchful gaze of the master himself - Ainsley Harriott... we have been promised the trip of a lifetime to the country of our hamper if we get the most votes... plus, on our return to the UK we get to go up to Symington's, where they make the soup and help make a new soup based on our culinary travels and learnings... how amazing is that?


... it was a fantastic day... I met some wonderful food bloggers and had an absolute blast with Ainsley, who is just as 'larger-than-life' in real life as his persona is on the TV... he's also has a completely filthy mind...


... if you haven't worked it out already I got the hamper marked ARGENTINA which was a little shocking to be honest and wasn't all that inspiring, with just potatoes, tomatoes and kidney beans for me to play with (alongside a fully stocked larder and some meats of my choice)... the other bloggers got a lot more ingredients with a lot more to choose from but I didn't grumble... too much... and decided to make Manchego stuffed Argentinian Beef Burgers with Chimichurri Sauce and Spicy Fries...


... and now all I need are your votes... I've never been to South America and if I win i've been promised a culinary journey i'll never forget... so if you feel like sharing the love do go to the special facebook page you can see us in action and vote for me there... there's also a chance for every voter to win a trip to Marrakesh... so there is some incentive at least!... I hope you like the video from the day, we did have a blast and I think it shows!

... I thank you... and promise lots of fabulous recipes and a wonderful giveaway or two to my dear friends...

Monday, 3 September 2012

Organic September - a full english



...should the dreadful happen here at belleau cottage and we miss breakfast, we treat ourselves to brinner... which is quite simply breakfast for dinner, in fact The Viking tells me it's his favourite meal. He really is ever so easy to please...

... this month the Soil Association brings us Organic September - a whole 31 days to celebrate all that is wonderful about organic food. I am an advocate of organic food but I don't think it has anything particularly to do with taste, for me it is about the methods used to produce the food, methods that mean better welfare for animals and the environment, stuff I don't really think any of us could argue with...

... Sainsbury's is helping us celebrate Organic September by creating some mouth-watering recipes on their website, encouraging us to use their excellent SO Organic range and they very kindly sent me a box of their most classic produce from that range so that I could celebrate with them. I have a few ideas for recipes up my sleeve but because many of the products they sent me are so wonderful and naturally grown I thought I'd better not mess with nature... so i've started with a classic, good old-fashioned full english breakfast...



a full english
i'm not going to patronise you with a recipe for this but for those of you living under a rock the full english is a term used to describe a full plate of british breakfast items, the classics being bacon, sausages, eggs, sauted mushrooms with fresh rosemary and baked beans, all available as organic products... I bake my sausages and bacon as I find this a healthy option that most definitely brings out the flavour of the meat... i've added the rosti for some earthy depth and colour...


potato rosti
rosti is one of those food items that has a billion different ways to make but I have hunted down the classic original swiss recipe and method which includes potato... only...

6 or 7 medium organic potatoes - skin on, cut in half
150g organic butter
a little olive oil
salt and pepper

- place a large pot of water onto the hob and bring to a rolling boil, throw in some salt

- drop in the potatoes and par-boil until just beginning to soften - roughly 4 minutes

- drain well then place in a bowl and pop them in the fridge for at least an hour

- after an hour grate the potatoes with a large grater and season with salt and pepper

- using your smallest frying pan, heat some olive oil and plenty of butter and drop in a hand-full of the grated potato - pat it down with a spatula and bring the edges in with a pallet knife -  leave to turn golden on one side - about 6 minutes on a medium heat

- take the pan off the heat, cover with a small plate and flip the pan, releasing the rosti onto the plate - slide back into the pan and fry for another 6 mins or until the underside is golden and bubbling

this amount of potatoes is good for 4 medium rosti with enough left over to make some stunning potato kugel - recipe for which is coming later in the week...

eat and of course, enjoy!


Saturday, 1 September 2012

random recipes #20 - a teatime random recipe



... yes, ladies and gentlemen the inevitable, filthy, sordid and quite frankly scary has finally happened... tea time treats and random recipes have spawned a little baby... a chimera of blogging challenges... oh yes dear reader, this month Karen from Lavender and Lovage, Kate from What Kate Baked and I bring you the bastard child that is tea time random recipes...

... tea... a most misleading of words.  Isn't it amazing how three simple letters can have so much meaning..? For many of us tea is a drink with jam and bread, a wonderful brew quite literally steeped in an empire of history... to most of the working classes and those from the north, tea is a meal that is eaten when you get home in the evening (us posher southerners and those with pretensions above their station refer to the same meal as dinner, which they think of as lunch... confused..? You will be...) ... there is, of course, my favourite - afternoon tea... a freshly baked scone or a finger sandwich served with tea from a pot... and then there's high tea, or supper and this really could be anything savoury or sweet... all thoroughly British of course...

... so for this months random recipes we challenge you to randomly pick a tea time treat... and I personally think the best way to do this is to find a book or a group of books that best represent what you think of as tea time and randomly select a page from it... for example...


... I went straight for my most British of books, Great British Grub by Brian Turner, full of classic British food suitable for any type or class of tea and randomly turned to page 149 where I found the MOST random of all randomness the Prawn Cocktail Cakes... one can just imagine Queen Victoria scarfing this down around 5pm of a balmy Indian evening can't one?... I shall be cobbling this together later in the month...

... as usual the rules are simple:

1 - select a book or collection of books that best represent what YOU think of as tea time food
2 - randomly select a cook book
3 - open the cook book to a random page
4 - cook the exact recipe on that page... do NOT cheat... you are only cheating yourself
5 - you may adapt the recipe for health/dietary/product availability purposes only
6 - post the recipe on your blog linking back to me, Karen and Kate and our blogs
7 - include the wonderful hybrid tea treats random recipes badge in the post
8 - use the special linky tool at the bottom of this post to join in, you will find one at the bottom of Karen's blog post too and if you link here it will show on her page also... the genius of the internet eh?
9 - challenge deadline is Sept 29th and a fully written round-up shall appear on both our blogs on the 30th
10 - if you tweet your posts please mention @belleaukitchen, @KarenBurnsBooth and use the hashtag #teatimerandomrecipes and we will retweet all those we see
11 - your post can be submitted to other blogging challenges, just make sure this complies wit the rules of the other challenge.

have fun and don't forget to... eat and of course, enjoy!


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