tag:blogger.com,1999:blog-68382867232386324412024-03-06T00:43:11.653+10:00Milkshakes And PattycakesRosie Robinsonhttp://www.blogger.com/profile/10267065595702281727noreply@blogger.comBlogger141125tag:blogger.com,1999:blog-6838286723238632441.post-2726832539808659412016-06-21T09:00:00.000+10:002016-06-21T09:00:08.500+10:00Goodbye<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqaUqKInK3jLLwelVENLzbxhRHxV0pl6B2ZR_8UFvSE-_f2t4U6XcmrLYlR1HlL_1zzHZeQYBo7q5k-AuqE4B3Kmv59_CLvmmGmyCMApjpicFRC4q5lD891FJn032GA8Ttt67MyTKaqjhl/s1600/P1140295.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqaUqKInK3jLLwelVENLzbxhRHxV0pl6B2ZR_8UFvSE-_f2t4U6XcmrLYlR1HlL_1zzHZeQYBo7q5k-AuqE4B3Kmv59_CLvmmGmyCMApjpicFRC4q5lD891FJn032GA8Ttt67MyTKaqjhl/s640/P1140295.JPG" width="640" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Milkshakes and Pattycakes is retiring for the time being. I have enjoyed posting recipes and more recently, documenting the multitudes of global food I was lucky enough to try on my round the world trip. But for now, I would like to enjoy baking without taking photos and thinking about posting regularly. I still love to bake but unfortunately posting recipes is no longer fun (perhaps evidenced by the </span><a href="http://milkshakesandpattycakes.blogspot.com.au/2014/12/cranberry-orange-and-white-chocolate.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">one recipe</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> I posted during 11 months living in London). I do love being able to find my favourite recipes here at the touch of a button and I hope you do too.</span></div>
Rosie Robinsonhttp://www.blogger.com/profile/10267065595702281727noreply@blogger.com0tag:blogger.com,1999:blog-6838286723238632441.post-87923767023803402732016-06-20T20:43:00.000+10:002016-06-20T20:43:37.692+10:00Adventures in Food: The Philippines<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPEld73zoMNUi-0TnV0BYYmxgiwIJcZaO4ZyGHUPUDUOl7tliJjQR-5IC55qNUJsQSf1MKE21ZImNjmOrdGu3DHaVvvn2WXNMGMbDChHzu2_dpCKSud2VHvonM87_oKwhQ0A81lsq2UVR_/s1600/IMG_1031.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPEld73zoMNUi-0TnV0BYYmxgiwIJcZaO4ZyGHUPUDUOl7tliJjQR-5IC55qNUJsQSf1MKE21ZImNjmOrdGu3DHaVvvn2WXNMGMbDChHzu2_dpCKSud2VHvonM87_oKwhQ0A81lsq2UVR_/s400/IMG_1031.JPG" /></span></a><br /></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{tofu adobo}<br /><br />The Philippines was the last stop on our round the world trip! We started and finished in South East Asia and The Philippines was a beautiful, friendly and delicious spot to visit. As with all of the countries we have visited, we balanced trying traditional dishes, with any cravings (usually something fresh), restaurants that were highly recommended (whatever the cuisine) and what we could conveniently find (often tourist food: pizza, pasta and burgers). Here's what I tried in The Philippines.<br /><br />Adobo is a classic dish, but what protein the adobo marinade covers varies greatly. I was able to try the vinegar/soy sauce/garlic marinade over fried tofu. I always love to try a vegetarian version of a local dish.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXQVnnSl2-VMQHS80QfMVd70vbpsdRNh5dAfa7DONjVBEmo5mCx2xoajkVutJFlF6xtQCjB9PXdtfMEAXm14l29NNdKK_8U4w_MN8GZDOcr-aHkX2i3OXsgBmVDKVUa60R1cFUH3sYjp17/s1600/IMG_1048.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXQVnnSl2-VMQHS80QfMVd70vbpsdRNh5dAfa7DONjVBEmo5mCx2xoajkVutJFlF6xtQCjB9PXdtfMEAXm14l29NNdKK_8U4w_MN8GZDOcr-aHkX2i3OXsgBmVDKVUa60R1cFUH3sYjp17/s400/IMG_1048.JPG" /></span></a><br /><br /><span style="font-family: Georgia, "Times New Roman", serif;">{calamansi juice}<br /><br />I took this photo for my mum and brother, who love lemon and lime flavoured drinks! Calamansi are small local limes used in drinks and for delicious curd to be spread on toast.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAXN446AFdlAtThjGNEySrO66fdavyfIt91u1tDtsJN8BtaW9wLxuuDHFXRkSJOpUyg8HQmDckuImp9YDm8cFclF8L3Y9ZFuWRX8i7uT6kDDaXZ15kDuoeSDaDZLpA_fi2cYypuWbUtoKN/s1600/IMG_1315.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAXN446AFdlAtThjGNEySrO66fdavyfIt91u1tDtsJN8BtaW9wLxuuDHFXRkSJOpUyg8HQmDckuImp9YDm8cFclF8L3Y9ZFuWRX8i7uT6kDDaXZ15kDuoeSDaDZLpA_fi2cYypuWbUtoKN/s400/IMG_1315.JPG" /></span></a><br /><br /><span style="font-family: Georgia, "Times New Roman", serif;">{lumpia}<br /><br />Spring rolls, or lumpia, are popular in The Philippines and make a great snack! And no I didn't eat those chillies!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5d6iff2RKDRemesFLbE7OEXSh-zhpkQivu0kZ5rFMLfl4N-n0Sp-fZeRNVYqmv5HA44Zl3dNLcSipNFBJ8UHZjs7gNYWVUdAp1l1xD6hfrWcUz_W4CARZpfY6rjnBtEBncgPwQXidUKQm/s1600/IMG_1109.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5d6iff2RKDRemesFLbE7OEXSh-zhpkQivu0kZ5rFMLfl4N-n0Sp-fZeRNVYqmv5HA44Zl3dNLcSipNFBJ8UHZjs7gNYWVUdAp1l1xD6hfrWcUz_W4CARZpfY6rjnBtEBncgPwQXidUKQm/s400/IMG_1109.JPG" /></span></a><br /><br /><span style="font-family: Georgia, "Times New Roman", serif;">{champorado}<br /><br />Chocolate rice pudding for breakfast. Yes, you read correctly! While not all champorados are as flashy as this one (with caramel ice cream, sliced mango and toasted marshmallow), it is a traditional breakfast, believe it or not.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi84Gij9jQrqmfwiUGj-uq6t4uN7HUz8NEUmuAVnPVrrJG7PkzOmcJPDfwwrEs0R39thfUJCb5v8FKIqaWQKQliZLBHvad-qP_f0X5sShL1zQ0lWy0ycQKoa64SeXZkVac26itEyG8U_NXC/s1600/IMG_1224.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi84Gij9jQrqmfwiUGj-uq6t4uN7HUz8NEUmuAVnPVrrJG7PkzOmcJPDfwwrEs0R39thfUJCb5v8FKIqaWQKQliZLBHvad-qP_f0X5sShL1zQ0lWy0ycQKoa64SeXZkVac26itEyG8U_NXC/s400/IMG_1224.JPG" /></span></a><br /><br /><span style="font-family: Georgia, "Times New Roman", serif;">{halo-halo}<br /><br />It's lurid, it's quirky, it's... interesting. In that special way that only Asian desserts can be! Halo-halo is has a base of shaved ice covered in layers of various toppings, including evaporated milk, cereal, fruit, raisins, jelly and ice cream. I was lucky to have purple yam ice cream to top mine! The textures are great and the dessert has a syrupy sweet vibe going on. Worth a try, but I do prefer creamy/chocolate desserts.</span></div>
Rosie Robinsonhttp://www.blogger.com/profile/10267065595702281727noreply@blogger.com0tag:blogger.com,1999:blog-6838286723238632441.post-18159652819554774832016-06-20T20:16:00.000+10:002016-06-20T20:16:11.024+10:00Adventures in Food: Malaysia<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDjAQOC1PBeqvArFjkkCJF-x1qFUzToPSbSbinL5JQQo-cp32vvjeloarXVJ2P7HP-qJqMqVbHQG70gNyC48xNI1kT4Sl8ulUFz3fz7eQNI74Kc6F6QaScEHr86Ar2SadPEdQr0ufuIzHG/s1600/IMG_0856.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDjAQOC1PBeqvArFjkkCJF-x1qFUzToPSbSbinL5JQQo-cp32vvjeloarXVJ2P7HP-qJqMqVbHQG70gNyC48xNI1kT4Sl8ulUFz3fz7eQNI74Kc6F6QaScEHr86Ar2SadPEdQr0ufuIzHG/s400/IMG_0856.JPG" /></span></a><br /><br /><span style="font-family: Georgia, "Times New Roman", serif;">{Indian curries}<br /><br />Malaysian cuisine is a delicious fusion of Indian, Chinese and ethnic Malaysian flavours. It is a fascinating example of how different cultures and cuisines sit side by side, unified as Malaysian. I really enjoyed all of the vegetarian options (largely from the Indian influence) and the diversity in general.<br /><br /><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh04x3fz30OIENKsoQdzIJfYj5gApLzNy66FJzqK9qP0L03jRtqExGWG9qyB2_F8hEHamDYC-kaXWeBn0BID2tQMcZxYpIeCfoXAwqbPOhmpqqJK-Ch1wR3mrRycSMQKAtz_GbsECOtSs1K/s400/IMG_0936.JPG" /><br /><br />{chee cheong fun}<br /><br />One of the few Chinese dishes I tried in Malaysia. They are rice noodle rolls often stuffed with meats and veggies. Mine was a scrambled tofu version!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGqrYW0E0Qw0TR2mBGbMDvy3hmEDr2TymaD5jbL0JEF0L0rPjvRqUg2jxdxrpZ5GiPeTtHGWlkJxBldJKBxqAoKeWz7XNWD0ubmm8gNrw8yQpvbpvjXxT_N7NPMPl9Glj7O5-m_RoWi4cW/s1600/IMG_0898.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGqrYW0E0Qw0TR2mBGbMDvy3hmEDr2TymaD5jbL0JEF0L0rPjvRqUg2jxdxrpZ5GiPeTtHGWlkJxBldJKBxqAoKeWz7XNWD0ubmm8gNrw8yQpvbpvjXxT_N7NPMPl9Glj7O5-m_RoWi4cW/s400/IMG_0898.JPG" /></span></a><br /></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{banana leaf}<br /><br />This was a common way of ordering and eating a mixed lunch. They usually include rice, a curry, a dhal, some condiments and some sides. It's an alternative to a thali (below), the Indian platters, which are also common in Malaysia.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjjRgYd1wA2XXY4gnNnaKdZsGHy5weOjaEeBR_Yrm6ovdpB_KcXPmpGu7dEfH-oMqKEgJH7Ryxtcbs58LDnsPrRIa4lYO__w4RWfu3GI727fLe2qUBxKmf71vPXI70bRXcVU6TVyBqWghf/s1600/IMG_0978.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjjRgYd1wA2XXY4gnNnaKdZsGHy5weOjaEeBR_Yrm6ovdpB_KcXPmpGu7dEfH-oMqKEgJH7Ryxtcbs58LDnsPrRIa4lYO__w4RWfu3GI727fLe2qUBxKmf71vPXI70bRXcVU6TVyBqWghf/s400/IMG_0978.JPG" /></span></a><br /><br /><span style="font-family: Georgia, "Times New Roman", serif;">{thali}<br /><br /><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ZwqHiJ2H7mtlxKT-7f-XD0Q8Tf1gzp-sRQ_tgvmf-dwW1NKxp6-2wTS0d7_B9ELmPq48JBu1Ozmwae_BESgJRj-yc2qxH7U8SV982dpcrz3FJawhN3SDR97WGK3xFRMxsxqPGGCSKQO0/s400/IMG_1014.JPG" /><br /><br />{mee goreng}<br /><br />Quite difficult to get away from as you can order it anywhere you go! Sometimes, though, all you feel like is a simple smoky noodle dish and mee goreng delivers.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBdW8-92Hqng1HyLNhrEl8xkAR_e2YGVBDDcRft4sDONxi2vUu8qlbJ5oL-d8W2DRtFPWkGvlLO2t7jOkp9MnbDi7GM1Mzp1HpfaHybRRVRp_P8P1g61JykKHpx_3DfgnzTu-5FxErIf1O/s1600/IMG_0950.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBdW8-92Hqng1HyLNhrEl8xkAR_e2YGVBDDcRft4sDONxi2vUu8qlbJ5oL-d8W2DRtFPWkGvlLO2t7jOkp9MnbDi7GM1Mzp1HpfaHybRRVRp_P8P1g61JykKHpx_3DfgnzTu-5FxErIf1O/s400/IMG_0950.JPG" /></span></a><br /><br /><span style="font-family: Georgia, "Times New Roman", serif;">{teh tarik}<br /><br />I enjoyed drinking teh tarik, creamy poured tea, every day. It is really sweet as it contains condensed milk, but who doesn't love a hot sweet tea? Traditionally the tea is poured from a height which creates the froth and bubbles.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdkGNuyWAxTpbBM_27MnPZtcZthkuSWSGhoMmYxkGRD9W6P3O3tmWc4EsHDrxTulH_VkZf7gEWMca1WR468iUCKXMmb2KJDJwoB_OmIQBB8ZPomX_9kWpv3WQJjXqK42XDAJwt6hWlcPuA/s1600/IMG_0960.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdkGNuyWAxTpbBM_27MnPZtcZthkuSWSGhoMmYxkGRD9W6P3O3tmWc4EsHDrxTulH_VkZf7gEWMca1WR468iUCKXMmb2KJDJwoB_OmIQBB8ZPomX_9kWpv3WQJjXqK42XDAJwt6hWlcPuA/s400/IMG_0960.JPG" /></span></a><br /><br /><span style="font-family: Georgia, "Times New Roman", serif;">{egg tarts}<br /><br />Egg tarts in Malaysia are a nod to the Southern Chinese influence. Happily, you can find them everywhere!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizH12IfdbolB6p2XS8gH6UWtgJdLChUics-cKaqZ6rXIgyqSvDxg1oeWStpc3OhvAGbOK_fA9GrZDjRNlTuMUo8-rDiJ7_tTfzTXnAxAhvf9buvglpQ_lTZ_jjWrHAHH077luiH3yoS1Kb/s1600/IMG_0859.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizH12IfdbolB6p2XS8gH6UWtgJdLChUics-cKaqZ6rXIgyqSvDxg1oeWStpc3OhvAGbOK_fA9GrZDjRNlTuMUo8-rDiJ7_tTfzTXnAxAhvf9buvglpQ_lTZ_jjWrHAHH077luiH3yoS1Kb/s400/IMG_0859.JPG" /></span></a><br /><br /><span style="font-family: Georgia, "Times New Roman", serif;">{roti kaya}<br /><br />I had roti kaya on the days when I couldn't stomach curry or vegetables for breakfast (Western breakfasts are uncommon). Roti is a delicious grilled flatbread which is only improved when filled with kaya. Kaya is a sweet spread made from coconut cream, eggs and sugar. Kaya is a traditional nyonya, or Peranakan, dish, one of the few I tried (most were meat based).</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaTu7tPh-vo6AtQ62F_Q2L7ZA3jVlbnotNkPrKmJLY03HpuoZvSo7gOR9qxqEvmqxUSXVRA_dntVv_s6TSR3ZE13NRklyPsDXZNrwtl4GVm4eDvFlo1YyQQIiOwLpy62O0G355kIVQFobg/s1600/IMG_0993.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaTu7tPh-vo6AtQ62F_Q2L7ZA3jVlbnotNkPrKmJLY03HpuoZvSo7gOR9qxqEvmqxUSXVRA_dntVv_s6TSR3ZE13NRklyPsDXZNrwtl4GVm4eDvFlo1YyQQIiOwLpy62O0G355kIVQFobg/s400/IMG_0993.JPG" /></span></a><br /><br /><span style="font-family: Georgia, "Times New Roman", serif;">{cendol}<br /><br />Cendol is a surprisingly yummy dessert made of layers of shaved ice, pandan flavoured rice noodles, beans, coconut milk and palm syrup. It sounds pretty horrible but is actually nice! Other toppings such as corn and fruit are sometimes added.</span></div>
Rosie Robinsonhttp://www.blogger.com/profile/10267065595702281727noreply@blogger.com0tag:blogger.com,1999:blog-6838286723238632441.post-32751390530160297902016-03-25T08:00:00.000+10:002016-03-25T08:00:31.540+10:00Adventures In Food: Hungary<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Jkie351hB6m7hm36JqyKkKG3ZPqOtspNbGufuHcjhyphenhyphenfedHa0Cx35uMWx-0zSQ5ksDZ6GFnZUcuHffIFNpY8cHmnnPXj6HCQQ8CgU-Y-ZEQR2w0btw-19Xgp2ujbEUiNQNE3_mtMJM8lO/s1600/kurtoskalacs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Jkie351hB6m7hm36JqyKkKG3ZPqOtspNbGufuHcjhyphenhyphenfedHa0Cx35uMWx-0zSQ5ksDZ6GFnZUcuHffIFNpY8cHmnnPXj6HCQQ8CgU-Y-ZEQR2w0btw-19Xgp2ujbEUiNQNE3_mtMJM8lO/s640/kurtoskalacs.jpg" width="640" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Hungary was the last stop on our Eurotrip. We spent five days staying in a fantastic apartment in Budapest. It was a great opportunity to rejuvenate over a couple of days to ensure we were fresh for SE Asia, while still seeing a lot of what Budapest had to offer. In terms of food, at this stage of our trip I was getting a bit sick of the carb-heavy options that had marked our route for a month or so. We cooked a little in our apartment and also sought fresher tastes in the form of foreign food. These are the classic Hungarian dishes that I tried. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Kurtoskalacs are peddled to all the tourists, but for good reason as they are quite unique and of course delicious! They are made from a long strip of sweet dough that is wrapped around a short cylinder, covered in butter and sugar and roasted until shiny, caramelized and crunchy. Sometimes they are rolled in nuts or cinnamon just before serving. They are truly huge so share with a fellow sweet tooth!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{langos}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I am familiar with langos as festival food in Australia- cheap and greasy. That really is the basis of this snack (that I ate for dinner at the Christmas markets- Hungarian food is very meat-heavy). It is a fried dough base topped with sour cream, cheese and lots of garlic. Make sure you buy a freshly cooked, warm langos as they just go a bit greasy and chewy after a while.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{turo rudi}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Although I normally focus on home-cooked foods on this blog, Kyle and I couldn't pass up a cheesecake chocolate bar. 'Turo' is a sweet quark cheese and it is dipped in dark chocolate to form a bar. I usually prefer a piece of cake over a packaged treat, but it is fun to branch out a bit sometimes.</span></div>
Rosie Robinsonhttp://www.blogger.com/profile/10267065595702281727noreply@blogger.com0tag:blogger.com,1999:blog-6838286723238632441.post-14671857038997253622016-03-23T08:00:00.000+10:002016-03-23T08:00:21.783+10:00Adventures In Food: Vienna<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0o_rmH06x3rus-V2Nax8iqgahN0gG-JalG6xqRE0qTY5xqcOpSRHtQ8y_ZL5CBxatVBJdL3DtqO_h0K-HS7swHhd77kw5I9EXZ2FW_KVSR9Aj6xm5esG9sRSfwQfYgpePZjuokFdFqD1P/s1600/IMG_0472.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0o_rmH06x3rus-V2Nax8iqgahN0gG-JalG6xqRE0qTY5xqcOpSRHtQ8y_ZL5CBxatVBJdL3DtqO_h0K-HS7swHhd77kw5I9EXZ2FW_KVSR9Aj6xm5esG9sRSfwQfYgpePZjuokFdFqD1P/s400/IMG_0472.JPG" width="400" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{coffee houses}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Meeting friends at a coffee house is part of daily life in Vienna. Kyle and I made sure to visit at least one for each day of our stay. The cakes are too delicious to resist!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{sachertorte}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Sacher torte is a dessert with an exact moment of creation, by Mr Sacher of course. It is a dense chocolate cake with layers of apricot jam and a chocolate ganache-type icing. You can't really taste the apricot but it adds moisture and sweetness to the dark chocolate cake.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{apfel strudel}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">There is lots of crossover between German and Austrian food. We enjoyed <a href="http://milkshakesandpattycakes.blogspot.com.au/2016/03/adventures-in-food-germany-again.html" target="_blank">spaetzle</a> and <a href="http://milkshakesandpattycakes.blogspot.com.au/2016/03/adventures-in-food-germany-again.html" target="_blank">mulled wine</a> (while wandering around the Christmas markets!) in Austria. On the other hand, while apple strudel is common throughout Germany, it really is an Austrian dish. Expect layers of flaky pastry mingled with sweet cinnamon apples and raisins. This one was served with both whipped cream and a custard- yum!</span></div>
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Rosie Robinsonhttp://www.blogger.com/profile/10267065595702281727noreply@blogger.com0tag:blogger.com,1999:blog-6838286723238632441.post-8678958922594725272016-03-21T17:49:00.001+10:002016-03-21T17:50:20.309+10:00Adventures In Food: Czech Republic<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7_4VncZxHFrsH8LiNiR8hjYedY8id3Z8z80XdRlgO4sFvtFMi3R4-_6aO_Zi7XX0PPjCTJ1XP2O7_FvDzy-cmf_3vIETV591LG23b9TO8Wzamo-ZBmKnI9BEW2fRNDHTg8xtBBVdxjwNQ/s1600/IMG_0462.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7_4VncZxHFrsH8LiNiR8hjYedY8id3Z8z80XdRlgO4sFvtFMi3R4-_6aO_Zi7XX0PPjCTJ1XP2O7_FvDzy-cmf_3vIETV591LG23b9TO8Wzamo-ZBmKnI9BEW2fRNDHTg8xtBBVdxjwNQ/s400/IMG_0462.JPG" /></a><br /><br />{medovnik}<br /><br />We had a few nights in Prague towards the end of our Eurotrip. The weather was chilly and we enjoyed slipping into a microbrewery or café for a respite from the weather. Here are a few of the Czech foods we enjoyed.<br /><br />Medovnik is a Czech honey cake that is actually made by making a dough, rolling it into layers and then baking it, then alternating the layers with whipped cream. When I tried it, it was so light and fluffy I can't believe it is made from a dough!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCrxC6dYbP-2EYgfR2zTasszA8wVtJ5-GewrVuCr4RW1dhxJXCx9Dgd-5z9RIvh9MOxsrtCNKadXLDxsRNNNkhV7bAV3bg4uySP0ofTiI7FRTDnDCqRtOoZT6xYgVXo5u9dwxRyzhBsMxU/s1600/IMG_0355.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCrxC6dYbP-2EYgfR2zTasszA8wVtJ5-GewrVuCr4RW1dhxJXCx9Dgd-5z9RIvh9MOxsrtCNKadXLDxsRNNNkhV7bAV3bg4uySP0ofTiI7FRTDnDCqRtOoZT6xYgVXo5u9dwxRyzhBsMxU/s400/IMG_0355.JPG" /></a><br /><br />{beer}</div>
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Czech beers are really famous and this is one of the few times I've really enjoyed the flavours in every sip.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipYmkSW0yFMQ-INe8r6PqrQaoUmGQWFFuxFcEpJtFzkltrWv7IqYzciEJhQHAqQv6L3f2WXNjunwABOKAgYCC1KQZzQ6dl98U8CYJZs5RJpp3GeT092qqo9hAnSaGmBL42VbWN0nfj_kLI/s1600/IMG_0425.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipYmkSW0yFMQ-INe8r6PqrQaoUmGQWFFuxFcEpJtFzkltrWv7IqYzciEJhQHAqQv6L3f2WXNjunwABOKAgYCC1KQZzQ6dl98U8CYJZs5RJpp3GeT092qqo9hAnSaGmBL42VbWN0nfj_kLI/s400/IMG_0425.JPG" /></a><br /><br />{bramboračka}<br /><br />Soup was the perfect way to stay warm and attempt to get some veggies. Bramboračka was a hearty spiced potato soup.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0tbCdICXkTpStR49FqMawrBTxC1vgttJ5VoYucfVJSFfkpzffQFopXoypFvP1hYV6YU5IzPVNkuSVIzY_PxLQjSqAZe7mGVVFnFjxCNl4Rfkj-aP8S7wNfQqCaRI7IoOBC3tvk8aom-f_/s1600/IMG_0420.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0tbCdICXkTpStR49FqMawrBTxC1vgttJ5VoYucfVJSFfkpzffQFopXoypFvP1hYV6YU5IzPVNkuSVIzY_PxLQjSqAZe7mGVVFnFjxCNl4Rfkj-aP8S7wNfQqCaRI7IoOBC3tvk8aom-f_/s400/IMG_0420.JPG" /></a><br /><br />{smažený sýr}<br /><br />Smažený sýr means <strike>heart attack on a plate</strike> fried cheese. I was really keen to try this but it was too heavy for me in the end. The cheese is usually served with tartar sauce so maybe it was the fries that tipped it over the edge.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRubdYSzya3YY53vGyCrTQ_3LqJ2LO2CpkakYzcrx0TGJOPrmafVX3i56S2SBzPJj9p8hLBx_INXiJBSbquH5MFfoNyskMGISVyUMKdsae5px4CGbSLj0XkGCKi7mAvOv6U7f3i0UNO_Qj/s1600/IMG_0381.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRubdYSzya3YY53vGyCrTQ_3LqJ2LO2CpkakYzcrx0TGJOPrmafVX3i56S2SBzPJj9p8hLBx_INXiJBSbquH5MFfoNyskMGISVyUMKdsae5px4CGbSLj0XkGCKi7mAvOv6U7f3i0UNO_Qj/s400/IMG_0381.JPG" /></a><br /><br />{palačinka}<br /><br />These crepe-y pancakes are seen all through Eastern Europe including in the Czech Republic. Mine was stuffed with ricotta, jam, raisins and walnuts, and then baked before serving with whipped cream.</div>
Rosie Robinsonhttp://www.blogger.com/profile/10267065595702281727noreply@blogger.com0tag:blogger.com,1999:blog-6838286723238632441.post-50357327494320892382016-03-07T19:36:00.000+10:002016-03-07T19:36:30.870+10:00Adventures In Food: Germany (Again)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbsLYpFKwyHYKfsGPidMI6a4OqeVOMcAvxCsudN7j8mC41Ym5fvKiMeRza6i_sYvSM-4Q6o4Yi1NT6lOaRtUu2wOTTMyF5DPlBwLYUVHzybHF9ZnHaOi26awec-jFdTO9DJgi-EdjNw537/s1600/IMG_0155.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbsLYpFKwyHYKfsGPidMI6a4OqeVOMcAvxCsudN7j8mC41Ym5fvKiMeRza6i_sYvSM-4Q6o4Yi1NT6lOaRtUu2wOTTMyF5DPlBwLYUVHzybHF9ZnHaOi26awec-jFdTO9DJgi-EdjNw537/s400/IMG_0155.JPG" width="400" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{currywurst}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Kyle and I visited </span><a href="http://milkshakesandpattycakes.blogspot.com.au/2014/10/adventures-in-food-germany-oktoberfest.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Oktoberfest</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> last year so this was our second trip to Germany, and a chance to try some other national dishes in Hamburg and Berlin. Currywurst is the ultimate Berlin snack food! I was able to find a vegetarian version of currywurst which was great. It is a sausage (usually pork) covered in a spicy tomato sauce and then topped with curry powder. Don't worry, it is more flavoursome than spicy! Available everywhere in Berlin for a couple of euro.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{kartoffelgratin}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">In Hamburg we stayed with a lovely friend who we met while travelling in Thailand last year. It was amazingly generous of him to welcome us to stay and to spend time with us despite his busy schedule. He showed us the best, cosy German restaurant (not a tourist in sight) for dinner. I enjoyed this potato bake as a main dish. No it's not nutritionally balanced, but it was yummy! And there is spinach in there! Sometimes veggos just have to go with something that is a bit carb heavy as opposed to a tiny side salad (especially in Central Europe). Potatoes (kartoffel) are a staple in many German dishes.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{käsespätzle}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I'd had this at Oktoberfest before and quite frankly, I couldn't wait to have it again. Spätzle is a short noodle used in many kinds of dishes, but I love it in this one. It is mixed with grated cheese and onion to make a German version of mac n cheese. I just love it.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{flammkuchen}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">This is a dish I was on the lookout for as a vegetarian main meal in restaurants. Flammkuchen was explained to me as 'German pizza' although from a historical point of view, it is a little more complicated than that. This tart-with-toppings actually originated in Alsace, which is in modern France, but has changed hands with Germany several times over the years. My flammkuchen had a thin, baked dough base, covered in spinach and cheeses. It was really good.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{glühwein}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Mulled wine to combat the wintry skies.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{spezi}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">This is a German softdrink that is a combination of cola and orange soft drink. Not homemade but definitely a quirk of the cuisine.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{rote grütze}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">A duo of a thick red berry compote and creamy custard. A delicious reminder to eat fruit-based desserts more often- I usually choose chocolate!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{berliner/pfannkuchen}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">The classic jam donut! These are called Berliners throughout Germany, except in Berlin where they are known as pfannkuchen. Apparently it is a popular practical joke to fill them with mustard instead of jam- although my partner Kyle loves mustard so much that he probably wouldn't mind.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{schwarzwälder kirschtorte}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">You may know this one better as Black Forest gateau! Layers of chocolate sponge cake filled with whipped cream and cherries, topped with maraschino cherries and chocolate shavings. Must contain the cherry liqueur called kirsch to be labeled as 'schwarzwälder kirschtorte' in Germany.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{käsekuchen}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">When I looked up the German name for 'cheesecake', I was amazed to see how many countries make their own versions! It doesn't come to mind as an exclusively German food, but it is Kyle's favourite dessert (he says his German 'Oma'- Grandma- always made the best cheesecakes) and they certainly line the shelves of German bakeries. In Germany they are made using quark and fruit.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipnAB78lXNd5jfrPX2f9PdhLaekcIfX0IiKjMw9KRfzYNRDxwM4NPtovZ67Ttohz9murIz0we3IHv09iYp9xA16jLggKUHutYwhC4Yp_faUVS2sAhXKJz_yropevOkGAPQI-Is7HpVIFVM/s1600/IMG_0173.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipnAB78lXNd5jfrPX2f9PdhLaekcIfX0IiKjMw9KRfzYNRDxwM4NPtovZ67Ttohz9murIz0we3IHv09iYp9xA16jLggKUHutYwhC4Yp_faUVS2sAhXKJz_yropevOkGAPQI-Is7HpVIFVM/s400/IMG_0173.JPG" width="400" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{schnecken}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">These pastries are the perfect on-the-go breakfast. Apparently they are a Saturday morning treat which I like the idea of, and the name means 'snails' which couldn't be cuter. Think of a cinnamon scroll with added raisins, and a sweet glaze on top. I may have to try my hand at these one weekend!</span></div>
Rosie Robinsonhttp://www.blogger.com/profile/10267065595702281727noreply@blogger.com0tag:blogger.com,1999:blog-6838286723238632441.post-78874692838951793182016-02-26T08:00:00.000+10:002016-02-26T08:00:01.751+10:00Adventures In Food: The Netherlands<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmJybmAV5e0jlTk1jEt-iAfSlIAcmZd1CyqORG9tO4TN09FsBc7KK0nXWwjfKQZd0eEgtRmuK9Cpgvm0X2EQ7xtG938JTcvIRxey_cwFH4TrAoZ7NzvbF4Y1GRSowglU_8NfTSe9WB2eRz/s1600/apple+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmJybmAV5e0jlTk1jEt-iAfSlIAcmZd1CyqORG9tO4TN09FsBc7KK0nXWwjfKQZd0eEgtRmuK9Cpgvm0X2EQ7xtG938JTcvIRxey_cwFH4TrAoZ7NzvbF4Y1GRSowglU_8NfTSe9WB2eRz/s640/apple+pie.jpg" width="640" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{appeltaart}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">We visited Amsterdam in late October last year. On the top of my to-try list was apple pie. Er, isn't apple pie American food, you say? No, it is originally Dutch, who brought the recipe to America centuries later. We lined up at one of the best cafes for apple pie in town (Café Winkel) on a sunny, beautiful morning. With a spiced, chunky apple and raisin mixture and thick pastry bottom, sides and top, it didn't disappoint! This is the view at the register as we ordered our piece of pie- proof that they are busy/famous for pie.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{poffertjes}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Mini Dutch pancakes are well known in Australia as festival food so I had had them before our trip to Amsterdam, but was super keen to try some locally. They are made on a special cast iron pan with lots of small indentations for each pancake. They are really light and fluffy, but then that is cancelled out with a ton of icing sugar and butter- which kind of merges to form a sweet sauce, a bit like DIY maple syrup!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{stroopwafel}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Stroopwafel is something I have genuinely never tried before, which can be rare in this globalized world we live in! Stroop means syrup in Dutch so these are 'syrup waffles'. Although I just told you in </span><a href="http://milkshakesandpattycakes.blogspot.com.au/2016/02/adventures-in-food-belgium.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">my last post</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> that waffles are Belgian, this particular kind is definitely Dutch. The waffles are made from a ball of dough that is placed onto a hot waffle iron, which is then closed to squish out the dough into a flat circle. This already differs from a Belgian waffle which is based on a brioche dough, whereas this is more like a cookie. So you need two waffles, and then a hot syrup made from brown sugar, butter and cinnamon, is slathered between them to make a sandwich. As the syrup cools it hardens, so it gets chewier, and then snappier, as you eat on. You can buy these in shops and supermarkets all over Amsterdam, but of course, they are cold and the toffee has hardened. I tried mine freshly made from a street vendor and I would really recommend it.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{patat}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">So I also told you in </span><a href="http://milkshakesandpattycakes.blogspot.com.au/2016/02/adventures-in-food-belgium.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">my last post</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> that fries are Belgian. Yes yes I can't deny it. However, I (a super-purist) feel comfortable including them here in the way that I can include, say, 'tea' in a survey of British food- actually not from that country but a big part of food culture. I guess it's inevitable when you neighbour a country that invented the most delicious thing ever. And whereas in Belgium I couldn't get fries that weren't cooked in lard, in Amsterdam I had no trouble. They love eating fries with mayonnaise and that works for me as it is totally delicious!</span></div>
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Rosie Robinsonhttp://www.blogger.com/profile/10267065595702281727noreply@blogger.com0tag:blogger.com,1999:blog-6838286723238632441.post-80986912399649580452016-02-24T17:45:00.000+10:002016-02-24T17:45:49.736+10:00Adventures In Food: Belgium<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, "Times New Roman", serif;">Bruges is a fairytale. It is so pretty that it hurts. To add insult to injury, Belgium is the chocolate capital of the world? Please. I can't take it. Look at those beautiful chocolate shop autumnal window displays!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Belgium is known for a few key products that I'm sure you already know about. But I'll tell you anyway. Actually this post is missing one key thing (vegetarians read on), and I've included an extra that you may not be so familiar with.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Side note: we only visited Bruges in Belgium. At this point in our trip we were hopping around to major cities that we absolutely could not miss before heading back to our side of the world.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{beer}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Ok, so of course Belgium is famous for beer. We visited a brewery and went for a beer each evening. We tried a 13% beer one evening and I was tipsy halfway through and drunk by the end. Be warned.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{chocolate}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I knew that Belgian chocolate must be made in Belgium, but I didn't know that there are regulations banning vegetable oil and palm oil from it's production! In </span><a href="http://milkshakesandpattycakes.blogspot.com.au/2016/02/adventures-in-food-france-again-and.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">my last post</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> I mentioned praline as a sugar and nut combination, but in Belgium pralines are chocolates with a softer centre and chocolate shell, like these commonplace and delicious sea shells.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{gaufre de liege}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">It was cold when we were in Bruges and an afternoon liege waffle was the perfect thing to warm us up! Sometimes I ate them plain and sometimes (more often) I couldn't resist the toppings on offer! The waffle on the right is covered in speculoos paste and crumbled speculoos. If you are wondering what on earth speculoos is, then read on for my bonus Belgian food!</span><span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{speculoos cookies}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Speculoos is a thin spiced biscuit that is always stamped with some sort of image. (You can see the biscuits on the trays in front- I couldn't resist taking photos of shop windows in Bruges!). It is usually baked for early December and we were lucky enough to be there around the right time, although I think they are becoming popular year round. They are really delicious and if I saw speculoos flavoured anything I just had to try it! Which brings me to the next discovery...</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{speculoos paste}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Ahhh my new favourite thing! Speculoos paste is the consistency of peanut butter but made from crushed speculoos cookies! So imagine a sweet, creamy, spicy paste that you can spread on toast or eat with a spoon :) I saw this homemade version in a specialty speculoos shop (where I bought a small mould to make the stamped biscuits) but happily, larger companies also make the paste and it's in every supermarket in Belgium! Huzzah! It's so widespread that at our hostel breakfast the miniature packaged spread options were butter, jam, and speculoos.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">On to a sadder note. Along with chocolate, beer and waffles, Belgium is also famous for it's fries (frites). I had several people tell me that the reason that they are so good is because they are traditionally fried in lard. I asked around at every place Kyle got fries and alas, they were all fried in animal fat. I heard about one place in Bruges that did veggo fries and we went there, but it was closed. So, I did not try fries in Belgium, but not for lack of trying. There is a happier story in The Netherlands though... you'll have to wait for my next post to hear it.</span></div>
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Rosie Robinsonhttp://www.blogger.com/profile/10267065595702281727noreply@blogger.com0tag:blogger.com,1999:blog-6838286723238632441.post-83912938133655590132016-02-23T17:02:00.001+10:002016-02-23T17:02:42.832+10:00Adventures In Food: France (Again) (and Again!)<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd4tt6znzWfp0761-kt1TY_nhsg3NXSlqmZctzYfxGmG1Lxf49ByUJjV9M9-VHreQeIIkh5yJ1ZnlDfyczii1qt1EjudU5EIRog01OPrzfSAnURTWqfV7VvsAllzefMyKLpvSmf4PMU0eH/s1600/IMG_9769.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd4tt6znzWfp0761-kt1TY_nhsg3NXSlqmZctzYfxGmG1Lxf49ByUJjV9M9-VHreQeIIkh5yJ1ZnlDfyczii1qt1EjudU5EIRog01OPrzfSAnURTWqfV7VvsAllzefMyKLpvSmf4PMU0eH/s640/IMG_9769.JPG" /></span></a><br /><br /><span style="font-family: Georgia, "Times New Roman", serif;">{patisserie}<br /><br />I have been lucky enough to visit France three times. I know right. The </span><a href="http://milkshakesandpattycakes.blogspot.com.au/2014/10/adventures-in-food-france.html"><span style="font-family: Georgia, "Times New Roman", serif;">first time</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> was with Kyle in 2014, then Mum and I visited Paris together in summer 2015. A few months later, in October 2015, Kyle and I were back visiting Provence and Lyon. Lyon is known as the culinary capital of France and we certainly enjoyed ourselves there. Here are some of the French foods I enjoyed since my </span><a href="http://milkshakesandpattycakes.blogspot.com.au/2014/10/adventures-in-food-france.html"><span style="font-family: Georgia, "Times New Roman", serif;">first visit</span></a><span style="font-family: Georgia, "Times New Roman", serif;">.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRxGTd87agvS0K66JWRD7cVcdmYXUki_5qQZOm0flv73QQPXEQS5Caeyk8EEQPUX2qZd0kDINFNCSqcHAgdXyMIUt6_YBAttb8dJIpVie7CnuOc1-WYrO-W9DTfPnJsNBi_dCat6j5LbOM/s1600/IMG_4200.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRxGTd87agvS0K66JWRD7cVcdmYXUki_5qQZOm0flv73QQPXEQS5Caeyk8EEQPUX2qZd0kDINFNCSqcHAgdXyMIUt6_YBAttb8dJIpVie7CnuOc1-WYrO-W9DTfPnJsNBi_dCat6j5LbOM/s400/IMG_4200.JPG" /></span></a><br /><br /><span style="font-family: Georgia, "Times New Roman", serif;">{champagne}<br /><br />Mum is really into wine so we popped champagne on the Eurostar from London to Paris to celebrate!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEQ5TgjJd-zdyb47mQ9TJkUjBfpDvClh_Fjx_0QcFiTxlKlN6mWZlNvwNOQcpZE7Dm1aa44RKhA_Mz5AVvcR5zvpvVrq2NdoD-M0Z_MhA30Hc0im_NyoJRv8f6OUN24z5CYAV5gEkbUcLO/s1600/IMG_9765.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEQ5TgjJd-zdyb47mQ9TJkUjBfpDvClh_Fjx_0QcFiTxlKlN6mWZlNvwNOQcpZE7Dm1aa44RKhA_Mz5AVvcR5zvpvVrq2NdoD-M0Z_MhA30Hc0im_NyoJRv8f6OUN24z5CYAV5gEkbUcLO/s400/IMG_9765.JPG" /></span></a><br /><br /><span style="font-family: Georgia, "Times New Roman", serif;">{quiche}<br /><br />Shortcrust pastry with a savoury egg custard filling. A great quick lunch to grab from a boulangerie (bakery) as they can be eaten hot or cold, and there are usually vegetarian options available with veggies and cheese!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8GajSDL1mOc8lJzXl78nOVDFlkEFw9anAxcXwsLBMyjCp704PDIoHXE0TwRZUO688bBXaOV5fd6QYSeB0wG43UVgfCgHfSPkJeDMtvlK9cvpNkqiLS5gh1VPBSlAs2hqRIV26sG0e1E11/s1600/IMG_5172.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8GajSDL1mOc8lJzXl78nOVDFlkEFw9anAxcXwsLBMyjCp704PDIoHXE0TwRZUO688bBXaOV5fd6QYSeB0wG43UVgfCgHfSPkJeDMtvlK9cvpNkqiLS5gh1VPBSlAs2hqRIV26sG0e1E11/s400/IMG_5172.JPG" /></span></a><br /><br /><span style="font-family: Georgia, "Times New Roman", serif;">{fresh produce and cheese}<br /><br />Not technically a specific dish, but worth a mention as we often ate simple salads with seasonal produce and great local cheese. Picking up a few things (cheese, baguette, tomatoes, fruit) was a great option for a picnic lunch.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY5OhpzU0KxCgZvBAKmrXvUUXBoR9lNQssb_AunvkNvQ8_jKJu5ZTCp6qw_Iq_6xgmr9sqUAVazqi6u6prVvPusmNmPhbyfZUAu0BCwoMfD-vKABx_VKXbkcN9ZpShdfapz4_3nH-TMhOM/s1600/IMG_9869.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY5OhpzU0KxCgZvBAKmrXvUUXBoR9lNQssb_AunvkNvQ8_jKJu5ZTCp6qw_Iq_6xgmr9sqUAVazqi6u6prVvPusmNmPhbyfZUAu0BCwoMfD-vKABx_VKXbkcN9ZpShdfapz4_3nH-TMhOM/s400/IMG_9869.JPG" /></span></a><br /><br /><span style="font-family: Georgia, "Times New Roman", serif;">{cervelle de canut}<br /><br />In Lyon we went to a typical bouchon for a three course meal. Well, maybe it was not a typical bouchon, as they are usually extremely meat-heavy. It took a while to find one that had French vegetarian options (as opposed to pasta or other 'tourist-friendly' food). Side note: so many restaurants around the world don't understand what vegetarians or tourists want to eat! Being both was sometimes quite tricky. Anyway, I ended up trying three French dishes, two of which are typical for Lyon. Cervelle de Canut is a cheese spread made of fromage blanc (fresh cheese, similar to yoghurt), herbs, shallots, salt, pepper, olive oil and vinegar. It was served with steamed baby potatoes and salad. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJLwqCptfV6jCwPt99UJOCMw_sBE4dUk2Nad7DCs9huG-t17jm8G0ymvMj2l0_Sul_UmHlnLcIjBNTyIgoT1fOAaT8J4nijYcN5Vm_YqexSrF6873sp9vF-vi_5ns3G7Myp5oFdzCVvhjW/s1600/IMG_9871.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJLwqCptfV6jCwPt99UJOCMw_sBE4dUk2Nad7DCs9huG-t17jm8G0ymvMj2l0_Sul_UmHlnLcIjBNTyIgoT1fOAaT8J4nijYcN5Vm_YqexSrF6873sp9vF-vi_5ns3G7Myp5oFdzCVvhjW/s400/IMG_9871.JPG" /></span></a><br /><br /><span style="font-family: Georgia, "Times New Roman", serif;">{quenelles}<br /><br />Course two at the bouchon was quenelles. They are the sausage-looking things on my plate although usually they have more of an egg-like shape. Lyon is famous for quenelles de brochet (fish dumplings) and I was keen to try a veggo version. I'm not 100% sure what was in mine but it was like a pan-fried light dumping- delicious with that tomato sauce!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWUwQbH4e9dCojk2GoGS71HQB-aqZKvrGLc240yqmSQfgbul2nLyHYrgkgt6tq7-zq2-GtA6qWq5eEpyPzooT-sQkLHk2qGfPipY-LSM1h6s5sZp69E4ub2OSBD9MxBhsy2x263xlHTCHU/s1600/IMG_9872.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWUwQbH4e9dCojk2GoGS71HQB-aqZKvrGLc240yqmSQfgbul2nLyHYrgkgt6tq7-zq2-GtA6qWq5eEpyPzooT-sQkLHk2qGfPipY-LSM1h6s5sZp69E4ub2OSBD9MxBhsy2x263xlHTCHU/s400/IMG_9872.JPG" /></span></a><br /><br /><span style="font-family: Georgia, "Times New Roman", serif;">{fondant au chocolat with crème anglais}<br /><br />Third course was a delicious chocolate fondant/lava cake which was oh so gooey. An international classic. Served with a light custard to cut through the richness.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQMu7FcGOjkeu2JNoVoqXW0vk0L3pqcPwaM7sRXwYCh6pvJpt5fcYeCgWr6Cn8ft8X4sHJSBVHfcFCqY0qMwHNgWVQvnoFKmgx6M9dQyWruCSmDvtHZwkjMB9s2SbOyzSNhgBf_GhIf1i6/s1600/IMG_9850.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQMu7FcGOjkeu2JNoVoqXW0vk0L3pqcPwaM7sRXwYCh6pvJpt5fcYeCgWr6Cn8ft8X4sHJSBVHfcFCqY0qMwHNgWVQvnoFKmgx6M9dQyWruCSmDvtHZwkjMB9s2SbOyzSNhgBf_GhIf1i6/s400/IMG_9850.JPG" /></span></a><br /><br /><span style="font-family: Georgia, "Times New Roman", serif;">{chouquettes}<br /><br />We actually bought these at McDonald's on a bus stopover! I think it's so interesting what national favourites show up at McDonald's! Chouquettes are little puffs of choux pastry (same as eclairs) covered with nib sugar. They don't look that impressive (especially inside my fast food bag) but shouldn't be underrated.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0CcTLurop1cJMDBGZJrYac8WHGr0JBi5ZxQGgLZgt-rddwDzqY325M86_WPyEKmBqK5zjoO4G_Fa7H-RnX20KpIscQl37r2TXTY_kHk0Wm8PnILAgWCbcbX-j4q27dZwFy-u2hTXd_a63/s1600/IMG_4266.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0CcTLurop1cJMDBGZJrYac8WHGr0JBi5ZxQGgLZgt-rddwDzqY325M86_WPyEKmBqK5zjoO4G_Fa7H-RnX20KpIscQl37r2TXTY_kHk0Wm8PnILAgWCbcbX-j4q27dZwFy-u2hTXd_a63/s400/IMG_4266.JPG" /></span></a><br /><br /><span style="font-family: Georgia, "Times New Roman", serif;">{crème caramel}<br /><br />Another French classic of creamy baked custard and with a caramel sauce at the bottom.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4qH8M6ywT_kufHpGLvoIbFk3UEHitF84wIobOXYVosSCbZoOeqa2CxAeKYhe8p6YvkCaZZm6t7bZ_dW87WS-dVYanRJdVxEQYB3ObgfMYrDSZ_B55jqwFAiDlvlkLNHpmFxjAjBFqOAxV/s1600/IMG_9882.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4qH8M6ywT_kufHpGLvoIbFk3UEHitF84wIobOXYVosSCbZoOeqa2CxAeKYhe8p6YvkCaZZm6t7bZ_dW87WS-dVYanRJdVxEQYB3ObgfMYrDSZ_B55jqwFAiDlvlkLNHpmFxjAjBFqOAxV/s400/IMG_9882.JPG" /></span></a><br /><br /><span style="font-family: Georgia, "Times New Roman", serif;">{tarte aux pralines}<br /><br />In Lyon our Airbnb host recommended we visit a particular patisserie to try the praline tart. I wasn't expecting it to be bright pink! It was really yummy though with a filling of praline coated almonds and cream.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtaysGZXSvoROq_rWWqAjDHqVAJKcUGUAuY02utLUJpf4vau2xVswSOrDOIFxSbRSg7FNGsWWiMKVAQgU2ucc7QIhMUJO5JKlk47W-IihePGj4DjbaWfGMGFq6i_ksgARYElmm7LzDgOWg/s1600/IMG_9831.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtaysGZXSvoROq_rWWqAjDHqVAJKcUGUAuY02utLUJpf4vau2xVswSOrDOIFxSbRSg7FNGsWWiMKVAQgU2ucc7QIhMUJO5JKlk47W-IihePGj4DjbaWfGMGFq6i_ksgARYElmm7LzDgOWg/s400/IMG_9831.JPG" /></span></a><br /><br /><span style="font-family: Georgia, "Times New Roman", serif;">{mille-feuille}<br /><br />Mille-feuille is one of my all-time favourite pastries (there is even a recipe for it's cousin, </span><a href="http://milkshakesandpattycakes.blogspot.com.au/2013/01/passionfruit-custard-slice.html"><span style="font-family: Georgia, "Times New Roman", serif;">passionfruit custard slice, here</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> on the blog!). I love the combination of layers of flakey pastry (mille-feuille means a thousand leaves), creamy custard and sweet icing. Mille-feuille are also sometimes called Napoleon, not sure why though! Leave a comment if you have any insights!</span></div>
Rosie Robinsonhttp://www.blogger.com/profile/10267065595702281727noreply@blogger.com0tag:blogger.com,1999:blog-6838286723238632441.post-31110526281711011232016-02-21T21:10:00.000+10:002016-02-21T21:10:14.132+10:00Adventures In Food: Italy<div style="text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqWGRJw_5PsjxJKZjorbhuqLxLVrzhS8U45dRpY1dGlt3S46oPsAwOgyUwH1Q3SCUaz6x4raEDjChFTb2iTT6HoqDACDknO5BFgrLMH0gRfsAIA_j5aqlC_50x6QHXIA6_F5CHTTsQcQ2g/s400/IMG_9463.JPG" /><br /><br />{gelato}<br /><br />Gelato needs no introduction, but you may not know that gelato is a separate product that contains less milk fat and air than regular ice cream. Try to find a gelateria where the gelato is made on-site (it will usually say 'produzione propria' and/or 'artigianale' in the window) and don't go to one where the gelato is piled high as this indicates more air whipped in, and thus a lower quality.<br /><br /><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBuGJxEBVJuzjJU063NHDDoyHCSIpmKVvBpe2uxFvpvcZtvp9KodckpEteMWM97yNTKP3x0q2-BJU_kh8cWmZWLxwkW8qFsQBTtnufnZgKcqvswGOcxxAFW94jw5Buze_G23p_DAi6gFrJ/s400/IMG_9481.JPG" /><br /><br />{aperol spritz}<br /><br />The Italian national cocktail is the perfect pre-dinner drink.<br /><br /><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFt9uoH0KKNQM6ZppsT7WjtKmpwq2YtOVoa82ShPynjWkHlCpahzLQAKAm9eTDnxhqHKPBbv2aHSia3gnlTDFlzv5QCbZ1ZvvWuTB6xos9p62EwfcWoqZPOtxMYyO8tFDmNTMV7Yg7mnR2/s400/IMG_9512.JPG" /><br /><br />{espresso macchiato}<br /><br />We loved being able to stop for a coffee for Kyle, and it wasn't a big drain on time or money. You can be in and out from the espresso bar in under five minutes and an espresso will set you back around 1 Euro. Win win! An espresso macchiato is a shot of coffee with a dash of frothed milk in it.<br /><br /><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-36MzHC2Ej19TFWNBqExZcmM5H9jfPBIftto2PIgMjmz7YgU8SKOu0cdjncvwkg1e4XoZtUv0hdBwZs88NeVgmyYk8TXOQ3fy7wWcPZsZKqZi90EQroAsJmN6wa1FQrJx6KixOrIxnkbc/s640/pasticini.jpg" /><br /><br />{pasticini}<br /><br />Pasticini is something to enjoy standing up at the espresso bar or on the go, the perfect choice for me when Kyle was having a coffee! I loved the crispy base/ silky mousse combo and the choc hazelnut flavor (an Italian classic!) of the croquant on the left. The choices on the right... omg those little pastry tubes filled with custard and rolled in nuts.... just divine! <br /><br /><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxS7qXhIf2-gph__JUi9gfWER3PLBYXPF15qaZzwhukZQIGF9PfLGJepFVLYVUgyTsZeyqGyILRiypc3Knx-2Ij8pmFEnk5kuDwbeDh9oGVXgjJaKn3UgRW_Jz9UAAvWNkvqNMiTSfJMM5/s400/IMG_9759.JPG" /><br /><br />{cannoli}<br /><br />This is one of the best things that I have ever eaten! Cannolis are made of a fried pastry dough filled with a sweet, creamy ricotta filling. The filling was cold yet flavourful, with a light citrus flavor, and dipped in chocolate at one end and nuts at the other. Holy moly happy tastebuds.<br /><br /><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii_yhqqYHK0RdNADxDWQC2FLSDTPnlXauhyKfAISA0LRGJnu7rUgNwWbUBD-OCcnqm8HiaORFCvD3n7_05zskaq1rbjc1d5Sl_ztkmSieTeDxsslwEuUOXdFZLw8CmBGjayMJmUEYjtrFX/s640/pizza.jpg" /><br /><br />{pizza}<br /><br />You can't walk into any old restaurant in Italy and assume they will have great pizza- there are still plenty of tourist traps! Look for wood-fired pizza with not too many toppings.<br /><br /><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuu_wKL2E6LIbGNNflEPiHZZGv21V1GaZjByPEkSv51SpfhogvrXwPiy1ODiD2hBY33W4-DBZDwKB1ewjF-kFfgl7bbRZJSxroWwibSFBdNH4f8Mbh39bi9Yc4qa05ybADFHKaCfddVWGZ/s400/IMG_9255.JPG" /><br /><br />{tiramisu}<br /><br />The classic combination of sponge and whipped cream, coffee and chocolate. (Side note: this is two portions of tiramisu. The waiter took one look at me and decided to bring me two (and still only charge for one). How did he know?!)<br /><br /><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWRKn3fpcmE5A7u9cMidRV3tIbdxl9ylZnT4_LDv0AlIKjsjz6QUKN3x_hhyphenhyphenTT7_bcPxc5Mp5xhc0cok5uYIrcG8f_x-MwOxFs-Tgc3nsz-IHEd3g8SGbAdpd3yw9LmXkVgAkaCl-ciCjP/s640/pasta2.jpg" /><br /><br />{pasta}<br /><br />There is a theme emerging with the pizza, pasta and even the focaccia below. We are familiar with these foods, but a key difference is that in Italy, they are not overloaded with tons of different flavours at once. My ravioli (left) was ricotta with a creamy pesto sauce (genovese), the spinach pasta in the middle had a fresh tomato sauce with buffalo mozzarella on top, and the pasta on the right was truffle and olive oil. Very simple, very delicious!<br /><br /><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUx8k2Qz6XUmIJMpK15fWiY8IAmcYtXS6HSHp7RkkDlC8yJcA2fQJUQeYLKtjnSAhDyRaLcoX0GJt4c5Fvdt41TixHysA7ZUmtOef74M_73WqUDsTZhU4kH36j3DP5GHX2IdrFuPO3vEDz/s400/foccacia.jpg" /><br /><br />{focaccia}<br /><br />Well I did hear a rumour that focaccia was invented in the 1970s.... but no matter the story, focaccia is certainly a part of getting a quick and delicious lunch in Italy today. It begins with a moist, oven-baked dough, continues with whatever flavor your heart desires- potato, olives, veggies, cheese- and finishes with lots of herbs, olive oil and salt on top.<br /><br /><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiipJnP4nXen2QcZSx4FWIyafkbj5Eu9LQJNI5kxDv-N9qAWYllIfjCh-ejEnl6SF958D4SjZDlWDwwKSeNKf0brxOuFEpnJZebJJFylf0d6u0KV8rSiDNafpTcylyRWHC57jDxBMWKsSC/s400/IMG_9579.JPG" /><br /><br />{sfogliatelle and cappuccino}<br /><br />Sfogliatelle is a shell-shaped pastry which is known for it's layers of thin pastry. This was one of the best pastries I had in Italy, I went back to the same shop several mornings in a row for this breakfast (and if you know me, you know I'm not in it for the coffee!). This sfogliatelle was filled with a citrus flavoured ricotta. In Italy you may not order a cappuccino after noon as milky coffees are considered a morning-only drink.<br /><br /><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBdZWYJhq1ImC6MOZLBKzHQ6WGT42it4Am-Lm3-NemnQh3lBM-Me5T-YJUjjsl-mLgk5bonpExLoSktFS6AjqalQE07rsTVEmx-Xpsk9_hLT81F6c35-UHm6BWbOOqF3CIUBkJfsymtofF/s400/IMG_9612.JPG" /><br /><br />{biscotti cantuccini and vin santo}<br /><br />We were lucky enough to have some local guides show us around Florence, and I probably wouldn't have tried biscotti dipped in wine if we hadn't! This almond biscotti is native to Florence and you should definitely try to get Vin Santo wine if you want to try this- it just won't be the same otherwise! Vin Santo is very sweet and syrupy so it is perfect for dessert. Yum yum yum and something a little different for dessert!<br /><br /><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Rzxjuflsxq5dyEklvFfCwqe-b2H3-7kgaKAObjAR7ZBEHsIBQ2lC8dOgJsy_UbCMLbrczzZdbC3hIJI2oDFsZHVaaTG60WoVZpAQuAKPE_nYv928ugJXZElf7zmVNNHW9dzgm7EdESvV/s400/IMG_9652.JPG" /><br /><br />{tuscan pine nut cake}<br /><br />Kyle really enjoyed this cake as it was not too sweet, but moist, with a sprinkling of pine nuts in the top.<br /><br />We loved travelling and eating in Italy!</div>
Rosie Robinsonhttp://www.blogger.com/profile/10267065595702281727noreply@blogger.com0tag:blogger.com,1999:blog-6838286723238632441.post-58033367054330392382016-02-16T16:37:00.001+10:002016-02-17T10:30:02.505+10:00Adventures in Food: The Balkans <div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;">I like things to be well organized and categorized. Balkan food, however, is not easy to categorise into distinct countries. (In fact, there is even debate on which countries ARE Balkan countries! I take it to mean countries on the </span><a href="https://en.wikipedia.org/wiki/Balkans"><span style="font-family: "georgia" , "times new roman" , serif;">Balkan Peninsula</span></a><span style="font-family: "georgia" , "times new roman" , serif;"> i.e. including Greece and Turkey). I encountered this a lot in my travels, particularly in South America. But I think the recency of the split of Yugoslavia into Croatia, Bosnia and Herzegovina, Serbia, Montenegro and so on, means that many of these places still cook a shared cuisine. And that's to say nothing of the influence of other neighbours such as Austria, Hungary and Italy, and the Mediterranean Sea and climate! These are some of the commonalities that I found across all of the Balkan countries we visited (including </span><a href="http://milkshakesandpattycakes.blogspot.com.au/2015/03/adventures-in-food-bulgaria.html"><span style="font-family: "georgia" , "times new roman" , serif;">Bulgaria</span></a><span style="font-family: "georgia" , "times new roman" , serif;"> in early 2015!).<br /><br />Rakia/palinka<br /><br />Fruit brandy found from Turkey to Slovenia. Lots of different flavours depending on the fruits/herbs/spices used. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD9lyiE296KXWJHiFAOPpLPU79n-yEcchxOysq8lyLWXKjDGUv1QgZoBk4f8ohEJi1zMU7Yb_G2VnSVnciGJGWYLuHrUATUZmJ-RNgmE789YPBH7LzBHCnp7OmuIGX-hqJAsMZwJvhb37N/s1600/IMG_8540.JPG"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD9lyiE296KXWJHiFAOPpLPU79n-yEcchxOysq8lyLWXKjDGUv1QgZoBk4f8ohEJi1zMU7Yb_G2VnSVnciGJGWYLuHrUATUZmJ-RNgmE789YPBH7LzBHCnp7OmuIGX-hqJAsMZwJvhb37N/s1600/IMG_8540.JPG" /></span></a><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Greek salad/shopska salad/Çoban salatasi</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">This standard salad always contains tomato, cucumber, onion, white cheese and herbs; pimp it up with capsicum, olives and capers; dress it with olive oil and/or lemon juice.<br /><br />Ayvar<br /><br />The Balkan pesto! This common spread is found in even the smallest shops. It is a paste made from roasted eggplants, sometimes with eggplant and chilli added. You can eat it with bread and cheese, or as a side dish. <br /><br />Kaymak<br /><br />I can't get enough of kaymak! It's a clotted cream with very high percentage of milk fat. It can be used in sweet or savoury dishes and adds a creamy richness to anything. I most enjoyed it with fried dough puffs in Bosnia. Found across Turkey and the Balkans.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Borek/boregi/byrek//burek/byorek/boureki<br /><br />This savoury pastry was really my saviour when we were on the road, as it qualifies as a filling, handheld, readily available vegetarian snack! Put plainly, borek is a filled, flaky phyllo pastry. I have had such <span style="font-family: Georgia, "Times New Roman", serif;">as range, from cheese cigars, to potato and spice filled </span></span><span style="font-family: Georgia, "Times New Roman", serif;">lunches, to on-the-go spinach and cheese. And! In Greece, you can get a sweet custard borek in the form of galaktoboureko.</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYJ1MkrofI_zDZimr8yA9SvnP6stCaXYrtGH95xLufROFxj5rHGulHeZT7dfsN4tQcIFaVBj7zvbP-2pByGRo_K57rDoE8F6ep2hAfUqq5pGjSPHbLRP_ZnEHiJ6ElVw1fr4kcS7Pv4LQx/s1600/IMG_8280.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYJ1MkrofI_zDZimr8yA9SvnP6stCaXYrtGH95xLufROFxj5rHGulHeZT7dfsN4tQcIFaVBj7zvbP-2pByGRo_K57rDoE8F6ep2hAfUqq5pGjSPHbLRP_ZnEHiJ6ElVw1fr4kcS7Pv4LQx/s400/IMG_8280.JPG" /></a><br /><br /><span style="font-family: Georgia, "Times New Roman", serif;">Stuffed vegetables/dolma/japrak/yemista</span><span style="font-family: "georgia" , "times new roman" , serif;"><br /><br /><span style="font-family: Georgia, "Times New Roman", serif;">Another veggo standby! I had stuffed tomatoes, capsicums, eggplants, zucchini and vine leaves in my time in the Balkans. Yum yum!</span><br /><br />And there you have it. I won't go into dessert (see my individual country posts), but I hope that for anyone travelling to the Balkans this is a good starting point for the kinds of foods you can expect to encounter.</span></div>
Rosie Robinsonhttp://www.blogger.com/profile/10267065595702281727noreply@blogger.com0tag:blogger.com,1999:blog-6838286723238632441.post-45468574996561409392016-01-30T09:00:00.000+10:002016-01-30T09:00:15.535+10:00Adventures in Food: Slovenia<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBr4br5M7MAXUlQD7TWaJwVixH-mR6hHsHVB5u0wjRvbrv9xI66VWd1ekuU1IUCLKqcvw-zCSN0uvtoVNxxC4Oiszk-lDuSvVBSNc8Gdb1eHC8bCbSrNYRf-ZPCunLCq84CWFANB-4je_j/s1600/IMG_9253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBr4br5M7MAXUlQD7TWaJwVixH-mR6hHsHVB5u0wjRvbrv9xI66VWd1ekuU1IUCLKqcvw-zCSN0uvtoVNxxC4Oiszk-lDuSvVBSNc8Gdb1eHC8bCbSrNYRf-ZPCunLCq84CWFANB-4je_j/s400/IMG_9253.JPG" width="300" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{polenta with a Mediterranean vegetable sauce}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Slovenia isn't usually in the top ten (or twenty) countries that first come to mind when thinking about visiting Europe. That needs to change immediately! We were only there for about 6 days but the country was so beautiful, the people so lovely and the food so delicious that it was a stand out highlight for us! We hired a car with some new pals that we met in Croatia, and drove throughout the stunning countryside, staying in small towns. We were definitely in great immediate company, which always affects your perception of a place, but I think any visitor to Slovenia would be impressed. Here are some of the delights that I sampled.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">You should still be thinking Mediterranean flavours here, although Slovenia also has an element of Italian/Austrian/Hungarian flavours like Croatia did. But I was very happy to see baked polenta with a veggie sauce on the menu at my first sit down meal in Slovenia. It looks a bit messy but we all know that means it was insanely delicious!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{kremna rezina}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">This is called Lake Bled cream cake. Some people say the first thing you should do when you arrive at the town of Lake Bled (home to the stunning lake), is find and eat one of these! If this is an invented tourist trap, then so be it, I don't care, I just want to eat custard slice with an extra layer of whipped cream forever.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{prekmurska gibanica}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">This was an interesting layer cake containing walnuts, apple, poppy seeds, ricotta and raisins. It wasn't overly sweet which was to Kyle's taste.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{jota}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">This bean stew reminded me of Austrian/Hungarian food. The beans and potatoes were all topped off with sauerkraut and the non-vegetarians had big sausages in their stews.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Thanks again Slovenia for your hospitality and gorgeous scenery!</span></div>
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Rosie Robinsonhttp://www.blogger.com/profile/10267065595702281727noreply@blogger.com0tag:blogger.com,1999:blog-6838286723238632441.post-69556146938354839442016-01-28T13:36:00.000+10:002016-01-28T13:43:01.901+10:00Adventures in Food: Croatia<div style="text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;">{cherry slice}<br /><br />Hello from Croatia Australia! I have finished my travelling for the time being, but am diligently attempting to complete my travels in food for posterity on the blog. In September 2015 Kyle and I were soaking up the summer sun in Croatia. I've </span><a href="http://milkshakesandpattycakes.blogspot.com.au/2015/11/adventures-in-food-montenegro.html"><span style="font-family: "georgia" , "times new roman" , serif;">mentioned before</span></a><span style="font-family: "georgia" , "times new roman" , serif;"> that Balkan food has lots of tastes and traditions overlapping between distinct countries, so here is my best attempt at chronicling a couple of Croatian dishes. Croatian cuisine is definitely up-and-coming on the international scene, with influences from Austria, Hungary, Italy, the coastline and of course their Balkan neighbours.<br /><br />Cherries feature a lot in patisseries in the Balkans, but as far as I could tell, in Croatia cherries were paired with a sweet shortcrust pastry over flaky filos or puff pastries.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">{blitva s krumpirom}<br /><br />This is a side dish of delicious chard, potatoes and garlic. A veggie lover's dream.<br /><br />And that's it! We cooked a lot at this stage of our trip, but I did try to hunt down a couple of dishes. Keep an eye out for my overarching 'Balkan food' post which will encompass many of the flavours you will find in Croatia.</span></div>
Rosie Robinsonhttp://www.blogger.com/profile/10267065595702281727noreply@blogger.com0tag:blogger.com,1999:blog-6838286723238632441.post-68477379004202922972015-11-08T07:57:00.001+10:002015-11-08T07:57:42.293+10:00Adventures in Food: Bosnia and Herzegovina<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, "Times New Roman", serif;">{burek sirnica}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I am very happy to say that in my two days in Bosnia and Herzegovina I tried a fair few local dishes! Something that you see everywhere in Bosnia is burek. It is a dish common to many Balkan countries (more on that soon), however in Bosnia it is made into a large circle shape and servings are cut out like a piece of pizza. This was filled with local white cheese (sirnica).</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{hurmastica}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Despite the unimpressive look of this dessert it tastes quite good. It is a biscuit (perhaps made with ground nuts, similar to <a href="http://milkshakesandpattycakes.blogspot.de/2013/07/greek-almond-shortbreads-or-kourabiedes.html" target="_blank">kourabiedes</a> according to my tastebuds) soaked in syrup. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{ustipci and kaymak}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Fried dough puffs and clotted cream. Holy guacamole, this is a match made in heaven... probably where you will go after eating this and suffering a heart attack. The kaymak tastes like a thick sour cream. A must try! Something to note: ustipci can also be served sweet, with icing sugar, jam etc. It's possible that there is a better name than ustipci for these plain, savoury ones... leave a comment if you know it!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_YD7ZuQanKm8c3zUGBb4KTVPEy-r4moFndc1vC_Hvj9TdmNLRzemFykfLvmtFFCXO5F4TIXh2yY6QSvdaMnvgrKIm07Mo7-ExZ3l4FR6vG3ZkxjYEiUMedkAj9B-Xh-4wDTaAttRjhGUA/s1600/IMG_9142.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_YD7ZuQanKm8c3zUGBb4KTVPEy-r4moFndc1vC_Hvj9TdmNLRzemFykfLvmtFFCXO5F4TIXh2yY6QSvdaMnvgrKIm07Mo7-ExZ3l4FR6vG3ZkxjYEiUMedkAj9B-Xh-4wDTaAttRjhGUA/s400/IMG_9142.JPG" width="300" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{duvec}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">A welcome find for this vegetarian. Just a simple, yummy dish of veggies (reminiscent of ratatouille) and rice.</span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjk_o3wnlqHTJycLfzf4zAoGynKG7VBEndO2SpvheSvALwEnq6oKwHjpXgzai6uNaorKXjskv5ESr1pf_LQ9_VPaLl1_rzTLBXa7xD_e1X6uOuau3WENtebw4e08iBm0T1X9GOHyCct9pY/s1600/IMG_9144.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjk_o3wnlqHTJycLfzf4zAoGynKG7VBEndO2SpvheSvALwEnq6oKwHjpXgzai6uNaorKXjskv5ESr1pf_LQ9_VPaLl1_rzTLBXa7xD_e1X6uOuau3WENtebw4e08iBm0T1X9GOHyCct9pY/s400/IMG_9144.JPG" width="300" /></span></a><br /></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{tufahija}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Cored apple, stuffed with a walnut mixture, poached in syrup, topped with whipped cream. Enough said.</span></div>
Rosie Robinsonhttp://www.blogger.com/profile/10267065595702281727noreply@blogger.com0tag:blogger.com,1999:blog-6838286723238632441.post-812098170984695762015-11-05T02:00:00.000+10:002015-11-05T02:10:17.172+10:00Adventures in Food: Montenegro<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgag5zU9icBnqyPEvPyDR7At0a4fcwH2K2rfm21gyiWvFm3eu6H18l0v3Zk-0PuQjuZo_cpln5xGc04VicTfltlAOJ9G4CI_2KgTcgGaQ2tH81-wrSuvnaRpDe_5FDH1_vZ_E25qmrs0fgT/s1600/FullSizeRender+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgag5zU9icBnqyPEvPyDR7At0a4fcwH2K2rfm21gyiWvFm3eu6H18l0v3Zk-0PuQjuZo_cpln5xGc04VicTfltlAOJ9G4CI_2KgTcgGaQ2tH81-wrSuvnaRpDe_5FDH1_vZ_E25qmrs0fgT/s400/FullSizeRender+%25281%2529.jpg" width="400" /></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">{njeguski sir}</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">I will be writing a post about 'Balkan favourites' shortly, which will encompass things that I saw again and again across the region, that I can't really categorise into one country post. I definitely ate some of those things in Montenegro, but this post is dedicated to what I would (extremely un-expertly) call national Montenegrin dishes. The country is relatively new, but the culinary traditions go back hundreds of years.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">And again, I have one photo... we cooked a lot in Montenegro. Nevertheless, I will share what I know.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">The focus of this dish was the breaded cheese (the brown triangle!). It is a local specialty from Njegusi, which is the most famous food region of Montenegro. It is also famous for smoked ham and brandy. The cheese is quite firm and if I understood correctly, is smoked. If someone can clarify, please leave a comment! The cheese is not always (or even usually) served like this, but it certainly was delicious!</span></div>
Rosie Robinsonhttp://www.blogger.com/profile/10267065595702281727noreply@blogger.com0tag:blogger.com,1999:blog-6838286723238632441.post-86743266117158472532015-11-04T19:07:00.001+10:002015-11-04T19:07:36.343+10:00Adventures In Food: Albania<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivHHGlj6bNOWxh1Yrx8iZrah4lYQ5Gbw1RFq8nK8-PcPsBn89vbd6lexGWUcIdvtmzl5Qx-6NwPbon_ZWNYYCgmbRZokUjq92C1cfxgLaAbjLKvBAptLo4PjBbVroYvBBhuirSq148lmo6/s1600/IMG_8822.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivHHGlj6bNOWxh1Yrx8iZrah4lYQ5Gbw1RFq8nK8-PcPsBn89vbd6lexGWUcIdvtmzl5Qx-6NwPbon_ZWNYYCgmbRZokUjq92C1cfxgLaAbjLKvBAptLo4PjBbVroYvBBhuirSq148lmo6/s400/IMG_8822.JPG" width="400" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">In six days in Albania, I ate one stuffed eggplant. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">That's what this post looks like anyway. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">But the truth is that in six days in Albania, I was unprepared. It is really hard to find out what Albania is like until you go there. (Good example: there is no organised public transport, so you kind of just have to hope you can get to the place you want and ask around in the place you want to leave). I'm sure not many people have ever been to an Albanian restaurant, or know what they would serve in one. That's kind of what happened to me. It was only after spending a few days there that I became aware of common dishes and ingredients that make up Albanian food. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Also, we ate a lot of pizza and pasta. More on that in a minute.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Also, I am vegetarian, so much of the traditional food in much of the world is out for me.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Also, we had a few nights of homestays. As I have mentioned before, I don't tend to take photos of what I'm eating in those kinds of experiences (partly because there's not usually wifi and my phone is lying forgotten in my bag).</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">All these things have led to me posting one picture of an eggplant stuffed with veggies in a tomato sauce and sprinkled with parmesan. Albanian food!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Ok so the parmesan, pizza and pasta mentioned above are because Albania and Italy seem to be connected. Much more so than Albania and any other country- excuse my historical ignorance for why this is so. But it does mean than pizza and pasta can almost be counted as traditional Albanian food... almost.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">A few things I definitely saw again and again: rustic whole wheat bread, local white cheese and local cherry or fig jam. Combine the three for a tasty breakfast! But actually we often had bread and cheese on the side of lunch or dinner.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I also had some great bean soups, and ratatouille-style vegetable stew. So in the end, Albanian food is not as bleak as it is represented in pictures here! All in all, if you are veggo in Albanian, expect to eat some pizza and pasta and some delicious veggie heavy local food.</span></div>
Rosie Robinsonhttp://www.blogger.com/profile/10267065595702281727noreply@blogger.com0tag:blogger.com,1999:blog-6838286723238632441.post-30638100157554497122015-10-23T03:17:00.003+10:002015-10-23T03:18:46.182+10:00Adventures In Food: Greece<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdmEPjeSA22E5VLU4iTe78NbucXocGI8riJCz_46cYhQKjqAvWOq9g9bKNi8VshjjCMa6KJEvlaoySPAVFHKSVlJbReaVCsBjMATjGLkVoRYo68dxTg8HouZeQhsWxwXqkjKUIiIb71Iq/s1600/IMG_8741.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdmEPjeSA22E5VLU4iTe78NbucXocGI8riJCz_46cYhQKjqAvWOq9g9bKNi8VshjjCMa6KJEvlaoySPAVFHKSVlJbReaVCsBjMATjGLkVoRYo68dxTg8HouZeQhsWxwXqkjKUIiIb71Iq/s400/IMG_8741.JPG" width="400" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{breakfast spread with greek yoghurt, fruit and honey}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I was really looking forward to Greek food! Along with Turkish cuisine, it's one of my favourites from back home. They share lots of flavours and many dishes and concepts are the same. For instance, you will find coffee made the <a href="http://www.milkshakesandpattycakes.blogspot.com.au/2015/09/adventures-in-food-turkey.html" target="_blank">same way as in Turkey</a>, already be familiar with the concept of <a href="http://www.milkshakesandpattycakes.blogspot.com.au/2015/09/adventures-in-food-turkey.html" target="_blank">meze</a>, and of course you know that <a href="http://www.milkshakesandpattycakes.blogspot.com.au/2015/09/adventures-in-food-turkey.html" target="_blank">baklava</a> is really a Turkish dessert! Have a look at my <a href="http://www.milkshakesandpattycakes.blogspot.com.au/2015/09/adventures-in-food-turkey.html" target="_blank">Turkish post </a>if you're not sure what I mean! But, there are many ways that Greek food stands out from Turkish. For starters, the breakfasts are better! For a sweet tooth like me anyway, Greek yoghurt with fruit and honey is a better start to the day than tomatoes and cucumber.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhztb_g_d8a8mL7BzDfug68hDyNupYvuyenEQWPx9g5KtObaxdydqp0WdosbRWjDpHysO2WIZoXlLaDO2vwtzUUwJ5Ia2B5zVM0An84KB1J66QzycmzGYyo0w8MYoOb-LKHavIUaV13Tgn7/s1600/IMG_7996.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRyNNk5m2oL2Lfg7dKdjxcNTBh4B-IFv6uPPobhZ3p-SBKhKJ_-HE3RH92de6Y6VZ_IRbG951OUJsmHU5lXnDeldCz2OWy9Tl9AwWVngP4A_F5GIybv2ExjOOpahkyAgKHNrAVdaspzS3h/s1600/IMG_8690.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRyNNk5m2oL2Lfg7dKdjxcNTBh4B-IFv6uPPobhZ3p-SBKhKJ_-HE3RH92de6Y6VZ_IRbG951OUJsmHU5lXnDeldCz2OWy9Tl9AwWVngP4A_F5GIybv2ExjOOpahkyAgKHNrAVdaspzS3h/s400/IMG_8690.JPG" width="300" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{freddo cappuccino}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">One big difference between Greek and Turkish coffee is that Greeks love to have it cold too! You can't walk down the street in Athens without seeing freddo (iced) coffees in people's hands!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo_MOJR1eH_RCYW-OBRjC7yyRM9iD7KrVOMonrl4DX7ID7a1C3gn9c5mPoEAjmtlFUTxqtkiLCa9lTj_tezUWTJtATVawXeSegiEQEWlSAuFp0s4-BR6i2xAioHxNChcHh4lWB8aujSGiN/s1600/IMG_8782.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo_MOJR1eH_RCYW-OBRjC7yyRM9iD7KrVOMonrl4DX7ID7a1C3gn9c5mPoEAjmtlFUTxqtkiLCa9lTj_tezUWTJtATVawXeSegiEQEWlSAuFp0s4-BR6i2xAioHxNChcHh4lWB8aujSGiN/s400/IMG_8782.JPG" width="400" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{spanikopita}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Such a great pick me up snack or light lunch. Spanikopita, spinach pies, are everywhere but so are other types of pie, like just cheese or one with potato.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">A lot of meze are the same as in Turkey so it was familiar ground for us. Here are some famous Greek small dishes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVIbh7t_l3Vq52ilHunOTUxyKlSnYlmZyaoQmZ_LcHDCaYbzIUXtyH5cVAgtO2hrivftYhrKOuBC35hw2pxt7UiIwmubFjqNeKmr_e8bGqrhxu_HPiwHcvA4QSJv56nIaH_vxm4NWgn5bi/s1600/IMG_8540.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVIbh7t_l3Vq52ilHunOTUxyKlSnYlmZyaoQmZ_LcHDCaYbzIUXtyH5cVAgtO2hrivftYhrKOuBC35hw2pxt7UiIwmubFjqNeKmr_e8bGqrhxu_HPiwHcvA4QSJv56nIaH_vxm4NWgn5bi/s400/IMG_8540.JPG" width="400" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{horiatiki salata}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Greek salad proves that the most simple dish can be a showstopper with fresh, seasonal ingredients- like this amazing local feta.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJWcfRFLHREAgiiZXPv2UuOKGEqXiJ1NDeAfI-mUWq_VMRoVWTa-hUHG9g-Z9KIe76BHobwF50Pfuzo_WjDdv1jJfbmlD0KgS3Ur0vcj2szSrAMrAXZS3p1uteZFSflwbGCqN-j6VktyZU/s1600/IMG_8645.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJWcfRFLHREAgiiZXPv2UuOKGEqXiJ1NDeAfI-mUWq_VMRoVWTa-hUHG9g-Z9KIe76BHobwF50Pfuzo_WjDdv1jJfbmlD0KgS3Ur0vcj2szSrAMrAXZS3p1uteZFSflwbGCqN-j6VktyZU/s400/IMG_8645.JPG" width="400" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{fava dip}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Fava beans are a Santorini specialty as they grow in the unique climate there.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-frzaQ1DO1Rsn5usnsWGyFg6AE1kWnO6w8orsgJQdgCjhr5WoK4JSyxsWK9VVyeFrSsGGWEerozfSeYuI88f-LTMm_sg3N52tmGFTrzsz3AYUW3K3k_20Wg_z5CtzWEH1fz21Ps53uSjK/s1600/IMG_8794.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-frzaQ1DO1Rsn5usnsWGyFg6AE1kWnO6w8orsgJQdgCjhr5WoK4JSyxsWK9VVyeFrSsGGWEerozfSeYuI88f-LTMm_sg3N52tmGFTrzsz3AYUW3K3k_20Wg_z5CtzWEH1fz21Ps53uSjK/s400/IMG_8794.JPG" width="300" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{saganaki}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Breaded, fried feta. Tastes even better than it sounds.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{fried zucchini with skordalia}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">This is a last supper meal for me. The pan fried zucchini had the perfect balance of crispy and soft. And that skordalia.... it's a garlic, potato and bread sauce. Note to self: make at home!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Now we go on to bigger meals...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfs87Tat5wfR1S26dAu4dUPnzx8AKS3OwCVYxaMkVuuYYkSGuwBkm5j2zdidVjk_Xj-IfIBlElYhHny75eyoHCde52kk2mZ8hAwDrSUgId7xj2nu36hj_Ve15woIEU-JzZ-KlVq-NbDVDA/s1600/IMG_8622.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfs87Tat5wfR1S26dAu4dUPnzx8AKS3OwCVYxaMkVuuYYkSGuwBkm5j2zdidVjk_Xj-IfIBlElYhHny75eyoHCde52kk2mZ8hAwDrSUgId7xj2nu36hj_Ve15woIEU-JzZ-KlVq-NbDVDA/s400/IMG_8622.JPG" width="300" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{pita wrap}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Souvlaki, gyros, vegetarian... however you take it, a pita wrap is gonna be good (and cheap!). So souvlaki and gyros both involve meat, but wherever you can get one of those two, you can ask for a vegetarian version. It will basically be a pita bread wrap with tomato, lettuce, tzatziki and yes, often potato chips! Not a full size meal but a great light lunch on the go.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkUabFwYQSmqW-22OoAYWqTW7be-nCQhSAOmhJ5vO5gBWAv3mRSvQFdgxzD8AKj6QKVdv68dlaLReTCMuhWxHYKVzUWgzVEy70gH_gQg-yO6daBCz2odsYouhL-N8GFI6Ok9iC4W6Gp-mo/s1600/FullSizeRender+-+Copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkUabFwYQSmqW-22OoAYWqTW7be-nCQhSAOmhJ5vO5gBWAv3mRSvQFdgxzD8AKj6QKVdv68dlaLReTCMuhWxHYKVzUWgzVEy70gH_gQg-yO6daBCz2odsYouhL-N8GFI6Ok9iC4W6Gp-mo/s400/FullSizeRender+-+Copy.jpg" width="400" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{briam}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">This was delicious, like a Greek version of ratatouille with veggies in tomato sauce. Mine had potatoes, peas, carrot, zucchini and even the special Santorini white eggplant in it! Lucky!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUW12T04McX-A6u7_KiKbI7flin-0Bn7fv6D5FW3uX6ZQTAWDBqu0YKe_kSKkI8U9ty4ZC6WCwN4PtxfFPtXJoB95arj0wHX1GPOx5RyogNvfecdc5snrnMaC_MU7nCCLfWn_muY6A11X_/s1600/IMG_8280.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUW12T04McX-A6u7_KiKbI7flin-0Bn7fv6D5FW3uX6ZQTAWDBqu0YKe_kSKkI8U9ty4ZC6WCwN4PtxfFPtXJoB95arj0wHX1GPOx5RyogNvfecdc5snrnMaC_MU7nCCLfWn_muY6A11X_/s400/IMG_8280.JPG" width="400" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{yemista}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Stuffed vegetables is a common vegetarian dish on the menu so it's a great go-to. I really liked that this particular restaurant served stuffed tomatoes, capsicum and vine leaves together so I could try them all!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">And now to my favourite course.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhztb_g_d8a8mL7BzDfug68hDyNupYvuyenEQWPx9g5KtObaxdydqp0WdosbRWjDpHysO2WIZoXlLaDO2vwtzUUwJ5Ia2B5zVM0An84KB1J66QzycmzGYyo0w8MYoOb-LKHavIUaV13Tgn7/s1600/IMG_7996.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhztb_g_d8a8mL7BzDfug68hDyNupYvuyenEQWPx9g5KtObaxdydqp0WdosbRWjDpHysO2WIZoXlLaDO2vwtzUUwJ5Ia2B5zVM0An84KB1J66QzycmzGYyo0w8MYoOb-LKHavIUaV13Tgn7/s400/IMG_7996.JPG" width="400" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{loukmades}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Yum! Hopefully you will take advantage of the street vendors who drop balls of dough into hot oil, fry them up then roll them about in honey syrup and dust with cinnamon. Yes. Also known as 'honey puffs' to all Australian Greek food fans.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2dau0ORVvY-xtEcrM-Pujw-tbKJ_kYZpETLz7ZU6f5gyuA-9XOlErWNdn3Qc7Y3xuUhZeYxopAFzLcOj26opFD0JXNBGnAGkjtcqxYtOqRp8BFnhuEhyOZaq9lCYqhChoHW9CmwlVBnLg/s1600/IMG_8761.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2dau0ORVvY-xtEcrM-Pujw-tbKJ_kYZpETLz7ZU6f5gyuA-9XOlErWNdn3Qc7Y3xuUhZeYxopAFzLcOj26opFD0JXNBGnAGkjtcqxYtOqRp8BFnhuEhyOZaq9lCYqhChoHW9CmwlVBnLg/s400/IMG_8761.JPG" width="400" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{kourabiedes}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">One of my favourite types of biscuit... in the world! I have even <a href="http://milkshakesandpattycakes.blogspot.com.au/2013/07/greek-almond-shortbreads-or-kourabiedes.html" target="_blank">made them myself</a> before! These are crumbly almond shortbread biscuits absolutely lathered in icing sugar. The bakeries in Greece are overwhelmingly amazing and there is always a large selection of small 'tea biscuits' on sale per kilo (not to mention the trays for days of other sweets). Go for kourabiedes!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCaxVnHyy-eI-ejMHwMjz9M5XxwO3_NqlTDOZRXBg8UFryvLo9yuTnNu4EEBSjypAVila4ebg6OHKK2CTrCZoBtGQBezsl35mUsyoi2S0RejuvtgOn7DPzr9tCiAtyPf-j2sFRnmFvENc9/s1600/IMG_8763.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCaxVnHyy-eI-ejMHwMjz9M5XxwO3_NqlTDOZRXBg8UFryvLo9yuTnNu4EEBSjypAVila4ebg6OHKK2CTrCZoBtGQBezsl35mUsyoi2S0RejuvtgOn7DPzr9tCiAtyPf-j2sFRnmFvENc9/s400/IMG_8763.JPG" width="400" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{galaktoboureko}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">There are a few variations on this but in essence, it is a milk/custard pie with filo pastry. A classic.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiDhjooxgXdqYKIJhTU3dYQnxFCuLC_5NQuFHc_k01Z8azie6hgJ6_Crr-zAC5xUPp9ZSiT9ICUT0z5s2oKv_UK5wWoZBrX6WvAEKlWMUOIYUFPpNJ1hgjyeKAXZty9pSlxO3FPC3RHv-x/s1600/IMG_8747.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiDhjooxgXdqYKIJhTU3dYQnxFCuLC_5NQuFHc_k01Z8azie6hgJ6_Crr-zAC5xUPp9ZSiT9ICUT0z5s2oKv_UK5wWoZBrX6WvAEKlWMUOIYUFPpNJ1hgjyeKAXZty9pSlxO3FPC3RHv-x/s400/IMG_8747.JPG" width="400" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{frozen greek yoghurt}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">This probably needs no introduction to the Aussie fro-yo fans (I think this is a trend we inherited from Americans as London seems to be lacking fro-yo joints?). You can't really go to an ice cream parlour in Greece. Instead you get frozen yoghurt, with all the toppings. No complaints here.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij07aSMlSMmFwNzV_s9RpiNqEkWREG-yJHH78Nirz9kkLd6wuvWhFv7B3oqOt6MGarzUeP7FhCqLnxYvKZVeF7ZmIOKgJ9jQQ72oz0Yfg5ZajsjosQ5tdgwtII6NviLPRmt4jnF3kHCJzI/s1600/syrup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij07aSMlSMmFwNzV_s9RpiNqEkWREG-yJHH78Nirz9kkLd6wuvWhFv7B3oqOt6MGarzUeP7FhCqLnxYvKZVeF7ZmIOKgJ9jQQ72oz0Yfg5ZajsjosQ5tdgwtII6NviLPRmt4jnF3kHCJzI/s400/syrup.jpg" width="400" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{syrupy cakes/pastries}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I guess this has been borrowed from the Turks, but not only with Greeks soak pastry in syrup, but also cake! The mini croissants above left are soaked with syrup and filled with chocolate! Too much? No way! Many of the syrup cakes have a citrus flavour, like the orange cake above right.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">P.S. Greek bakeries are so overwhelming, there are just trays and trays like in the picture above out on the counters with just hundreds of different things, then there are cakes in the fridge, homemade chocolate dipped ice creams in piles in the freezer, not to mention the breads and savoury pies! Oh my. It really was too much sometimes.</span></div>
Rosie Robinsonhttp://www.blogger.com/profile/10267065595702281727noreply@blogger.com0tag:blogger.com,1999:blog-6838286723238632441.post-80181254178436586792015-09-20T22:16:00.001+10:002015-09-20T22:16:33.792+10:00Adventures In Food: Turkey<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFwOrNFMdfzynpXazolXQekucUSjOujGg2y1XtgoKi8VDcV0kf5UXhGZz2PMhxGsaLkjQPbk-XJIqQgr8OKGATNVUbVwnaB1X-DUp6BpoEKS4qYlOohbI50mJQPIWX8g2eKdDpt363BqfW/s1600/P1180268.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFwOrNFMdfzynpXazolXQekucUSjOujGg2y1XtgoKi8VDcV0kf5UXhGZz2PMhxGsaLkjQPbk-XJIqQgr8OKGATNVUbVwnaB1X-DUp6BpoEKS4qYlOohbI50mJQPIWX8g2eKdDpt363BqfW/s400/P1180268.JPG" width="400" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{misir}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Turkey is my favourite food destination in the world. The whole world. Well, the parts that I've been to anyway! I will, of course, tell you why but if you like, just look at the pictures. All of the pictures. They may make you salivate but also, there are so many of them. And that means that there is so much traditional vegetarian Turkish food! I didn't eat any Western meals in two and a half weeks in the country! No burgers, pizza or pasta. All local. That is definitely a first and basically a miracle for the length of time we were there. Let me tell you about what I ate in Turkey... be prepared for a long post.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Misir is a very common street food in Istanbul- it's grilled corn on the cob. You will see the vendors absolutely everywhere and it's a great healthy snack.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrh8wK16q3Xy4AAn5uD8-1j4lfXYbZ1OQTPStikRSXXSQouB_Ng66clc05anWzYnjtBJVidSqVAw9yRQkFtceavlMIiaJaU3OhWUbu0ywIKinxs4OX2ARZWE35sD0gInQXw9lLYK7RlFrW/s1600/IMG_7373.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrh8wK16q3Xy4AAn5uD8-1j4lfXYbZ1OQTPStikRSXXSQouB_Ng66clc05anWzYnjtBJVidSqVAw9yRQkFtceavlMIiaJaU3OhWUbu0ywIKinxs4OX2ARZWE35sD0gInQXw9lLYK7RlFrW/s400/IMG_7373.JPG" width="300" /></span></a></div>
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{simit}</div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Simit falls in the street food/snack category. You will see vendors everywhere. It's like a sesame pretzel. Sesame seeds, incidentally, are full of important vitamins for vegetarians!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFwOrNFMdfzynpXazolXQekucUSjOujGg2y1XtgoKi8VDcV0kf5UXhGZz2PMhxGsaLkjQPbk-XJIqQgr8OKGATNVUbVwnaB1X-DUp6BpoEKS4qYlOohbI50mJQPIWX8g2eKdDpt363BqfW/s1600/P1180268.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRHCB7KDu5P5iMiLqeykEAE_GiBrExtV_6DtQPRNbKAbUhYKrjIiM2rJksN-3deGsEnbvdqqreFYAGbH3knfqhJlgo6gPwvm_YOz0dEClmfSM8mRMY8Ktv5ubbmfJN-AuEly-spcbB5Sdt/s1600/IMG_8069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRHCB7KDu5P5iMiLqeykEAE_GiBrExtV_6DtQPRNbKAbUhYKrjIiM2rJksN-3deGsEnbvdqqreFYAGbH3knfqhJlgo6gPwvm_YOz0dEClmfSM8mRMY8Ktv5ubbmfJN-AuEly-spcbB5Sdt/s400/IMG_8069.JPG" width="400" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{breakfast spread}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Turkish breakfast is light on cereal and heavy on the cucumber! It was usually a selection of items including cucumber, tomato, cheese, olives, bread and fruits. Very veggo friendly!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQgEUF3wBY1jldZnhiUy2bdUbhzaOGN56jZBjGukM_igAlzQ9F7QSV5vxLlK4S8Xd6hx5ClnUZv08WbYWcooiASiUtLCNJdy1F8V-lPo1i7g89G7QmDnmhX7c3V5wYFwXulE781ly2Ou2C/s1600/meze.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQgEUF3wBY1jldZnhiUy2bdUbhzaOGN56jZBjGukM_igAlzQ9F7QSV5vxLlK4S8Xd6hx5ClnUZv08WbYWcooiASiUtLCNJdy1F8V-lPo1i7g89G7QmDnmhX7c3V5wYFwXulE781ly2Ou2C/s640/meze.jpg" width="640" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{meze platters}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Meze! Meze meze meze! This is where it is at when it comes to Turkish food and best of all, most of it is vegetarian! So meze is like an appetizer. You can order individual meze or a platter, which has a few options, is usually chef's choice and usually vegetarian. It will have things like (deep breath): hummus (chickpea dip), baba ganoush (eggplant dip), beetroot, haydari (garlic dip), beans, capsicum dip, spinach, green beans, eggplant with tomato, cig kofte (bulghur wheat patty) grain salads, yaprak dolmasi (vine leaves stuffed with rice)... really just lots of veggies in all kinds of forms and always delicious! It's never just raw boring vegetables, for example spinach will be cooked with extras like garlic and pine nuts and just perfect. Meze platters and lots of individual mezze plates come with bread, and sometimes butter and cheese (like in the big picture above). Kyle and I would often order a platter and share as our main as it was super economical, a great way to try lots of different things which is how we like to eat, and we were usually stuffed afterwards! But there are a few individual meze that deserve a special mention.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRqbuSpK6-YaLRWpR2v3tSIw3Kl6hf6A1v05YIcl8JRwkG5g4Pjg15j4KK3KMiS_aHh3SfhHxDdR-FT4xMNIiB56SAscnZx9Lw_7kj7hCN8D3PCotyuavUgzTbA8GsTmZYrXUNH_fQ4bm7/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRqbuSpK6-YaLRWpR2v3tSIw3Kl6hf6A1v05YIcl8JRwkG5g4Pjg15j4KK3KMiS_aHh3SfhHxDdR-FT4xMNIiB56SAscnZx9Lw_7kj7hCN8D3PCotyuavUgzTbA8GsTmZYrXUNH_fQ4bm7/s320/FullSizeRender.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{hummus}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Hummus, made with chickpeas and tahini, is the classic Turkish dip. If you haven't tried it, try it.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp8Kfy8nChHYoGFL83pVmh6g3XHfRtfnGEqUUlrTU97Jcz06PQgo3Vz0dvg7PizdpVfTcB4nHfRhK1xc_iuFozX2LVvct9Li9XfclZkqQVmh8TjWwDP1dMqdxqfGm2PE7qry7sw2e13kKj/s1600/IMG_7459.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp8Kfy8nChHYoGFL83pVmh6g3XHfRtfnGEqUUlrTU97Jcz06PQgo3Vz0dvg7PizdpVfTcB4nHfRhK1xc_iuFozX2LVvct9Li9XfclZkqQVmh8TjWwDP1dMqdxqfGm2PE7qry7sw2e13kKj/s400/IMG_7459.JPG" width="300" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{sigara boregi}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Cheese cigars were our favourite way to start a meal. Soft white cheese is fried inside crispy pastry.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRqbuSpK6-YaLRWpR2v3tSIw3Kl6hf6A1v05YIcl8JRwkG5g4Pjg15j4KK3KMiS_aHh3SfhHxDdR-FT4xMNIiB56SAscnZx9Lw_7kj7hCN8D3PCotyuavUgzTbA8GsTmZYrXUNH_fQ4bm7/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQpCJHHELgxibN7zi7YStuMK8i3KskcQrBEOnBDT9X7Rmp5BufJCfJ9ew723ftrWtSH5YYIkDloKRuYsobQmMkACDjbzw_ZNKgbojUdA-FVHSHqIqruHJXdmVrBAsXvWFulTzdzP3dc2ZX/s1600/IMG_7680.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQpCJHHELgxibN7zi7YStuMK8i3KskcQrBEOnBDT9X7Rmp5BufJCfJ9ew723ftrWtSH5YYIkDloKRuYsobQmMkACDjbzw_ZNKgbojUdA-FVHSHqIqruHJXdmVrBAsXvWFulTzdzP3dc2ZX/s320/IMG_7680.JPG" width="320" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{mercimek çorbasi}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">If you like to start meals with a soup, you should try this classic lentil one.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Many Turkish main dishes can be easily adapted to be vegetarian, if there is not already a vegetarian option on the menu. I love that!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiBx_CGnLEnAKBz6kjm2bTaefr8f4kzwP7voABDgEe2eEdtD5cXAQ-tsxJBqUP-2-3lJNq1dgShZ4_Ze3undYxSHLbgH0jmXMvQzUzq0GCJL91m-O45Wjr8TnSxoO1ucNFFu26VHUirij9/s1600/IMG_7476.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiBx_CGnLEnAKBz6kjm2bTaefr8f4kzwP7voABDgEe2eEdtD5cXAQ-tsxJBqUP-2-3lJNq1dgShZ4_Ze3undYxSHLbgH0jmXMvQzUzq0GCJL91m-O45Wjr8TnSxoO1ucNFFu26VHUirij9/s400/IMG_7476.JPG" width="300" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{pide}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Turkish pizza. Delicious crust.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsWyMM_DVug3V_wafUzrN_sc1Ltj83WidF1kj_1CP7C3OzC3lZs8Js8WhIcsIkBbYejBYElfj4EKqIKcVo96mvoWy8t5sm-Wz9P5YfrpyG-1XD0b5as-hZMiEWBniasvL5KtQDMpUrbfJk/s1600/IMG_7603+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsWyMM_DVug3V_wafUzrN_sc1Ltj83WidF1kj_1CP7C3OzC3lZs8Js8WhIcsIkBbYejBYElfj4EKqIKcVo96mvoWy8t5sm-Wz9P5YfrpyG-1XD0b5as-hZMiEWBniasvL5KtQDMpUrbfJk/s400/IMG_7603+%25281%2529.JPG" width="400" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{manti}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Apologies for the atmospheric photo. Manti is a traditional pasta dish (ok so I guess technically I did eat pizza and pasta!). It is small ravioli that have cheese or spinach in them, topped with tomato sauce and yoghurt sauce which make a creamy blend.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNSrPDlUUvuzrXlyY6_2CcPkF-UIgbiYzb5DQZ29NZ0BLzBXOHKZfSuVQGSkKOq05mYoLxPL2_2EqvGAeY0Q8FJiVvWfnpYbubxZheHaeW9aLkqa8phagTfkoVq1FmRwI_pY0lB0WCmq0m/s1600/IMG_7843.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNSrPDlUUvuzrXlyY6_2CcPkF-UIgbiYzb5DQZ29NZ0BLzBXOHKZfSuVQGSkKOq05mYoLxPL2_2EqvGAeY0Q8FJiVvWfnpYbubxZheHaeW9aLkqa8phagTfkoVq1FmRwI_pY0lB0WCmq0m/s400/IMG_7843.JPG" width="300" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{borek}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Borek is thin layers of pastry containing veggies and spices (and meat if that's your thing). I had a spiced potato spiral but, there are lots of versions!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVPlm4zy_NIbuPPwFl5V1lgA6ctX6C1HkZ-dIRY2d5mN_PwffYU2T1nRXJF5Ji65VyBVVlk2h0iEIo7cQz8FWXBmzGpoz4FWFnYH08kttfoCterHTwFn_2zmwqEO21sewM-FddBam7xhxM/s1600/gozleme.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVPlm4zy_NIbuPPwFl5V1lgA6ctX6C1HkZ-dIRY2d5mN_PwffYU2T1nRXJF5Ji65VyBVVlk2h0iEIo7cQz8FWXBmzGpoz4FWFnYH08kttfoCterHTwFn_2zmwqEO21sewM-FddBam7xhxM/s640/gozleme.jpg" width="640" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{gozleme}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">The ultimate street food. Gozleme is a thin pastry, filled with white cheese/spinach/banana and nutella/whatever you like, that is fried on a hot plate and folded over. It's a Turkish crepe but much sturdier and more filling due to being made from a pastry that is rolled out, rather than a batter. A floating gozleme business sidled up to our gulet (sailboat) just in time for breakfast each day while we were on our sailing trip.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO7zbjmEkCsWQ65rXlSWf3iDQTbrxMkK7sU22jXJHZO8W_kfvB0QaCTGdA9ofpvbljluNVjbGanOd1iLM5G3ANLpAsOUd9ddQDf7ODSg3UXZULl5kjeNXNKPEn0SSLByh-VsWxprZz4p4m/s1600/P1180935.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO7zbjmEkCsWQ65rXlSWf3iDQTbrxMkK7sU22jXJHZO8W_kfvB0QaCTGdA9ofpvbljluNVjbGanOd1iLM5G3ANLpAsOUd9ddQDf7ODSg3UXZULl5kjeNXNKPEn0SSLByh-VsWxprZz4p4m/s400/P1180935.JPG" width="400" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{kuru fusulye pilav}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Yummy, traditional dish of beans and rice. Sometimes the beans are cooked with meat. Considered a cheap dish and some street food vendors sell this.</span></div>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbMsBW5Q37krPmb1XARQG9aRIjbz0XePdOXhy2YfnS52uxAJWCreJra8YU-4HndIL8FGMyga4t0aIgEKgiR_Z1uhG341MrB8b8psADXK2E45zsevRMXrTilqhUgnPOznfTDfjCLnRvqrBW/s1600/IMG_7969.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbMsBW5Q37krPmb1XARQG9aRIjbz0XePdOXhy2YfnS52uxAJWCreJra8YU-4HndIL8FGMyga4t0aIgEKgiR_Z1uhG341MrB8b8psADXK2E45zsevRMXrTilqhUgnPOznfTDfjCLnRvqrBW/s400/IMG_7969.JPG" width="300" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{kumpir}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I have learned a lot from watching the baked potato man make these! To make two baked potatoes, he took the flesh from three potatoes, mashed it up and added cheese, chilli and herbs. Then he loaded it back into the two skins and we chose our toppings. Hearty and delicious veggo street food!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">On to my favourite course!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCNUmX9bRj3Uz4GfAa24lYu5uUvPyWY31D7qd0nMmU04GUowiqNeK3Bn5ffyWo0itV692d7Zfr6SQdaeX7SMLyG75Zr6ZYl9uBy0JHE0G-_xWLqVTEbGfUZDbyYvxajfX2a1DC2_jLeqa7/s1600/IMG_7727.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCNUmX9bRj3Uz4GfAa24lYu5uUvPyWY31D7qd0nMmU04GUowiqNeK3Bn5ffyWo0itV692d7Zfr6SQdaeX7SMLyG75Zr6ZYl9uBy0JHE0G-_xWLqVTEbGfUZDbyYvxajfX2a1DC2_jLeqa7/s400/IMG_7727.JPG" width="300" /></span></a></div>
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<br /><span style="font-family: Georgia, "Times New Roman", serif;">{sutlaç}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Mmmm. Mmmmm mmmm mmmm! Sutlac is baked vanilla rice pudding that is served....cold! It makes it yummy and creamy and just the sort of thing that you could eat all the time!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo4S6v39TzTy1-XVzZvkjf7fVXur2rrpDyvM1BmkcnXp9KBdFVXpfpw06a0s4pxU1fvi_FcivzFHlMuHo7hVzgGtYBltUVnxBYU67j5Q_0wsthGTLIZgzsvUVOrnWWLskGQlDx5n3rgAaB/s1600/IMG_7736.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo4S6v39TzTy1-XVzZvkjf7fVXur2rrpDyvM1BmkcnXp9KBdFVXpfpw06a0s4pxU1fvi_FcivzFHlMuHo7hVzgGtYBltUVnxBYU67j5Q_0wsthGTLIZgzsvUVOrnWWLskGQlDx5n3rgAaB/s400/IMG_7736.JPG" width="400" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{kazandibi}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">This translates to 'bottom of the pan' and basically, kazandibi is a baked custard that is allowed to caramelize on the bottom and is sprinkled with nuts before being flipped out. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{asure}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I was very lucky to try this as it is usually only served once a year. The story comes from that of Noah's Ark- when the flood receded, the remaining supplies on the ark (fresh and dried fruit, nuts, beans, spices, sugar and water) were cooked up to make a hot, thick, sweet soup. It had an interesting texture with flavours of cinnamon, orange peel, fig and the occasional crunchy walnut or soft chickpea!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGEvJqKrUc0O02n2PPgbPjoZi0bD-A4KkTbdmM2IuFYLTXKcPvcDJ3U5Mft8HDvC1yJC1_mSmQ6cPC8jHX-sH7DJVoJD2-37my1vfKe479Z-wt_V1g8VGA34W6MRVGXreDlPrWE5nhDKKH/s1600/IMG_7462.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGEvJqKrUc0O02n2PPgbPjoZi0bD-A4KkTbdmM2IuFYLTXKcPvcDJ3U5Mft8HDvC1yJC1_mSmQ6cPC8jHX-sH7DJVoJD2-37my1vfKe479Z-wt_V1g8VGA34W6MRVGXreDlPrWE5nhDKKH/s400/IMG_7462.JPG" width="300" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{lokum}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Turkish delight. Options include nuts, chocolate dipped, coconut dipped.... seeing the piles in the bazaars makes it impossible to resist.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKuEH2lhOK5v68c3k3CpuKyJbdd-ePvwLSDwGZhnnrNujF2RYbebWTVlfkEeRMeMFSEyIRuYJa8oIVyTwjrCSl0WkMUWRJJgtRR0FGoBvMuk62FMu9B09RRAUEK9dnAsFGsPbGNpe0V5KF/s1600/FullSizeRender+-+Copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKuEH2lhOK5v68c3k3CpuKyJbdd-ePvwLSDwGZhnnrNujF2RYbebWTVlfkEeRMeMFSEyIRuYJa8oIVyTwjrCSl0WkMUWRJJgtRR0FGoBvMuk62FMu9B09RRAUEK9dnAsFGsPbGNpe0V5KF/s320/FullSizeRender+-+Copy.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{baklava}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Pastry, nuts, syrup. What's not to love? A combo of these ingredients is available in every shape and form.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvvJWnS26aoBeDqBgZGn4R2_NEYt7Y0zDQC1MRDkWYUmnSlt2qOkn6LY-fW8KDtScsXtWUF8YE01-SRBGx0TsIxho2v7qKOTttJlXUjku4Hy49HZOQVhen3GZFytH7Fd9EjMktYZtteZx7/s1600/IMG_7508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvvJWnS26aoBeDqBgZGn4R2_NEYt7Y0zDQC1MRDkWYUmnSlt2qOkn6LY-fW8KDtScsXtWUF8YE01-SRBGx0TsIxho2v7qKOTttJlXUjku4Hy49HZOQVhen3GZFytH7Fd9EjMktYZtteZx7/s400/IMG_7508.JPG" width="300" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{dondurma}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Turkish ice cream is chewy! Strange but true! The good thing is it melts less quickly :)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ1vc7qq789mTmIIleFvcF1VDr6BG6CDChR7In3HYaqyJMjMywuxXSvhipVHm8RjyRR8U6-MPvSSdOwfUKI7LiV-MBTx-DeF8qfyLIUPF7trerxfN9ZqSvIjNsp0rSUiaw62B_u0rx4mYY/s1600/IMG_8216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ1vc7qq789mTmIIleFvcF1VDr6BG6CDChR7In3HYaqyJMjMywuxXSvhipVHm8RjyRR8U6-MPvSSdOwfUKI7LiV-MBTx-DeF8qfyLIUPF7trerxfN9ZqSvIjNsp0rSUiaw62B_u0rx4mYY/s400/IMG_8216.JPG" width="400" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{helva}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">A hot dish made with semolina and tahini. The one I tried had a savoury flavour thanks to the sesame paste but was still intensely sweet.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">On to drinks!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQrOzY-KJUUo8UGOHn8Yv48CPWQclwU89_ORjVnEQTGNA1h4-4wf0Ey5vpxtQzJvsiCrhchbaZHUAiQ1rKNuh1wRoVclMM6KmDJRYFnXv2kYdHXMJvZBiv0lj2DBUZ3iOXihv8Fz1DaYR6/s1600/IMG_7552+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQrOzY-KJUUo8UGOHn8Yv48CPWQclwU89_ORjVnEQTGNA1h4-4wf0Ey5vpxtQzJvsiCrhchbaZHUAiQ1rKNuh1wRoVclMM6KmDJRYFnXv2kYdHXMJvZBiv0lj2DBUZ3iOXihv8Fz1DaYR6/s400/IMG_7552+%25281%2529.JPG" width="400" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{çay}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Turkish tea is offered to you everywhere and despite being basically boiling water, it somehow cools you down on a hot day! Apparently the tea served in tea houses tastes so good as it is a blend of many teas that is hard to make at home :)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRaI2UuooqfubvsdGntM6rLiyDTQgZatqoxGjhDEAGqhxQDPD_lDDpcLoQPcQkjSbeEvethjjcVPbBYMvkW5N5kCMx9iHi4T55F_BYVF-ogVp4Y8osM_1xabsFJqEnV2uAU3PZS3oVjEuk/s1600/FullSizeRender+-+Copy+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRaI2UuooqfubvsdGntM6rLiyDTQgZatqoxGjhDEAGqhxQDPD_lDDpcLoQPcQkjSbeEvethjjcVPbBYMvkW5N5kCMx9iHi4T55F_BYVF-ogVp4Y8osM_1xabsFJqEnV2uAU3PZS3oVjEuk/s320/FullSizeRender+-+Copy+%25282%2529.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{Turk kahvesi}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I am not a coffee drinker but Turkish coffee is a must try. It is served strong and thankfully, sweet. Don't drink all the way to the end as the grounds remain in the cup.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA2bFmXV8wT7-YxluZuXLq3Fz8MbznKKgfI66ulUabndy-dzP4NRmjW2Sxz2qJWy6t36UiNh-2p6QlQ-RjKR9ZDv4JDKbIEYZnvVERsecr8cUwAwk8aWTliFssEchkNJ-3T56qqCKyyLsa/s1600/IMG_7844.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA2bFmXV8wT7-YxluZuXLq3Fz8MbznKKgfI66ulUabndy-dzP4NRmjW2Sxz2qJWy6t36UiNh-2p6QlQ-RjKR9ZDv4JDKbIEYZnvVERsecr8cUwAwk8aWTliFssEchkNJ-3T56qqCKyyLsa/s400/IMG_7844.JPG" width="300" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"> {ayran}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">This is a frothy drink made with watered down yoghurt, and salt. It is definitely not to everyone's liking, but definitely a must-try!</span></div>
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<span style="font-family: Georgia;">In three weeks I did not even get to try all of the Turkish foods I wanted too! It's just such an incredible food destination, particularly for vegetarians. I am planning my return trip ASAP!</span></div>
Rosie Robinsonhttp://www.blogger.com/profile/10267065595702281727noreply@blogger.com0tag:blogger.com,1999:blog-6838286723238632441.post-82404073293670863752015-09-07T23:15:00.000+10:002015-09-07T23:15:47.834+10:00Adventures In Food: Ireland<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEB1PLwgWzOLsPxKFBH5itth6MX9mTtDHgZZjl4NULcBWkpvw-PhxMyuFBY2k2JVaBKvReItMPrGTmqyWSqsSCgQ1GB8Jtwo_FZaKsiLYOsvqUtlijkQj3wDulMBcYjWuO3iOjeYtuCtUY/s1600/IMG_7229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEB1PLwgWzOLsPxKFBH5itth6MX9mTtDHgZZjl4NULcBWkpvw-PhxMyuFBY2k2JVaBKvReItMPrGTmqyWSqsSCgQ1GB8Jtwo_FZaKsiLYOsvqUtlijkQj3wDulMBcYjWuO3iOjeYtuCtUY/s400/IMG_7229.JPG" width="400" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{raisin scones + soda bread}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Kyle and I have kicked off our travelling adventures once again, and our first stop outside of the UK was Ireland. From the start we were enjoying soda bread for breakfast and as a side dish, and it is fresh, wholesome, and quick to make! The bread shown above right had a seed mix through it and was my favourite that I tasted. I believe it came from a packet mix which reminded me of the days when I had a bread maker... at the time I envisioned fresh warm bread on weekend mornings, but in reality I was never able to remember to set it up the evening before. I think I will have to start giving soda bread a go on those lazy Saturdays!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Raisins seem to be in a lot of baked goods in Ireland, from simple scones to bread puddings.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{potato feast including colcannon and boxty}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Irish food is intrinsically linked with potatoes. There are whole cookbooks devoted to the potato in Ireland. Actually potatoes and bread seem to be the main theme of both Irish cuisine and this post. I wanted to try boxty, which is a potato pancake or dumpling, depending on who you ask. At one particular restaurant in Dublin, I was able to try a few different forms of boxty, including fries (fried strips of potato pancake) with aioli, and as dumplings in a spinach and blue cheese sauce (in the red pot). Both were delicious. The boxty dumplings tasted like gnocchi. I also tried potato bread (on the right) with goat's cheese and semi dried tomatoes. But my absolute hands down favourite was the colcannon, which is mashed potatoes with cabbage and cream in it. Yum yum yum! I think I could eat that every day, forever.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{shepard's pie}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I was surprised to learn that Shepard's pie is indisputably Irish as it seems to be a British pub mainstay. I had to try a vegetarian version. Also, do not confuse it with cottage pie, as there are important differences (but I can't remember what :) ). If anyone would like to remind me, please leave a comment below!</span></div>
Rosie Robinsonhttp://www.blogger.com/profile/10267065595702281727noreply@blogger.com0tag:blogger.com,1999:blog-6838286723238632441.post-7563771322432207512015-08-02T02:02:00.000+10:002015-08-02T02:02:06.772+10:00Adventures in Food: England<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;">Living in London for almost a year has certainly given me the opportunity to try plenty of traditional English food. That suits me just fine as the English are known for hearty meals, be it breakfast, lunch, afternoon tea or dinner. Let's begin with the most important meal of the day.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{full English breakfast}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Kyle and I had our favourite spot for breakfast, that has sadly closed now. They would serve homemade bubble and squeak, potato rosti, and potato and leek sausages with the veggie breakfast. I will miss it!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{pie and mash}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Pies are served lots of different ways but one thing stays the same... you've gotta get mash!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{Sunday roast}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"> Sunday roast is a bit of a delicious institution. Who doesn't love the idea of getting together with friends over a cider on a Sunday afternoon and having someone else cook up veg, yorkshire puddings and (veggo) gravy? This was the best roast I had in the year, it was a delicious nut roast.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{traditional afternoon tea}</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj20i9zibVdA_JFIy3nHovwr3s7HGfqCVttrBTAe1BeR15ToqQ17P-lU1SJtWon45UeDaElVatdMBtMv-zoqzkFAPupgIB2G7EVsMuAPaOqWnBGjXx4oC56scaYgZ2Lq2X6bWG7TPN4hXxF/s1600/IMG_0498.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj20i9zibVdA_JFIy3nHovwr3s7HGfqCVttrBTAe1BeR15ToqQ17P-lU1SJtWon45UeDaElVatdMBtMv-zoqzkFAPupgIB2G7EVsMuAPaOqWnBGjXx4oC56scaYgZ2Lq2X6bWG7TPN4hXxF/s320/IMG_0498.JPG" width="320" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{scones with jam and cream}</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJKzqTcYuGFahk6y-VRNXTwuN_t1ItrrNRWkl77PdCXBV7VUD0KhnxyyY-JYgxpRTmcBelIitYDYFcx27OHg-hTJ2PvpXF4bvLEi8miVdsvmUSbLUzbLnQ9mNgGReqdI8FZlX9QqEhgY0O/s1600/IMG_9340.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><span style="font-family: Georgia, "Times New Roman", serif;"> Afternoon tea is a special treat. Of course tea is a very colonial English tradition, and served with posh finger sandwiches, scones, and various sweets (hopefully including Victoria sponge cake), it is a lovely quintessential British experience.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh385Vm2-LoVoD4fl5v96mniBJkQHXfQ5vvkdPKTZkiGuh6ER4zkUHPj6k-C7AiQjxLrKVCTgmuv-jlyjs9oHtD654mr349AAp2w9Isoo62C_evBeQbc0cPjOg_LV3Vabf4ueDxd4HqAnVI/s1600/IMG_6644.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh385Vm2-LoVoD4fl5v96mniBJkQHXfQ5vvkdPKTZkiGuh6ER4zkUHPj6k-C7AiQjxLrKVCTgmuv-jlyjs9oHtD654mr349AAp2w9Isoo62C_evBeQbc0cPjOg_LV3Vabf4ueDxd4HqAnVI/s400/IMG_6644.JPG" width="400" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{fish and chips}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Of course being vegetarian, there are some culinary traditions that I find it hard to try when travelling. Lucky for me, there is a totally vegetarian pub in London that serves 'tofush' and chips and I had to go and check it out! They fried up tofu (wrapped in seaweed for added authenticity) and served it with minty peas, homemade ketchup and chips, and potato salad. Delish!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUsWIMRRfwXbs-L1rWI2nfF0S0xs3TV3XqMQ92nE1NI7UQ31PJ1QeE_u39oJMA3hoOtXnmj4zTx6nndVN0kojRV3SixfHEICpcmp4F7qGDMU4Lxvvd8Sk1UPqV6oqSuc-ftImadIlpsrbV/s1600/IMG_9044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUsWIMRRfwXbs-L1rWI2nfF0S0xs3TV3XqMQ92nE1NI7UQ31PJ1QeE_u39oJMA3hoOtXnmj4zTx6nndVN0kojRV3SixfHEICpcmp4F7qGDMU4Lxvvd8Sk1UPqV6oqSuc-ftImadIlpsrbV/s320/IMG_9044.JPG" width="320" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{curry}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">This may be controversial, but I felt I couldn't leave curry off this list! Of course there are some undeniably Anglo-Indian dishes like chicken tikka masala, which I haven't tried myself, but I think in general the British food experience isn't complete without a visit to Brick Lane for a curry!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUE35J_kZcinApha-2kg1HGEAVbT2rvBg7TdQ5-Utq6oryz2zktOSQGE8SIlCG4V65axsQZSujONiTxZAg7HW0vqJbPL724aN3NYef_xLlEGF7pbsNVInPzbgIdpGjTl6aRN8AV0zSaSuP/s1600/IMG_6255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUE35J_kZcinApha-2kg1HGEAVbT2rvBg7TdQ5-Utq6oryz2zktOSQGE8SIlCG4V65axsQZSujONiTxZAg7HW0vqJbPL724aN3NYef_xLlEGF7pbsNVInPzbgIdpGjTl6aRN8AV0zSaSuP/s400/IMG_6255.JPG" width="300" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{Eton mess}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">This was a very special mess, it was the usual meringue, strawberries and cream but served with pomegranate, strawberry sorbet and a sprinkling of edible rose petals and it was absolutely out of this world delicious! Eton mess will always stick out in my mind as a last minute dash to the shops, gluten friendly dessert for entertaining!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">As you can see it has been a lip-smacking year living in London! I know it can be hard for vegetarians to scope out traditional food so if you would like to know where to go for any of these treats please ask in the comments!</span></div>
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Rosie Robinsonhttp://www.blogger.com/profile/10267065595702281727noreply@blogger.com0tag:blogger.com,1999:blog-6838286723238632441.post-55076973613419954332015-06-06T04:25:00.000+10:002015-09-07T04:33:42.160+10:00Lately Baking<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;">While I have been quiet on the blogging front while living in London, you can bet your KitchenAid that I have still been baking. Here's what I've been mixing up lately.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSW_JXFPRaqChG7WJ7T2mUvVXXPbFdDiKMeP_h6Tp-_aEbLhWy9LiPweV6crhSD51oK1tsw7mTGxhQNnvdY_Ij7lcAdAl5yD79esBRvU3q38dmQUmF1RTD_7T694Wejxevu0fqKnGDZt8y/s1600/Gingerbread+and+hot+chocolates+018+(878x1280).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSW_JXFPRaqChG7WJ7T2mUvVXXPbFdDiKMeP_h6Tp-_aEbLhWy9LiPweV6crhSD51oK1tsw7mTGxhQNnvdY_Ij7lcAdAl5yD79esBRvU3q38dmQUmF1RTD_7T694Wejxevu0fqKnGDZt8y/s400/Gingerbread+and+hot+chocolates+018+(878x1280).jpg" width="273" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{</span><a href="http://milkshakesandpattycakes.blogspot.com.au/2013/12/woodland-animal-gingerbread.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">gingerbread</span></a><span style="font-family: Georgia, "Times New Roman", serif;">}</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-sC26dvUZEB1_vcQVSj4JErey-SOZfD3qCi3WHgooWbhXjtcZJyCrZQjiAsNxIa_sgUWYd64HhGLJHt90GAOu6YZf4g-VcRogwUsAij1midkxb4pxX46hrS6T0OwzQ-ZryHax49pATvTk/s1600/Choc+mint+slice+and+doughnuts+051+(960x1280).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-sC26dvUZEB1_vcQVSj4JErey-SOZfD3qCi3WHgooWbhXjtcZJyCrZQjiAsNxIa_sgUWYd64HhGLJHt90GAOu6YZf4g-VcRogwUsAij1midkxb4pxX46hrS6T0OwzQ-ZryHax49pATvTk/s400/Choc+mint+slice+and+doughnuts+051+(960x1280).jpg" width="300" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{</span><a href="http://milkshakesandpattycakes.blogspot.co.uk/2013/08/chocolate-peppermint-slice.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">choc peppermint slice</span></a><span style="font-family: Georgia, "Times New Roman", serif;">}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">At Christmas time, apart from these </span><a href="http://milkshakesandpattycakes.blogspot.com.au/2014/12/cranberry-orange-and-white-chocolate.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">white chocolate and cranberry cupcakes</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> which I posted, I made these two seasonal essentials. I also made a </span><a href="http://recipes.asda.com/Recipes/the-ultimate-yule-log" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">yule log</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> with sugared cherries (not as impressive as </span><a href="http://milkshakesandpattycakes.blogspot.com.au/2013/11/woodland-yule-stump.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">this one</span></a><span style="font-family: Georgia, "Times New Roman", serif;">!).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjibdKPm8_iO292iADyVwq4OxZ5W66xEwbsflT-jycOILsGVPhGEm9a3Ljf8AIPibOPO_jUk_AU1KYNtcnxSfwBsTMmGnoOMUnsCoDY_k9tEGpb291SWqMBeONFMimKKBUM8p3vjQwmckD8/s1600/Anzac+biccies+031+%2528768x1024%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjibdKPm8_iO292iADyVwq4OxZ5W66xEwbsflT-jycOILsGVPhGEm9a3Ljf8AIPibOPO_jUk_AU1KYNtcnxSfwBsTMmGnoOMUnsCoDY_k9tEGpb291SWqMBeONFMimKKBUM8p3vjQwmckD8/s400/Anzac+biccies+031+%2528768x1024%2529.jpg" width="300" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{</span><a href="http://milkshakesandpattycakes.blogspot.co.uk/2013/01/australia-day-anzac-biscuits.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">anzac biscuits</span></a><span style="font-family: Georgia, "Times New Roman", serif;">}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Went down a treat on Australia Day.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9BSjoEWQVNl6BF-dblSN_GbKocz68Bvz7PU2e66zncFk8WdVeZVo90CB6UskyU8DMlDEb5bWnD4k2bU2Rt4t_W-5ckmY-2ACoAfXr3tXNg7HinOZ2RigbDn10B8QVze6zP4lx8rHMXPux/s1600/Baking+080+%25281024x768%2529+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9BSjoEWQVNl6BF-dblSN_GbKocz68Bvz7PU2e66zncFk8WdVeZVo90CB6UskyU8DMlDEb5bWnD4k2bU2Rt4t_W-5ckmY-2ACoAfXr3tXNg7HinOZ2RigbDn10B8QVze6zP4lx8rHMXPux/s400/Baking+080+%25281024x768%2529+%25282%2529.jpg" width="400" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{</span><a href="http://milkshakesandpattycakes.blogspot.com.au/2013/01/weekend-banana-bread.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">weekend banana bread</span></a><span style="font-family: Georgia, "Times New Roman", serif;">}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">On a weekend, of course.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhr0t_bs7LE2Yk9clmNYmNmycIQdroRoOsIL8RgZMXpUbjDXDdwZ6XLrXrBCXa1vNlmkmzMxRvdaBdB8e9DJdPO__C9DrOhz2ACWp7YDATVZ7Xlo98iYALzfv1cFk-BEszs3Cjj20tWj4c/s1600/Tea+party+092+(1280x960).jpg&container=blogger&gadget=a&rewriteMime=image%2F*" width="400" /></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{</span><a href="http://milkshakesandpattycakes.blogspot.com.au/2013/08/leos-best-brownies.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">brownies</span></a><span style="font-family: Georgia, "Times New Roman", serif;">}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Just 'cause.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjwPUKeSRL-Lh5NHsNhYZdXtzPpTDDUDlmFUdLaVBP2GxyL1MNhNqA2Fe1l-4y5bBXOqneSeu2yjqXiiZ649Iq3BaW8cPqA8a9zyA1ebB393aSBTALBRyBLu_ksE7h8Eqem4YDgbJjnVlb/s1600/Sam's+birthday+cake+047+(960x1280).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjwPUKeSRL-Lh5NHsNhYZdXtzPpTDDUDlmFUdLaVBP2GxyL1MNhNqA2Fe1l-4y5bBXOqneSeu2yjqXiiZ649Iq3BaW8cPqA8a9zyA1ebB393aSBTALBRyBLu_ksE7h8Eqem4YDgbJjnVlb/s400/Sam's+birthday+cake+047+(960x1280).jpg" width="300" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{</span><a href="http://milkshakesandpattycakes.blogspot.com.au/2013/09/chocolate-celebration-cake.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">chocolate celebration cake</span></a><span style="font-family: Georgia, "Times New Roman", serif;">}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I made one of these 6 months ago for a birthday, and today again for a hen's party! It really is the perfect celebration cake!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggaMEXbJHeUZC9r9dtx9eHpbntzn9iEDkDN263pQHOsNvRzENdGM50uKdTy1k1cCLak3d-jzcVcgtxUPiWIqmOGHFbmfn39zgEtncMlP17vVyf8gkXKF_nDYG96-8iwxSfxdCvqXBxr1p_/s1600/Red+velvet+brownies+043+(960x1280).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggaMEXbJHeUZC9r9dtx9eHpbntzn9iEDkDN263pQHOsNvRzENdGM50uKdTy1k1cCLak3d-jzcVcgtxUPiWIqmOGHFbmfn39zgEtncMlP17vVyf8gkXKF_nDYG96-8iwxSfxdCvqXBxr1p_/s400/Red+velvet+brownies+043+(960x1280).jpg" width="300" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{</span><a href="http://milkshakesandpattycakes.blogspot.co.uk/2013/10/red-velvet-and-cheesecake-bloody.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">red velvet cheesecake brownies</span></a><span style="font-family: Georgia, "Times New Roman", serif;">}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Kyle's request for his birthday treat. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Of recipes not already documented on the blog, I made chocolate afghan biscuits, plum bakewell tart and a </span><a href="http://www.taste.com.au/recipes/38100/quick+and+easy+apple+crumble" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">crumb-heavy apple crumble</span></a><span style="font-family: Georgia, "Times New Roman", serif;">. </span><span style="font-family: Georgia, "Times New Roman", serif;">I also managed to squeeze in a lemon raspberry layer cake, </span><a href="http://smittenkitchen.com/blog/2008/02/big-crumb-coffee-cake/" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">rhubarb crumb cake</span></a><span style="font-family: Georgia, "Times New Roman", serif;">, </span><a href="https://www.ocado.com/webshop/recipe/carrot-cake/2854" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">carrot layer cake</span></a><span style="font-family: Georgia, "Times New Roman", serif;">, </span><a href="https://www.donnahay.com.au/recipes/recipe-entertaining/caramel-three-milk-cake" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">lemon yoghurt syrup cake</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> and </span><a href="https://www.donnahay.com.au/recipes/recipe-entertaining/caramel-three-milk-cake" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">caramel tres leches cake</span></a><span style="font-family: Georgia, "Times New Roman", serif;">. That's... a lot of cake!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I have been discovering lots of new classics and look forward to posting them here. This blog has been one of my best resources for recipes while I've been away from my beloved cookbooks and I intend to keep adding my favourite recipes!</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Edited to add: before we left London I also made this <a href="http://www.eatgood4life.com/lime-and-coconut-cake/" target="_blank">lime coconut cake</a> and a batch of my fave choc chip cookies!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizZ8WjNF3J8Bf293uNbhmajC63QqNsKRVRwyXSyGnaVK39d0mGmzn59KJC0U63vKhGLvGihzK8fPSBplmWiR_E61wD2hmWt50eoAebJt1jyTmmrpR6CetbQAN-9wz7cnJ6HUxA4jI5MuH0/s1600/IMG_0806+(2).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/AVvXsEizZ8WjNF3J8Bf293uNbhmajC63QqNsKRVRwyXSyGnaVK39d0mGmzn59KJC0U63vKhGLvGihzK8fPSBplmWiR_E61wD2hmWt50eoAebJt1jyTmmrpR6CetbQAN-9wz7cnJ6HUxA4jI5MuH0/s1600/IMG_0806+(2).JPG" height="480" width="640" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{baklava, kurabiiki, chocolate peanut cream puffball}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Let's start with dessert first today. We were in Bulgaria for a ski holiday in Bansko (very pretty). I was very excited about how close we were to the Turkish border, and the influence definitely showed in the sweets shop. I was able to get baklava, kurabiiki which is the Bulgarian name for kourabiedes (which I have </span><a href="http://milkshakesandpattycakes.blogspot.co.uk/2013/07/greek-almond-shortbreads-or-kourabiedes.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">made before</span></a><span style="font-family: Georgia, "Times New Roman", serif;">) and a curious and delicious chocolate puffball, it had a biscuit base topped with whipped cream and coated in chocolate and peanuts! This is a popular and delicious combination in Bulgaria.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZx5vpFB1YnRJ4_6lhV9mOfmsHy57OJlxU4haRpgqoYl5NURT8xwRFThG2ftgDxwitC31-b4JEZsUAX4k1fkMpMcSNF0K9Pr5Ke_MB9mbJuKvsYPWSl-rQdlgVwLs85ENbTsKZ0STE1_-p/s1600/IMG_0603.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/AVvXsEiZx5vpFB1YnRJ4_6lhV9mOfmsHy57OJlxU4haRpgqoYl5NURT8xwRFThG2ftgDxwitC31-b4JEZsUAX4k1fkMpMcSNF0K9Pr5Ke_MB9mbJuKvsYPWSl-rQdlgVwLs85ENbTsKZ0STE1_-p/s1600/IMG_0603.JPG" height="640" width="480" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{borek}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Spinach and feta pastries. I need say no more.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_QFGTngxnD2poOSWHYRaD2cspMSihX2WJ8pLr56vDDmYgLov5XiaCu_vZnxMRaDyKV7qo7u8c-Io1Pfus3M7guG0Xu_aiSQfXnOwQeE5O3uGNLLBfkNhU_JVMAD3XKHscOV7gDb1ITxcq/s1600/IMG_0736.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/AVvXsEi_QFGTngxnD2poOSWHYRaD2cspMSihX2WJ8pLr56vDDmYgLov5XiaCu_vZnxMRaDyKV7qo7u8c-Io1Pfus3M7guG0Xu_aiSQfXnOwQeE5O3uGNLLBfkNhU_JVMAD3XKHscOV7gDb1ITxcq/s1600/IMG_0736.JPG" height="480" width="640" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{mushrooms}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I usually ended up eating a lot of side dishes for dinner in Bulgaria. Mostly because the Balkan country is meat heavy, but also because when sides are as delicious as these mushies, there was no need for a main! The mushrooms were simply cooked with butter and garlic and some fresh herbs. The roasted potatoes were a perfect complement, also tossed in butter, garlic and herbs. I sense a theme here...</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{banitsa}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I don't know too much about this dish but it is very traditional in Bulgaria as a bit of a snack. There are two layers of pastry filled with cheese, yoghurt, eggs, herbs and sometimes other things. Mine tasted potatoey, maybe it had added potato or maybe it just comes out tasting that way. Expect to see it in huge slices alongside the pizza for tourists!</span></div>
Rosie Robinsonhttp://www.blogger.com/profile/10267065595702281727noreply@blogger.com0tag:blogger.com,1999:blog-6838286723238632441.post-35185670410271427222015-02-20T03:46:00.001+10:002015-02-20T03:46:49.574+10:00Adventures In Food: Denmark<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwsvTp0CdYvXwwBTSksxJrFvNE8VOMjLMFLgNHJpgeQ4qsAmCYZWgCzjIJs2QENCAxCKwDAk0WK5-uAjJWLoeFvM-7HzMUyp6jbkVZ7JybwD7U7mbKkjAML-VzrFFpCfDp7uD0ZKlCulSi/s1600/IMG_0229+(2).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/AVvXsEhwsvTp0CdYvXwwBTSksxJrFvNE8VOMjLMFLgNHJpgeQ4qsAmCYZWgCzjIJs2QENCAxCKwDAk0WK5-uAjJWLoeFvM-7HzMUyp6jbkVZ7JybwD7U7mbKkjAML-VzrFFpCfDp7uD0ZKlCulSi/s1600/IMG_0229+(2).JPG" height="480" width="640" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">We had a whirlwind trip to Copenhagen for my birthday last month. We only had about 5 meals in the city so this is definitely not a comprehensive guide to Danish food but what we had was pretty good! The breakfast above seemed such a fresh idea, it was a bunch of different things: cinnamon toast (best rediscovery ever), pancake with homemade chocolate hazelnut spread, skyr with homemade granola and berry compote, and fresh fruit. While the components may not all be Danish, the ideas felt very modern Nordic (for example the cinnamon toast as a re-imagined cinnamon roll). </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{kanelsnegle}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Cinnamon buns! Health nuts say cinnamon is amazing for you, the EU says it's toxic. One thing's for sure, it tastes delicious paired with cream cheese icing.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{hot dogs}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Yep, this traditional Danish food has stalls everywhere. We went organic, mine veggo of course, sans bread but with mashed root veg and pickled beetroot on the side.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{drommekage}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">This cake tastes like a dream but is also actually called dream cake according to the guy who sold it to me. The base is a plain white cake. The top is a super crunchy mixture of coconut and caramel. Simplicity and perfection, everything you need in a piece of birthday cake.</span></div>
Rosie Robinsonhttp://www.blogger.com/profile/10267065595702281727noreply@blogger.com0tag:blogger.com,1999:blog-6838286723238632441.post-23955242512418932332015-01-14T03:44:00.000+10:002015-01-14T03:46:44.349+10:00Adventures In Food: Scotland<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK0yAfLBWENzJMd_WqeadOzwVIVTTqpsgFVwjeddhqlO9w7PtxLtArNDQPZHfpUt-rG0YqMzFnApgDVeSfq0RR1mgqZWm1_idXBQTYmWyyV42N2HYrZpRPTgp7WKMMZiqlQfaV_hReF80N/s1600/IMG_9970.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/AVvXsEiK0yAfLBWENzJMd_WqeadOzwVIVTTqpsgFVwjeddhqlO9w7PtxLtArNDQPZHfpUt-rG0YqMzFnApgDVeSfq0RR1mgqZWm1_idXBQTYmWyyV42N2HYrZpRPTgp7WKMMZiqlQfaV_hReF80N/s1600/IMG_9970.JPG" height="640" width="480" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{vegetarian haggis}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Happy New Year! I was in Scotland for Hogmanay to ring in 2015. Ok ok, technically Scotland is part of the United Kingdom. Gosh that's pretty confusing though. There are definitely some classic pure Scottish dishes though so that's what I've rounded up here. As per usual there were lots more that weren't vegetarian, but here's what I got to try over a few days in Scotland. Above is a picture of my favourite meal while in Scotland, Scottish breakfast with vegetarian haggis. I was so pleased I was able to try this haggis with lentils, barley and spices. I was expecting it to be dry but it was very moist and a perfect breakfast accompaniment.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{tablet}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Tablet is fudge. Varieties made with scotch whisky get points for being extra Scottish.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{shortbread}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I had forgotten the pleasure in a piece of shortbread and a cup of tea. Sometimes the simple things are the best.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">{porridge with cream}</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Not sure exactly what the Scottish origins of porridge are but Scots definitely claim it. Served with cream was a yummy treat. And the excellent consistency of the oats prompted me to find a better way to cook my porridge at home (more liquid!).</span></div>
Rosie Robinsonhttp://www.blogger.com/profile/10267065595702281727noreply@blogger.com0