tag:blogger.com,1999:blog-30706721385879032892024-03-05T23:41:46.234+00:00Karma Kitchen ProjectAnonymoushttp://www.blogger.com/profile/01532937198123478591noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-3070672138587903289.post-73001849356184955692015-10-10T16:52:00.001+01:002015-10-10T16:54:32.195+01:00Karma Kitchen Supper Club, Sunday 1st November 2015 @7pm<div class="separator" style="clear: both; text-align: center;">
Join us for a Middle Eastern Feast, our next Pop-Up Supper Club on Sunday 1st November 2015, 7pm at Hewitts Bar & Kitchen. A delicious Plant-Based feast of 4 Courses for £25 per head. </div>
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To book your place drop in to Hewitts on Molesworth Street in Wadebridge,</div>
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or give them a call on 01208 368191<br />
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Karmamamahttp://www.blogger.com/profile/08431807549534919155noreply@blogger.com0tag:blogger.com,1999:blog-3070672138587903289.post-31815811423162723272015-05-29T11:53:00.001+01:002015-05-29T13:16:45.182+01:00Delicious breakfast that "pops"After a very mind stiff body stiff Ashtanga practice, this beautiful nutritious plant based breakfast certainly did the trick, with its organic rice puffs, blueberries, pecan nuts, banana, soya natural yoghurt and the most delicious hemp milk. To top it all, the rice puffs pop !!!! # feeling wonderful<br />
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Anonymoushttp://www.blogger.com/profile/01532937198123478591noreply@blogger.com0Wadebridge Wadebridge50.513208 -4.838127tag:blogger.com,1999:blog-3070672138587903289.post-10752209855295705502015-04-16T12:52:00.002+01:002015-04-16T14:04:14.337+01:00Karma Kitchen Supper Club, Sunday 3rd May 2015 @7pm<div class="separator" style="clear: both; text-align: center;">
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<b><span style="color: #008a76; font-size: large;">KARMA KITCHEN SUPPER CLUB</span></b><br />
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Delicious Plant-Based cuisine with a funky Caribbean twist,</div>
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<span style="orphans: 2; text-align: -webkit-auto; widows: 2;"><span style="font-family: Helvetica;">lovingly made with natural whole food ingredients.</span></span></div>
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<span style="orphans: 2; text-align: -webkit-auto; widows: 2;"><span style="color: #008a76; font-family: Helvetica; font-size: large;"><b>Sunday 3rd May 2015 @7pm</b></span></span></div>
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<span style="orphans: 2; text-align: -webkit-auto; widows: 2;"><span style="color: #b6d044; font-family: Helvetica; font-size: large;"><b>Bank Holiday Weekend</b></span></span></div>
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<span style="orphans: 2; text-align: -webkit-auto; widows: 2;"><span style="font-family: Helvetica;"><b>Hewitts Bar & Kitchen</b></span></span></div>
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<span style="orphans: 2; text-align: -webkit-auto; widows: 2;"><span style="font-family: Helvetica;"><b>33 Molesworth Street</b></span></span></div>
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<span style="orphans: 2; text-align: -webkit-auto; widows: 2;"><span style="font-family: Helvetica;"><b>Wadebridge</b></span></span></div>
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<span style="orphans: 2; text-align: -webkit-auto; widows: 2;"><span style="color: #b6d044; font-family: Helvetica;"><b>Cocktail & 3 Courses £25.00</b></span></span></div>
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<span style="font-family: Helvetica; orphans: 2; text-align: -webkit-auto; widows: 2;">Passion Fruit Cocktail</span></div>
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<span style="font-family: Helvetica; orphans: 2; widows: 2;">Black Bean & Butternut Squash Soup dressed with a Lemon, Parsley, Garlic & Thyme Gremolata served with Mini Cornbread Loaves and a Garlic Oil Dip. </span><br />
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A selection of Summer Rolls, wrapped in Green Leaves and Rice Paper, served with a Mango, Coriander and Lime Salsa and a Spicy Peanut Dipping Sauce.</div>
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Savoury Corn Cheesecake with Cilantro-Pepita dressing served with Sweet Potato and Polenta chips sprinkled with Chilli, Paprika and Thyme.<br />
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Rice & Peas “Arancini” served with Jerk Tofu, Ratatouille and Guacamole</div>
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Both served with a selection of Tropical Sides</div>
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Chocolate Hazelnut Truffle Cake drizzled with Berry Coulis<br />
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Pineapple Tart TaTin served with a Coconut Icecream </div>
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To book, drop in to Hewitts or call 01208 368191</div>
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Payment required upon booking.</div>
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Only 25 seats available, so book early :-)</div>
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Anonymoushttp://www.blogger.com/profile/01532937198123478591noreply@blogger.com0tag:blogger.com,1999:blog-3070672138587903289.post-15235418956500626642015-02-12T17:59:00.002+00:002015-02-12T18:03:08.830+00:00Green Pancakes with Lime Butter<div class="MsoNormal">
In the spirit of all things Fritter way back in December we
chose three very different fitter recipes. Jacquie was a good girl and posted
hers ages ago. Finally, I am reporting back…</div>
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I invited my common law father-in-law, Dave for lunch one
dreary Wednesday. I hoped to wow him with these spinachy treats made all the
more cheffy-sounding with the addition of lime butter. These are a savoury,
gourmet version of a stack of American pancakes with maple syrup. </div>
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The lime butter is quite easy, to put together, except our
studio is so cold that the butter that I left out overnight was no softer than
the butter in the fridge. An easy way to make flavoured butters with butter
that you forgot to leave out to soften is to grate the required amount of
butter with a fine grater such as one for Parmesan cheese. Microplane does a
most excellent one. The lime juice and zest and the chilli flakes add a lovely
piquancy to this butter that is great to use for other dishes, to sauté
vegetables in or, as my pal Yotam suggests, smeared on a baked sweet potato.
Yum.</div>
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I was running late (surprise, surprise) so there was no time
to wait for the spinach to cool after it was wilted. I almost scalded my hands squeezing
out the liquid. But this is a very important step otherwise the pancake mixture
will be runny and less flavourful. Perhaps I would wilt the spinach first so
that it has a chance to cool while I muck around with the lime butter.</div>
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The most onerous part of the recipes is whisking the egg
white and gently folding it into the batter so that the pancakes are light and
fluffy. No hardship at all. </div>
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I fried the pancakes on my tawa, designed for making
chapatis and perfect for pancakes.<span style="mso-spacerun: yes;">
</span>I followed the suggestion of serving them with grilled halloumi. I also
made a delicious salad of roasted cubes of butternut squash with toasted
pumpkin seeds, and pomegranate on watercress, rocket and mâche with an olive
oil and pomegranate molasses dressing as well as olives, tomato chutney and
bread. It was a lovely meal all washed down with homemade elderflower cordial.
(I made 24 litres this summer – my best batch ever!) </div>
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These pancakes were nice enough, light and fluffy and not
too naughty (until you add the lime butter!) Not sure how easy they would be to
veganise as the eggs are central to the recipe. But I would not bother as the
vegan sweet potato cakes are soooo delicious even without smothering them in
the yoghurt sauce. The leek fritters are ace too. Perhaps my green pancakes
could be vepped up with a bit of goat’s cheese…</div>
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Anonymoushttp://www.blogger.com/profile/01532937198123478591noreply@blogger.com0tag:blogger.com,1999:blog-3070672138587903289.post-38632070045764637202015-01-07T21:51:00.002+00:002015-01-07T21:51:15.541+00:00bloglovin<a href="http://www.bloglovin.com/blog/13191219/?claim=bbuu84vd6sv">Follow my blog with Bloglovin</a>deniceyhttp://www.blogger.com/profile/16713424371383104219noreply@blogger.com0tag:blogger.com,1999:blog-3070672138587903289.post-24601442391444191812014-12-14T23:34:00.001+00:002014-12-14T23:35:26.353+00:00Leek Fritters<div style="font-family: Helvetica; orphans: 2; text-align: -webkit-auto; widows: 2;">
The biggest challenge I face when cooking anything in my kitchen, is the fact I don't actually have a cooker!! </div>
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I have always wanted a "Free standing" kitchen, so when we move into this rambling Old Manse (the Methodist version of a Rectory) 8 years ago, my dream became a reality. It came with its own old school oil-fired Rayburn that keeps the kitchen cosy, and can boil a pan of pasta at a push! </div>
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<span style="text-align: -webkit-auto;">For everything else I have a 2 plate portable hob that I drag out of the pantry, there's just no appropriate space left in my kitchen for an actual cooker! Unfortunately </span><span style="text-align: -webkit-auto;">my trusty portable hob broke this week, so for tonights Leek Fritters, I'm already stressing!!</span></div>
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<span style="text-align: -webkit-auto;">I had never realised so much went in to fritters to be honest! Who knew you had to whip up egg whites into soft peaks!!! This recipe has a lovely mix of spices - turmeric, cumin and cinnamon with a little ground coriander, very subtle, but enough to bring the leeks to life. </span></div>
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<span style="text-align: -webkit-auto;">Liberty, our 9 year old helped me with the chopping, washing and measuring of all the ingredients, she is really starting to enjoy cooking. It did add a bit of chaos to the proceedings, but my kitchen doesn't seem right with out some chaos - I've got used to that with 4 daughters!</span></div>
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The only problem I came up against was when I actually had to fry the Fritters!! The book suggests that we fry each Fritter for 2 - 3 minutes on each side - that was a 'laugh out loud' moment for the Rayburn - bless it - it simply does not do frying!! So it did it's best, 15 minutes a side, and we finally had some golden Fritters! </div>
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<span style="text-align: -webkit-auto;">Everyone loved them apart from Raphaella, our 7 year old, it was just one step too far for her!! Will I cook them again? YES!! I'm determined to find a combo that my youngest will enjoy - perhaps carrot and broccoli might do the job! I'll keep you posted!</span></div>
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<span style="text-align: -webkit-auto;"><span style="font-family: Helvetica;">This is the recipe and method for the Leek Fritters - Ieft the chilli out and I made the sauce first. You could actually make the sauce and the fritter mix in advance and just fry up the fritters when needed.</span></span></div>
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<span style="font-family: Montserrat, sans-serif; font-size: 13px; line-height: 16px; orphans: auto; text-align: right; widows: auto;">3 leeks (450g in total, trimmed weight)</span><br />
<span style="font-family: Montserrat, sans-serif; font-size: 13px; line-height: 16px; orphans: auto; text-align: right; widows: auto;">5 shallots, finely chopped</span><br />
<span style="font-family: Montserrat, sans-serif; font-size: 13px; line-height: 16px; orphans: auto; text-align: right; widows: auto;">150ml olive oil</span><br />
<span style="font-family: Montserrat, sans-serif; font-size: 13px; line-height: 16px; orphans: auto; text-align: right; widows: auto;">1 fresh red chilli, deseeded and sliced</span><br />
<span style="font-family: Montserrat, sans-serif; font-size: 13px; line-height: 16px; orphans: auto; text-align: right; widows: auto;">25g parsley (leaves and fine stalks), finely chopped</span><br />
<span style="font-family: Montserrat, sans-serif; font-size: 13px; line-height: 16px; orphans: auto; text-align: right; widows: auto;">¾ tsp ground coriander</span><br />
<span style="font-family: Montserrat, sans-serif; font-size: 13px; line-height: 16px; orphans: auto; text-align: right; widows: auto;">1 tsp ground cumin</span><br />
<span style="font-family: Montserrat, sans-serif; font-size: 13px; line-height: 16px; orphans: auto; text-align: right; widows: auto;">¼ tsp ground turmeric</span><br />
<span style="font-family: Montserrat, sans-serif; font-size: 13px; line-height: 16px; orphans: auto; text-align: right; widows: auto;">¼ tsp ground cinnamon</span><br />
<span style="font-family: Montserrat, sans-serif; font-size: 13px; line-height: 16px; orphans: auto; text-align: right; widows: auto;">1 tsp sugar</span><br />
<span style="font-family: Montserrat, sans-serif; font-size: 13px; line-height: 16px; orphans: auto; text-align: right; widows: auto;">½ tsp salt</span><br />
<span style="font-family: Montserrat, sans-serif; font-size: 13px; line-height: 16px; orphans: auto; text-align: right; widows: auto;">1 free-range egg white (Whipped into soft peaks)</span><br />
<span style="font-family: Montserrat, sans-serif; font-size: 13px; line-height: 16px; orphans: auto; text-align: right; widows: auto;">120g self-raising flour</span><br />
<span style="font-family: Montserrat, sans-serif; font-size: 13px; line-height: 16px; orphans: auto; text-align: right; widows: auto;">1 tbsp baking powder</span><br />
<span style="font-family: Montserrat, sans-serif; font-size: 13px; line-height: 16px; orphans: auto; text-align: right; widows: auto;">1 free-range egg</span><br />
<span style="font-family: Montserrat, sans-serif; font-size: 13px; line-height: 16px; orphans: auto; text-align: right; widows: auto;">150ml milk</span><br />
<span style="font-family: Montserrat, sans-serif; font-size: 13px; line-height: 16px; orphans: auto; text-align: right; widows: auto;">55g unsalted butter, melted</span></div>
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Fry the leeks, shallots and chili in oilve oil until soft. Put in a bowl and add the chopped parsley, spices and salt. Leave to cool. In a second bowl, add the flour and baking powder and mix together. Add in the egg, milk and butter and whisk until smooth. Stir the egg whites into the vegetable mixture and then add the batter mixture that you just made and mix all these ingredients together.</div>
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Add the remaining oil to a frying pan and, with a spoon, dollop the batter into a pan and fry on a medium heat for 2-3 minutes on each side.</div>
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<span style="font-family: Montserrat, sans-serif; font-size: 13px; line-height: 16px; margin: 0px; orphans: auto; padding: 0px; text-align: right; widows: auto;"><b><u>Sauce:</u></b><span style="margin: 0px; padding: 0px;"><br style="line-height: 26px; margin: 0px; padding: 0px;" />100g Greek yoghurt<br style="line-height: 26px; margin: 0px; padding: 0px;" />100g soured cream<br style="line-height: 26px; margin: 0px; padding: 0px;" />2 garlic cloves, crushed<br style="line-height: 26px; margin: 0px; padding: 0px;" />2 tbsp lemon juice<br style="line-height: 26px; margin: 0px; padding: 0px;" />3 tbsp olive oil<br style="line-height: 26px; margin: 0px; padding: 0px;" />½ tsp salt<br style="line-height: 26px; margin: 0px; padding: 0px;" />20g parsley leaves, chopped<br style="line-height: 26px; margin: 0px; padding: 0px;" />30g coriander leaves, chopped</span></span></div>
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Add all the above sauce ingredients to your food processor and whizz until a lovely green colour - pop in the fridge to chill.</div>
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Anonymoushttp://www.blogger.com/profile/01532937198123478591noreply@blogger.com0tag:blogger.com,1999:blog-3070672138587903289.post-23453252375837351602014-12-06T14:18:00.003+00:002014-12-06T14:26:30.598+00:00Home & Hearth: Chickpea, Tomato and Bread Soup. <div class="separator" style="clear: both; text-align: center;">
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We have begun!<br />
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The three of us gathered in Jacquie's warm kitchen, bums against the Aga, Christmas tunes on the stereo, wine on ice… what better place to start than with a hearty soup.<br />
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Page 218… Ok, so we're not going to work through Plenty chronologically! Chickpea, tomato and bread soup, this is a little Italian number with a slightly Moroccan vibe with the chickpeas. We used stale ciabatta instead of sourdough and we veganised the pesto for Jo the Vegan, by substituting the Parmesan with yeast flakes and we challenge any cheese eater to tell the difference!<br />
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It was a lovely vibe, us all sitting around the table, chopping the vegetables, whizzing up pesto, toasting pine nuts, burning pine nuts, toasting more pine nuts, and drinking rather a lot of wine!!<br />
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And the resulting soupy stew was delicious, filling, wholesome and healthy - we also had Jo's spectacular hummus, bread crisps made with the ciabatta crusts, brushed with olive oil and toasted in the oven, rainbow carrot crudities and lots of olives - fabulous.<br />
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The next morning (we had a sleepover) some of us woke a little worse for wear… slowly rehydrated with water and copious cups of tea, we were ready for soupy stew round two. And it was YUM! Now that's what we call Hair of the Dog!!<br />
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Try out this soup yourself and let us know what you think :-)<br />
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<a href="http://www.ottolenghi.co.uk/chickpea-tomato-and-bread-soup-shop" target="_blank">Yotam Ottolenghi: Chickpea, Tomato & Bread Soup</a><br />
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<br />Anonymoushttp://www.blogger.com/profile/01532937198123478591noreply@blogger.com0tag:blogger.com,1999:blog-3070672138587903289.post-76929788609893633142014-11-16T23:29:00.001+00:002014-11-16T23:29:14.284+00:00So, whats this Karma Kitchen Project all about then?<div class="separator" style="clear: both; text-align: center;">
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We are 3 friends who all met through Ashtanga Yoga, Denise is an Ashtanga Yoga teacher, and Jo & Jacquie go to her classes. We have all bonded over our passion for healthy and nutritious vegetarian and vegan foods, and of course our love of Ashtanga Yoga too!!<br />
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Although we share the same passions, we live in very different food circumstances. We are all the Head Chefs in our families; Denise (a long time vegetarian) cooks for her partner Andy, who is quite partial to something meaty! Jo, who is vegan, has a teenage daughter (aged 17) at home who is slowly coming around to the idea of a vegan lifestyle, and Jacquie tries to make nutritious vegetarian meals for her two youngest daughters (aged 7 & 9) her teenage daughter (aged 16) and her husband, who also enjoys the odd meaty dish - whilst helping her oldest daughter (who has just left home in Cornwall, for University in Leeds) figure out how to cook healthily on a student budget.<br />
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We have often discussed cookbooks, and how delicious the recipes are, but wondered how realistic they would be for everyday life! Would it be possible that we could all cook the same recipes for our families and get a good response - would the dishes even look the same?<br />
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Well we intend to answer those questions… So, step forward the first Cook Book on the block!! Plenty by Yotam Ottolenghi - let's see how this book fairs in each household :-) Let the cooking begin!!Anonymoushttp://www.blogger.com/profile/01532937198123478591noreply@blogger.com0tag:blogger.com,1999:blog-3070672138587903289.post-48055373968839191012014-11-16T23:06:00.003+00:002014-11-18T15:38:26.126+00:00Bloglovin.com<a href="http://www.bloglovin.com/blog/13191219/?claim=vr25t8k8smc">Follow my blog with Bloglovin</a><br />
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Just signing up the blog to BlogLovin.com<br />
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<a href="http://www.bloglovin.com/" target="_blank">www.bloglovin.com</a>Anonymoushttp://www.blogger.com/profile/01532937198123478591noreply@blogger.com0