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travelswithmyfork.blogspot.com

TRAVELS WITH MY FORK

A gastronomic journey into the unknown and beyond. Sunday, 31 March 2013. I am doing a morrocany kind of marinade almost like chermoula: grated onion, grated ginger, chopped parsley and cilantro, lemon juice, olive oil, cumin, paprika, cayenne, cinnamon, salt and pepper. Sunday, March 31, 2013. Links to this post. Monday, 17 December 2012. Getting to my roots: Pancit Bihon. Monday, December 17, 2012. Links to this post. Sunday, 16 December 2012. Post coming soon but here is an in progress photo. Grease m...

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TRAVELS WITH MY FORK | travelswithmyfork.blogspot.com Reviews
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A gastronomic journey into the unknown and beyond. Sunday, 31 March 2013. I am doing a morrocany kind of marinade almost like chermoula: grated onion, grated ginger, chopped parsley and cilantro, lemon juice, olive oil, cumin, paprika, cayenne, cinnamon, salt and pepper. Sunday, March 31, 2013. Links to this post. Monday, 17 December 2012. Getting to my roots: Pancit Bihon. Monday, December 17, 2012. Links to this post. Sunday, 16 December 2012. Post coming soon but here is an in progress photo. Grease m...
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TRAVELS WITH MY FORK | travelswithmyfork.blogspot.com Reviews

https://travelswithmyfork.blogspot.com

A gastronomic journey into the unknown and beyond. Sunday, 31 March 2013. I am doing a morrocany kind of marinade almost like chermoula: grated onion, grated ginger, chopped parsley and cilantro, lemon juice, olive oil, cumin, paprika, cayenne, cinnamon, salt and pepper. Sunday, March 31, 2013. Links to this post. Monday, 17 December 2012. Getting to my roots: Pancit Bihon. Monday, December 17, 2012. Links to this post. Sunday, 16 December 2012. Post coming soon but here is an in progress photo. Grease m...

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1

TRAVELS WITH MY FORK: May 2011

http://travelswithmyfork.blogspot.com/2011_05_01_archive.html

A gastronomic journey into the unknown and beyond. Monday, 23 May 2011. Northern Spain: New Discoveries Part 2. When we first planned this trip. We thought we would take 5 days to do a mini-tour in Northern Spain. However, we changed our minds and only did a one day/one night stint in Pamplona. I've always wanted to explore Pamplona. I wanted to see the setting for The Sun Also Rises. And, while I don't really fancy the San Fermin. I did a bit of preliminary research at the Todos Pintxos. By Fiona Dunlop...

2

TRAVELS WITH MY FORK: March 2011

http://travelswithmyfork.blogspot.com/2011_03_01_archive.html

A gastronomic journey into the unknown and beyond. Sunday, 27 March 2011. My Ma's Chicken Adobo (my way). When i was a young girl, one of the dishes i'd always ask my ma to cook was chicken adobo. it would inevitably be on the menu for my birthdays, usually followed up by a german chocolate cake for birthday cake. The recipe below should be taken as a guide. i don't really measure out quantities for this one. My Ma's Chicken Adobo (serves 4). Smashed garlic (i use about 6 cloves). Meanwhile, keep cooking...

3

TRAVELS WITH MY FORK: February 2011

http://travelswithmyfork.blogspot.com/2011_02_01_archive.html

A gastronomic journey into the unknown and beyond. Sunday, 20 February 2011. Wo isst man Phở? Tran Pho House (17/15). Our second stop in our Pho quest took us to Tran Pho House in Charlottenburg. We went on a freezing sunday afternoon following a week of me being sick with bronchitis. A steaming hot bowl of noodles and beef seemed like the perfect antidote. On to the ratings:. Quantity of fresh herbs in relation to the soup: All that we wished for and more! Summary: Along with some excellent rice paper s...

4

TRAVELS WITH MY FORK: Dema's Mom's Falafel

http://travelswithmyfork.blogspot.com/2012/11/dema-mom-falafel.html

A gastronomic journey into the unknown and beyond. Tuesday, 13 November 2012. Last weekend i had a craving for middle eastern food and decided to make some falafel. My usual source for recipes is the infinite wisdom of Claudia Roden. I have my ma's well worn copy of her guide to food of the middle east (this is where kelsie gets her recipe for no-fail hummous) and i have a newer book called Arabesque which features the food of Morrocco, Turkey and Lebanon. 500g dried favas or chickpeas. 2 tsp ground cumin.

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TRAVELS WITH MY FORK: March 2012

http://travelswithmyfork.blogspot.com/2012_03_01_archive.html

A gastronomic journey into the unknown and beyond. Thursday, 15 March 2012. Lunch Adventures: Mayura Lounge. Mostly lounge style seating consisting of low sofas/chairs with lots of cushions. Our group sat at the long bar which is divided in the middle by a water feature. Hint: if you sit at the bar you get a discount on the price of the menu. 1180 for the indian menu. Calle Girona, 57 Barcelona. Tel: 934 814 536. Web: www.mayuralounge.es. Thursday, March 15, 2012. Links to this post. Links to this post.

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eggbeater: Baking as Craft, a {tortured} love affair.

http://eggbeater.typepad.com/shuna/2009/02/baking-as-craft-a-love-affair-.html

Looking for something particular? The Weeds." Restaurant Speak: Lexicon of Cooks. This is what i want to say about love. Baking as Craft, a {tortured} love affair. Baking Hint: Sifting. To Sift or Not To Sift? That is the Question. Baking In A Still Oven. Baking In London, Part Two {All About Flour}. British Kitchen Terminolgy, Translated To American English. Butterscotch Pot de Creme, Dulce de Leche and Brown Sugar-Cumin Roasted Pecans. Chef Owners Who Work The Line. In the hour of diamond light. On Pas...

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Sophie | Le Carnet de Sophie

https://lecarnetdesophie.wordpress.com/author/lecarnetdesophie

Le Carnet de Sophie. Food and other things. I can sometimes be found following the shop assistants around Waitrose in the hope that they will reduce the stone-baked bread. I don’t think a meal is complete without a pre-dinner aperitif and I consider nibbles to be the cornerstone of any balanced diet. I can be contacted on lecarnetdeSophie@gmail.com. Posts by Sophie Jordan:. March 24, 2011. Pickled spring onions and fennel. February 18, 2011. Kindles and Rocky Road. January 30, 2011. December 5, 2010.

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Tags: backbone

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Barcelona GDG Devfest 2013. Travels with my fork.

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Tags: gdg

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Barcelona GDG Devfest 2013. Travels with my fork.

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Tags: emails

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View your emails with cucumber. Travels with my fork.

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Tags: development

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Using chef to setup your OSX environment. Travels with my fork.

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Tags: archives

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Monthly archives for Jekyll. Travels with my fork.

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Tags: emacs

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Back from the trenches. Emacs support for Jekyll. Travels with my fork.

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Tags: fig

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Faster docker containers development using fig. Travels with my fork.

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Nordljus: Rose Scented Rhubarb Jelly with Pistachio Mousse

http://www.nordljus.co.uk/en/rose-scented-rhubarb-jelly-with-pistachio-mousse

Hazelnuts, Seville Oranges and Truffle Honey. Rediscovering Some of London Markets. Rose Scented Rhubarb Jelly with Pistachio Mousse. For leaving this space for so long – while I was AWOL. We’ve knocked down some of the walls to make a bigger room and now trying to lay the flooring down – we’re trying to achieve this Scandinavian finish. Without spending lots of money, but it has turned out to be quite tricky to get right (and Maya is giving us a ‘helping hand’ in his own way). Hope you enjoy this desser...

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travelswithmyfork.blogspot.com travelswithmyfork.blogspot.com

TRAVELS WITH MY FORK

A gastronomic journey into the unknown and beyond. Sunday, 31 March 2013. I am doing a morrocany kind of marinade almost like chermoula: grated onion, grated ginger, chopped parsley and cilantro, lemon juice, olive oil, cumin, paprika, cayenne, cinnamon, salt and pepper. Sunday, March 31, 2013. Links to this post. Monday, 17 December 2012. Getting to my roots: Pancit Bihon. Monday, December 17, 2012. Links to this post. Sunday, 16 December 2012. Post coming soon but here is an in progress photo. Grease m...

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Travels with my Guff

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