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{
  "trx_id": "8bd68f259288359121c9774c9cc92010056aeb2f",
  "block": 58013974,
  "trx_in_block": 13,
  "op_in_trx": 0,
  "virtual_op": 0,
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      "parent_permlink": "whalepower",
      "author": "yenterey",
      "permlink": "macaroni-cheese-lasagne",
      "title": "Macaroni cheese lasagne",
      "body": "![Macaroni-cheese-lasagne-2966089.webp](https://cdn.steemitimages.com/DQmRBJ6543fwi26xZRmqfTR9eu3aGU8ynM1FjwyRTH4UsYz/Macaroni-cheese-lasagne-2966089.webp)\n\n\nIngredients\n2 tbsp olive oil\n400g lean beef mince\n50g smoked pancetta, chopped\n½ onion, finely chopped\n½ celery stick, finely chopped\n½ carrot, finely chopped\n1 garlic clove, crushed\n150ml red wine\n1 tbsp tomato purée\n400g can chopped tomatoes\n250ml beef stock\n2 bay leaves\n1 rosemary sprig\n1 tsp sugar\n400g macaroni\n80g grated mozzarella\na few whole basil leaves, to serve (optional)\n\n\nFor the cheese sauce\n50g butter\n50g plain flour\n2 tsp English mustard\n800ml semi-skimmed milk\nsmall grating of nutmeg\n100g grated parmesan\n100g mature cheddar, grated\n\n\nMethod\nSTEP 1\nHeat half the oil in a large, heavy-based frying pan or casserole dish over a medium-high heat, and fry the mince and pancetta until golden. Transfer to a bowl using a slotted spoon and set aside.\n\nSTEP 2\nAdd the remaining oil to the pan and fry the onion, celery and carrot for 10 mins until just softened. Add the garlic and cook for 1 min more, then return the meat to the pan.Tip in the wine, bring to a simmer and cook until the mixture is reduced by half. Stir in the tomato purée, tomatoes, stock, bay, rosemary and sugar. Simmer, covered, for 30 mins, then remove the lid and simmer uncovered for another 10 mins until reduced. The ragu will keep in the freezer for up to two months. Leave to cool completely before freezing.\n\nSTEP 3\nMeanwhile, make the cheese sauce. Melt the butter in a saucepan until foaming, then stir in the flour and cook for 2 mins. Stir in the mustard, then remove from the heat and gradually whisk in the milk in small additions. Return the pan to the heat and simmer for 5-6 mins, whisking continuously until thick and smooth. Add the nutmeg, parmesan and 80g of the cheddar, then season to taste.\n\nSTEP 4\nHeat the oven to 200C/180C fan/gas 6, and cook the macaroni in a large pan of boiling water for 5 mins. Drain, then stir into the cheese sauce. Spread the ragu into the base of a large rectangular baking dish (ours was 28 x 22 x 5cm), then spoon over the mac ‘n’ cheese and gently spread out using the back of a spoon to cover the ragu. Top with the remaining cheddar and the mozzarella, and bake for 25-30 mins until golden and bubbling. Leave to rest for 5 mins, then scatter over a few basil leaves to serve, if you like.",
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      "parent_permlink": "food",
      "author": "yenterey",
      "permlink": "slow-cooker-thai-chicken-curry",
      "title": "Slow cooker Thai chicken curry",
      "body": "![slow-cooker-thai-curry-cff684c.webp](https://cdn.steemitimages.com/DQmNq6t616n25BB3N8yL39fUjFQEjMHrxxVAbDnNJx1gZnq/slow-cooker-thai-curry-cff684c.webp)\n\n\nIngredients\n3 tbsp Thai green curry paste\n400ml coconut milk\n800g skinless and boneless chicken thighs, halved\n1 aubergine, chopped\n2 fresh lemongrass stalks, sliced\nthumbsized piece root ginger, sliced\n6 lime leaves\n1 tbsp brown sugar\n1 tbsp fish sauce\nTo serve\ncooked rice and fresh Thai basil leaves\n\n\nMethod\nSTEP 1\nGently fry the Thai green curry paste in a dry non-stick frying pan until fragrant, then pour in the coconut milk. Mix well until smooth then take off the heat.\n\nSTEP 2\nPut the chicken thighs into a slow cooker along with the aubergine, lemongrass stalks, sliced ginger, lime leaves, brown sugar and fish sauce.\n\nSTEP 3\nPour over the curried coconut milk, give everything a good stir with a wooden spoon then cook on low for 6-8 hours.\n\nSTEP 4\nServe with rice and Thai basil scattered over.",
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  "block": 57959022,
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  "timestamp": "2021-10-09T12:09:51",
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    {
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      "parent_permlink": "food",
      "author": "yenterey",
      "permlink": "slow-cooker-pork-shoulder",
      "title": "Slow cooker pork shoulder",
      "body": "![slow-cooker-pork-d4e4923.webp](https://cdn.steemitimages.com/DQmcDoYwDKdBGKR8G7NFNUQz6GSQGDbTh1z3kaTUumEBpVx/slow-cooker-pork-d4e4923.webp)\n\nIngredients\n2 tbsp olive oil\n1.5kg piece pork shoulder\n250ml white wine\n250ml chicken stock\n4 bay leaves\n2 sprigs of rosemary\n1 tsp black peppercorns\n1 garlic bulb\n\n\nMethod\nSTEP 1\nRemove the fat from the pork shoulder (you can get your butcher to do this bit for you). Season the pork with salt and pepper then heat the oil in a large frying pan over a medium to high heat. Brown the pork shoulder on all sides then transfer to a slow cooker. Add all the other ingredients, then cook on low for 6-8 hours until the meat pulls apart when pressed with two forks.\n\nSTEP 2\nRemove the meat, place on a plate and shred it with two forks. Remove the herbs from the sauce and squeeze the garlic cloves out of their skins back into the pot. Put the meat back into its sauce for wonderfully tender and moist slow cooker pork. Serve as an alternative to your Sunday roast with roasted new potatoes, or with a big green salad, mustard and warmed baguettes.",
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  "block": 57958631,
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  "timestamp": "2021-10-09T11:49:57",
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      "parent_permlink": "food",
      "author": "yenterey",
      "permlink": "slow-cooker-paella",
      "title": "Slow cooker paella",
      "body": "![paella-slow-cooker-dbe8a92.webp](https://cdn.steemitimages.com/DQmVWPbRyzxiukobtAhLUiQi3fvhN8VHcUGJDYhZE9oAs53/paella-slow-cooker-dbe8a92.webp)\n\n\nIngredients\n2 tbsp olive oil\n4 skinless, boneless chicken thighs , thickly sliced\n240g chorizo ring, sliced\n1 onion , sliced\n2 garlic cloves , crushed\n1 tbsp sweet smoked paprika\npinch of saffron (optional)\n150ml white wine\n300g paella rice\n400g can chopped tomatoes\n400ml chicken stock\n150g frozen peas\n200g fresh or frozen raw king prawns , peeled\n½ small bunch of parsley , finely chopped\nlemon wedges and crusty bread, to serve (optional)\n\n\nMethod\nSTEP 1\nSet the slow cooker to low. Heat the oil in a frying pan over a medium heat and fry the chicken and chorizo for 7-10 mins until golden. Transfer to the slow cooker using tongs. Add the onion to the pan and fry for 5-7 mins, or until just softened. Stir in the garlic, paprika and saffron, if using, and cook for 2 mins. Pour in the wine and simmer until reduced by half. Tip into the slow cooker with the rice, tomatoes and stock. Season. Cover and cook for 1½ hrs.\n\nSTEP 2\nAdd the peas and prawns and cook for 30 mins more. Check the rice is tender; if not, cook for another 15-30 mins.\n\nSTEP 3\nScatter over the parsley and serve with lemon wedges and crusty bread, if you like.",
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      "author": "yenterey",
      "permlink": "slow-cooker-beef-topside-with-red-wine-gravy",
      "title": "Slow cooker beef topside with red wine gravy",
      "body": "![slow-cooker-beef-topside-with-red-wine-gravy-e2408a2.webp](https://cdn.steemitimages.com/DQmV6auLH7uD4oKuMK5NqMybeSUeRf9W151yBPDYAqTGayK/slow-cooker-beef-topside-with-red-wine-gravy-e2408a2.webp)\n\n\nIngredients\n1 tbsp black peppercorns\n1 tbsp English mustard powder\n2 tbsp chopped rosemary\n1 tsp celery seeds\n15g dried porcini mushrooms\n4 tbsp olive or rapeseed oil\n1.6kg beef topside, cut into 12 slices\n600ml hot beef stock\n1 large carrot, peeled and roughly chopped\n1 large onion, roughly chopped\n2 sticks celery, roughly chopped\n2 tbsp tomato purée\n200ml red wine\n1 tbsp cornflour (optional)\n\n\nMethod\nSTEP 1\nCrush the peppercorns with the mustard, rosemary, celery seeds and a little salt using a pestle and mortar. Blitz the mushrooms to a fine powder in a food processor, then stir them in with 2 tbsp oil and rub all over the beef. Cover and chill for at least 1 hr, but overnight is best.\n\nSTEP 2\nHeat the slow cooker to high and pour in the stock. Heat 2 tbsp oil in a large pan and brown the beef, then put in the slow cooker skin-side up. Fry the carrot, onion and celery in the same pan over a medium-high heat for about 10 mins. Stir in the tomato purée and wine, scraping the bits off the bottom of the pan, then add this to the slow cooker.\n\nSTEP 3\nCook on low for 6 hrs, then strain the liquid into a pan. Keep the meat and veg covered with foil so they stay warm. Bring the liquid to the boil, then simmer until reduced by a third and season. For thicker gravy, mix the cornflour with 2 tbsp water and whisk into the boiling liquid. Serve the beef with the gravy, along with some mash and greens.",
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  "block": 57957471,
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      "author": "yenterey",
      "permlink": "slow-cooker-beef-goulash",
      "title": "Slow-cooker beef goulash",
      "body": "![goulash-8982fc1.webp](https://cdn.steemitimages.com/DQmYE6vpUsPjotYZFajmKRLJtDyrzUYaoxzCVuofx5MQUmR/goulash-8982fc1.webp)\n\n\nIngredients\n3 tbsp olive oil\n2kg braising or stewing steak, cut into chunks\n2 large onions, finely chopped\n4 mixed peppers, cut into 4cm chunks\n3 garlic cloves, crushed\n2 tbsp flour\n2 tsp caraway seeds\n2 tsp hot smoked paprika\n1 tbsp sweet smoked paprika, plus extra to serve\n4 tbsp tomato purée\n4 large tomatoes cut into small chunks\n400-500ml beef stock\n300ml soured cream\nsmall bunch of parsley, chopped\n\n\nMethod\nSTEP 1\nHeat the slow cooker to low and heat 2 tbsp oil in a deep frying pan over a medium heat. Season and sear the beef in batches until brown on all sides. Transfer to a plate.\n\nSTEP 2\nPut the remaining oil in the pan and fry the onions for 10 mins until lightly golden. Add the peppers and garlic, and fry for another 5-10 mins, then stir in the flour and all of the spices. Cook for 2 mins more, then stir in the tomato purée, tomatoes and 400ml beef stock. Season well. Bring the mixture to a simmer, then tip into the slow cooker with the seared beef. Add the remaining stock, if needed, to cover the meat completely. Cover and cook for 6-7 hrs until the beef is tender and the sauce has thickened slightly.\n\nSTEP 3\nSeason to taste, then swirl the soured cream and most of the parsley through the stew. Scatter over the remaining parsley and some sweet smoked paprika, then serve with small roasted potatoes or brown rice, if you like.",
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  "trx_in_block": 0,
  "op_in_trx": 0,
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  "timestamp": "2021-10-08T18:50:45",
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      "parent_permlink": "food",
      "author": "yenterey",
      "permlink": "slow-cooker-chicken-korma",
      "title": "Slow-cooker chicken korma",
      "body": "![korma-5ffa80d.webp](https://cdn.steemitimages.com/DQmXWDUW3ZH5eDipDjAmpqwrhm3m8wbhhG48NQvaeQyRshQ/korma-5ffa80d.webp)\n\n\nIngredients\n2 garlic cloves\nthumb-sized piece ginger, peeled\n2 large onions, finely chopped\n2 tbsp vegetable oil\n6 skinless chicken breasts, cut into large chunks\n2 tbsp tomato purée\n1 tsp ground cumin\n1 tsp paprika\n1 tsp turmeric\n1 tsp ground coriander\n¼-½ tsp chilli powder\n2 tsp sugar\n300ml chicken stock\n150ml double cream\n6 tbsp ground almonds\ntoasted flaked almonds , coriander, basmati rice and naan breads, to serve (optional)\n\nMethod\nSTEP 1\nHeat the slow cooker to low. Put the garlic, ginger and onions in a small blender with a splash of water and whizz to a paste. Heat the oil in a frying pan over a medium-high heat and sear the chicken all over. Remove from the pan and set aside, then add the onion paste. Fry over a medium heat for 10 mins until lightly golden.\n\nSTEP 2\nStir in the tomato purée, spices, 1 tsp salt and the sugar, fry for 1 min until aromatic, then put the chicken back into the pan (with any resting juices) and add the stock. Stir and bring to a simmer, then spoon into the slow cooker. Cook on low for 5-6 hrs until the chicken is tender and cooked through.\n\nSTEP 3\nStir through the cream and the ground almonds and bubble for 10 mins to reduce, if needed. Scatter with flaked almonds and coriander, if using, then serve with rice and naans, if you like.",
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  "block": 57934755,
  "trx_in_block": 20,
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  "virtual_op": 0,
  "timestamp": "2021-10-08T15:49:36",
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  "block": 57934748,
  "trx_in_block": 22,
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  "timestamp": "2021-10-08T15:49:15",
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      "author": "yenterey",
      "permlink": "slow-cooker-chicken-chasseur",
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{
  "trx_id": "efa341ba5a2e42b64c74ecaa5342c60966cd2583",
  "block": 57934746,
  "trx_in_block": 14,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-10-08T15:49:09",
  "op": [
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    {
      "parent_author": "",
      "parent_permlink": "food",
      "author": "yenterey",
      "permlink": "slow-cooker-chicken-chasseur",
      "title": "Slow cooker chicken chasseur",
      "body": "![chicken-chasseur-7a5a984.webp](https://cdn.steemitimages.com/DQmbbQc8BuDkRQEWvVBiBhWtFKuHBH2vg19E6uW39haq5ga/chicken-chasseur-7a5a984.webp)\n\n\nIngredients\n2 tbsp olive oil\n4 chicken thighs, skin-on and bone-in\n2 shallots or 1 onion, finely chopped\n2 garlic cloves , crushed\n200g baby chestnut mushrooms , halved\n200ml white wine\n1 tbsp tomato purée\n200g chopped tomatoes\n2 thyme sprigs\n1 bay leaf\n400ml hot chicken stock\nsmall handful of parsley , finely chopped, to serve\nmash , jackets, pasta or roast potatoes, to serve (optional)\n\n\nMethod\nSTEP 1\nHeat the slow cooker to low. Put the oil in a frying pan over a medium-high heat. Season the chicken and fry, skin-side down, for 4-5 mins until crisp. Turn and fry for 3-4 mins more until golden all over. Put on a plate and set aside.\n\nSTEP 2\nTip the shallots into the pan and fry for 10 mins over a medium heat until soft. Add the garlic and mushrooms and fry for 10 mins more until the mushrooms are golden. Pour in the wine and bubble for a few minutes until reduced by half. Stir in the tomato purée, chopped tomatoes and herbs. Season well and bring to a simmer. \n\nSTEP 3\nTip the sauce into the slow cooker, and top with the chicken thighs (in one layer, if possible). Pour over the chicken stock until the chicken thighs are covered, adding a little more if needed. Cover and cook for 6-8 hrs until the sauce has thickened and the chicken is tender. Transfer the chicken to a plate and bubble the sauce for a few minutes more with the lid off, if you prefer a thicker sauce (you can only do this if there’s a reduce function on the slow cooker. If not, pour the sauce into a pan and simmer until reduced). Remove the skin from the chicken before serving, if you prefer. \n\nSTEP 4\nSprinkle over the parsley and serve the chicken and sauce with buttery mash, jackets, pasta or small roast potatoes, if you like.",
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  "trx_id": "83d68f341999defe6dbce0cf27f276401f671301",
  "block": 57933814,
  "trx_in_block": 0,
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  "timestamp": "2021-10-08T15:02:09",
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      "parent_permlink": "food",
      "author": "yenterey",
      "permlink": "slow-cooker-pulled-chicken",
      "title": "Slow cooker pulled chicken",
      "body": "![pulled-chicken-ecb7673.webp](https://cdn.steemitimages.com/DQmSoKLcT5JoPfYg8KAhDUxpsPBvaS6mzCADVugm5uNGwfx/pulled-chicken-ecb7673.webp)\n\n\nIngredients\n2 tbsp vegetable or rapeseed oil\n10-12 boneless, skinless chicken thighs\n2 red onions, halved and sliced\n2 garlic cloves, crushed\n2 tsp paprika\n2 tbsp chipotle paste\n250ml passata\n100g barbecue sauce\n1 tbsp light brown soft sugar\n1 lime, juiced\nburger buns, taco shells, jacket potatoes or rice; coriander leaves; deseeded and sliced chillies, and guacamole, to serve (optional)\n\n\nMethod\nSTEP 1\nHeat the slow cooker to low and heat 1 tbsp oil in a pan. Brown the chicken in batches, transferring it to the slow cooker as you go. Add the remaining oil to the pan and fry the onions for 5 mins, or until just softened, then stir in the garlic and paprika and cook for another minute. Tip into the slow cooker, then swirl 100ml water around the pan and pour this in as well.\n\nSTEP 2\nAdd the chipotle, passata, barbecue sauce, sugar and lime juice, then season and stir. Cover and cook for 6-8 hrs until the chicken is really tender. Using two forks, shred the chicken through the sauce. Serve in buns, taco shells, jacket potatoes or over rice, with coriander leaves, chillies and guacamole, if you like.",
      "json_metadata": "{\"tags\":[\"food\"],\"image\":[\"https://cdn.steemitimages.com/DQmSoKLcT5JoPfYg8KAhDUxpsPBvaS6mzCADVugm5uNGwfx/pulled-chicken-ecb7673.webp\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}"
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  "trx_id": "259f63d73106c61e577f50f5207c9bc9db08559c",
  "block": 57932805,
  "trx_in_block": 14,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-10-08T14:11:21",
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      "parent_permlink": "food",
      "author": "yenterey",
      "permlink": "slow-cooker-leg-of-lamb",
      "title": "Slow cooker leg of lamb",
      "body": "![slow-cooker-lamb-e452d91.webp](https://cdn.steemitimages.com/DQmXFVseDfTT5CGcUVvqBHMmjmxkAjqY58weVz8UsUmJrU8/slow-cooker-lamb-e452d91.webp)\n\n\nIngredients\n2 tbsp olive oil\n1.3kg boneless leg of lamb , tied\n30g unsalted butter\n2 tbsp plain flour\n300ml lamb stock\n200ml red wine\n2 red onions , cut into wedges\n2 garlic cloves , sliced\n5 sprigs of thyme\n5 sprigs of rosemary\nmashed potatoes and steamed veg, to serve\n\n\nMethod\nSTEP 1\nHeat the oil in a large non-stick frying pan. Add the lamb and brown on each side for 4-5 mins. Set the slow cooker to low. Melt the butter in a saucepan until foaming, then stir through the flour. Whisk in the stock gradually until incorporated, add the wine and bring to the boil. Set aside. \n\nSTEP 2\nPut the onion, garlic, thyme and rosemary into your slow cooker and sit the lamb on top. Pour over the lamb gravy. Put the lid on and cook for 8 hrs or until soft and tender.\n\nSTEP 3\nRemove the lamb and set, covered, on a plate. Strain the liquid into a pan and simmer until slightly thickened. Serve the lamb thickly sliced or shredded (it'll be quite soft) with mashed potatoes, green veg and the gravy.",
      "json_metadata": "{\"tags\":[\"food\"],\"image\":[\"https://cdn.steemitimages.com/DQmXFVseDfTT5CGcUVvqBHMmjmxkAjqY58weVz8UsUmJrU8/slow-cooker-lamb-e452d91.webp\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}"
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      "author": "yenterey",
      "permlink": "slow-cooker-vegetable-stew-with-cheddar-dumplings",
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  "block": 57932537,
  "trx_in_block": 12,
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  "timestamp": "2021-10-08T13:57:54",
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      "parent_permlink": "food",
      "author": "yenterey",
      "permlink": "slow-cooker-vegetable-stew-with-cheddar-dumplings",
      "title": "Slow cooker vegetable stew with cheddar dumplings",
      "body": "![spring-veg-stew-with-cheddar-dumplings-2bb2085.webp](https://cdn.steemitimages.com/DQmdhJbJGHPdwQZ2FXG3PqGwRSUwwNLVGyhhNMoMpqBbLk1/spring-veg-stew-with-cheddar-dumplings-2bb2085.webp)\n\n\nIngredients\n2 tbsp olive oil\n200g baby carrots , scrubbed, trimmed and halved if large\n3 leeks , cut into thick slices\n3 garlic cloves , crushed\n3 tbsp plain flour\n400ml vegetable stock\n2 courgettes , cut into large chunks\n2 x 400g cans butter or cannellini beans , drained and rinsed\n1 bay leaf\n4 thyme , rosemary or tarragon sprigs\n200ml crème fraîche\n1 tbsp wholegrain mustard\n200g broad beans or peas\n200g spinach\n½ small bunch of parsley , finely chopped, plus extra to serve\n\n\nFor the dumplings\n100g self-raising flour\n50g vegetarian suet or cold butter, grated\n100g mature cheddar\n½ small bunch of parsley , finely chopped\n\nMethod\nSTEP 1\nSet the slow cooker to low. Heat 1 tbsp of the oil in a frying pan and fry the carrots for 5 mins until just golden, then tip into the slow cooker. \n\nSTEP 2\nHeat the remaining oil in the pan and fry the leeks with a pinch of salt for 5 mins until soft. Add the garlic and stir in the flour. Gradually add the stock, stirring, until the flour has dissolved and there are no lumps. Bring to the boil, then tip into the slow cooker. Add the courgettes, beans and herbs, topping up with water to cover the veg, if needed. Cover and cook for 4 hrs.\n\nSTEP 3\nTo make the dumplings, tip the flour into a bowl and stir in the suet or butter until evenly distributed. Add the cheese, parsley, ½ tsp cracked black pepper and a pinch of salt. Mix in 3-4 tbsp cold water with your hands to make a soft, slightly sticky dough (add a little more water if needed). Divide into six and roll into balls.\n\nSTEP 4\nAdd the crème fraîche, mustard, broad beans or peas and spinach to the slow cooker and turn it to high. Arrange the dumplings over the stew, cover and cook for 1-2 hrs more until firm and doubled in size. Scatter with parsley and serve. Will keep for up to three days in the fridge or in the freezer for up to three months.",
      "json_metadata": "{\"tags\":[\"food\"],\"image\":[\"https://cdn.steemitimages.com/DQmdhJbJGHPdwQZ2FXG3PqGwRSUwwNLVGyhhNMoMpqBbLk1/spring-veg-stew-with-cheddar-dumplings-2bb2085.webp\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}"
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  "timestamp": "2021-10-08T13:33:27",
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      "author": "yenterey",
      "permlink": "slow-cooker-bread",
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  "trx_id": "d8c26d28fa890049847d0cad59f840683a2dcc8a",
  "block": 57932045,
  "trx_in_block": 25,
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  "timestamp": "2021-10-08T13:33:15",
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      "parent_author": "",
      "parent_permlink": "food",
      "author": "yenterey",
      "permlink": "slow-cooker-bread",
      "title": "Slow cooker bread",
      "body": "![slow-cooker-bread1-f4ab372.webp](https://cdn.steemitimages.com/DQmTkNsaPDEu3TJk51RpASBkPaBZFUGKyrmimTt9JkQtwHu/slow-cooker-bread1-f4ab372.webp)\n\n\nIngredients\n500g strong wholemeal flour or strong white flour (or a mix of flours, see tip), plus extra for dusting\n7g sachet fast-action dried yeast\n1g fine sea salt\n\nMethod\nSTEP 1\nMix the flour, yeast and salt in a large bowl and make a well in the middle. Measure 350ml warm water and pour most of it into the well. Mix the flour and water together with your fingers or a wooden spoon until combined into a slightly wet, pillowy, workable dough – add a splash more water if necessary.\n\nSTEP 2\nTip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic. This can also be done in a tabletop mixer with a dough hook.\n\nSTEP 3\nShape the dough into a large, tight ball and sit the ball on a square of baking parchment. Use the parchment to lift the dough into your slow cooker, cover and set the slow cooker to high. Leave for 2 hrs.\n\nSTEP 4\nLift the bread out using the parchment. The bottom should be crusty and the top should be springy, not soft. (If you have a digital cooking thermometer, the middle of the loaf should be 90C.) If it isn’t ready, return to the slow cooker for 15 mins and test again – it could take up to 2 hrs 30 mins.\n\nSTEP 5\nThe bread won’t get a significant crust or golden colour in the slow cooker. Once cooked, you can leave it to cool, or put in the oven at 240C/220C fan/gas 9 for 5-10 mins to get some colour.",
      "json_metadata": "{\"tags\":[\"food\"],\"image\":[\"https://cdn.steemitimages.com/DQmTkNsaPDEu3TJk51RpASBkPaBZFUGKyrmimTt9JkQtwHu/slow-cooker-bread1-f4ab372.webp\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}"
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  "timestamp": "2021-10-08T13:18:15",
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  "block": 57931744,
  "trx_in_block": 19,
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  "timestamp": "2021-10-08T13:18:06",
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      "parent_permlink": "food",
      "author": "yenterey",
      "permlink": "slow-cooker-vegetable-lasagne",
      "title": "Slow-cooker vegetable lasagne",
      "body": "![vegelasagne-43d04d5.webp](https://cdn.steemitimages.com/DQmV4okFiTvDy8VrYHxXLVfDDQrwBvnxZor2d4c84qYxsD3/vegelasagne-43d04d5.webp)\n\n\nIngredients\n1 tbsp rapeseed oil\n2 onions, sliced\n2 large garlic cloves, chopped\n2 large courgettes, diced (400g)\n1 red and 1 yellow pepper, deseeded and roughly sliced\n400g can chopped tomatoes\n2 tbsp tomato purée\n2 tsp vegetable bouillon\n15g fresh basil, chopped plus a few leaves\n1 large aubergine, sliced across length or width for maximum surface area\n6 wholewheat lasagne sheets (105g)\n125g vegetarian buffalo mozzarella, chopped\n\nMethod\nSTEP 1\nHeat 1 tbsp rapeseed oil in a large non-stick pan and fry 2 sliced onions and 2 chopped large garlic cloves for 5 mins, stirring frequently until softened.\n\nSTEP 2\nTip in 2 diced large courgettes, 1 red and 1 yellow pepper, both roughly sliced, and 400g chopped tomatoes with 2 tbsp tomato purée, 2 tsp vegetable bouillon and 15g chopped basil.\n\nSTEP 3\nStir well, cover and cook for 5 mins. Don't be tempted to add more liquid as plenty of moisture will come from the vegetables once they start cooking.\n\nSTEP 4\nSlice 1 large aubergine. Lay half the slices of aubergine in the base of the slow cooker and top with 3 sheets of lasagne.\n\nSTEP 5\nAdd a third of the ratatouille mixture, then the remaining aubergine slices, 3 more lasagne sheets, then the remaining ratatouille mixture.\n\nSTEP 6\nCover and cook on High for 2½ - 3 hours until the pasta and vegetables are tender. Turn off the machine.\n\nSTEP 7\nScatter 125g vegetarian buffalo mozzarella over the vegetables then cover and leave for 10 mins to settle and melt the cheese.\n\nSTEP 8\nScatter with extra basil and serve with a handful of rocket.",
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  "block": 57931553,
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  "timestamp": "2021-10-08T13:08:30",
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      "author": "yenterey",
      "permlink": "slow-cooker-chicken-soup",
      "title": "Slow cooker chicken soup",
      "body": "![chicken_soup-4fdd786.webp](https://cdn.steemitimages.com/DQmY1YZ7tt5Kb7a4ZyBr9bkzoBxPpgX4mzFHDb7LJn3nGmB/chicken_soup-4fdd786.webp)\n\n\nIngredients\n1 onion , finely chopped\n2 celery sticks, finely chopped\n2 carrots , chopped into 1.5cm pieces\n2 leeks , halved and sliced\n1 bay leaf and 3 thyme sprigs, tied together\n1 whole medium chicken (about 1.4kg)\n2l chicken stock\n1 lemon , juiced\n½ small bunch of dill or parsley, finely chopped\ncrusty bread , to serve (optional)\n\n\nMethod\nSTEP 1\nSet your slow cooker to low. Tip in the onion, celery, carrots and leeks and nestle in the bunch of herbs. Sit the chicken on top of the veg and pour over the stock. Cook for 6-8 hours.\n\nSTEP 2\nRemove the chicken from the slow cooker and transfer to a board. Shred the meat from the bones using two forks, then return the meat to the slow cooker, discarding the bones. Season to taste and stir through the lemon juice.\n\nSTEP 3\nRemove and discard the bunch of herbs. Ladle the soup into bowls and top with the dill or parsley. Serve with crusty bread, if you like.",
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      "permlink": "slow-cooker-chicken-casserole",
      "title": "Slow-cooker chicken casserole",
      "body": "![slow-cooker-chicken-casserole-1172edc.webp](https://cdn.steemitimages.com/DQmYqjz8RzoFa33PED37aaU3rsbigveK2pd6n6PByYT4Qfz/slow-cooker-chicken-casserole-1172edc.webp)\n\nIngredients\nknob of butter\n½ tbsp rapeseed or olive oil\n1 large onion, finely chopped\n1 ½ tbsp flour\n650g boneless, skinless chicken thigh fillets\n3 garlic cloves, crushed\n400g baby new potatoes, halved\n2 sticks celery, diced\n2 carrots, diced\n250g mushrooms, quartered\n15g dried porcini mushroom, soaked in 50ml boiling water\n500ml stock made with 2 very low salt chicken stock cubes (we used Kallo)\n2 tsp Dijon mustard, plus extra to serve\n2 bay leaves\n\n\nMethod\nSTEP 1\nHeat a knob of butter and ½ tbsp rapeseed or olive oil in a large frying pan, cook 1 finely chopped large onion for 8-10 mins until softened and starting to caramelise.\n\nSTEP 2\nMeanwhile, put 1 ½ tbsp flour and a little salt and pepper in a bowl and toss 650g boneless, skinless chicken thigh fillets in it.\n\nSTEP 3\nAdd 3 crushed garlic cloves and the chicken to the pan and cook for 4-5 mins more until the chicken is starting to brown.\n\nSTEP 4\nTransfer to your slow cooker, along with 400g halved baby new potatoes, 2 diced celery sticks, 2 diced carrots, 250g quartered mushrooms, 15g dried and soaked porcini mushrooms with the 50ml soaking liquid, 500ml chicken stock, 2 tsp Dijon mustard and 2 bay leaves.\n\nSTEP 5\nGive it a good stir. Cook on Low for 7 hours or High for 4 hours.\n\nSTEP 6\nRemove the bay leaves and serve with a little Dijon mustard on the side.",
      "json_metadata": "{\"tags\":[\"food\"],\"image\":[\"https://cdn.steemitimages.com/DQmYqjz8RzoFa33PED37aaU3rsbigveK2pd6n6PByYT4Qfz/slow-cooker-chicken-casserole-1172edc.webp\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}"
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{
  "trx_id": "15d8e6b728d9e6d18bc446ca82c2e56765c181ef",
  "block": 57901325,
  "trx_in_block": 14,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-10-07T11:48:39",
  "op": [
    "vote",
    {
      "voter": "sqube",
      "author": "yenterey",
      "permlink": "slow-cooker-chilli-con-carne",
      "weight": 100
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}

{
  "trx_id": "e6fbdd1255330819a1de3f20d2c87a85cb1e1430",
  "block": 57901322,
  "trx_in_block": 2,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-10-07T11:48:30",
  "op": [
    "comment",
    {
      "parent_author": "",
      "parent_permlink": "food",
      "author": "yenterey",
      "permlink": "slow-cooker-chilli-con-carne",
      "title": "Slow cooker chilli con carne",
      "body": "![slow-cooker-chilli-1c68664.webp](https://cdn.steemitimages.com/DQmXCG9x6mPiDg9d9W23vf6rNTN9nPFxZCBM61LWmSnEBf5/slow-cooker-chilli-1c68664.webp)\n\n\nIngredients\n3 tbsp olive oil\n500g beef mince\n1 onion , finely chopped\n1 celery stick , finely chopped\n1 large red pepper , thickly sliced\n2 garlic cloves , finely grated\n2 tsp ground cumin\n1 tsp smoked paprika\n2 tsp dried oregano\n2-3 tbsp chipotle chilli paste\n3 tbsp tomato purée\n400g can chopped tomatoes\n400ml beef stock\n2 x 400g can black beans , drained\n4 small squares dark chocolate\ntortilla chips or cooked rice and soured cream, to serve\n\n\nMethod\nSTEP 1\nSet the slow cooker to low. Heat 1½ tbsp oil in a large, non-stick pan over a high heat and fry the mince for 10-12 mins or until evenly browned. Tip into the slow cooker.\n\nSTEP 2\nHeat the remaining oil in the pan. Fry the onion, celery and pepper for 10 mins or until softened. Add the garlic, cumin and paprika and fry for 1 min. Tip into the slow cooker.\n\nSTEP 3\nStir in the oregano, chipotle paste, tomato purée, tomatoes and stock. Season. Cover and cook for 6-8 hrs.\n\nSTEP 4\nStir in the beans and chocolate during the final 30 mins of cooking. Serve with a bowl of rice or tortilla chips and a dollop of soured cream.",
      "json_metadata": "{\"tags\":[\"food\"],\"image\":[\"https://cdn.steemitimages.com/DQmXCG9x6mPiDg9d9W23vf6rNTN9nPFxZCBM61LWmSnEBf5/slow-cooker-chilli-1c68664.webp\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}"
    }
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}

{
  "trx_id": "316c6b4bbed8d999c60266c4cf5bd47fe65e3d4c",
  "block": 57900776,
  "trx_in_block": 0,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-10-07T11:21:00",
  "op": [
    "vote",
    {
      "voter": "sqube",
      "author": "yenterey",
      "permlink": "slow-cooker-beef-stew",
      "weight": 100
    }
  ]
}

{
  "trx_id": "40b5d01d9400095aec0653747b15d16594080164",
  "block": 57900772,
  "trx_in_block": 11,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-10-07T11:20:48",
  "op": [
    "comment",
    {
      "parent_author": "",
      "parent_permlink": "food",
      "author": "yenterey",
      "permlink": "slow-cooker-beef-stew",
      "title": "Slow-cooker beef stew",
      "body": "![slow-cooker-beef-stew-8ade07f.webp](https://cdn.steemitimages.com/DQmPCjLuWLv5whqTCrUiw2caNiEkihcLStJ9RuayD2DGmyh/slow-cooker-beef-stew-8ade07f.webp)\n\n\nIngredients\n1 onion, chopped\n2 celery sticks, finely chopped\n2 tbsp rapeseed oil\n3 carrots, halved and cut into chunks\n2 bay leaves\n½ pack thyme\n2 tbsp tomato purée\n2 tbsp Worcestershire sauce\n2 beef stock cubes or stock pots\n900g beef for braising such as skirt, buy a whole piece and cut it yourself for bigger chunks or buy ready-diced\n2 tsp cornflour (optional)\n½ small bunch parsley, chopped\nbuttery mash, to serve (optional)\n\n\nMethod\nSTEP 1\nFry the onion and celery in 1 tbsp oil over a low heat until they start to soften – about 5 mins. Add the carrots, bay and thyme, fry for 2 mins, stir in the purée and Worcestershire sauce, add 600ml boiling water, stir and tip everything into a slow cooker. Crumble over the stock cubes or add the stock pots and stir, then season with pepper (don’t add salt as the stock may be salty).\n\nSTEP 2\nClean out the frying pan and fry the beef in the remaining oil in batches until it is well browned, then tip each batch into the slow cooker. Cook on low for 8-10 hrs, or on high for 4 hrs.\n\nSTEP 3\nIf you want to thicken the gravy, mix the cornflour with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste. Serve with mash, if you like. Leave to cool before freezing.",
      "json_metadata": "{\"tags\":[\"food\"],\"image\":[\"https://cdn.steemitimages.com/DQmPCjLuWLv5whqTCrUiw2caNiEkihcLStJ9RuayD2DGmyh/slow-cooker-beef-stew-8ade07f.webp\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}"
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}

{
  "trx_id": "5f89b2f48d0e9a1fdb9d7932e0842790ee26b2aa",
  "block": 57900269,
  "trx_in_block": 4,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-10-07T10:55:39",
  "op": [
    "vote",
    {
      "voter": "sqube",
      "author": "yenterey",
      "permlink": "easy-bread-rolls",
      "weight": 100
    }
  ]
}

{
  "trx_id": "a27fb990d3f7ad8efbe114440ed88d0c723ebad4",
  "block": 57900266,
  "trx_in_block": 6,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-10-07T10:55:30",
  "op": [
    "comment",
    {
      "parent_author": "",
      "parent_permlink": "bakery",
      "author": "yenterey",
      "permlink": "easy-bread-rolls",
      "title": "Easy bread rolls",
      "body": "![bread-rolls_440x400-8add9d2.webp](https://cdn.steemitimages.com/DQmW6BRHg6kLRpHLcw8sFqBgFiFFfrPEAJR8PRBSErLujT5/bread-rolls_440x400-8add9d2.webp)\n\n\nIngredients\n500g strong white bread flour , plus extra for dusting\n7g sachet fast action yeast\n1 tsp white caster sugar\n2 tsp fine salt\n1 tsp sunflower oil , plus extra for the work surface and bowl\n\n\nMethod\nSTEP 1\nTip the flour, yeast, sugar, salt and oil into a bowl. Pour over 325ml warm water, then mix (with a spatula or your hand), until it comes together as a shaggy dough. Make sure all the flour has been incorporated. Cover and leave for 10 mins.\n\nSTEP 2\nLightly oil your work surface and tip the dough onto it. Knead the dough for at least 10 mins until it becomes tighter and springy – if you have a stand mixer you can do this with a dough hook for 5 mins. Pull the dough into a ball and put in a clean, oiled bowl. Leave for 1 hr, or until doubled in size.\n\nSTEP 3\nTip the dough onto a lightly floured surface and roll into a long sausage shape. Halve the dough, then divide each half into four pieces, so you have eight equal-sized portions. Roll each into a tight ball and put on a dusted baking tray, leaving some room between each ball for rising. Cover with a damp tea towel and leave in a warm place to prove for 40 mins-1 hr or until almost doubled in size.\n\nSTEP 4\nHeat the oven to 230C/210C fan/gas 8. When the dough is ready, dust each ball with a bit more flour. (If you like, you can glaze the rolls with milk or beaten egg, and top with seeds.) Bake for 25-30mins, until light brown and hollow sounding when tapped on the base. Leave to cool on a wire rack.",
      "json_metadata": "{\"tags\":[\"bakery\"],\"image\":[\"https://cdn.steemitimages.com/DQmW6BRHg6kLRpHLcw8sFqBgFiFFfrPEAJR8PRBSErLujT5/bread-rolls_440x400-8add9d2.webp\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}"
    }
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}

{
  "trx_id": "ce0e5ec8ff29026deda90a7b87241807c09f2624",
  "block": 57899925,
  "trx_in_block": 0,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-10-07T10:38:24",
  "op": [
    "vote",
    {
      "voter": "sqube",
      "author": "yenterey",
      "permlink": "easy-white-bread",
      "weight": 100
    }
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}

{
  "trx_id": "e4a3627a81d6a20b5e846376a546bddb13856017",
  "block": 57899922,
  "trx_in_block": 6,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-10-07T10:38:15",
  "op": [
    "comment",
    {
      "parent_author": "",
      "parent_permlink": "bakery",
      "author": "yenterey",
      "permlink": "easy-white-bread",
      "title": "Easy white bread",
      "body": "![easy-bread-7455dce.webp](https://cdn.steemitimages.com/DQmV8Bd2djuu3z1hzW81hdrJCzCAyWLoX98p1GNs7KaKgu5/easy-bread-7455dce.webp)\n\n\nIngredients\n500g strong white flour, plus extra for dusting\n2 tsp salt\n7g sachet fast-action yeast\n3 tbsp olive oil\n300ml water\n\n\nMethod\nSTEP 1\nMix 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large bowl.\n\nSTEP 2\nMake a well in the centre, then add 3 tbsp olive oil and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.\n\nSTEP 3\nTip onto a lightly floured work surface and knead for around 10 mins.\n\nSTEP 4\nOnce the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.\n\nSTEP 5\nLine a baking tray with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.\n\nSTEP 6\nPlace it on the baking parchment to prove for a further hour until doubled in size.\n\nSTEP 7\nHeat oven to 220C/fan 200C/gas 7.\n\nSTEP 8\nDust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.\n\nSTEP 9\nBake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.",
      "json_metadata": "{\"tags\":[\"bakery\"],\"image\":[\"https://cdn.steemitimages.com/DQmV8Bd2djuu3z1hzW81hdrJCzCAyWLoX98p1GNs7KaKgu5/easy-bread-7455dce.webp\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}"
    }
  ]
}

{
  "trx_id": "9432734f8f39ee11ff6cd6e244cc63f41ddd3a5e",
  "block": 57877050,
  "trx_in_block": 2,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-10-06T15:27:48",
  "op": [
    "vote",
    {
      "voter": "kosmatimuc",
      "author": "yenterey",
      "permlink": "chicken-and-sweetcorn-tacos",
      "weight": 10000
    }
  ]
}

{
  "trx_id": "bc3c0acaa00456710956ff3004191e8b3590e41b",
  "block": 57876405,
  "trx_in_block": 0,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-10-06T14:55:27",
  "op": [
    "vote",
    {
      "voter": "sqube",
      "author": "yenterey",
      "permlink": "chicken-and-sweetcorn-tacos",
      "weight": 100
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{
  "trx_id": "6952661864098e4ccbe1ea03b451afb51ccfbb21",
  "block": 57876402,
  "trx_in_block": 1,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-10-06T14:55:18",
  "op": [
    "comment",
    {
      "parent_author": "",
      "parent_permlink": "food",
      "author": "yenterey",
      "permlink": "chicken-and-sweetcorn-tacos",
      "title": "Chicken & sweetcorn tacos",
      "body": "![chicken-sweetcorn-tacos-f01abbf.webp](https://cdn.steemitimages.com/DQmS9sBd2sLnmcKtwHXyQyUWyB938gRjRVQsbS5wpqk9YoN/chicken-sweetcorn-tacos-f01abbf.webp)\n\n\nIngredients\n250g plain flour , plus extra for dusting\n2 tbsp rapeseed oil\n2 tbsp taco or fajita seasoning (see tip, below)\n5-6 skinless chicken breasts, sliced\n¼ red cabbage , finely shredded\n3 limes , 1 juiced, 2 cut into wedges\nsmall bunch of coriander , chopped\n4 sweetcorn cob , kernels sliced off, or 400g frozen sweetcorn\n400g can black beans , drained and rinsed\n2 garlic cloves , crushed\n4 tbsp fat-free yogurt , to serve\nchilli sauce , to serve\n\nMethod\nSTEP 1\nCombine the flour with half the oil and a small pinch of salt in a bowl. Pour over 125-150ml warm water, then bring together into a soft dough with your hands. Cut into six equal pieces, then cut four of the pieces in half again, so you have eight small pieces and two large. Roll all the pieces out on a floured work surface until they’re as thin as you can get them.\n\nSTEP 2\nHeat a dry frying pan over a medium-high heat and cook the small and large tortillas for 2-3 mins on each side until golden and toasted (do this one at a time). Leave the large tortillas to cool, then cover and reserve for use in the lunchboxes (see tip below). Keep the small tortillas warm in foil.\n\nSTEP 3\nSprinkle the taco seasoning over the chicken in a bowl, and toss to combine. Toss the cabbage with the lime juice, half the coriander and some seasoning in another bowl, then leave to pickle.\n\nSTEP 4\nMeanwhile, heat two frying pans over a high heat. Divide the remaining oil between the pans and fry the sweetcorn and a pinch of salt until sizzling and turning golden, stirring occasionally – you want the sweetcorn to char slightly, as this adds flavour, so you may need to leave it to cook undisturbed for a bit. While the sweetcorn cooks and chars, fry the chicken in the larger pan until cooked through and golden (you may need to do this in batches).\n\nSTEP 5\nTip the black beans and garlic into the sweetcorn and stir to warm through. Squeeze over two of the lime wedges.\n\nSTEP 6\nReserve two spoonfuls each of the chicken (about 1 chicken breast) and sweetcorn mix for use in the lunchboxes (see tip, below), then serve the rest in bowls alongside the cabbage, yogurt, lime wedges, remaining coriander, chilli sauce and tortillas for everyone to dig into.",
      "json_metadata": "{\"tags\":[\"food\"],\"image\":[\"https://cdn.steemitimages.com/DQmS9sBd2sLnmcKtwHXyQyUWyB938gRjRVQsbS5wpqk9YoN/chicken-sweetcorn-tacos-f01abbf.webp\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}"
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{
  "trx_id": "2b296693ea37fce1a75969bf83d8d6813006765d",
  "block": 57876042,
  "trx_in_block": 17,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-10-06T14:37:12",
  "op": [
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    {
      "parent_author": "",
      "parent_permlink": "food",
      "author": "yenterey",
      "permlink": "carrot-pilaf-with-coriander-chutney",
      "title": "Carrot pilaf with coriander chutney",
      "body": "![Carrot-Pilaf-With-Coriander-Chutney-8b7acf4.webp](https://cdn.steemitimages.com/DQmcSPUuGAWWBWjuLFSv8DiQwVVx6jU9C9apADSGJju8i4P/Carrot-Pilaf-With-Coriander-Chutney-8b7acf4.webp)\n\n\nIngredients\n2 tbsp rapeseed oil\n1 large onion, finely sliced\n2 tbsp grated ginger\n2 green chillies, sliced\n2 garlic cloves, crushed\n2 tsp coriander seeds, crushed\n4 cardamom pods, bruised\n½ cinnamon stick\n1 tbsp garam masala\n400g carrots, peeled and ½ coarsely grated, ½ sliced on an angle\n300g basmati rice, rinsed well\n600ml hot vegetable stock\nlarge bunch of coriander, finely chopped (stalks included)\n60g cashews, toasted and chopped\n\n\nMethod\nSTEP 1\nHeat the oil in a large pan that has a tight-fitting lid. Fry the onions with a pinch of salt over a medium heat for 10-15 mins until golden and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper, leaving the oil in the pan.\n\nSTEP 2\nAdd half the ginger, half the chilli, all the garlic, spices, and both types of carrots to the pan, and fry for 6-8 mins until the carrot slices are starting to turn golden. Add the rice, stir briefly, then add the stock, a handful of the coriander, a good pinch of salt and grinding of black pepper. Bring to a simmer, and as soon as it starts to boil, turn the heat down to low, cover with a lid and leave to cook for 12-15 mins.\n\nSTEP 3\nMeanwhile, put the remaining ginger and green chilli, most of the cashews and most of the remaining coriander in a small blender with 50ml water. Blend until smooth, adding another 2-3 tbsp water, if needed, to make a spoonable sauce.\n\nSTEP 4\nWhen all the liquid has been absorbed into the pilaf and the rice is tender, fluff up the grains with a fork. Spoon over the coriander chutney, and sprinkle with the fried onions, reserved coriander and remaining cashews to serve.",
      "json_metadata": "{\"tags\":[\"food\"],\"image\":[\"https://cdn.steemitimages.com/DQmcSPUuGAWWBWjuLFSv8DiQwVVx6jU9C9apADSGJju8i4P/Carrot-Pilaf-With-Coriander-Chutney-8b7acf4.webp\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}"
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}

{
  "trx_id": "ad8f88f11ce1506a53fab587967c4f5ca9ab8016",
  "block": 57875764,
  "trx_in_block": 7,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-10-06T14:23:15",
  "op": [
    "vote",
    {
      "voter": "sqube",
      "author": "yenterey",
      "permlink": "5bvw5c-broccoli-pesto-and-pancetta-pasta",
      "weight": 100
    }
  ]
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{
  "trx_id": "08769616595c9d6c3bf525ea051071e34d9feaac",
  "block": 57875761,
  "trx_in_block": 15,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-10-06T14:23:06",
  "op": [
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    {
      "parent_author": "",
      "parent_permlink": "food",
      "author": "yenterey",
      "permlink": "5bvw5c-broccoli-pesto-and-pancetta-pasta",
      "title": "Broccoli pesto & pancetta pasta",
      "body": "![broccoli-pesto-pancetta-pasta-75e3452.webp](https://cdn.steemitimages.com/DQmcYMShj5DRyxEmb2YgU2fBYZ2BwR4G4D1BS9mHxCHLmPW/broccoli-pesto-pancetta-pasta-75e3452.webp)\n\n\nIngredients\n300g head broccoli , broken into florets\n300g pasta (we used orecchiette)\n1 tbsp pine nuts\n1 large bunch of basil\n1 large garlic clove\n2 tbsp parmesan , finely grated\n1 tbsp olive oil\n50g smoked pancetta , diced\n200g cherry tomatoes , halved\n\nMethod\nSTEP 1\nBring a pan of lightly salted water to the boil. Add the broccoli and boil for 5 mins. Scoop out with a slotted spoon and set aside.\n\nSTEP 2\nPut the pasta in the same pan and cook following pack instructions. Meanwhile, tip the broccoli into a food processor with the pine nuts, basil, garlic, parmesan and oil, and blitz until smooth. Season with black pepper and a little salt (the pancetta is very salty).\n\nSTEP 3\nSet a frying pan over a medium heat and cook the pancetta for 2 mins. Add the tomatoes and cook for 3 mins, or until softened. Toss the pasta with the broccoli pesto, tomatoes and pancetta, and loosen with a splash of pasta water, if needed. Spoon into bowls and serve.",
      "json_metadata": "{\"tags\":[\"food\"],\"image\":[\"https://cdn.steemitimages.com/DQmcYMShj5DRyxEmb2YgU2fBYZ2BwR4G4D1BS9mHxCHLmPW/broccoli-pesto-pancetta-pasta-75e3452.webp\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}"
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  "block": 57875065,
  "trx_in_block": 0,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-10-06T13:47:57",
  "op": [
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    {
      "voter": "sqube",
      "author": "yenterey",
      "permlink": "chicken-with-crushed-harissa-chickpeas",
      "weight": 100
    }
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{
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  "block": 57875063,
  "trx_in_block": 0,
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  "virtual_op": 0,
  "timestamp": "2021-10-06T13:47:51",
  "op": [
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    {
      "parent_author": "",
      "parent_permlink": "food",
      "author": "yenterey",
      "permlink": "chicken-with-crushed-harissa-chickpeas",
      "title": "Chicken with crushed harissa chickpeas",
      "body": "![chicken-with-crushed-harissa-chickpeas-f009cb0.webp](https://cdn.steemitimages.com/DQmWZ56UsazRKTdgoFCG9sNhCr32q7tgmbKFWeAbii1QsDw/chicken-with-crushed-harissa-chickpeas-f009cb0.webp)\n\n\nIngredients\n2 tbsp rapeseed oil\n1 onion , chopped\n1 red pepper , finely sliced\n1 yellow pepper , finely sliced\n4 chicken breasts\n1 tbsp za'atar\n400g can chickpeas\n1½ tbsp red harissa paste\n150g baby spinach\n½ small bunch of parsley , finely chopped\nlemon wedges, to serve\n\nMethod\nSTEP 1\nHeat 1 tbsp of oil in a frying pan over a medium heat and fry the onions and peppers for 7 mins until softened and golden.\n\nSTEP 2\nMeanwhile, put the chicken between two sheets of baking parchment and lightly bash until about 2cm thick. Mix together the remaining oil and the za'atar, then rub over the chicken. Season to taste.\n\nSTEP 3\nHeat the grill to high. Put the chicken on a baking tray lined with foil, and grill for 3-4 mins each side, or until golden and cooked through. \n\nSTEP 4\nHeat the chickpeas in a pan with the harissa paste and 2 tbsp water until warmed through, then roughly mash with a potato masher. Wilt the spinach in a pan with 1 tbsp of water or in the microwave in a heatproof bowl. Stir the pepper and onion mixture, spinach and parsley through the chickpeas. Serve with the sliced chicken and the lemon wedges for squeezing over.",
      "json_metadata": "{\"tags\":[\"food\"],\"image\":[\"https://cdn.steemitimages.com/DQmWZ56UsazRKTdgoFCG9sNhCr32q7tgmbKFWeAbii1QsDw/chicken-with-crushed-harissa-chickpeas-f009cb0.webp\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}"
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}

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  "trx_id": "60c01f214d41aab8e0ea65d8052640b86a366db0",
  "block": 57874790,
  "trx_in_block": 0,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-10-06T13:34:06",
  "op": [
    "vote",
    {
      "voter": "sqube",
      "author": "yenterey",
      "permlink": "tuna-caper-and-chilli-spaghetti",
      "weight": 100
    }
  ]
}

{
  "trx_id": "5b753b9be23a4628b60f6624b3bb3de237a8bf4a",
  "block": 57874787,
  "trx_in_block": 2,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-10-06T13:33:57",
  "op": [
    "comment",
    {
      "parent_author": "",
      "parent_permlink": "food",
      "author": "yenterey",
      "permlink": "tuna-caper-and-chilli-spaghetti",
      "title": "Tuna, caper & chilli spaghetti",
      "body": "![Tuna-Caper-Chilli-Spaghetti-0d409ad.webp](https://cdn.steemitimages.com/DQmTV9YgGz3kNepttJs3D13o1PGxmsLGHDRHYEXLi45dvEw/Tuna-Caper-Chilli-Spaghetti-0d409ad.webp)\n\n\nIngredients\n150g spaghetti or linguine\n1 tbsp olive oil\n1 garlic clove, sliced\n1 red chilli, deseeded and finely chopped, plus extra to serve (optional)\n1 tbsp drained capers\nsmall bunch of parsley, finely chopped (stalks included)\n145g tuna in spring water, drained\n90g rocket or baby spinach leaves\n½ lemon, juiced\n\nMethod\nSTEP 1\nCook the spaghetti for 9-11 mins in a large pan of well-salted water until al dente.\n\nSTEP 2\nHeat the oil in a wide frying pan over a very low heat, and gently cook the garlic and chilli to infuse the oil. Remove from the heat if the garlic is turning past light golden, as this will make it bitter.\n\nSTEP 3\nDrain the pasta, keeping a cupful of the cooking water, and tip the spaghetti into the frying pan. Toss the pasta in the oil over a low heat, adding a little of the pasta water to emulsify into a sauce that coats the pasta, then fold in the capers, parsley, tuna and some seasoning. Don’t stir too vigorously – you want to keep larger chunks of tuna. Toss the rocket and lemon juice through the spaghetti, and serve with extra chilli scattered over, if you like.",
      "json_metadata": "{\"tags\":[\"food\"],\"image\":[\"https://cdn.steemitimages.com/DQmTV9YgGz3kNepttJs3D13o1PGxmsLGHDRHYEXLi45dvEw/Tuna-Caper-Chilli-Spaghetti-0d409ad.webp\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}"
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}

{
  "trx_id": "0fa4713965f59876dab7efead3ba31d37309a37a",
  "block": 57874027,
  "trx_in_block": 1,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-10-06T12:55:48",
  "op": [
    "vote",
    {
      "voter": "sqube",
      "author": "yenterey",
      "permlink": "speedy-butternut-squash-barley-risotto",
      "weight": 100
    }
  ]
}

{
  "trx_id": "2327f6995ea908a8eb9da854d438fd5fec0444e5",
  "block": 57874024,
  "trx_in_block": 7,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-10-06T12:55:39",
  "op": [
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    {
      "parent_author": "",
      "parent_permlink": "food",
      "author": "yenterey",
      "permlink": "speedy-butternut-squash-barley-risotto",
      "title": "Speedy butternut squash barley ‘risotto’",
      "body": "![Speedy-Butternut-Squash-Barley-Risotto-775005e.webp](https://cdn.steemitimages.com/DQmbmQ4xQTFMXvgN9u2pWvkfCimWkhgfsYz5PLmafRwwJWa/Speedy-Butternut-Squash-Barley-Risotto-775005e.webp)\n\nIngredients\n2 tsp olive oil\n1 large shallot or small onion, finely chopped\n300g squash or pumpkin, cut into 1cm cubes\n2 garlic cloves, crushed\nsmall handful of sage leaves, finely chopped\n½ tsp ground mace or a good grating of nutmeg\n160g spinach leaves\n2 x 400g cans barley in water, drained\n300ml hot vegetable stock\n40g parmesan or vegetarian alternative, finely grated\n\n\nMethod\nSTEP 1\nHeat the oil in a deep frying pan over a medium heat, and fry the shallot with a pinch of salt for 5 mins until soft. Add the squash, garlic, sage and mace, and fry, stirring continually, for another 6-8 mins until the squash is starting to soften and the garlic is fragrant.\n\nSTEP 2\nTip in the spinach and barley with some seasoning and the stock. Bring to a simmer and cook for 4-5 mins until the spinach has wilted. Add a splash more stock or water, if you like. When the ‘risotto’ is thick and creamy, taste to see if it needs a little more mace or nutmeg and seasoning. Stir in most of the parmesan, then top with the remaining parmesan and grind over some black pepper to serve.",
      "json_metadata": "{\"tags\":[\"food\"],\"image\":[\"https://cdn.steemitimages.com/DQmbmQ4xQTFMXvgN9u2pWvkfCimWkhgfsYz5PLmafRwwJWa/Speedy-Butternut-Squash-Barley-Risotto-775005e.webp\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}"
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}

{
  "trx_id": "3ac0cc43c177c05adf11a950fe0b071b55d12337",
  "block": 57873585,
  "trx_in_block": 8,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-10-06T12:33:36",
  "op": [
    "vote",
    {
      "voter": "sqube",
      "author": "yenterey",
      "permlink": "chicken-and-lemon-skewers",
      "weight": 100
    }
  ]
}

{
  "trx_id": "4a93e46562f27575ae3a66f61e4f1a387ff2fe39",
  "block": 57873583,
  "trx_in_block": 0,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-10-06T12:33:30",
  "op": [
    "comment",
    {
      "parent_author": "",
      "parent_permlink": "food",
      "author": "yenterey",
      "permlink": "chicken-and-lemon-skewers",
      "title": "Chicken & lemon skewers",
      "body": "![chicken-lemon-skewers-31bd4db.webp](https://cdn.steemitimages.com/DQmdy97YaNFC16dniU6CzU1FX6GX8TxYSEPEobiVgezKu4J/chicken-lemon-skewers-31bd4db.webp)\n\n\nIngredients\n1 small pack mint , leaves picked\n150g natural yogurt , plus extra to serve (optional)\n1 lemon , zested and juiced\n½ tsp ground cumin\n½ tsp ground coriander\n2cm piece ginger , grated\n4 skinless chicken breasts, each cut into 6 pieces\n4 wholemeal flatbreads or pittas\n2 Little Gem lettuces , sliced\n1 small red onion , sliced, to serve\npickled red cabbage , chilli sauce and hummus, to serve (all optional)\n\nYou will need\n4 metal or wooden skewers\n\nMethod\nSTEP 1\nChop half the mint and put in a bowl with the yogurt, half the lemon juice, all the lemon zest, spices and ginger. Mix well and season with lots of black pepper and a pinch of salt. Add the chicken pieces, mix well and put in the fridge for 20-30 mins. Meanwhile, soak 4 large wooden skewers in water for at least 20 mins (or use metal ones).\n\nSTEP 2\nWhen you’re ready to cook the chicken, heat your grill to a medium heat and line the grill tray with foil. Thread the chicken onto the soaked wooden or metal skewers and grill for 15-20 mins, turning halfway through, until browned and cooked through.\n\nSTEP 3\nWarm the flatbreads under the grill for a couple of seconds, then serve them topped with the lettuce, chicken, red onion, remaining lemon juice and mint, and any optional extras such as extra yogurt or pickled cabbage, chilli sauce and hummus.",
      "json_metadata": "{\"tags\":[\"food\"],\"image\":[\"https://cdn.steemitimages.com/DQmdy97YaNFC16dniU6CzU1FX6GX8TxYSEPEobiVgezKu4J/chicken-lemon-skewers-31bd4db.webp\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}"
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}

{
  "trx_id": "1c3df88f6a02d4e22c7c7ef4c23e7d81df8076c0",
  "block": 57873286,
  "trx_in_block": 0,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-10-06T12:18:33",
  "op": [
    "vote",
    {
      "voter": "sqube",
      "author": "yenterey",
      "permlink": "tandoori-trout",
      "weight": 100
    }
  ]
}

{
  "trx_id": "f09d99b1faabca14045c817bb1bcc1070c99b1a0",
  "block": 57873283,
  "trx_in_block": 10,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-10-06T12:18:24",
  "op": [
    "comment",
    {
      "parent_author": "",
      "parent_permlink": "food",
      "author": "yenterey",
      "permlink": "tandoori-trout",
      "title": "Tandoori trout",
      "body": "![tandoori-trout-d6b35de.webp](https://cdn.steemitimages.com/DQmWgwMdc2HTu36ug1BRSgh1YVGRxME9zavRWAmCRCxZU4K/tandoori-trout-d6b35de.webp)\n\n\nIngredients\n4 thick trout fillets\n1 tbsp tandoori curry paste\n500g new potatoes , larger ones halved\n2 tbsp vegetable oil\n1 garlic clove , chopped\n1 tsp ground cumin\n1 tsp garam masala (or ground coriander)\n½ tsp ground turmeric\n320g frozen peas\nyogurt , coriander leaves and mango chutney, to serve\n\n\nMethod\nSTEP 1\nCoat the trout in the curry paste. Put the potatoes in a large pan of cold salted water, bring to the boil and cook for 15-20 mins until tender but still retaining their shape. Drain and leave to steam-dry.\n\nSTEP 2\nHeat the grill. Put the trout fillets on a baking tray lined with foil and cook until tender, about 6-8 mins.\n\nSTEP 3\nMeanwhile, heat the oil in a large frying pan and add the garlic and spices. Cook for a few mins until fragrant, then tip in the potatoes. Fry for 3 mins until crisp at the edges, then throw in the frozen peas. Cook for 2-3 mins more until warmed through. Season well and serve with the trout, coriander sprinkled over, and yogurt and chutney on the side.",
      "json_metadata": "{\"tags\":[\"food\"],\"image\":[\"https://cdn.steemitimages.com/DQmWgwMdc2HTu36ug1BRSgh1YVGRxME9zavRWAmCRCxZU4K/tandoori-trout-d6b35de.webp\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}"
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}

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  "trx_id": "6f9eeb13c79052418e302a9cd87cd936855a8102",
  "block": 57873135,
  "trx_in_block": 6,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-10-06T12:11:00",
  "op": [
    "vote",
    {
      "voter": "sqube",
      "author": "yenterey",
      "permlink": "lentil-soup",
      "weight": 100
    }
  ]
}

{
  "trx_id": "06f15ba8ce461eeebc15b5ee549b26ccf5efce43",
  "block": 57873133,
  "trx_in_block": 0,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-10-06T12:10:54",
  "op": [
    "comment",
    {
      "parent_author": "",
      "parent_permlink": "soup",
      "author": "yenterey",
      "permlink": "lentil-soup",
      "title": "Lentil soup",
      "body": "![lentil_soup-c6fa61c.webp](https://cdn.steemitimages.com/DQmTDeR23Qm6miKt4LRHH7pF1PdnuxMiMSQfe4SsxFkejUi/lentil_soup-c6fa61c.webp)\n\n\nIngredients\n2l vegetable or ham stock\n150g red lentils\n6 carrots, finely chopped\n2 medium leeks, sliced (about 300g)\nsmall handful of chopped parsley, to serve\n\nMethod\nSTEP 1\nHeat the stock in a large pan and add the lentils. Bring to the boil and allow the lentils to soften for a few minutes.\n\nSTEP 2\nAdd the carrots and leeks and season (don't add salt if you use ham stock as it will make it too salty). Bring to the boil, then reduce the heat, cover and simmer for 45-60 mins until the lentils have broken down. Scatter over the parsley and serve with buttered bread, if you like.",
      "json_metadata": "{\"tags\":[\"soup\"],\"image\":[\"https://cdn.steemitimages.com/DQmTDeR23Qm6miKt4LRHH7pF1PdnuxMiMSQfe4SsxFkejUi/lentil_soup-c6fa61c.webp\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}"
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}

{
  "trx_id": "a79e31022b5a8c4d454708f1cdbfd4e90ddd2f1b",
  "block": 57872469,
  "trx_in_block": 5,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-10-06T11:37:30",
  "op": [
    "comment",
    {
      "parent_author": "",
      "parent_permlink": "soup",
      "author": "yenterey",
      "permlink": "mushroom-soup",
      "title": "Mushroom soup",
      "body": "![mushroom_soup-9b55c55.webp](https://cdn.steemitimages.com/DQmaj6sFVzF7bXy9LqjXRtYbKoK78NFqTtsnhDkzWoEHiCx/mushroom_soup-9b55c55.webp)\n\n\nIngredients\n90g butter\n2 medium onions, roughly chopped\n1 garlic clove, crushed\n500g mushrooms, finely chopped (chestnut or button mushrooms work well)\n2 tbsp plain flour\n1l hot chicken stock\n1 bay leaf\n4 tbsp single cream\nsmall handful flat-leaf parsley, roughly chopped, to serve (optional)\n\n\nMethod\nSTEP 1\nHeat the butter in a large saucepan and cook the onions and garlic until soft but not browned, about 8-10 mins.\n\nSTEP 2\nAdd the mushrooms and cook over a high heat for another 3 mins until softened. Sprinkle over the flour and stir to combine. Pour in the chicken stock, bring the mixture to the boil, then add the bay leaf and simmer for another 10 mins.\n\nSTEP 3\nRemove and discard the bay leaf, then remove the mushroom mixture from the heat and blitz using a hand blender until smooth. Gently reheat the soup and stir through the cream (or, you could freeze the soup at this stage – simply stir through the cream when heating). Scatter over the parsley, if you like, and serve.",
      "json_metadata": "{\"tags\":[\"soup\"],\"image\":[\"https://cdn.steemitimages.com/DQmaj6sFVzF7bXy9LqjXRtYbKoK78NFqTtsnhDkzWoEHiCx/mushroom_soup-9b55c55.webp\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}"
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}

{
  "trx_id": "7b94c53f78daed196a7ac092c0aba377c53339e3",
  "block": 57855365,
  "trx_in_block": 29,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-10-05T21:16:54",
  "op": [
    "vote",
    {
      "voter": "ruthsany",
      "author": "yenterey",
      "permlink": "lemon-and-raspberry-doughnut-pudding",
      "weight": 1700
    }
  ]
}

{
  "trx_id": "69886054767dbc380639bdc390ddbe159cf77f90",
  "block": 57855306,
  "trx_in_block": 30,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-10-05T21:13:54",
  "op": [
    "vote",
    {
      "voter": "sqube",
      "author": "yenterey",
      "permlink": "lemon-and-raspberry-doughnut-pudding",
      "weight": 100
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  ]
}

{
  "trx_id": "353e66c8aa16c6f883477164ba12121af06763c4",
  "block": 57855304,
  "trx_in_block": 21,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-10-05T21:13:48",
  "op": [
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    {
      "parent_author": "",
      "parent_permlink": "dessert",
      "author": "yenterey",
      "permlink": "lemon-and-raspberry-doughnut-pudding",
      "title": "Lemon & raspberry doughnut pudding",
      "body": "![lemon-raspberry-doughnut-pudding-a32bd3f.webp](https://cdn.steemitimages.com/DQmWij7xJhqbMMjUsXWPNZgeQ72QBS8GCQSXgqUJydy4f9i/lemon-raspberry-doughnut-pudding-a32bd3f.webp)\n\n\nIngredients\nbutter , for the baking dish\n8 raspberry jam doughnut\n150g raspberries\n500ml shop-bought fresh custard\n250ml whole milk\n150g lemon curd\n\nMethod\nSTEP 1\nHeat the oven to 200C/180C fan/gas 6 and butter a 20 x 20cm baking dish. Quarter the raspberry jam doughnuts and arrange in overlapping layers in the prepared dish. Scatter over 100g raspberries.\n\nSTEP 2\nHeat the custard with the milk until steaming, then whisk through the lemon curd. Pour the lemon custard over the doughnuts, then leave to soak for 30 mins, ensuring some of the doughnuts stick out so they’ll crisp up when baked.\n\nSTEP 3\nScatter over another 50g raspberries and bake for 35-40 mins, or until golden brown and just set.",
      "json_metadata": "{\"tags\":[\"dessert\"],\"image\":[\"https://cdn.steemitimages.com/DQmWij7xJhqbMMjUsXWPNZgeQ72QBS8GCQSXgqUJydy4f9i/lemon-raspberry-doughnut-pudding-a32bd3f.webp\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}"
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{
  "trx_id": "26b43c8c586a7563d58419f2150fec6bf2b98298",
  "block": 57855075,
  "trx_in_block": 9,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-10-05T21:02:12",
  "op": [
    "comment",
    {
      "parent_author": "",
      "parent_permlink": "dessert",
      "author": "yenterey",
      "permlink": "treacle-tart",
      "title": "Treacle tart",
      "body": "![treacle-tart-6ed628f.webp](https://cdn.steemitimages.com/DQmRfDPoEpooVV5znkJ2aUzhDCDv42N4DRZzqa2fFRZTCf9/treacle-tart-6ed628f.webp)\n\n\nIngredients\nFor the pastry\n250g plain flour\n½ tsp fine salt\n140g cold unsalted butter, cubed\n3 tbsp icing sugar\n2 medium egg yolks\n2-3 tbsp cold water\n\nFor the filling\n400g golden syrup\n1 ball stem ginger in syrup, finely chopped, plus 50g of the syrup\n1 lemon, zested\n2 medium eggs, lightly beaten\n100g fine fresh white breadcrumbs\n\n\nSTEP 1\nSieve the flour and salt into a large bowl. Add the butter and rub together with your fingers to a fine breadcrumb-like texture (you can also do this part in a food processor). Stir though the icing sugar, then quickly add the egg yolks and 2 tbsp water, mixing swiftly with a cutlery knife to combine. Form into a ball (add another tbsp water if you need to), wrap and chill for 30 mins. Roll out to the thickness of a pound coin, and line a 22cm fluted tart tin with the pastry, leaving an overhang. Return to the fridge for 30 mins.\n\nSTEP 2\nHeat the oven to 200C/180C fan/gas 6. Put a baking sheet into the oven to heat up. Line the pastry case with baking parchment and baking beans, then put in the oven on the baking sheet, and bake for 15 mins. Remove the parchment and bake for a further 10 mins or until the pastry is golden brown. Leave the pastry to cool before trimming off the overhanging edges with a small serrated knife.\n\nSTEP 3\nLower the oven temperature to 160C/140C fan/gas 4. Combine the golden syrup, ginger, ginger syrup, lemon, eggs and breadcrumbs in a bowl, briefly whisking everything together until combined. Carefully pour the filling into the pastry case put in the lower part of the oven to bake for 35-40 mins or until the filling is just set. Remove from the oven and leave to cool down for 20 mins before serving with ice cream or thick clotted cream.",
      "json_metadata": "{\"tags\":[\"dessert\"],\"image\":[\"https://cdn.steemitimages.com/DQmRfDPoEpooVV5znkJ2aUzhDCDv42N4DRZzqa2fFRZTCf9/treacle-tart-6ed628f.webp\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}"
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  ]
}

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  "trx_id": "f5ee2a71e54140cb77c18ffd9a1c34c570f3e0e4",
  "block": 57854775,
  "trx_in_block": 9,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-10-05T20:47:00",
  "op": [
    "vote",
    {
      "voter": "sqube",
      "author": "yenterey",
      "permlink": "merlot-poached-pears-with-vanilla-and-cinnamon",
      "weight": 100
    }
  ]
}