tag:blogger.com,1999:blog-72518842846186383122024-02-02T12:16:43.518-08:00thecelticcookinshanghaiThrough this blog I would like you to join me on my journey through the food, culture and daily living in a strange faraway land. Share with me the ups and downs, the good and the bad. Come and share my dream with me.thecelticcookinshanghaihttp://www.blogger.com/profile/02074941689107686213noreply@blogger.comBlogger125125tag:blogger.com,1999:blog-7251884284618638312.post-11270030892276009882018-03-02T03:27:00.003-08:002018-03-02T03:27:59.827-08:00A CASUALTY of MOTHER NATURE<div dir="ltr" style="text-align: left;" trbidi="on">
By now I should be home in Scotland with my family ready to begin a new, and very happy chapter of my life. However I hadn't bargained on Mother Nature thwarting my attempts.<br />
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I left my apartment in Shanghai at 3-30am on 1st March, some 12 hours later I arrived in Dubai, so far so good. It was a long but good flight. On arriving in the lounge in the airport it became clear I would be going no further, not today at least. I know the weather forecast for UK was not good with a lot of snow arriving, but I was hoping I might just be ahead of it. No such luck. An hour later I was in The Meridian hotel with the temperature outside touching 30c. Not bad you might think, but remember I am headed to Scotland where it is very chilly and I am dressed accordingly, boots and cashmere scarf included. My luggage would remain in the airport as I am booked onto the flight the following afternoon. Thankfully I have enough packed in hand luggage to see me through.<br />
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After contacting family and letting them know I was stranded I decided all I can do is to suck it up. After all I wasn't exactly roughing it.<br />
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So nothing to do but make the best of it. After all a lovely hotel cannot be sneezed at. A nice bath, dinner in my room and I settled down with my magazine app, READLY, if you haven't tried it I urge you to do so. <a href="http://readly.com/">readly.com</a> My iPad provided me with TV, nothing much apart from news channels on TV here, and if I see another weather warning I may scream, so the night passed uneventfully.<br />
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I awake to more disastrous weather reports. My predicament is truly a third world I problem, I do realise that, but it soon became obvious I may not be going home today either. <i style="background-color: white; color: #660000;">So now I am really not a happy bunn</i><span style="color: #660000;"><span style="background-color: white;">y. </span></span>No amount of food and baths are going to cheer me up today if this is the case! So decided to blog my woes. A problem shared as they say..........<br />
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I enjoyed a delicious breakfast, slightly spoiled by some very noisy Chinese people in the restaurant, and I thought I was getting away from it all. Chatted with others experiencing the same issues as I have and the general mood seems to be positive. Still at this point there was still the possibility of us getting home today. Stopped into the shop to buy a deodorant and came out five GBP lighter.<br />
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By late morning it became clear all flights were indeed cancelled. So I will hunker down for another night and hopefully get home tomorrow.<br />
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This will be my last post as "thecelticcookinshnghai" I will be starting a new blog to reflect my new life. I will keep everyone updated and I hope you will follow me on my next journey in life.<br />
Thanks to everyone who follows me and to those I have come to know through the comments.<br />
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ZAI JIAN Shanghai<br />
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thecelticcookinshanghaihttp://www.blogger.com/profile/02074941689107686213noreply@blogger.com3tag:blogger.com,1999:blog-7251884284618638312.post-82783087195133177152018-01-31T19:15:00.001-08:002018-01-31T19:15:18.977-08:00COUNT DOWN................<div dir="ltr" style="text-align: left;" trbidi="on">
Today is February 1st 2018 and it is the first day of my last full month in Shanghai. It's almost 6 years since we first arrived and its been an amazing journey. However, as with all good things it comes to an end, and I'm not sad about it, I'm looking forward to going home after almost 24 years travelling and starting a new adventure. I am, however, feeling a bit in limbo at the moment. We have moved out of our Shanghai apartment and almost everything we own in the world is on a ship heading out on an 8,000 miles trip across the high seas. It's always quite a nervous time hoping in 6 or 7 weeks time we will be reunited.<br />
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In the meantime it is hotel apartment living. Home at the moment is a luxury one bedroom two bathroom small apartment which has a totally out of proportion sized kitchen. Double oven, induction hob, which I am practising on for my return as I decided to have one put into my new home in Scotland, I am loving it, and a large fridge freezer. Now normally I would be in my element in this kitchen but it has very minimum utensils and crockery so everything I decide to cook has to take some careful consideration, and definitely minimum effort. I have relented and made a few purchases, grater, masher and whisk plus a few bowls. Making lots of soups as all I need is a pot and knife. No smooth purred soups though more the chunky minestrone type. Stews also no problem so we definitely won't starve.<br />
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The apartment is part of a mall so without ever going outside I have shops, restaurants, cafes, pool and gym all on my doorstep! This is especially good at the moment as the weather in Shanghai has been so cold, the coldest winter I've experienced here. Also trying to visit all the restaurants that have become our favourites over the past 6 years, and at the same time trying to visit the places we have always planned to visit but never got around to going. So life is pretty hectic. My husband is out of town next week so I think I'll have a quiet week and try to visit the pool more often than the restaurants, lol.<br />
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This kind of living is great, sheets and towels changed every two days, room service 24 hours a day if required, a light bulb goes out someone changes it, wifi problem someone is here within a few minutes. You can see why I could get used to it. But it is hotel living and that comes with a state of mind which says "I'm on holiday", so finding it difficult to motivate myself for anything other than having fun. Ok, so maybe not a big problem I hear you say, and I totally agree, no sympathy from you I'm sure, a first world problem my kids tell me, but I so long for normality. I don't have any personal stuff apart from my clothes so there really is nothing I can really do. I don't have my craft stuff, my cookbooks or anything else I can amuse myself with. So happy to trade it all in for my own home again surrounded but not only my "stuff" but with family and friends who I miss every day. I've made lots of friends here who have helped make my time in Shanghai a great time in my life, but the ones I've known for most of my life are there to catch up with and of course can't wait to be spending more time with kids and grandchildren.<br />
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This may not be my last post as the celticcook as I'm sure there is one more adventure waiting to be told. So for the next few weeks I'll keep eating, drinking and saying goodbye to all the wonderful people I've met here. No great hardship, and then there's that wonderful light at the end of the tunnel, and that is the big smiles on my grandchildren faces when I get home.</div>
thecelticcookinshanghaihttp://www.blogger.com/profile/02074941689107686213noreply@blogger.com2tag:blogger.com,1999:blog-7251884284618638312.post-6202907778674600582017-12-21T00:48:00.001-08:002017-12-21T00:48:13.791-08:00Christmas in Shanghai<div dir="ltr" style="text-align: left;" trbidi="on">
Who'd have thought that Christmas in Shanghai would be so lavishly aglow with Festive lights and every mall awash with the most beautiful trees and decorations. In the five years I've been here I have seen it become more and more Festive, or perhaps I should say more and more commercialised. Everywhere you look there is a shopping opportunity. However it is not a holiday here and business will continue as usual on the 25th. You'll still be able to visit the hairdresser at 10-00pm, buy fruit from the corner until 11-00pm, very handy when you run out of a lime for a G&T! and pick up your laundry until they decide to close up for the night. This truly is a city that hardly sleeps.<br />
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Now who wouldn't like to see their parcels coming from under this tree? This was the first tree I saw this year, but it wasn't long before there were many more adorning the streets and occupying the many malls.</div>
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Moose were the decoration of choice in this mall but the thing that I was most was excited about was the Dolce & Gabbana window in the same mall. It was a table full of all the excesses of the Season. Fruit and candelabras, china, glasses and so much more. Opulent is really the only way to describe it. I loved it. I felt like a child staring into a sweetie shop window.</div>
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The hotels also have wonderful displays and an early December coffee morning at The Waldorf started that Festive feeling that arrives with the sighting of the first decorations of the year. Every hotel does a wonderful job of decorating.</div>
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I could go on and on with description and photos, and each one would be my idea of a "perfect" picture of how Christmas should be. I just love the twinkling lights and hanging ornaments, I am not a believer in less is more at this time of the year. If there is one time you can really go wild with decorating then this is the time. </div>
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This year for the first time in 43 years my husband and I will be spending Christmas alone without the family. I'm struggling with it a bit but as we are returning home early in 2018 we thought we'd spend our last Christmas in China, in the sun on an island called Hainan Island. We will be in a hotel in Sanya, alone together. I have no idea how Christmas will be celebrated, not even sure I want it to be celebrated. Without my daughters and grandchildren it will just not be the same, although be assured I will certainly be making it avery traditional family Christmas next year!</div>
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Although we won't be here over the holiday I have decorated the house. I have done my annual Christmas dinner party and also hosted my book group so really wanted people to get the Christmas feeling.</div>
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So here is a little glimpse of my Christmas decor.</div>
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So wherever you are this Festive Season have Fun, Eat, Drink and be Merry. If you can't let your hair down and indulge at this time of the year then when can you? </div>
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Have a wonderful Christmas and a Very Happy and Prosperous 2018.</div>
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Thank you for taking the time to drop in on my blog and I hope it gives you an insight into life here in Shanghai and into my life here. </div>
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thecelticcookinshanghaihttp://www.blogger.com/profile/02074941689107686213noreply@blogger.com1tag:blogger.com,1999:blog-7251884284618638312.post-22478377531528557502017-11-01T02:06:00.003-07:002017-11-01T02:06:46.259-07:00STEM GINGER<div dir="ltr" style="text-align: left;" trbidi="on">
One of the delights of living in Shanghai is seeing all the fruits and vegetables piled high when they are in season. I love seeing the year unfold through the stalls at the market. One of the things I love is when the new ginger comes into season. I love the smell and the pinky hue of the still very young stem. Of course ginger is a very popular item here in China as it is used in almost every dish and you see people buying huge bags of it. I, on the other hand, buy smaller amounts but I still can find myself with too much.<br />
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So apart from cooking with it, Chinese Style, I was wondering what to do with it when a friend was telling me he wasn't happy with his gingerbread, he wanted a bit more of a ginger flavour. I told him I like to put some the syprup from the stem ginger jar into my baked ginger goodies. Now there was where the problem came. No stem ginger in Shanghai. No problem. I didn't think it could be too difficult to make and it would be a great way to use the abundance of ginger around. A quick google showed many recipes and after reading through them realised they were more or less all the same. A quick play around and I found what I felt was the easiest way, all take a bit of time but little effort.</div>
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RECIPE</div>
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Equal amounts of peeled chopped fresh ginger and sugar.</div>
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Slice ginger into slices about 3cm thick.</div>
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Put ginger into a pan which it just fits into and cover with water.</div>
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Bring to a boil.</div>
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Turn to simmer and leave until a knife easily pierces the ginger.</div>
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Top up water if necessary.</div>
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When soft add the sugar and simmer until sugar is dissolved and you have a sticky syrup. </div>
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Put into sterilised jars and seal.</div>
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Told you it was easy.</div>
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Here are my ginger nut biscuits with added chopped stem ginger to give them that little kick of heat.</div>
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Trouble is I can't stop eating them. But I guess that's what they're for! Enjoy </div>
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thecelticcookinshanghaihttp://www.blogger.com/profile/02074941689107686213noreply@blogger.com2tag:blogger.com,1999:blog-7251884284618638312.post-55335039488742443512017-10-05T04:15:00.002-07:002017-10-05T04:15:42.975-07:00GOLDEN WEEK<div dir="ltr" style="text-align: left;" trbidi="on">
This week is a big holiday not only in Shanghai but China. It is the time to look forward to a good harvest next year and to give thanks for this year's crop. A bit like our own Harvest Festival. It is a time when many millions of people head home for the holiday, a time when I really want to stay at home away from the mayhem and chaos.<br />
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It is also the time when people give mooncakes (yue bing) as gifts. These come in amazing boxes, from simple to the most elaborate. Hotels, shops and restaurants all have their own, with their logos on them. I love the boxes, what's in them not so much! They look to an untrained eye a bit like a pork pie, so far so good, and then you bite into them, at least if you are new to them, anyone in the know will first of all cut into them to establish the filling. Generally it will be a bean paste, red or green, or some kind of preserved fruit, perhaps a pork mixture bringing it back into the pork pie category but this is all random. I'm sure somewhere it is indicated but so far I have not been able to tell. So I have to admit that my course of action is complete avoidance of the offending offering. I really do not care for the flavour or the texture of the fillings, and the texture is such an important factor for me. Anything I don't like will usually because of texture not flavour.<br />
However, I love the boxes and use them for storing my craft items. Some come with drawers which is perfect for what I use them for. The mooncakes? generally re-gifted. Sorry!<br />
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<span style="text-align: left;">You can buy beautiful mooncake moulds to fashion the top of your own homemade cakes and these I love. They will be perfect for biscuits and shortbread when I return home. The moulds are wooden and come in many different designs. I am sure they all have some significance but sadly I have not established just what they all mean. Something to get on to.</span></div>
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<span style="text-align: left;">This will be my last Moon Festival here. Perhaps on my return home I can start a tradition in the family of making shortbread with the moulds at this time of the year, something which will always remind me of my time here in China and something that hopefully can be passed on to future generations. In theory This sounds a wonderful idea, in reality? Well who can tell. I'll get the grandchildren onto it next October.</span></div>
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<span style="text-align: justify;"> HAPPY MOON FESTIVAL EVERYONE</span></div>
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thecelticcookinshanghaihttp://www.blogger.com/profile/02074941689107686213noreply@blogger.com2tag:blogger.com,1999:blog-7251884284618638312.post-9371997000424820802017-09-23T23:12:00.003-07:002017-09-23T23:14:57.396-07:00FRIENDS to STAY in SHANGHAI<div dir="ltr" style="text-align: left;" trbidi="on">
I have had visitors staying with me for the last two weeks and as usual when they leave the place seems so quiet. With my husband being out of town it's even quieter. It was a wonderful two weeks and I really enjoyed not only showing them around Shanghai, but also going along on their trip to Beijing. It's amazing how showing people around opens up your eyes again to the city. I guess having been here for over five years now the sights and sounds which were all so exciting in the beginning have become normal to me. I'd forgotten how scary it is crossing the roads with traffic coming in all directions, and of course now the weird and wonderful stuff on sale in the supermarkets don't even register with me any more. But with friends seeing it for the first time it brought those early days all back.<br />
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A trip to the supermarket opened their eyes. Not everyday you see snakes, turtles and frogs, all alive, on sale. Something tells me they don't particularly want to see it again.<br />
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Having the second tallest building in the world right outside the window took their breath away and they were soon loving wandering through "my Shanghai", getting a glimpse of my life.<br />
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Strolling along the river on what was a beautiful sunny day soon I was feeling as if I was on holiday too. Shanghai is a really amazing city to visit, and to have been fortunate enough to have been able to live here is quite unbelievable. I have been so lucky and so happy to have been able to share it with family and friends who have visited. It always good to see people from home.</div>
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The food of course is a huge part of life here and after initial fears about using chopsticks (kuaizi) they soon got the hang of it and tried all that was on offer. We ate all kinds of foods, not only Chinese and they enjoyed it all I'm glad to say.</div>
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Empty plates testifying to the fact that the Chinese cuisine was embraced.</div>
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Our trip to Beijing started off at a very busy and mesmerising train station. We were catching the Bullet train which would whisk us all the way to Beijing in five hours at speeds of 310km per hour!. It left on time and arrived on time. Soon we were enjoying all Beijing had to offer. The Great Wall was first on the agenda. It's about 3 hours outside of the city but well worth the trip. It didn't fail to impress. A cablecar ride up and down made it not quite a strenuous as it might have been. I cannot in my wildest imagination think about how they built it.</div>
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Of course The Forbidden City and Tian'anmen are other attractions you can't miss when in Beijing and we were certainly not going to miss them.</div>
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A trip to the night market and a search for a Peking Duck restaurant was next on our agenda. Turned out it was just around the corner from the hotel! We wandered along the market and decided against eating anything that looked remotely like an insect, and certainly nothing that was still wriggling around. We enjoyed all the sights and smells of this bustling street.</div>
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Finally we arrived at the restaurant and were able tho enjoy delicious duck, carved at the table, and managed it all with chopsticks. </div>
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It was a great trip and I was so happy to have gone along.</div>
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I think I can say that my friends enjoyed their China trip and they certainly embraced all that was on offer. I certainly enjoyed sharing a little part of my life with them. </div>
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However started to think they were getting a bit too comfortable and feeling to much at home LOL!</div>
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My time in Shanghai is now beginning to run out. I'll be home next year, so in the months I have left I must make the best of it. It is a wonderful life here, although most certainly not a normal life. I always knew it was temporary but that only made me embrace it even more. I'm sure there more fun and strange adventures still to come. I wait with baited breath.</div>
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thecelticcookinshanghaihttp://www.blogger.com/profile/02074941689107686213noreply@blogger.com2tag:blogger.com,1999:blog-7251884284618638312.post-26046461946626716402017-08-14T20:50:00.000-07:002017-08-14T20:50:01.942-07:00A TRIP to INDIA<div dir="ltr" style="text-align: left;" trbidi="on">
I have just returned from an amazing trip to India, to Agra to, see the Taj Mahal. It is something I have always wanted to visit since I first learned about it at school, many, many years ago!<br />
Finally I got there and I was not disappointed. I was staying in an hotel, <a href="http://oberoihotels.com/">The Oberoi</a>, which was located 600m from the Taj Mahal. Imagine my delight when the door to our terrace was opened there it was right in front of me. It was perfect, and I was so happy. Getting up at 4-30am to see the sun rise over the the Taj was no hardship. At this time it wasn't so busy and there were lots of opportunities to take photos. Of which I took many! I was just so happy to be here at last. I never imagined as I listened in school about it that one day I would actually be there. I realise how lucky I am being able to achieve this long time wish.<br />
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As if that wasn't enough the hotel was amazing. And on the first night we ate a wonderful Indian meal. The staff were so friendly and willing to chat about the food and the preparation which suited me just fine. I was in heaven.</div>
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To top off a wonderful evening I was invited to tour the kitchen. Here I met the chefs, saw all the preparation areas. The tandoori ovens were so hot I could barely stand in the room. I was told the chefs who work there only work for 20 minutes at a time. I am not surprised. I was given a demonstration on how to make kebabs from one of the chefs. My holiday was just getting better and better. </div>
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kitchen, including the room service orders, and how they were dealt with. Everything was laid out ready to go when the food was ready. Trays, trolleys and all the sundries which </div>
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come with your food were arranged to make the process as quick and simple as possible. No scurrying around trying to find milk jug, spoon or a napkin here. </div>
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I never thought about how the food gets to the room before, about how many people were involved in it arriving hot and delicious. From the person sitting in a little glass box taking the orders by phone to the person setting up the trolley and trays, not forgetting the chefs involved in cooking it and finally the person delivering it to your room. All very efficient. I will never eat a meal in an hotel room again without thinking about what goes on behind the scenes.</div>
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Meeting the chefs was really good. However, I did notice there were no females cooking here. A few in the background of the kitchen but not doing any of the top jobs. When it was time to leave I was given a box of spices which when blended together would make a garam masala mix and told to call if I ever needed any information or help. This amazed me, but don't think I'll put it to the test. I have still to use the mix but I will in the near future. I don't expect to produce the delicious food I was served in The Oberoi, but it will bring back lots of wonderful memories my holiday. </div>
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Travel and Food, two of my favourite things, and with both highlights of this holiday I can say it was one of the best trips I have taken.</div>
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I am one very lucky lady.</div>
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thecelticcookinshanghaihttp://www.blogger.com/profile/02074941689107686213noreply@blogger.com2tag:blogger.com,1999:blog-7251884284618638312.post-39614374685975462532017-04-12T00:21:00.001-07:002017-04-12T00:21:14.283-07:00MORTAR and PESTLE ENVY<div dir="ltr" style="text-align: left;" trbidi="on">
For those of you who read my blog you will know I have recently been on a Thai cooking class. Lots of fun and lots of good information, but the highlight of the class was the wonderful mortar and pestle that was being used. It was wooden, large and very beautiful. I had M&P envy!<br />
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The dressing was made in this then the salad ingredients added and the whole thing was put in the centre of the table. I so needed one!</div>
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It had been bought in Thailand but was assured they could be purchased online here in China. Taobao which is the Chinese equivalent of Amazon was where I would find it. However, trying to navigate it is not so easy but luckily my husband has someone at work who helps out with it when necessary. </div>
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Three days later the box arrives, I am so excited. Box does seem somewhat large but guessed there was a lot of packaging protecting it. When I finally got to open I was in for quite a surprise.</div>
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It was huge, and I mean really huge! Barely able to lift it out of the box I couldn't stop laughing at the size of it. </div>
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It was beautiful, there was no doubting that, but I think my envy had come back to bite me. The mortar is like a small baseball bat and if I ever use it I will have to stand on a box to reach up to it. </div>
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As you can see in the photo below it will take some dexterity and strength to ever actually use it. </div>
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Wherever it ends up it will be a great conversation piece and a wonderful memory from my time spent in China, but most of a lesson on envying another person's mortar and pestle lol.</div>
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thecelticcookinshanghaihttp://www.blogger.com/profile/02074941689107686213noreply@blogger.com3tag:blogger.com,1999:blog-7251884284618638312.post-15831583266720377612017-03-22T01:00:00.001-07:002017-03-22T03:48:47.748-07:00FRENCH ONION SOUP<div dir="ltr" style="text-align: left;" trbidi="on">
On a night out my husband ordered the French onion Soup. His comment was, "Why don't you make this anymore, I really like it."<br />
What he said was very true, I used to make it, quite regularly but couldn't quite remember the last time I had put it on the table. It was obviously some time ago.<br />
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So like the good wife I am I decided to make it for him returning from a business trip. He had been out of town all week so this would make hime feel glad to be back.<br />
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No sooner had I started to prepare it than the reason that it wasn't on the menu quite so often soon became apparent. The onion chopping! Once that was over it wasn't so bad. However, I made one big error which was silly, obviously not thinking as I coloured the onions I added salt. Wrong thing to do! So instead of colouring nicely they sweated and stayed pale. Salt just draws the water out. Still it would still taste good just not a deep brown colour I was after.<br />
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I had no beef stock so I used a Knorr gel stock cube. I would rather have my own stock but I knew this would work ok. Soon the onions and garlic had sweated down, pale but soft. I added the stock and some white wine, with a bit of seasoning it was well on the way to being a tasty supper.</div>
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I decided to make croutons for the top instead go using a slice of bread. I think this makes it a bit more manageable to eat. So the croutons toasted in the oven as the soup cooked. I cook the soup very slowly to let flavours develop. I leave it for a good hour on a very low heat. Once ready and seasoning tested I add a splash of brandy to it. This really ramps up the flavour.</div>
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So once in the bowls, topped with croutons and grated gruyere and grilled it was ready to go.</div>
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I had forgotten just how much I liked it and I will be making it again soon. Back on the menu.</div>
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RECIPE</div>
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750g onions sliced</div>
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2 tsps olive oil, 50g butter</div>
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2 crushed garlic garlic cloves</div>
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1/2 tsp sugar</div>
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1.5 litres beef stock</div>
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275 mls white wine</div>
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salt and pepper</div>
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CROUTONS</div>
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cubes of bread coated in olive oil and toasted in the oven until crisp</div>
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Fry onions, garlic and sugar in oil/butter mix over a low heat until softened, around 30 minutes. Don't worry if they brown and catch at the edges, this will add flavour.</div>
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Once softened add stock and white wine and seasoning then stir until you have all the bits scraped from the pan. Bring up to a simmer then turn down and cover and cook on a low heat for around 1 hour. At this stage it is ready to be put into bowls. You can if you wish add a glut of brandy to the pan. Add croutons and grated gruyere cheese and sit under a hot grill until melted.</div>
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So going forward I will need to make sure I don't let this soup fall off the favourites list, and maybe I should bring out food processor to help with the onion slicing, although, on reflection it wasn't that bad. Not worth giving up the recipe for.</div>
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thecelticcookinshanghaihttp://www.blogger.com/profile/02074941689107686213noreply@blogger.com3tag:blogger.com,1999:blog-7251884284618638312.post-66880012816805620502017-03-14T22:50:00.001-07:002017-03-14T22:50:15.209-07:00COOKING CLASSES<div dir="ltr" style="text-align: left;" trbidi="on">
If you read my blog regularly then you will know a lot of my life in Shanghai is spent in the company of food! With regular breakfast, coffee and lunch groups, add to that dinner invitations and just the general lure of all the fantastic food on offer here it's not really surprising that this is the case.<br />
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With my love of not only sampling all that's on offer, but also of shopping for ingredients, which sometimes can be a bit of a challenge, but something that has got much easier here during my almost five years in Shanghai.<br />
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Online shopping allows you to buy almost anything you want but something I resist. I don't think you can beat actually seeing the produce before you buy, and by shopping online, which some ex pats do almost exclusively, I think you miss out on a lot of interesting produce. Also I'm not sure how organic the produce sold online here is, it doesn't have the strict rules applied to it as they have in other countries. So for now local wet markets and stores with trips to more international stores is how I shop.<br />
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I also love to cook, and actually I do cook most week nights, contrary to popular belief. I cook everything from Chinese to Indian with Thai/Asian Italian with of course good old home cooking in the mix.<br />
When I saw a Thai cooking class I thought I'd go along. A couple of girls I knew joined me and it was all the more fun as there was no clearing up afterwards. I have cooked Thai and didn't really learn anything I didn't know but really that wasn't the main reason for going along. It's always nice to meet new people and this was an interesting group of beginners to people who could cook. One lady was only there so she could teach her maid how to do it! Not sure why she didn't just send the maid along.<br />
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Payal, the teacher was a lovely friendly Indian lady. She obviously enjoys passing on her skills, not only in Indian cooking, but also Thai cooking. For beginners she was very informative and made it all very simple. Everyone went away with the knowledge and confidence to try it themselves. Sometimes cooking classes are good for the experienced cook, assuming you have a level of knowledge, others are condescending but Payal hit the mark just right keeping everyone involved at whatever level they were comfortable with.</div>
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Above shows my friend Ros preparing the papaya salad and being given lots of helpful advice from someone who I believe was a non cook at the start of the class. As well as the salad we were shown how to make a lemon chicken and flatbreads. I love papaya salad and this was a good one. The chicken and flatbreads were delicious too. </div>
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I have just taken some chicken from the freezer and plan to make this tomorrow. </div>
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I am so pleased I went along as it was such a nice group of ladies and of course we were all there for the same reason, our love of food.</div>
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Payal had the most beautiful pestle and mortar I've ever seen. It was a large, very large, wooden one. She had bought it in Thailand but apparently it is available online, so I have to search it out. She served the papaya salad in it on the table. It looked great. Want One!</div>
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I'm sure you cooks out there will agree it is a thing of beauty. I look forward to adding one to my kitchen soon.</div>
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thecelticcookinshanghaihttp://www.blogger.com/profile/02074941689107686213noreply@blogger.com0tag:blogger.com,1999:blog-7251884284618638312.post-6510421268404014592017-02-28T19:09:00.003-08:002017-02-28T19:09:44.973-08:00MICHELIN STAR v LOCAL CAFE<div dir="ltr" style="text-align: left;" trbidi="on">
One of the big advantages of living here in Shanghai is all the wonderful food opportunities on offer. Every day new places are opening, and closing. With so much choice there is no place for anywhere not coming up to standard. There is everything from Michelin starred restaurants to hole in the wall and street food carts, all in their own way selling delicious food.<br />
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A few weeks ago I found myself, in one week eating at both ends of the spectrum, and both were for different reasons worth this blog.<br />
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Firstly on Valentine's Night my husband had very kindly booked the Michelin Star Phenix Restaurant in the <a href="http://www.thepuli.com/en/">Puli Hotel</a> for our romanic evening. The set menu was very tempting indeed.<br />
So it was with much anticipation we arrived at the restaurant.<br />
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Food was indeed delicious, and with an a wine pairing alongside we had nothing to complain about. Well apart from the fact I opted out of wine pairing and settled on one glass champagne, as was on the pairings list, and was charged more than half the price of having a wine with each of five courses. <a href="https://www.veuveclicquot.com/">Veuve Cliquot Yellow Label </a><br />
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However, down to the food.<br />
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Belon Oysters, plump and delicious. followed by a trio of dishes, foie gras, confit of smoked salmon with apples sorrel and horseradish, and finally a plate of perfectly cooked carrots with format blanc sorrel and dukkah. It was all very tasty but somehow the carrots just didn't seem to fit into the picture.<br />
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Soup was a creamy jerusalem artichoke and vanilla with scallop, date and burnt butter. I really enjoyed this but it did make me giggle as I am sure you know this vegetable is better known as "fartichoke" because of the effects it has. Surely not a great choice for a romantic dinner. </div>
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Braised and roast Angus beef with parsnip, watercress and shallots was served for mains. Beef was so tender it just melted. Needs no more explanation.</div>
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Finally for dessert it was described as compressed strawberries, strawberry granite, yoghurt chantilly and basil. Once again delicious but really just a plate of chopped strawberries with yoghurt and granita. The basil really added to the dish.</div>
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So all in all a wonderful meal. However, service was swift and we had to ask them to slow down. There was not a red rose or rose petal to be seen and not a candle to add a romanic theme to the restaurant. It was so quiet with no ambiance. So although food was good we did feel let down by the Valentine Special Menu it seemed just a way to fill the restaurant on a Tuesday night in February.</div>
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With tax and service charge this was not a cheap option. Worth it? I'm not so sure. </div>
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Roll on a few days and we were eating lunch at a local restaurant, only a few hundred metres from my home. </div>
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Here we enjoyed various dumpling dishes, steamed and fried a very tasty soup with dumplings. Dumlings are big here in Shanghai as you may have realised. It was hot tasty and served with a smile. The menu was all in Chinese but one waitress was very happy to try and help us. The restaurant was bustling and noisy and we didn't feel at all self conscious about being the only Western people there, we were made very welcome.</div>
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Here we ate well for less than 5 pounds. Cheap, cheerful but delicious.</div>
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I think we will be making regular trips here. </div>
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Great having so many choices and goes to prove sometimes the most expensive doesn't always make for the best experience.</div>
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<a href="https://www.veuveclicquot.com/">https://www.veuveclicquot.com </a></div>
thecelticcookinshanghaihttp://www.blogger.com/profile/02074941689107686213noreply@blogger.com2tag:blogger.com,1999:blog-7251884284618638312.post-50120402684659440172017-01-30T00:46:00.002-08:002017-01-30T00:46:51.342-08:00ACROSS the MILES<div dir="ltr" style="text-align: left;" trbidi="on">
It's been so long since my last blog. No excuses! Hopefully this will be the first of many this year. Already feeling good writing it.<br />
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What has brought me back were two big events on the calendar this month, both separated by 8,000 miles, and cultures apart. Scotland and China both celebrated last week with traditions which go deep into the history and culture and although both very traditional both would be celebrated in each other's country.<br />
What I am talking about is Scotland's Burns' Day followed two days later with Chinese New Year. I was happy to have a foot in each camp. Normally there is a big celebration here in Shanghai for Burns' Day, however with Chinese New Year so close on it's heels everyone was so busy with the Chinese festivities, and as this involves a week long holiday, many ex-pats had left the city in search of sunshine.<br />
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I was not to be deterred from celebrating our Bard and although it was just my husband and myself and I'm sad to admit a tin of haggis, the tradition would be upheld come hell or high water. I prepared my cock-a-leekie soup as usual. That's chicken and leek to the uninitiated, and with a tin of haggis and a frozen swede and carrot puree from M&S, it was the best I could do as there are no neeps here in Shanghai, I set about making my traditional Burns' night dinner. As I didn't have a real haggis I went for chicken stuffed with the haggis served with a whisky cream sauce, roast potatoes and the aforementioned M&S puree. So not traditional in the true sense of the occasion, but would be a good alternative, and I had no complaints from my husband as we sat down to eat.<br />
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With a creamy cranachan, which is a cream infused with whisky, honey, toasted oats and raspberries the meal was complete. This day cannot be allowed to pass without a celebration in chez Muir.</div>
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Two days later I turned my skills to preparing a dinner fit for Chinese New Year. We would be celebrating with friends the following night but on the eve of the New Year we would sit at our table and celebrate the coming the year of the rooster. My husband is a rooster.</div>
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Peking Duck, ribs and steamed dumplings were on the menu. It started smelling good as the duck roasted in the oven. Throughout the cooking I carefully removed the duck fat to use at a later date. I'm thinking roast potatoes or rillettes. (more on this to follow) When the ribs hit the wok more aromas filled the kitchen. It was smelling good so that was a good start. My attempt at making Chinese Pancakes was not 100% successful, but not as bad as to spoil the meal. </div>
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So with different table covers and plates from the Burns' Supper I attempted to inject a Chinese ambience to accompany tonight's dinner.</div>
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It all went down well and we had done our bit to embrace cross cultural events. Not too difficult as food being an important part of both celebrations I was more than happy to partake.</div>
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My time in the kitchen over my husband very kindly did the tidying up. Suddenly the thought of my carefully collected duck fat came to mind. Would he realise as he saw the jar sitting what it was? My fears were justified. It had been washed away with the rest of the debris. So I'll have to wait until the next time I cook a duck before I can have duck fat roasted potatoes and next time I'll make sure that either I do the clearing up or I make sure I let him know in advance. </div>
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So from Robert Burns may I say</div>
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"Here's tae us,</div>
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Wha's like us</div>
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Damn few and they're a' deid</div>
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And from China I want to say</div>
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Xin Nian Kuaile.</div>
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Happy New Year.</div>
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I hope to keep blogging more regularly in 2017, the year of the rooster.</div>
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thecelticcookinshanghaihttp://www.blogger.com/profile/02074941689107686213noreply@blogger.com3tag:blogger.com,1999:blog-7251884284618638312.post-57215181854844986102016-07-24T22:24:00.001-07:002016-08-19T02:35:44.433-07:00COOKING CLASSES<div dir="ltr" style="text-align: left;" trbidi="on">
On a sunny Saturday morning my husband and myself set off for a Chinese Cooking Class. I had done some before, however husband not only hadn't had a class, he never actually cooks! Today was looking like it was going to be fun.<br />
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Chef Mike welcomed us all and told us we would be preparing Xiaolongbao which is a Chinese soup dumpling. It's one of our favourites. When you bite into the dumpling not only is there a minced pork, or sometimes minced shrimp, but there is also a delicious soupy filling which you have to be careful of. It's very hot and can be very messy. This is created by adding gelatine to the pork. Today it had been made from pigs feet. We would also be making Kung Po Chicken. One of the most popular dishes amongst expats.</div>
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It always amazes me how Chinese Chefs use these cleavers for everything, even to peel ginger!<br />
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Preparation got underway. We were a group of 10 so there was lots of chatting and fun, and a little bit of competition. The table was soon covered in flour and everyone was busy making the pastry for the dumplings which was nothing more than flour and water.</div>
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We were supposed to have clean work surfaces by the time we finished the mixing and rolling. This was optimistic.</div>
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However soon everyone had completed the task and the dumplings were taken off to be steamed.</div>
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We then moved on to the Kung Po Chicken. A mix of salt, pepper, cooking wine and cornflour, was added to the diced chicken. The secret to a soft chicken is apparently to massage it at this stage until all the liquid is absorbed into the meat. A teaspoonful of water was also added for extra moistness. This too had to be massaged into the chicken.</div>
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Now time for a very hot wok and a bit of stir frying. Some garlic and ginger and dried chillies were added to the wok, followed quickly by the chicken, a quick stir to seal then out it came. A mix of light and dark soy sauce, sugar, pepper and vinegar was heated then the chicken added back for a final cooking. A spoonful, or two, depending on hot you like it, of chilli paste, was added. A final blast of really hot heat and it was ready.</div>
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I hope you agree that it looked delicious and I am happy to report it tasted as good as it looked.</div>
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All in all it was a very successful and pleasant way to spend a Saturday morning. As for my husband he really enjoyed the experience and is looking forward to doing it again. Will it entice to cook at home? Maybe, but think I need to wait and see. </div>
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However I will be cooking these dishes again at home and probably in the very near future.</div>
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thecelticcookinshanghaihttp://www.blogger.com/profile/02074941689107686213noreply@blogger.com2tag:blogger.com,1999:blog-7251884284618638312.post-80720218712615901782016-07-12T05:52:00.000-07:002016-07-12T05:54:20.585-07:00WHEN I'M OUT OF LEMONS....................<div dir="ltr" style="text-align: left;" trbidi="on">
They say when life gives you lemons make lemonade. Today was one of those days but with no lemons to hand the best I had was mushrooms so I made mushroom soup!<br />
With nothing more than mushrooms, plus a few dried ones which I used to make the stock, I set about making my soup.<br />
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It never seems to amaze me how easy this is. I chopped my mushrooms, I only had oyster, boiled the kettle and poured it over the dried mushrooms and after 5 minutes poured this over the mushrooms. I just covered them, added salt and pepper and a pinch of dried thyme.<br />
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After it all came to the boil I turned it down to a low simmer. 15 minutes later I blitzed it, adjusted the seasonings, a touch more pepper, and added a spoonful of creme fraiche.<br />
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I then tucked into a delicious bowl of "pure" mushroom soup. No need for an onion, and the stock from the dried mushrooms gave it a delicious flavour.<br />
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I may have been given lemons today but making, and then enjoying the soup helped a lot.<br />
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Cooking is my therapy. </div>
thecelticcookinshanghaihttp://www.blogger.com/profile/02074941689107686213noreply@blogger.com2tag:blogger.com,1999:blog-7251884284618638312.post-88929100415231834462016-05-25T19:51:00.000-07:002016-05-25T19:51:22.120-07:00NOT MY FINEST MOMENT<div dir="ltr" style="text-align: left;" trbidi="on">
I am what probably is known as a magazineaholic. Mostly cooking and home decor. However now living in Shanghai I can only get them on my iPad, and although I love still being able to access them it still isn't the same as flicking through the real thing.<br />
However, I came prepared and had a backlog to bring with me. I decided recently, that when they were 5-6years old I should really start to cull them, but this was not before I had gone through them and pulled out recipes I had intended to make, but never quite got around to.<br />
When my husband complained we never have dessert apart from fruit and yogurt, or when we have people in for dinner, I decided to give one of the ripped out recipes a go.<br />
It sounded delicious, not to heavy and would suit both our tastes. Perhaps mine a little more than his!<br />
The dessert was a Prossecco and Peach Jelly with a Passion Fruit Zabaglione. I knew I had 2 little bottles of process in the fridge, infact the only thing I didn't have were Passion Fruits, but that was soon solved with a visit to the market.<br />
Soon the jelly was chilling in the fridge. Zabaglione was to be prepared just before serving. This is never a good idea in my mind. However I would see it through.<br />
Having waited, with high expectations, I put the dessert on the table after 15mins of whipping eggs to make the topping. I was exhausted and made note to myself, never do this for a dinner party. Way too much last minute preparation. It looked delicious, very enticing.<br />
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Would I make it again? NO! It tasted ok, not fantastic as I had hoped. Basically it was posh jelly and custard. I think I'd rather have eaten the fruit and drunk the Prossecco. I certainly didn't make me want to rush and make it again. </div>
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I threw out the ripped out recipe so I wan't be tempted again. It just proves that you have to actually try something before you know if it finds a permanent place in your recipe files.</div>
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So I will plough on, making my way through ripped out recipes and backlog of magazines and find the ones I want to keep and discard the ones that look better than they taste. This is a chore I will actually enjoy. </div>
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thecelticcookinshanghaihttp://www.blogger.com/profile/02074941689107686213noreply@blogger.com2tag:blogger.com,1999:blog-7251884284618638312.post-89295806186694732642016-04-21T20:35:00.001-07:002016-04-21T20:35:19.136-07:00BEIJING DUCK<div dir="ltr" style="text-align: left;" trbidi="on">
When a Chinese friend messaged me to say she had been in Beijing and brought me a duck I was a bit surprised to say the least. I know Beijing is the original home of, what I always knew as Peking Duck, but I hadn't expected one in a gift.<br />
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It duly arrived a few days later with the instructions to cook at 180c and it will keep for 3 months. That was it. It did come complete with pancakes and the hoisin sauce. It lay around in the fridge for a few weeks before I decided to cook it. Out of the vacuum pack it didn't look too appetising and the pancakes had gone mouldy. On reflection I should probably have frozen them.<br />
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I stuck it on a baking tray and put it in the oven. I thought around 40 minutes should be enough time. I was not in the mood to make more pancakes so pulled out a pack of tortillas and proceeded to chop some cucumber and spring onions. 40 minutes later when I took it out the oven it had been transformed into a lovely glistening duck which when pulled at with two forks shredded beautifully.</div>
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Once piled into warmed tortillas it provided a very delicious supper. I have to say I had been doubtful but obviously coming from the home of the Peking Duck I should have realised how tasty it would be.</div>
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I had forgotten just how much I like to eat this and I'm thinking I'll be searching out a duck restaurant here in Shanghai. Or maybe I will try ant attempt it myself. Whatever way I know I want to eat it again very soon.</div>
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thecelticcookinshanghaihttp://www.blogger.com/profile/02074941689107686213noreply@blogger.com1tag:blogger.com,1999:blog-7251884284618638312.post-28409493716623120052016-04-11T23:06:00.003-07:002016-04-11T23:06:48.371-07:00SCOTTISH TAPAS in SHANGHAI<div dir="ltr" style="text-align: left;" trbidi="on">
I love tapas and for some time have thought it might translate well into some tasty Scottish treats. I finally got my act together and put together a menu of, what I hoped, would be a selection of delicious Scottish Tapas. Little tastes of home served tapas style.<br />
Once I began thinking of what to serve I realised that so many our national dishes come with pastry or indeed are deep fried. Would need to think of something bit lighter to serve alongside the other dishes.<br />
This is what I came up with.<br />
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MENU </div>
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Mini Steak Pies</div>
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Black Pudding Croquettes</div>
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Haggis Samosas</div>
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Sausage Rolls +Baked Beans</div>
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Scotch Eggs</div>
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Fish Gougons + Mushy Peas</div>
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Scallop Black Pudding and Mushy Peas</div>
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Tian of Haggis, Carrot and Tatties (no neeps here)</div>
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Smoked Salmon</div>
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Mini Trifles, Mini Berry Pavlova, Millionaires Shortbread and Tablet<br />
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<span style="text-align: left;">I invited some of our Scottish friends and got busy in the kitchen preparing the food. It may only have been small bites but with so many of them it took some time to prepare. The good thing was most could be prepared the day before leaving them to be reheated on the night. Only the scallops and fish needed to be cooked at the last minute.</span><br />
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<span style="text-align: left;">With the table set and candles lit we sat down and waited for our guests to arrive. I always love this part of the evening where my husband and I sit down and enjoy a pre dinner drink before we go "on duty" for the evening.</span></div>
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Not that we mind we love to entertain and enjoy to have people at our table hopefully enjoying an evening of good food, good wine and lively conversation. What could be better. We knew from past evenings we would put the world to rights tonight.<br />
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The food was given a thumbs up, and the chat was indeed lively. The food brought back thoughts of Scotland and for one night at least, with Scottish accents and Scottish food, you could almost believe we were all back home and not some 6,000 miles away in China. </div>
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A successful evening enjoyed by all and especially by us. It's a great relief to know everyone has left happy with nice memories of a Scottish Tapas Night in Shanghai.</div>
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thecelticcookinshanghaihttp://www.blogger.com/profile/02074941689107686213noreply@blogger.com3tag:blogger.com,1999:blog-7251884284618638312.post-86427617593159993762016-03-31T20:50:00.003-07:002016-03-31T20:50:47.421-07:00BLAST from the PAST<div dir="ltr" style="text-align: left;" trbidi="on">
It's good having my husband back with me, for many reasons. I do hate cooking for one. Let me correct that statement, I hate eating alone. There is no fun sitting down to a plate of food with no one to share it with, to ask if it's ok and how I could better it. I know many people do this everyday, and it must be so hard.<br />
For one there is no one to discuss what to have for supper, to ask what they fancy or don't fancy. So left with the decision I would find myself living on a diet of sandwiches I'm sure. But then again on the positive side you can eat whatever you like without any pressure of producing food at a particular time. You can eat when, what and where you eat. When alone this is usually from a tray on my lap.<br />
Last week I started off pretty well. I made a Nasi Goreng, minestrone soup, a mushroom omelette and then I ran out of enthusiasm for cooking for one.<br />
Then a friend arrived with 2 thick slices of cooked ham which she had cooked. She thought I might fancy them for one of my solo sandwiches. However I decided to take a trip down memory lane and cook something I rarely eat, have rarely eaten since I left home. I would cook ham, egg and chips! Healthy, no, tasty very. I knew I was going to enjoy this.<br />
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With the yolk just right, the addition of baked beans I sat down to enjoy my retro tea. I did have it on a tray, in front of the TV and I enjoyed every bite. I knew I wouldn't be enjoying this again for a while which I think made it even more delicious.</div>
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So as much as I love all kinds of foods, Indian, Chinese (luckily), Sushi, Thai etc it's still good to take a trip back to my early childhood food and remember how much things have changed, how our food tastes have moved on. But it confirms that foods like music, have the ability to take you back to a time and a place. This time back to a yellow formica covered kitchen table enjoying the meal with my mum dad and brother. Sadly no longer able to sit round a table with my parents and with my brother being far away, and really not to sure they would have the same taste for "foreign" foods as I have but with these memories it keeps times like those alive. For this I am thankful.</div>
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thecelticcookinshanghaihttp://www.blogger.com/profile/02074941689107686213noreply@blogger.com3tag:blogger.com,1999:blog-7251884284618638312.post-4245321448105474192016-03-20T04:16:00.001-07:002016-03-20T04:16:49.037-07:00ALONE in SHANGHAI<div dir="ltr" style="text-align: left;" trbidi="on">
My husband is out of town, which is not unusual, however he is not often away over a weekend. I don't mind being here on my own in the week as there is always lots to do, but the weekend is different, especially when it is grey outdoors. So I cooked. Got to get priorities right and a pot of soup would be great to have around when I couldn't be bothered cooking for one. It's not so much fun cooking for one. Using what veg I had in the fridge I made some "minestrone". Well sort of minestrone I was using up what I had added a tin of tomatoes and a tin of butter beans. It was tasty, and there is lots of it so I won't starve, lol. I also pickled some beetroot and put onions into soak to be pickled tomorrow. A very fruitful day.<br />
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When I got up this morning the sun was shining so decided a walk was in order after yesterday's day of inactivity. It was lovely to walk through the gardens and see Spring was well and truly under way. There was even the smell of fresh cut grass which was so nice. I love to see the Spring emerge and bring with it thoughts of lovely warm days ahead.</div>
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I headed over to have a coffee at a local Mall. They serve delicious coffee, and I am happy to say I resisted all the delicious cakes and pastries on offer. Not something I often do. Maybe the sunshine reminded me that summer wardrobe would be out soon, so nothing to hide behind. I have to say they were very tempting though.</div>
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As I continued through the mall I was surprised to find a new shop had opened and believe it or not it was the equivalent of UK pound store, or US dollar store. It did take me a bit to work this out, but once I had I then realised there was a lot of bits and pieces in there that I hadn't realised I actually needed to buy! Well they were only 1yuan. It would be rude not to.</div>
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I headed back out into the sunshine but on the way home I had to cut through yet another mall. You have no idea how many malls there are in Shanghai, it seems like a new one opens every week. Of course there is always something to catch your eye. This time some lovely sandals which would be perfect for summer. Only problem was that this time it was not a 1Yuan store but the name HERMES was over the door. I wondered if I dared go in and ask the price, I knew it was going to be too much, but still had to know. 5750 RMB or 575 British Pounds. This is the two ends of the Shopping experience and I know the items I had purchased had come from the bottom end today, and I'm sure my husband was even happier. I could have bought 575 items for the price of the pair of sandals. However, I do know of little man who hand makes shoes and I am wondering............, </div>
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Well you never know.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXSQ6Mrq2nLoWHVHCbjLmxFQJnfo81IFr9IZz3wuasd9ROwXf8mrjMJXoZtBqiwXFRDI_-bkIJfb9Wjw7Kxl9u4F0jIzTEFBrsE_SRfFmsLCVE4mrVkHa5qZDv_RJ7xlgH4qLrXYhdaZA/s1600/IMG_0273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXSQ6Mrq2nLoWHVHCbjLmxFQJnfo81IFr9IZz3wuasd9ROwXf8mrjMJXoZtBqiwXFRDI_-bkIJfb9Wjw7Kxl9u4F0jIzTEFBrsE_SRfFmsLCVE4mrVkHa5qZDv_RJ7xlgH4qLrXYhdaZA/s320/IMG_0273.JPG" width="320" /></a></div>
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As I returned home feeling happy after my walk and happy with contents of my shopping bag. I wonder if had would have been any happier had I purchased at the higher end today. You know, probably not, well not for long anyway. </div>
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Here are the contents of my bag. All very useful I'm sure.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8HymE4UNKvH9BESFdySXrsHpuy541UJmbSBOUDH2WdnbCDASQ3BjDyxKo9DFDxZwmboMjkV8USP-3vkZR3dMJD1H4jJomiYdtJEcUV4Is827BGG2-ya22pQhBetYt3nojBFmHDRwWrsU/s1600/IMG_0278.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8HymE4UNKvH9BESFdySXrsHpuy541UJmbSBOUDH2WdnbCDASQ3BjDyxKo9DFDxZwmboMjkV8USP-3vkZR3dMJD1H4jJomiYdtJEcUV4Is827BGG2-ya22pQhBetYt3nojBFmHDRwWrsU/s320/IMG_0278.JPG" width="240" /></a></div>
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Monday tomorrow so normal social activities back to normal. Thankfully I do not often have to spend weekends alone here in Shanghai.</div>
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thecelticcookinshanghaihttp://www.blogger.com/profile/02074941689107686213noreply@blogger.com2tag:blogger.com,1999:blog-7251884284618638312.post-32503633622768234102016-03-14T20:11:00.000-07:002016-03-14T20:11:22.218-07:00CURRIED GOAT<div dir="ltr" style="text-align: left;" trbidi="on">
After spending a lot of time out of the kitchen, either through travelling or socialising in the many wonderful restaurants in Shanghai, it was nice to find the two of us home on a Friday night with a nice relaxing weekend ahead. The perfect time to pull that goat I had in the freezer out and put it to good use. Not a whole goat you understand, but a pack which I had been planning to turn into a goat stew or curry for a some time.<br />
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The magazines all seemed to have goat recipes in the last month or so, so no problem there. Realised most of the recipes needed overnight marinating. The day before we were going to eat it I took it out the freezer. Once defrosted I was surprised to see so many bones in it. Shouldn't have been surprised really as Chinese love bones. I pulled some lamb chops out of the freezer, if there wasn't enough meat on the goat then this was closest to it I had. I marinated overnight. The smell was encouraging. This wasn't an Indian curry which I am used to cooking this was more African, I think. It was called Carnival Curry, and it didn't come from one of my magazine recipes but from A Valentine Warner book which had lingered on my bookshelf for many years.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh70y4ZyABq8CKp_zm1em14m2rCGMhwaOwqv8G6dAbL2NAKQHMwXpv8iHgE2Id_Kub5RE8d5fAxyCE8jzfbuD0PWesgfvpw6i8F55hfML0HF8sX848UBMhiFCExvkFKfw5KL6jHGKxDEpU/s1600/IMG_0240.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh70y4ZyABq8CKp_zm1em14m2rCGMhwaOwqv8G6dAbL2NAKQHMwXpv8iHgE2Id_Kub5RE8d5fAxyCE8jzfbuD0PWesgfvpw6i8F55hfML0HF8sX848UBMhiFCExvkFKfw5KL6jHGKxDEpU/s320/IMG_0240.JPG" width="240" /></a></div>
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With cinnamon, allspice, cloves and nutmeg in the ingredients I knew it was going to taste good. After marinating there was a long slow cooking process, 2 1/2 hours in the oven. So although overall the time was long most of it was unattended leaving me to do other things. The smells coming from the oven as the cooking progressed were delicious. Before the end of cooking I put some sweet potatoes into the oven and cooked some aubergines which I blended with garlic, olive oil and a touch of smoked paprika. I thought these flavours would go well with the curry.</div>
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There hadn't been quite enough meat so I popped the lamb chops into a pan just before the end of cooking.</div>
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The finished result was good. I loved the slightly stronger flavour of the goat, the mashed sweet potato and aubergine went well with it. A nice cold beer was all that was needed to finish it off. I was very pleased with the finished result, and more importantly so was my husband. I would cook this again for sure.</div>
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The recipe ingredient list is long, but I had most of them in the cupboard. </div>
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<span style="text-align: left;">Please don't be put off by the list of ingredients, it really is a very simple recipe and well worth pulling out all those spices lurking in the cupboard.</span></div>
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CARNIVAL GOAT CURRY serves 10. ( I just cut the recipe down)</div>
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2kg boned leg or shoulder of goat or mutton, cut into 5cm pieces</div>
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6 fat garlic cloves finely sliced</div>
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6 fresh bay leaves ( I substituted dry)</div>
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2 cinnamon sticks</div>
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10 black peppercorns</div>
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2 tsp mild curry powder</div>
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1 tsp allspice</div>
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1/2 tsp ground cloves</div>
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1/2 nutmeg grated</div>
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1-2 hot chillies chopped with seeds</div>
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5 tbsp malt vinegar</div>
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sunflower oil for cooking</div>
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2 sliced onions</div>
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2x 400g tins tomatoes</div>
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1 heaped tbsp salt</div>
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1 heaped tbsp dark muscovado sugar</div>
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1 tbsp black treacle</div>
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150mls water</div>
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Put meat into a large bowl and add first 9 ingredients (through to chillies)</div>
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Add 3 tbsp of the vinegar and rub into the meat. Leave in the fridge for at least 3 hours or overnight if you can.</div>
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Pre-heat oven to 170c (325f)</div>
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Heat 2 tbsp oil in a pan add brown the meat. Be careful not to burn the garlic. Do in batches if necessary. Transfer to a large, flame proof lidded casserole dish. </div>
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Peel and slice onions. Add more oil to the pan and gently fry onions until soft and lightly coloured. Tip them into the casserole with the meat. Use the rest of the vinegar to de-glace the pan. pour over the meat. Add the rest of the ingredients and bring it all to a boil. </div>
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Cover with lid and put into the oven for 2-21/2 hours until meat is tender. </div>
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SO GOOD TO BE BACK BLOGGING AGAIN. I MISSED IT............................</div>
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thecelticcookinshanghaihttp://www.blogger.com/profile/02074941689107686213noreply@blogger.com2tag:blogger.com,1999:blog-7251884284618638312.post-53362186430489610762016-03-08T23:05:00.000-08:002016-03-08T23:05:24.777-08:00BACK BLOGGING<div dir="ltr" style="text-align: left;" trbidi="on">
Thought since I have been away from blogging for such a long time I should come back with an updated page, a bit of a change, a bit of a re-vamp. Hope you like the new look.<br />
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My reasons for not blogging?<br />
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Well, I have taken on the role of President in Brits Abroad in Shanghai. Not a full time job but it has taken me time to fit into the role and as such a lot of time is spent on the computer it is sometimes an effort to sit down and start writing for this blog. It also involves a lot of networking and socialising. Now that was never going to be an issue! Also happy to announce a new Grandson who arrived 6 weeks early into this world so several trips home in the months before and a sooner than expected trip home than expected just before Christmas. All, I am happy to say is well and Oliver James is growing into a big strong boy.<br />
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I am so proud of all 4 of my grandchildren and I am assured our family unit is now complete. A very happy granny.<br />
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So hopefully now I can get back to blogging and catch up with all my fellow bloggers.<br />
Watch this space.................... Be back very soon.<br />
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thecelticcookinshanghaihttp://www.blogger.com/profile/02074941689107686213noreply@blogger.com0tag:blogger.com,1999:blog-7251884284618638312.post-89784155543328840212015-04-27T03:34:00.003-07:002015-04-27T03:38:24.804-07:00A SUNDAY STROLL in SHANGHAI<div dir="ltr" style="text-align: left;" trbidi="on">
One thing about living in Shanghai is that it never gets boring. Even after three years I haven't become complacent about living in this city. The buildings still amaze me, the lights on the buildings at night excite me, and almost daily I see something which astounds or sometimes shocks, but it certainly never bores.<br />
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Now the warmer weather has arrived, and it's still not too hot or humid, we love to walk along the river. The river is a five minute walk from the apartment. Sunday we did just this and in today's blog I want to show you a few of the sights we encountered on our walk.<br />
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The first sight we came across I have to say shocked. I'm sure you will agree with me.<br />
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Turtle is a delicacy here. One I have never tried, and have no plans to anytime soon. It is very strange that people sell them at the side of the road. Where did it come from, and do people actually purchase them from people like this? I have no idea I only know I didn't see any takers when I saw them.<br />
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On we went to the river and the sight as you come through the trees is beautiful. One I could never tire of. The buildings on The Bund on the opposite bank and in front of us a busy working river. As we walk along the river we see a very normal sight here in Shanghai and that is people asleep wherever they find somewhere to lie down. There were so many people enjoying a nap in the sun. Not a bad place to nap really.<br />
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Then in front of me is one of the most iconic buildings in Shanghai. The one everyone recognises as being Shanghai. It appears in movies, in ads and in fact whenever Shanghai is featured this is the backdrop that is used. It used to be the highest building at one time but now it is dwarfed by all the new tall buildings springing up.</div>
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Now one of the most often spotted western icons here in Shanghai.</div>
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It was the perfect place to stop for a coffee as it faces the river. A very pleasant place to sit and watch Shanghai people taking a stroll on a Sunday morning. With the sun shining I felt, as I often do here, as if I am holiday. We sat for some time taking it all in.</div>
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We eventually arrived at the Mall and I still find it hard to believe that the whole front of the building is restaurants. It is not unusual here in Shanghai to go for nice dinner in a Mall. Some of the really good eating places are located here. Even Mortons has a restaurant in a Mall. It's something you would never think of doing at home as they tend to be fast food outlets in these locations, but not here. I still find it strange to head to a Mall for night out in a restaurant. Don't think I'll ever really get used to it.</div>
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This is half way on our walk so we leave the river and head to another mall where I plan to buy something tasty for lunch. Perhaps what I saw on the shelves here was the most unexpected encounter of the day. And in case you're wondering I had to buy even although they were ridiculously expensive. I couldn't not have. Right?</div>
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Soon we were home and making our way through the gardens of the complex where our apartment is located. This time of year they are beautiful. Everything is bursting into colour, the trees are brightest of greens and the grass lovely and lush.</div>
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As we wander past the pool I look forward to summer when the pool is open and I can enjoy it once again. Cannot believe just how lucky I am to be able to enjoy all of this on my doorstep.</div>
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Back home to enjoy a very European type lunch, eaten in Shanghai and prepared by a Scot.</div>
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It's all here to be enjoyed, and I really don't think I have too much to complain about. Also I can't see myself every tiring of this amazing city which for a few more years I will be calling home.</div>
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thecelticcookinshanghaihttp://www.blogger.com/profile/02074941689107686213noreply@blogger.com3tag:blogger.com,1999:blog-7251884284618638312.post-45722558640591015702015-04-19T23:22:00.001-07:002015-04-19T23:26:37.753-07:00MY SHANGHAI MONDAY<div dir="ltr" style="text-align: left;" trbidi="on">
Today was wet and miserable, but I was not complaining. It was the perfect excuse to stay at home and recover from a very busy weekend. A weekend of overindulging in food and drink and staying up way too late.<br />
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A quiet Friday night with friends enjoying a rare treat of good old British Fish and Chips, cooked by myself, ended up with a 3-00am finish, too many empty bottles, but it was so much fun.<br />
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Now this wouldn't have been so bad if we were having a quiet Saturday night at home. However we had to be ready to have dinner at a friend's house on the Saturday night. Some great food and wine and very relaxed, but again a late night although only 2-00am this time!!!</div>
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If that wasn't enough we were taking a colleague of my husband's for brunch on Sunday morning. Getting out of bed was a bit of a struggle, but we both pulled through and managed to fulfil our commitment. It was an Indian brunch and although I didn't think I wanted it I did enjoy it once I was there. What's not to love about Indian food. But the afternoon was spent on the sofa catching up on second series of Broadchurch.</div>
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Lesson being I'm not as young as I used to be.</div>
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So a wet Monday gave me the excuse to stay home and cook some healthier options than we had been indulging in all weekend.</div>
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Soup of course top of the list.</div>
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Leeks, carrots, green beans, broccoli, soya beans, peas and courgette all cooked together for a very healthy soup. Feel healthier just making it.</div>
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Now a roasted vegetable creation. Red and yellow peppers, courgette, red onion, aubergine and lots of garlic cloves all roasted in the oven with some rosemary.</div>
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I always finish the vegetables off with a splash of balsamic as soon as I take them from the oven. Tonight we will eat them with roast chicken pieces. There will be enough for my husband to take for lunch packed into a pitta bread. I also love them on a toasted ciabatta with the edition of some pesto and goats cheese. </div>
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I have to admit to loving bread and I know I should cut back but we do need some treats with all this healthy food going on. So I make my soda bread oats and wholemeal flour, I add some wheatgerm today to make it as healthy as I can. No artificial ingredients just fresh simple ingredients.</div>
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Now I'm on a healthy roll. I have a large piece of water melon which I decide to juice. I love this and as watermelon season is starting here in Shanghai I will be enjoying it for many months.</div>
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This year I have the privilege of being President of <a href="http://www.britsabroadshanghai.com/">Brits Abroad Shanghai</a> and tomorrow I am hosting a committee meeting in my home. So to finish I made some banana bread, a healthy version, and some small cranberry and orange muffins to serve. </div>
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Not sure why but my banana bread seems to have exploded on one side. Not to worry it will taste just as good I'm sure.</div>
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So feeling very pleased with myself I feel and hour on my sofa with the newspaper and maybe a nice bowl of soup with a slice of my bread (small slice) is in order. I'm sure I can balance out the effects of a hectic overindulgent weekend within a couple of days. </div>
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thecelticcookinshanghaihttp://www.blogger.com/profile/02074941689107686213noreply@blogger.com1tag:blogger.com,1999:blog-7251884284618638312.post-62582554839056499862015-04-09T20:18:00.002-07:002015-04-09T20:18:20.907-07:00DELICIOUS CURRY SAUCE<div dir="ltr" style="text-align: left;" trbidi="on">
Curry is a big favourite in this house. Homemade, takeout or indeed when eating out, it is always a consideration. As a result of our love of curry I am always looking for new recipes to try. My curry cookbook library has grown considerably recently. I love reading about the food, it's origins and how every region in India has it's own specialities.<br />
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Last week I found a scrap ripped from a magazine, I don't know when, but from the look of it some time ago. It was just headed Curry Sauce. It went on to say it could be used with fish, chicken or vegetables. I read further and found what was a simple, but looked like a great sauce recipe. Time to try it out and see if it had been worth keeping this bit of scrap for so long. The truth would be in the cooking.<br />
Fortunately I had all the ingredients needed in the fridge or cupboard and I took some fish from the freezer. Dinner was sorted, or so I hoped.<br />
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I set about cooking the sauce and I was delighted with the result. I did it early in the day thinking the flavours would be better if they were left for a while. Fish, when defrosted was sadly a bit wet and limp. No problem I'd salt it and put it into the fridge for a hour to firm it up. A useful tip I heard on TV once.<br />
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Time to put it all together. Rinsed the salt from the fish, slipped it into the sauce to cook. Put on the rice and turned oven on to heat up naan bread, also from the freezer.<br />
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The result was a very appetising looking dish, the reality was the sauce had indeed come up to expectation but I hadn't rinsed the fish properly and it was inedible. Just way too salty. I hate when this happens as I hate to waste food. So fish was removed from the sauce, more rice was added to the plate chopped bananas were put as a side, retro early curry days, and we mopped up the sauce with the rice and bread. I guess you can't always get it right.<br />
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However I do stand by the sauce, and I will make it again. The recipe has made it into my food recipe journal and the scrap of paper is now in the bin.<br />
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<span style="color: #444444;">RECIPE</span><br />
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50g shallots,<br />3-4 garlic cloves<br />3cm piece of fresh ginger<br />1 med hot red chilli</div>
Roughly chop then whizz in a blender with 2 tomatoes until smooth.<br />
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1tsp chilli powder,<br />
1/2 tsp of S&P,<br />
1tsp turmeric powder.<br />
Add these to the above paste and blend again.<br />
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2tsp oil or ghee, 1 tsp black mustard seeds, tin of coconut milk, 200mls stock.<br />
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Heat oil add seed and wait until they start to pop. Add the paste mixture and fry until you can smell the spices. 2-3 minutes. Add coconut milk and stock heat through. To finish add chopped coriander to the mixture.<br />
You can now add your fish,veg or chicken and let it cook through.<br />
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I hope you enjoy the sauce but have more luck with the fish! </div>
thecelticcookinshanghaihttp://www.blogger.com/profile/02074941689107686213noreply@blogger.com3tag:blogger.com,1999:blog-7251884284618638312.post-77911016245481597162015-03-31T20:04:00.002-07:002015-03-31T20:04:15.235-07:00THREE YEARS in SHANGHAI<div dir="ltr" style="text-align: left;" trbidi="on">
Can't believe it was three years ago since I first arrived in Shanghai, and what's even harder to believe is just how quickly the time has gone. It really has gone so fast.<br />
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Three years ago next Tuesday I took my first tentative steps into the Waldorf Hotel to join a Brits Abroad Shanghai coffee morning, and this Tuesday I will be walking into the Waldorf as President of <a href="http://www.britsabroadshanghai.com/">Brits Abroad Shanghai</a>. I can't quite believe it, and as on my first coffee morning it is also tentatively I take on this role. Brits have been so good to me I really want to give something back. I hope I can step up to this and still enjoy everything they have to offer.<br />
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On that first day I met another "newbie," Sandra, and over the next few years we became very good friends, not only ourselves but our husbands too. We enjoyed trying out various restaurants around the city, and the guys became mojito aficionados. <a href="http://www.maya-shanghai.com/">Mayas</a> winning out. Sadly they returned to UK just before Christmas and the only fitting farewell was dinner at Majas followed by an overnight stay in the Waldorf taking in the brunch next day. I have to say this is probably my favourite brunch in Shanghai. Expensive, yes, but absolutely worth it, very occasionally.<br />
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This is the way of an ex pat life. You no sooner make new friends then you are saying goodbye. Only yesterday I was doing this once more. As always it is sad when people leave but yesterday was a great day to do this. The sun was shining, it was 29c and we ate al fresco. Yes it was still April, just, and this is not the usual weather for this time of the year, but it made for a lovely afternoon spent with friends, eating good food, enjoying a few glasses of something and of course doing what we women do best, chatting. A bittersweet afternoon.<br />
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So as people leave new people arrive, new friends in the making. It is a strange life and friendships blossom quickly, not always with people you imagine being friends with, but as we never know how long we will have with these people in our lives we can't afford to hang around. Brits Abroad is a really welcoming and friendly organisation and we try to make everyone feel welcome. Some friendships will last the test of ex pat life, some will flounder, but the people who remain in our lives share a very special bond of having shared the ups and downs, the good, the bad and the amazing fun and adventures we had living in another country with a totally different culture. These friendships are very special.<br />
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So after three years what are the ups and downs?<br />
As always the downs are being far from home, from old friends and mostly from being away from family. This is by far the hardest bit about living away from home.<br />
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The ups?<br />
Well who would have guessed that I can now conduct daily life in Mandarin, still a long way to go but getting there.<br />
I can now cross my 8 lanes of traffic without blinking, something I never thought I'd be able to do. Buying a chicken with head and feet still attached presents no problem, and I know the feet make excellent stock.<br />
Tanks of live frogs, eels, turtles etc don't even warrant a second glance now.<br />
Chopsticks no longer slow down my eating.<br />
I can take a photograph of a dress in a designer store, most recently Hermes, and have a copy made at the fabric market.<br />
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The Chinese have been very friendly and helpful. Even the people working in the markets and shops have been kind. I am now recognised in these places and there are times when I feel at home here. It hasn't been nearly as difficult as I had thought it would be. There are challenges, yes, but that's what keeps it interesting.<br />
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As this will be "home" for a few more years I am happy it's been a good experience and I look forward to enjoying more of this amazing, strange and wonderful city. One day it will be my farewell lunch I'm enjoying and then I will be happy to be going home, to the familiar, to old friends but most of all back with my family.<br />
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thecelticcookinshanghaihttp://www.blogger.com/profile/02074941689107686213noreply@blogger.com2