tag:blogger.com,1999:blog-63343218772335739452024-02-21T17:07:42.495+02:00My Kitchen OnCallI am just a OB/GYN resident who has a passion for cooking.Anonymoushttp://www.blogger.com/profile/17203011812012246918noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-6334321877233573945.post-28601438865669720552013-05-13T19:54:00.002+03:002013-05-17T18:03:58.519+03:00Oat bread!<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Since 2009, i stopped eating simple carbs for about 6 months, i lost around 18kg. After that i thought that if i control my calorie intake while still eating carbs ( bread, rice, pasta), id still loss weight, but that didn't happen. I was working out 1 hr a day but that didn't help.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Then i switched to whole grains, and whole grains i make at home, to make sure its whole grain. But that as well didnt help me. I gained few pounds. So i made the hard decision and decided to stop eating bread and rice.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">It was a very hard decision since i am not a very big on meat and bread is a stable for me. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">As everyone knows, once carbs are removed we end up with salads and beans only. I don't mind beans at all, but you always get that craving for bread.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I experimented alot with bread and i came down to few conclusions. Trying to make bread from oats only is very difficult and its acceptable for that moment only and later on its just not the same. Making bread loaf with oats only isnt a good idea.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">So i thought instead of making it a loaf, id make flat bread and since i am arabic, flat bread is our favorite kind of bread. However, the struggle was how to make it from oats only. It was difficult because oats cant hold together properly and just disintegrate right after u knead the dough. The best idea was to add some sort of flour that would hold it together.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">So any kind of a very fine flour would help the oat stay together. chickpea flour is a very good example, they would help the oats stay together and it has a very unique taste to it. Then we have rice flour, rice flour gets quite sticky after you add water to it so it might be slightly difficult to use. Coconut flour is another example.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I used normal flour as i couldnt get my hands on any of these.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredients:</span><br />
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">200g oats ( i used rolled oats, you can use oat flour)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">100g all purpose flour ( better to be at least replaced by whole wheat flour)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;"> 1/4 tsp salt</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1/4 tsp sugar</span></li>
<li><br /></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1 pack of dried yeast.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">300ml lukewarm water</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;">Optional:</span><br />
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">You can add flax seeds and any nuts you would like to add.</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;">Steps:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Put the yeast, sugar,salt half of the water and half of the oats and the flour. The water shouldnt be hot. Mix them together, cover them and set them aside. The point is, to fast activate the yeast.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">After 15mins, the mix would have bubbled and thats due to the yeast activation producing CO2.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add the rest of oats and flour and knead them well.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Cover it and let it rise. It wont rise as normal bread, but it would increase in size.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">You can let them rise over night, but you can cook them after 3hrs of rest.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">After that, knead them, to get rid of any bubbles.</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">It would look like this.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">You can notice the oats blended with that flour.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Add a bit of flour before shaping them.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Like chapati, cook them at slightly high heat.</span><br />
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Anonymoushttp://www.blogger.com/profile/17203011812012246918noreply@blogger.com0tag:blogger.com,1999:blog-6334321877233573945.post-90353443692502377762013-05-13T18:09:00.001+03:002013-05-17T18:03:17.024+03:00Mini Kebabs with tomato salsa. "<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">I think i already didn't keep my promise by posting every week. So I decided to write this post as the whether started to become more pleasant. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"> Most of my cooking is according to what is in the fridge and the pantry. Me and my husband live with my in laws first because they have a big house that fit us all and second my husband is in his last year of architecture college. Of course I cant wait to move out for one reason and one reason only and that is having my own kitchen.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">The reason why I mentioned all of the above was, every dish i make depends on whats available and whats my mother in law has bought. So this dish was made because we had minced meet in the fridge.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">We didn't have yogurt to make a sauce so i decided to make salsa, but to be honest, it tasted so much better because the salsa was refreshing.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">here we go!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredients: </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">for the meat and the marinade:</span><br />
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">500g of minced meat with around 20% fat percentage. </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">one red onion</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">one tomato</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">parsley</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">ground black pepper</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">ground cumin</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">ground cardamom</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">ground cinnamon</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">ground nutmeg</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">ground red chilly </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">3 clove of garlic</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">salt to taste</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;">for the chapti (a form of flat bread):</span><br />
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">250g of flour</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">150ml lukewarm water</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">pinch of salt</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;">for the salsa:</span><br />
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">one medium sizetomatoa</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">one medium size red onion</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">one medium size cucumber</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">juice of one lemon</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">pinch of salt.</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;">Steps:</span><br />
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">First we marinade the meat by cutting the onion and tomato. They have to be as small as possible. When you cut the tomato, remove the seeds because</span><span style="font-family: 'Trebuchet MS', sans-serif;"> they create moisture.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Some people use the food processor</span><span style="font-family: 'Trebuchet MS', sans-serif;"> for that but i like cutting it myself because</span><span style="font-family: 'Trebuchet MS', sans-serif;"> i dont want the onion and tomato to be minced.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Mince the garlic.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add all the spices, minced garlic, copped onion and tomato ( the tomato give the kebabs a sweet taste to them)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Mix the meat well and then leave it to marinade for at least 8hrs, the longer the marinade, the better.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">This is the meat after 24hrs.</span></li>
</ul>
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<li><span style="font-family: 'Trebuchet MS', sans-serif;">Then shape the meat like sausages</span><span style="font-family: 'Trebuchet MS', sans-serif;">, they are called kebabs when they are in that shape.</span></li>
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<li><span style="font-family: 'Trebuchet MS', sans-serif;">Grill the kebabs. Preferably on a fire grill.</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;">Now for the chapati.</span><br />
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<li><span style="font-family: 'Trebuchet MS', sans-serif;">Mix the flour and salt. Add half of the water and mix. Try to incorporate</span><span style="font-family: 'Trebuchet MS', sans-serif;"> the flour and water and knead the flour between your fingers.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Adding too much water, will make the dough very moist and thats not what we want.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Adding too much flour, will make the dough very dense and harder to shape.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Try to make the dough soft but it shouldnt be sticky.</span></li>
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<li><span style="font-family: 'Trebuchet MS', sans-serif;">Leave the dough to rest for 15mins.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Shape the dough like flat bread. If the bread is sticky, add a bit of flour, but try not to add too much, because</span><span style="font-family: 'Trebuchet MS', sans-serif;"> that will make the bread very dry when you cook it.</span></li>
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<span style="font-family: Trebuchet MS, sans-serif;">Grill the bread on slightly high heat because bread cooks fast.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQecpRNi59ePOI7bK9eF1SZA4-M1amPxGgsoB4TiTKtvEwUPGNulYupq-zBZMvI5wZFL52Cycv47IiqR3NqxzVe7oxGuE6uDOQa5pWxGiR84OXAcXI5hji89oVARtSk37lcBDUCXtRHGpr/s1600/_1090919.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQecpRNi59ePOI7bK9eF1SZA4-M1amPxGgsoB4TiTKtvEwUPGNulYupq-zBZMvI5wZFL52Cycv47IiqR3NqxzVe7oxGuE6uDOQa5pWxGiR84OXAcXI5hji89oVARtSk37lcBDUCXtRHGpr/s400/_1090919.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPJdEgRSr8JZKgXeRKGuz6cCtzFAplE8XsKwQo0jZNbN1cKuQjCepe75sVcJx05Vi4yJPtvUUNTl3iUZn7uZ9VDOOl9yR_N77XHmdZ8tK8upgxUOxRnFEqvPWBh0sPSqS-eOuuUnbKlsxf/s1600/_1090920-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPJdEgRSr8JZKgXeRKGuz6cCtzFAplE8XsKwQo0jZNbN1cKuQjCepe75sVcJx05Vi4yJPtvUUNTl3iUZn7uZ9VDOOl9yR_N77XHmdZ8tK8upgxUOxRnFEqvPWBh0sPSqS-eOuuUnbKlsxf/s400/_1090920-2.jpg" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">Few chapati</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Now to assemble the sandwich.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUMIl24KpoN7sp9x3oGE-1Y0BpRMTKPnY2k010jFkpk_FbkaEbZjdb5egKrAt_APLYqT7tFRTX33iTs54hxDYIxQms3vUDxwzLIHygAiWjtOCp0lguhyphenhyphenFaJmv_arlnKaq5wa-o9GJ9zAjF/s1600/_1090934.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUMIl24KpoN7sp9x3oGE-1Y0BpRMTKPnY2k010jFkpk_FbkaEbZjdb5egKrAt_APLYqT7tFRTX33iTs54hxDYIxQms3vUDxwzLIHygAiWjtOCp0lguhyphenhyphenFaJmv_arlnKaq5wa-o9GJ9zAjF/s400/_1090934.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1lPXluM6cE50ywBt-Yyi4K8XTGO2YY3UwlQrKWYZbBHEhaoOXwsL4tbLN_C3VSXDftCF1wcPlI_HQapXEepxPowF3XnXUHfqrbVkxvOATnjMBHFxfOwsmwoiHCkjL7PW6JeM9ZTSJoZ6V/s1600/_1090935.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1lPXluM6cE50ywBt-Yyi4K8XTGO2YY3UwlQrKWYZbBHEhaoOXwsL4tbLN_C3VSXDftCF1wcPlI_HQapXEepxPowF3XnXUHfqrbVkxvOATnjMBHFxfOwsmwoiHCkjL7PW6JeM9ZTSJoZ6V/s400/_1090935.jpg" width="400" /></a></div>
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Anonymoushttp://www.blogger.com/profile/17203011812012246918noreply@blogger.com0tag:blogger.com,1999:blog-6334321877233573945.post-19771360555165347962013-05-07T17:00:00.002+03:002013-05-07T21:12:15.637+03:00My take on Truffles. <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Its quite nerve racking when you start doing anything new. I still remember my first day in the hospital doing my residency, I was quite nervous meeting new people. Someone commented saying it's like your first day at school.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Thats how I am feeling right now, though I am not actually meeting someone in person it's still as nerve racking or even more.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">So I am finally starting this blog after seriously thinking about it and also after my husband kept nagging on me to open it. So I thought I might as well give it a shot and see where this goes.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">I have a huge passion for cooking, even though I'm not foodie I love cooking. Sometimes when I feel troubled with my own career ( in case you didn't figure it out yet from the blog title, I am a doctor) I think of completely giving up on it and just finding a career in cooking, but I guess my pride will never let me do that.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I'm just hoping to be very consistent and committed to this blog and make time at least once a week to post a recipe of mine.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I don't want to make my first post long, but you will get to know me and my cooking orientation along the way.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The story of this recipe is quite interesting, I love oats and anything to do with them. I am used to making them a certain way but I was really getting bored with it, so 3 days ago, I just started experimenting and I ended up with this recipe.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Here we go!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredients:</span><br />
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<li><span style="font-family: 'Trebuchet MS', sans-serif;">1 cup of oats ( you can add more, depending on how much you would like)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup brown sugar ( you can use normal sugar or even honey)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">50g of butter</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">300ml milk (preferably full fat)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">handful of shredded almonds</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">100g of toasted shredded coconut.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">30g of chopped up chocolate ( you can use unsweetened powder cocoa)</span></li>
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<span style="font-family: Trebuchet MS, sans-serif;">Optional:</span><br />
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<li><span style="font-family: 'Trebuchet MS', sans-serif;">you can use anything to coat the macroons with</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">you can also use a whole almond by placing it in the center of the macroons.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">you can add dried fruits</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfWcO2yVyjauacOsNyWT6ve32CK6pKHp0eyeEhaEvwgG00e_3aQEvINM2oySr5XBdS4XFecU4P08V3SKWdySvIrpZjc2SCKoyIu3TblYZBio8O5n_0FtawB3RhFu9u8ztozkmqYW_XMwDy/s1600/_1090837.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfWcO2yVyjauacOsNyWT6ve32CK6pKHp0eyeEhaEvwgG00e_3aQEvINM2oySr5XBdS4XFecU4P08V3SKWdySvIrpZjc2SCKoyIu3TblYZBio8O5n_0FtawB3RhFu9u8ztozkmqYW_XMwDy/s400/_1090837.jpg" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. First, you put the oats on a pan and put it on medium heat. The idea here is to give the oats some color.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim0eYMxWCyqBpOLPyctrV5Gcn3cVC-_Rsdy0RoxQJqO-vXu5o851AHaa57AcbUnWKTYryPO-JNOTbDnZXgrBGF6HNTqynPE7GMzPNS1OdAAyqEaG57p6h9Sq9aCxp_t0bfz18KvIZQOUj0/s1600/_1090844.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim0eYMxWCyqBpOLPyctrV5Gcn3cVC-_Rsdy0RoxQJqO-vXu5o851AHaa57AcbUnWKTYryPO-JNOTbDnZXgrBGF6HNTqynPE7GMzPNS1OdAAyqEaG57p6h9Sq9aCxp_t0bfz18KvIZQOUj0/s400/_1090844.jpg" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">As you can see, there is a slight browning of the oats.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. When the oats have browned to the color you like, you may add the butter and keep mixing it till all it has melted.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9aqtN0gaAIsdluiNEAVFb__76yPGW8obfGpr3zem5qcM6YKL4MIptufQIgzPdOilXVxjCldX9uN3mmCwL_F2MIIbLsem7vjMhwRbq15QuXdXv7ROWb7Lbnf6IlLvkrXIHlm8MmsWk-7W1/s1600/_1090851.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9aqtN0gaAIsdluiNEAVFb__76yPGW8obfGpr3zem5qcM6YKL4MIptufQIgzPdOilXVxjCldX9uN3mmCwL_F2MIIbLsem7vjMhwRbq15QuXdXv7ROWb7Lbnf6IlLvkrXIHlm8MmsWk-7W1/s400/_1090851.jpg" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3.Then you add the sugar. Keep mixing till its all melted, it should start getting quite sticky.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">4. Now you add whatever you want, from nuts to dried fruits. I for one added shredded almonds.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">5. Add the milk gradually. Start with half of the amount, stir and add the rest. Leave it to cook at medium heat.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">6. Keep mixing it and keep in mind that our aim is to harden the mix as much as possible. You should have something like this.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">7. Since I wanted only half of the mix to have chocolate ( my husbands insisted on using chocolate) I divided the mix. I took out half of the mixture from the pan, left the other half in and added the chocolate.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">After that I proceeded to melt all the chocolate.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">8. Let the mixes cool down. Around 20 minutes, so they are hard enough to roll.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">9. Prepare a bowl with water and have your topping ready. I used the toasted shredded coconut.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">10. Dip your hand in the water first, then take a small portion of the mix and form a ball. Put the ball in the toasted coconut.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">11. Roll the balls in the coconut and then remove them. Continue the process until you have used up all the mixture. Instead of this topping you can coat them in anything you want ( powdered cocoa or any form of shredded nuts )</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">And here we have the end product.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEgd84ligpREO6DQIZHmHjlbwAWxmZi5BzJWcwdGV0Y9NP0SI6f1tfroTBY4ggFJFpVsKsy9l21n3LKrcWQ_6XXJv323KDeUFKc08i4Yv2j766ccVpUSoiZthEb-t-SAIgbd3wmmDKa_Zq/s1600/_1090892.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEgd84ligpREO6DQIZHmHjlbwAWxmZi5BzJWcwdGV0Y9NP0SI6f1tfroTBY4ggFJFpVsKsy9l21n3LKrcWQ_6XXJv323KDeUFKc08i4Yv2j766ccVpUSoiZthEb-t-SAIgbd3wmmDKa_Zq/s400/_1090892.jpg" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">11. Put them in the fridge for at least 2 hours so they can harden and form nice round balls.</span></div>
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