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ASK ITALIAN ~ a very last minute review

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Hello beautiful readers, welcome back. So, recently I have been spending more time with loved ones after a pretty naff few weeks and this week took us to ASK Italian with a few of my pals to celebrate one of my best mates birthdays. A very civilised do as she's currently 4 months pregnant so, this is a alcohol free shindig I'm afraid.
This post was not planned in the slightest, hence the poor image quality as I've took these on my iPhone. However, I could not resist shouting about this place as our meals were amazing and I really wouldn't have expected this from your kind of 'bog standard' Italians or so I thought was just a standard Italians. Firstly, stupid me thought this place was called ASK Italia at first, but ASK Italian was a go to place for us as one of my friends is vegan, and the other is a picky eater so we thought a this would be a perfect place after reading their menu online and seeing there was a separate menu for vegans as well as some more plai…

JAMMIE DODGER CAKE VOL.2

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One of the first ever cakes I baked was a Jammie Dodger themed cake. I just love Jammie Dodgers and I love cake so putting the two together was just heavenly. It is also a favourite amongst my other half's family and is often made for family birthdays. I normally make with buttercream and can be quite sickly sweet so I left it out for this recipe but by all means add if you desire. I was asked to bake a cake for work and obviously I thought about the Jammie Dodger cakes I've made and decided to do a less sweet version. A little more technical but still just as delicious. 


Ingredients  4 large free range eggs 1 tsp baking powder 1 splash of vanilla extract 225g self raising flour 225g caster sugar 225g butter at room temperature plus extra for greasing 2-3 tbsp strawberry or raspberry jam 33g Vanilla Buttercream 120g Mini Jammie Dodgers  Icing sugar for dusting
Method
Preheat your oven to 180c 
Cut greaseproof paper to match the size of baking tins (you will need x2 baking tins to create a s…

SNIPPETS FROM OUR HOLIDAY SPAIN 2018

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Hola and welcome back. Recently as you can possibly tell from my instagram (@thatgeordiegirlsblog) myself and Rob (@spoorsphotography) have been on an adventure to the sunny realms of Spain and thoroughly enjoyed some 'us' time away from work and from home. Although I have a few blog posts lined up from our time away, I thought I would share some snippets of our holiday, mostly photos took from my iPhone as I love seeing other people's holiday snaps so I wanted to share our experience. Alas, here is some snippets. Adios!

















CHILLI RECIPE

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Cooking is by far one of the big loves of my life. When I was younger, I really wanted to be a chef but when reality hit and I worked out how much money and time it took to become what I wanted to be, those dreams sharply left. Quite sad really, but something I have always been so enthusiastic about and I bloody love eating! Cooking in the kitchen is my down time and helps me unwind. However, having a busy life where some days I'm out the house for 15 hours straight can be tiring and cooking can become difficult and time consuming. So all hail the slow cooker and recipes that can be cooked slowly throughout a busy day.
One dish I always experiment with is chilli as you can add as little or as much spice as you like. I love adding different flavours from punchy tomatoes to vibrantly bitter chocolate powders (sounds weird but tastes amazing)!

This time, we experimented with Screaming Chimp's 'Chimpotle' chilli sauce. I say we because my other half actually made the dish, b…

SCREAMING CHIMP CHILLI SAUCE

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Chilli is a big hit in our household as both myself and Mr Spoors adore anything with a hot kick from spicy chicken wings, boiling curry to a simple hot tortilla chip dip.  I love anything that leaves a hot trail of destruction, watering eyes and a runny nose. Hotter the better. I am such a big fan of a hot chilli sauce as there is so much variation on the market today and the beauty of a chilli sauce is you can add as much or as little as possible to your dish and you have a creation as spicy or as little spiced as you desire. I often make dishes for myself and Rob and he often adds additional spice to his own, so using chilli sauces can create a dish perfect for the pair of us. 
When Screaming Chimp asked if I would like to review their sauces, I was thrilled. I heard plenty good reviews about the range they offer and as their sauces are nut free ~ bonus!~ it was uber dreamy to say bloody hell yeah I'll review them! From slightly smokey aromas to boiling hot mouth tingles, the ra…

PINK WHITE CHOCOLATE CELEBRATION CAKE

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Cake is something I just adore making when I have a day off work or blogging. There are so many ways you can enhance flavours, decorate and you can guarantee everyone will want a bit. For my other half's brother's girlfriend's birthday (gosh that was a mouthful!) I ventured out of my comfort zone of butter icing and used chocolate and fruit for a little twist on a traditional Victoria sponge cake. 

Ingredients
4 large free range eggs 1 tsp baking powder 1 splash of vanilla extract 225g self raising flour 225g caster sugar 225g butter at room temperature plus extra for greasing 2-3 tbsp strawberry or raspberry jam
300g white cooking chocolate  Pink food gel 1 punnet strawberries 1 punnet raspberries 1 punnet blueberries Edible multicoloured sprinkles Icing sugar for dusting Edible glitter spray in silver


Method
Preheat your oven to 180c 
Cut greaseproof paper to match the size of baking tins (you will need x2 baking tins to create a sandwich cake) and further grease the greaseproof paper with…