Hi everyone and welcome to the blog. This week’s blog is entitled “to the origin of your heart's desire” is solely dedicated to the man who transformed the way we think about the natural world. Charles Darwin.This week’s recipes have a Valentine’s Day theme to them, three courses to tantalize your loved one’s taste buds. They are Carrot and Ginger Soup, Cajun Chicken Pasta and Chocolate Fondant Cakes.
Charles Robert Darwin FRS (12 February 1809 – 19 April 1882) was an English naturalist. He established that all species of life have descended over time from common ancestry, and proposed the scientific theory that this branching pattern of evolution resulted from a process that he called natural selection.
He published his theory with compelling evidence for evolution in his 1859 book On the Origin of Species, overcoming scientific rejection of earlier concepts of transmutation of species. By the 1870’s the scientific community and much of the general public accepted evolution as a fact. However, many favoured competing explanations and it was not until the emergence of the modern evolutionary synthesis from the 1930s to the 1950s that a broad consensus developed that natural selection was the basic mechanism of evolution. In modified form, Darwin's scientific discovery is the unifying theory of the life sciences, explaining the diversity of life.
Darwin's early interest in nature led him to neglect his medical education at the University of Edinburgh; instead, he helped to investigate marine invertebrates. Studies at the University of Cambridge encouraged his passion for natural science. His five-year voyage on HMS Beagle established him as an eminent geologist whose observations and theories supported Charles Lyell's uniformitarian ideas, and publication of his journal of the voyage made him famous as a popular author.
Puzzled by the geographical distribution of wildlife and fossils he collected on the voyage, Darwin began detailed investigations and in 1838 conceived his theory of natural selection. Although he discussed his ideas with several naturalists, he needed time for extensive research and his geological work had priority. He was writing up his theory in 1858 when Alfred Russell Wallace sent him an essay which described the same idea, prompting immediate joint publication of both of their theories. Darwin's work established evolutionary descent with modification as the dominant scientific explanation of diversification in nature. In 1871, he examined human evolution and sexual selection in The Descent of Man, and Selection in Relation to Sex, followed by The Expression of the Emotions in Man and Animals. His research on plants was published in a series of books, and in his final book, he examined earthworms and their effect on soil.
In recognition of Darwin's pre-eminence as a scientist, he was honoured by a major ceremonial funeral in Westminster Abbey, where he was buried close to John Herschel and Isaac Newton. Darwin has been described as one of the most influential figures in human history.
The full version of this article can be found at www.garfysplaceinfo.blog.co.uk
My first recipe is Carrot and Ginger Soup, original recipe.
This recipe serves 4 people, takes 15 mins to prepare and 25 minutes to cook.
1 tbsp x Veg Oil or Olive oil
1 x Onion (white or red), chopped
1 tsp x Ground Ginger
1 chopped Potato (small cubes)
400g x Carrots, chopped
1.2 litres of vegetable stock (organic stock is preferable)
1 x 2.5cm Piece of Fresh Root Ginger, peeled and grated.
1 x Onion (white or red), chopped
1 tsp x Ground Ginger
1 chopped Potato (small cubes)
400g x Carrots, chopped
1.2 litres of vegetable stock (organic stock is preferable)
1 x 2.5cm Piece of Fresh Root Ginger, peeled and grated.
Heat the oil in a large saucepan, add the onion and fry for 5 mins until softened. Stir in the ground ginger and potato, then cook for 1 minute. Add the carrots, veg stock and fresh ginger, bring to the boil and then reduce the heat. Cover and cook for 20 minutes until the carrots are tender. Tip into a food blender and blitz until smooth (you may need to do this in 2 batches). Return to the pan, taste, and season according to taste, reheat and serve hot.
My next recipe is Cajun Chicken Pasta courtesy of allrecipes.com
Serves 2, prep 15mins, cook time 15mins
110g x Linguine
2 x Boneless, Skinless Chicken breasts, sliced into thin strips
6g x Cajun Seasoning
30g x Butter
1 x Green Pepper, chopped
1/2 x Red Pepper, chopped
4 x Fresh Mushrooms, sliced
1 x White Onion, finely chopped
400ml x Double Cream
1/4tsp x Dried Basil
1/4tsp x Lemon Pepper
1/4tsp x Salt
A Couple of pinches of Garlic Powder
A Grind of Fresh Ground Black Pepper
10g x Fresh Grated Parmesan Cheese
2 x Boneless, Skinless Chicken breasts, sliced into thin strips
6g x Cajun Seasoning
30g x Butter
1 x Green Pepper, chopped
1/2 x Red Pepper, chopped
4 x Fresh Mushrooms, sliced
1 x White Onion, finely chopped
400ml x Double Cream
1/4tsp x Dried Basil
1/4tsp x Lemon Pepper
1/4tsp x Salt
A Couple of pinches of Garlic Powder
A Grind of Fresh Ground Black Pepper
10g x Fresh Grated Parmesan Cheese
Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat. In a large skillet over medium heat, sauté chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and peppers, sliced mushrooms and onion; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.
For the Cajun seasoning
10g x Ground Cayenne Pepper, or Chilli Powder (this can be substituted with Mild Chilli Powder)
10g x Ground Black Pepper
10g x Ground Garlic Powder
10g x Ground Coriander
10g x Ground Cumin
25g x Dried Mixed Herbs
50g x Salt
10g x Ground Cayenne Pepper, or Chilli Powder (this can be substituted with Mild Chilli Powder)
10g x Ground Black Pepper
10g x Ground Garlic Powder
10g x Ground Coriander
10g x Ground Cumin
25g x Dried Mixed Herbs
50g x Salt
Simply mix all of these ingredients together, place in an airtight jar and use when needed.
My final recipe is Chocolate Fondant Cakes courtesy of GoodFood Channel Website
Serves 4 Prep time: 15 min Cook time: 20 min
100g x Butter, plus extra for greasing
50g x Plain Flour, sifted, plus extra for dusting
100g x Chocolate
3 x Eggs
100g x Icing Sugar
50g x Plain Flour, sifted, plus extra for dusting
100g x Chocolate
3 x Eggs
100g x Icing Sugar
Preheat the oven to 200C/180C fan/gas 6. Grease 4 x 300ml ramekins with butter and then dust with a little flour. Break the chocolate into pieces and place in a heatproof bowl over a pan of simmering water. Make sure the water does not touch the bottom of the bowl. Add the butter and allow both to melt.
In a separate bowl, mix together the eggs, flour and sugar until smooth. Pour in the butter and chocolate and mix until even. Spoon the mixture into the buttered ramekins and cook for between 10 and 15 minutes until the tops are cooked and the centres are gooey and molten.
Remove from the moulds right away, and serve with a scoop of ice cream.
Remove from the moulds right away, and serve with a scoop of ice cream.
Tune into my show on 6townsradio "Under The Covers with TheRealTonyc" every Sunday from 8-10am athttp://6towns.co.uk/ It's what your Sunday's were made for.
If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to comment using the comment button or by visiting my guestbook, all comments and suggestions will be gratefully received.
Hope you enjoy!!..... ChefGarfy =D
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