Tag Archives: recipe

New York Caesars Salad, My Way

The 51st of 100 recipes chosen from the blog to go into my cookbook, this is one sassy salad!

Many years ago I had a marketing job that meant, in the name of work, I ate out a lot. And I mean a lot. There was also the occasional overseas trips undertaken and twice I was lucky enough to visit New York on business.  Labelled a ‘jolly’, the trip was as much about food as it was the thrills of Manhattan: huge hotel breakfasts followed by large, leisurely lunches and obscenely over-indulgent dinners punctuated each day (they don’t make jobs like this anymore!) There’s only so much a girl can eat even if the food is amazing so I quickly took to choosing Caesars Salad as my default choice for lunch, being the perfect foil for the inevitable heavy, rich dinners that I knew would follow. I’ve never had a Caesars Salad as good as those I enjoyed in New York and so ended up developing my own version. I have no idea how close to the authentic recipe mine is but it’s pretty close to those savoured in Manhattan. It’s light but edgy – salad with attitude I’d say – and really enlivening – give it a go!

Serves 2

What you need…

4 good-sized slices back bacon

300g mixed salad leaves (including iceberg for the crunch), torn

A good handful of freshly grated Parmesan

for the croutons

1 slice bread from a large loaf

50g butter

for the dressing

60ml olive oil

30ml white wine vinegar

3 anchovies

2 cloves garlic, chopped

1 teaspoon Dijon mustard

Sea salt and black pepper to season

What to do…

For the croutons, cut bread roughly into 1cm squares and pop into a bowl with the butter and then into the microwave for 1 minute.  Stir to make sure the butter is evenly distributed and pop back in for another 40 seconds. Repeat this last process until the croutons are golden and crispy. In my microwave, I do 3 x 40 seconds.

(N.B. microwave times may vary – I rarely use a microwave so ours is old and pretty inferior so yours may do the job much quicker).

Set the croutons aside to cool.

Dry-fry the bacon until its crispy. Remove from the pan and as soon as it’s cool enough to handle, chop it up into bite-sized pieces (I use scissors for this – it’s quicker than a knife for me). Put the chopped pieces on kitchen paper to absorb the moisture whilst the bacon cools.

In a jam jar, chuck all the dressing ingredients in together, screw on the lid and shake like mad to mix everything together and break down the anchovies.

When you are ready to serve, tip your salad leaves into a large roomy salad bowl and throw in the bacon. Add half the Parmesan and then the dressing. Toss everything together.  Either divide into two bowls or serve to the table in the salad bowl. Whichever way, scatter over more Parmesan and finally, the croutons. Enjoy! It really is a wonderful salad!

Serving suggestion…

I like it on it’s own as a main course, but it also works well served with steak or as a starter, perhaps with garlic bread.

Tip…

If you don’t fancy using a microwave, you can fry croutons in oil and a little butter or brush/toss them with oil and then bake or grill them – whichever suits you best.

Inspired by…

New York!

How easy…

Ever so!

My Favourite Recipe for the Perfect Chocolate Sponge Cake

The 50th of 100 recipes chosen from the blog to go into my cookbook, this is my ‘go-to’ recipe for the perfect, luscious chocolate sponge.

Over the years I have made many, many chocolate cakes and for me, this is absolutely the perfect recipe for a chocolate sponge that is light and fluffy as well as super chocolatey and moist – it’s fiendishly good and I have made it in many guises, with different butter creams and glazes, all sorts of decorations and fillings but always, the chocolate sponge recipe remains the same – utterly fabulous!

Serves 16+

 

What you need…

2 x 20cm / 8” cake tins (spring form or loose-bottomed ideally), liberally buttered and lined on the bottom with parchment paper

340g unsalted butter, room temperature

340g caster sugar

6 happy eggs

1 dessertspoon vanilla extract

140g milk

225g self-raising flour

85g cocoa powder

2 teaspoons baking powder

Pinch of salt

for the chocolate butter cream

(This is enough to sandwich the two cake tiers and to slather over the top. Make double if you want to cover the sides as well).

 50g dark chocolate (ideally 70% cocoa) broken into pieces

100g unsalted butter, room temperature

200g icing sugar

1 teaspoon vanilla extract

What to do…

Preheat the oven to 180°c  / 350° / gas 4.

Using a food processor, beat together the butter and caster sugar until light and fluffy. Whilst it’s still beating, add in the eggs, one at a time, ensuring that each is thoroughly mixed in before adding the next. Add the vanilla extract and milk and mix in.

In a large mixing bowl, sift in the flour, cocoa powder, baking powder and salt. Mix well. Then, add in the ingredients from the food processor and, using a balloon whisk, fold together all the ingredients until they are thoroughly blended.  Divide the chocolate sponge mixture between the two cake tins.

Bake the sponges in the oven for 45 minutes until the cake is firm and an inserted skewer comes out dry.

Allow to cool for 30 minutes in the tins and then turn out onto cooling racks to cool completely.

Meanwhile, make the butter cream, made especially gorgeous by the use of the melted chocolate.

Put your chocolate into a heatproof bowl and then into a steamer over a saucepan of simmering water. Gently melt the chocolate and then set aside until it is cool enough to touch.

In a separate bowl, sieve in the icing sugar and then beat together with the butter. Add the vanilla essence and then tip in the warm chocolate. Mix together using a small balloon whisk to ensure it is evenly and thoroughly blended. Set aside until you are ready to assemble the cake.

Pop your bottom cake tier onto a pretty serving plate and spread the butter cream evenly across. Pop on the top sponge and slather butter cream across the top, using the tip of the spatula to create a swirly design, if you like. (You could also pipe it, if you wanted the cake to look terribly grown up!

Inspired by…

It’s a good mish mash of different recipes!

How easy…

Very easy the smell of chocolate as the sponge is cooking is to die for!

 

 Glorious Marsala-Baked Summer Peaches with Mascarpone Cream

The 49th of 100 recipes chosen from the blog to go into my cookbook, this is the most wonderful pudding to celebrate the joys of an English summer!

Utterly delicious is my description. John’s is a little more vibrant: peaches with dogs’ bollox cream! Why? I have no idea but it’s stuck in this house, so when the British Summertime rolls around, there is an inevitable request for this dish – using John’s language – and we all know what he’s talking about! Anyway, the point is that this lovely pudding is proper summertime glorious, spectacularly easy and can be made in advance. The light and fresh ‘cream’ contrasts perfectly with the rich Marsala sauce in which the peaches sit so prettily; and the whole thing simply exudes ‘summer’. Like I said, utterly delicious! (It also keeps in the fridge very well, so can be indulged in over a number of days if there are only two of you enjoying it!)

Serves 6

What you need…

1 x shallow baking dish

6 firm ripe peaches

40g caster sugar

275ml Marsala wine

2 x cinnamon sticks

1 vanilla pod, halved lengthways

1 rounded teaspoon arrowroot

for the cream

4 rounded tablespoons mascarpone

4 rounded tablespoons fromage frais

A few drops of vanilla extract

1 dessertspoon caster sugar

What to do…

Preheat your oven to 180°c / 350°f / gas 4.

First of all, you need to relieve the peaches of their skins and there’s a really easy way to do it. Halve the peaches and remove their stones. Pop two halves into a heatproof bowl and pour over boiling water. Don your marigolds and after 30 seconds, remove one of the halves from the water and just slip off it’s skin – it will come straight off – dead easy. Do the same to the second half. Then, repeat the process with the remaining peach halves, two at a time, using freshly boiled water for each set of two halves (it won’t work so well if the water has cooled slightly). That done, the rest is a delight to do!

Place the peach halves into your baking dish, rounded side down. In a jug, mix together the Marsala and sugar and then pour over the peaches. Wodge in the cinnamon sticks and vanilla pod halves and pop in the oven for 35 minutes.

Remove from the oven and, using a ladle, transfer the Marsala ‘sauce’ to a small saucepan, discarding the vanilla pod halves and cinnamon sticks. Mix the arrowroot with a little cold water and then add it to the saucepan, whisking it in over a gentle heat until the sauce has slightly thickened.

Pour the sauce back over the peaches and set aside to cool. Cover with cling film and pop in the fridge over night to allow the flavours to fully develop.

To make the ‘cream’, use an electric handheld whisk to beat together all of the ingredients and serve in a pretty bowl or jug.

Ideally, enjoy this lovely little dessert on a balmy summer’s evening with friends.

Inspired by…

Delia Smith

How easy…

Very easy: a simply delicious dish, all round. And, you prepare it the day before you want it, which is always a bonus in my book!

 

 

Breakfast Boudins

The 48th of 100 recipes chosen from the blog to go into my cookbook, this is one for the weekend breakfast or brunch: wake up and smell the coffee, loll around in your dressing gown, gather the newspapers and enjoy these little ‘boudins’ – great start to the day!

Thank you Sue K. for sharing this recipe that appeared on the ‘buzzfeedtasty’ page on Facebook. These little breakfast lovelies are such treats and just a bit different. They were certainly a lovely start to a lazy weekend.

Makes 6

What you need…

Muffin tin, liberally buttered

Cookie cutter

3 slices bread

3 teaspoons of Parmesan or Cheddar cheese, grated

6 rashers back bacon

6 happy eggs

Sea salt and black pepper

What to do…

Choose a cookie cutter that is the same size as the bottom of your muffin tin holes and cut six circles from your bread slices, nestling them snugly into the bottom of six of the holes.

Sprinkle a teaspoon of cheese into each one.

Dry-fry the bacon so that it’s only just cooked and remove from the pan, setting aside until it’s cool enough to handle. Wrap each rasher around the edge of each muffin hole and then break an egg into each one.

Season with salt and pepper and pop in the oven for 15 minutes.

Transfer to warm plates and take to your kitchen table, already laden with knives and forks,  freshly squeezed orange juice, steaming coffee and the weekend newspapers. Bliss!

Variations…

I have also added little pigs in blankets to the eggs (having baked them in the oven for 10 minutes beforehand and I reckon that you could also swap out the pigs in blankets for a little spinach and smoked salmon for a different take on this lovely breakfast.

Inspired by…

www.facebook.com/buzzfeedtasty

How Easy…

Really easy – great for whipping up on a Saturday or Sunday morning whilst the coffee brews

Luscious Baked Lamb with Rosemary and a Redcurrant and Mint Sauce

The 47th of 100 recipes chosen from the blog to go into my cookbook, this recipe belongs to the late summer when the foil-baking ensures the lamb retains its lusciousness!

This is a gorgeous summer Sunday roast recipe. The lamb ends up soft, sweet and juicy and the sweet, tart, piquant sauce is a perfect foil for this delicious joint.

Serves 6

What you need…

1.8 – 2 kg leg of lamb

2 tablespoon fresh rosemary leaves plus 3 further sprigs

1 clove garlic

1 tablesp olive oil

½ teaspoon rock salt

Black pepper

for the sauce

3 tablespoons redcurrant jelly

3 tablespoons red wine vinegar

4 tablespoons chopped fresh mint

Sea salt and black pepper

for the gravy

275ml dry white wine

Lamb stock cube

Chicken gravy granules

1 dessertspoon/tablespoon redcurrant jelly

Milk

Dash of double cream

What to do…

Crush together the garlic and rock salt to a purée in a pestle and mortar. Add the oil, chopped rosemary and season with salt and pepper.

Spread out a sheet of foil over a large roasting tin, placing the lamb on it. Stab the fleshy parts of the joint several times with a skewer. Now, spread the rosemary mixture all over the upper surface of the lamb and tuck in the sprigs of rosemary – it makes a nice garnish later.

Bring the edges of the foil up over the lamb, make a pleat at the top and scrunch the ends. This foil parcel should be fairly loose to allow the air to circulate. Bake the lamb for 2 hours, then open out the foil, base the joint well with the juices and return it to the oven for a further 30 minutes to brown. The above cooking time should produce the lamb very slightly pink – you can cook it for more or less time if you would prefer.

Meanwhile, make the sauce by combining the redcurrant jelly and vinegar in a small saucepan and whisking over a gentle heat till the jelly melts into the vinegar (a small balloon whisk does this perfectly). Add the chopped mint and some seasoning and pour into a serving jug – the sauce doesn’t need to be warm.

When the lamb is cooked, remove it from the oven and allow it to rest for 20 minutes before carving. Whilst it is resting, spoon out the juices into a jug to make the gravy. Skim the fat off the top of the juices and put the remainder in a saucepan with the white wine. Stir and let it bubble until the gravy becomes syrupy. Add the stock cube for taste and then enough chicken granules to achieve the right consistency. Increase the depth of flavour with the redcurrant jelly. Taste. If it’s too sharp, add a little milk. For added richness, chuck in a dash of double cream.

Serve lamb, sauces and gravy with dauphinoise potatoes and a spring/summer vegetables. Enjoy!

Inspired by…

Delia Smith

How easy…

It’s one of those lazy Sunday dishes that pretty much takes care of itself.

 

 

 

 

 

Cauliflower and Chestnut Soup

The 46th of 100 recipes chosen from the blog to go into my cookbook, this is a gorgeous soup that really is a ‘hug in a bowl’ – perfect for right now.

This soup was described as a ‘hug in a bowl’ and I totally agree.  Absolutely delicious with the delicate cauliflower flavour being beautifully complemented by the earthiness of the chestnuts and rich decadence of the cream. Simply delightful, comforting and the perfect antidote to a dreary, cold day!

Serves 4

What you need…

Splash of olive oil

1 large red onion, chunked

1 large cauliflower, chunked into florets

250ml milk

850ml vegetable/chicken stock

150ml double cream

Sea salt and black pepper

200g vacuum-packed chestnuts

25g Parmesan, shaved

Drizzle of truffle or olive oil, to serve

What to do…

Heat the oil in a large saucepan and chuck in the onion, cooking over a low heat for 10 minutes, until softened. Tip in the cauliflower, milk and stock and bring to a simmer, cooking for a further 15 minutes until the cauliflower is tender. Pour in the cream and season with salt and pepper. Bring to the boil and then remove from the heat. Chuck in the chestnuts and pour the lot into a blender, whizzing until smooth.

Serve your hug in a bowl topped with Parmesan, black pepper and a drizzle of truffle or olive oil. Simple and gorgeous!

Inspired by…

bbcgoodfood.com

How easy…

Delightfully!

 

Lemon, Lime and Passion Fruit Curd Tart

The 45th of 100 recipes chosen from the blog to go into my cookbook, this is a simply taste bud-tingling tart – so good – I’m making it tomorrow for a supper with friends – can’t wait…might struggle with the sharing element…!

Wow! – this is unbelievably delicious – the crisp, sweet pastry is the perfect foil for the tangy, zesty freshness of the fruit filling that seems to shout ‘sunshine’! It’s uplifting and quite simply sensational – don’t wait until Summer – we enjoyed it in February the first time but….it will be revisited many times over!

Serves 8 – 10

What you need…

1 x  23cm fluted tart tin, with removable base, liberally buttered

Baking beans (rice or dried pulses will work equally as well)

for the pastry

110g unsalted butter, at room temperature

60g caster sugar

130g plain flour

60g semolina

for the fabulous citrus curd filling

230g caster sugar

Finely grated zest and juice of 3 lemons, separating the juice of ½ lemon

Finely grated zest and juice of 2 limes

4 large, happy eggs plus a further 4 yolks, lightly beaten

200g unsalted butter, chunked and at room temperature

Pulp from 3 passion fruit

1 gelatine sheet (I used Costa fine leaf)

80g full fat cream cheese

50g icing sugar

What to do…

First to the pastry: in your food processor, whizz together the butter and sugar until smooth, pale and fluffy. Tip in the flour and semolina and whizz to combine. Tip out onto your work surface and briefly work into a dough. Grate the dough into your tart tin and then press evenly into the base and up the sides. Pop into the freezer for 1 hour. Walk off and do something else.

Then, heat your oven to 180°c / 350°f / gas 4.

Line the chilled pastry case with foil and fill with baking beans. Bake for 25 minutes then remove the foil and beans and return to the oven for 5 minutes.  Remove and set aside.

Meanwhile, let’s turn to the delicious filling. In a large saucepan over a moderate heat, warm the caster sugar, juice from 2½ lemons as well as juice from both limes and also all the zest from both the lemons and limes. Heat until the sugar has dissolved.

Turn the heat down to low and then gradually pour in the beaten eggs, using a balloon whisk the whole time to prevent curdling. Continue to heat and whisk for 10 minutes or until a thick curd has been formed.

Remove from the heat and add the butter, a couple of chunks at a time, whisking them in until they are melted and fully incorporated before adding in the next couple. Once all the butter has been added, stir in the passion fruit – it is this that gives this tart its extra gorgeous dimension.

Whilst you’re adding the butter, soak the gelatine in a bowl of cold water for 5 minutes. Remove the gelatine from the water and squeeze out the excess liquid. Empty the bowl of its water and put the gelatine back in, adding to it 3 tablespoons of the citrus curd mixture. Using your balloon whisk beat the lot together until the gelatine has dissolved. Return this lot to your saucepan of curd and mix well.

In a separate bowl, mix together the cream cheese, juice of ½ lemon and icing sugar (again, a little balloon whisk works well).

Pour the curd into the pastry tart and then use a teaspoon to plop blobs of the cream cheese mixture all over the top. Use a skewer or cocktail stick to swirl the blobs, creating pretty patterns.

Pop the tart into the fridge for at least 3 hours before cutting generous slices of this wonderful citrusy delight – enjoy, enjoy, enjoy!

Tip…

Make the pastry case up to 1 month ahead and freeze, wrapped in cling film and foil.

Inspired by…

Delicious magazine

How easy…

Very easy but you need time for the pastry – it’s a good plan to make this ahead of when you need it.

 

My Favourite Recipe for Chicken Liver Paté

The 44th of 100 recipes chosen from the blog to go into my cookbook, this paté is simply stunning, adored by both me and…by Treacle the dog(amongst others) – leave this for 30 seconds within reach and….it’s vanished (be it me or the dog!) – paté is her absolute favourite!

For years I have been making a truly wonderful chicken liver paté recipe, confident that the recipe couldn’t be bettered. And then….I found this one in Rachel Allen’s ‘Entertaining at Home’. It is absolutely gorgeous – a rich, smooth paté beautifully flavoured with port, brandy and thyme. I have since switched my allegiance and it’s definitely on the ‘favourites’ list for when friends come around for dinner. Give it a go – if you love opulent, rich patés, you’ll love this.

Serves 4 – 6 as a starter

What you need…

250g chicken livers, trimmed

110g butter

50g shallots, chopped finely

2 cloves of garlic, chopped finely

2 teaspoons thyme leaves, chopped

95ml port

25ml brandy

Sea salt and black pepper

Sweet apple relish to serve, optional

What to do…

Melt 15g butter in a large frying pan over a moderate heat and when it starts to foam, tip in the chicken livers. Cook for 2-4 minutes on each side (depending on the thickness of the livers) ensuring that they are still pink in the middle. Tip into your food processor.

In the same pan, melt a further 15g butter over a moderate heat. Add the shallots and garlic and sauté for 6 – 8 minutes until golden. Tip in the thyme, 75ml of the port and all of the brandy and cook until the liquid has reduced to about 2 tablespoons. Tip all the ingredients into your food processor, scraping the pan to make sure you get all the yummy goodness.

Pour the remaining port into the pan, whop up the heat to high and boil for 30 seconds before adding to the food processor. Whizz everything together until smooth. Cut the remaining butter into cubes, plop them in and whizz again to incorporate. Taste, adjust seasoning, whizz and taste again.

Spoon into one serving bowl or individual dishes, smooth over and cover with cling film. Pop in the fridge until about 20 minutes before you want to indulge – the flavours really come to the fore at room temperature. The sweet apple relish (already blogged) is a good accompaniment (as is a lovely little glass of dessert wine) but isn’t vital – this paté is quite happy taking centre stage!

Tip…

The paté freezes really well, so I’m going to double up on the recipe so that there’s always some available for those spontaneous ‘drop-ins’.

Inspired by…

Rachel Allen

How easy…

Very easy – a bit of frying and whizzing – job done!

 

 

Grilled Plaice with Mustard and Tarragon Sauce, Asparagus and Peas

The 43rd of 100 recipes chosen from the blog to go into my cookbook, this is an absolutely superb fish supper, with every mouthful to be savoured!

This is a really lovely, delicate and light fish supper. The sauce is quite piquant and, when tasted on its own, really rather strong. But, take a forkful that includes a little fish, greenery and sauce and the combination is fabulous: the sauce is the perfect foil for the delicate fish – it just all works brilliantly. And – bonus – you can make the sauce ahead, leaving just a few minutes cooking of the fish and vegetables just before you want to eat. It’s on the ‘favourites’ list for me!

Serves 4

What you need…

1 x baking tray

500g asparagus, trimmed

100g frozen peas, defrosted

1.5kg plaice, filleted and cut into portions

Splash rapeseed oil

1 baby gem lettuce, shredded

Small knob of butter

Sea salt and black pepper, for seasoning

Olive oil to drizzle

for the sauce

½ fish stockpot (I use Knorr)

100ml boiling water from the kettle

Splash rapeseed oil

2 shallots, peeled and chopped

2 garlic cloves, peeled and chopped

4 teaspoons apple cider vinegar

100ml dry, still cider

2 teaspoons wholegrain mustard

100ml double cream

4 teaspoons chopped tarragon, stalks reserved

2 teaspoons capers

What to do…

First, blanch the asparagus. Pop in a deep frying pan of boiling, salted water and simmer vigorously for 2 minutes. Drain and set aside. Dry the frying pan – you’ll be using it again later.

In a jug, create your fish stock by pouring the water from your kettle into a jug and dissolving in the fish stockpot, using a small balloon to whisk. Set aside.

Now to the sauce: heat a splash of rapeseed oil in a pan over a moderate heat. Add the shallots and garlic and cook for 1 minute.  Add the cider vinegar and bring to the boil. Pour in the cider and fish stock and bubble furiously until the stock is reduced by half.  Add the mustard, cream and tarragon stalks and simmer, reducing and thickening the sauce so that it coats the back of a spoon.  Remove the tarragon stalks and discard. Stir in the capers and chopped tarragon. Set aside.

When you’re about ready to eat, preheat your grill to medium and oil your baking tray. Sprinkle salt all over the tray and lay your fish fillets on top, skin side up. Place under the grill and cook for 6 minutes, checking the last minute or two to avoid overcooking.

Meanwhile, put your sauce back on a very gentle heat, just to keep it warm.

Return to your frying pan and splash in the rapeseed oil. When hot, add the lettuce and wilt for 1 minute. Add the asparagus and peas with the knob of butter and warm through for a couple of minutes. Season to taste.

Remove the fish from the grill and leave to rest for a couple of minutes.

To serve, arrange the greenery on warmed plates and place the fish on top, skin side up. Drizzle with a little olive oil and then spoon the sauce around the fish. Don’t attack – it’s to be savoured but remember to get a little bit of everything on each forkful and enjoy the combined flavours – simply lovely!

Tips…

If you can’t get fresh tarragon, chuck in a teaspoon of dried tarragon at the same time as the shallots and garlic.

I have oven-roasted the fish rather than grilling it (we have a temperamental grill) and it’s just as good – check after 6 minutes and maybe cook a wee bit longer.

I have used sea bass fillets when I couldn’t get plaice – lovely.

Inspired by…

Chef, Nathan Outlaw and my bro, who insisted that I couldn’t do this blog without this Nathan Outlaw book in my collection – good call, Martin!

How easy…

Really, really easy and a pleasure to make!

My Favourite Chicken Marinade

The 42nd of 100 recipes chosen from the blog to go into my cookbook, this one is primarily for BBQ season which I know isn’t quite upon us yet….but it’s always  good to be prepared!

I’ve been doing this marinade for years and everyone who has ever tried it has requested the recipe so I thought I’d share. We used it this time to marinade whole chicken breasts before barbecuing them. But on other occasions, I’ve cut the chicken into chunks and fried the chicken in its marinade before adding it warm to a salad of leaves, avocado and bacon. Either way, its lovely: the chicken is succulent and has a rich, almost caramelised flavour – not too sweet but just rather gorgeous – it elevates the simple chicken breast into something much more enticing, if I don’t say so myself! Give it a go!

Serves 4

What you need…

4 skinless chicken breasts

2 tablespoons dark brown soft sugar

2 tablespoons white wine vinegar

3 tablespoons soy sauce/tamari (for gluten-free)

2 cloves garlic, chopped

What to do…

Score the chicken breasts lightly to enable the marinade to permeate the meat.

Mix all the marinade ingredients together in a bowl until the sugar dissolves. Add the chicken breasts, give them a quick stir, cover with cling film and leave to marinate for 30 minutes.

Remove the chicken breasts from the marinade with a slotted spoon and barbecue until cooked all the way through.

Serve and enjoy! It really is lovely.

Inspired by…

I have no idea where the marinade came from but ‘thank you’ to whoever came up with the combination!

How easy…

I marinate, John barbecues – dead easy!

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