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A Modern Rose

Light Meals and Weekend Treats from an English Woman in Berlin

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Cranberry and Orange Pork Stuffing

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Personally I like to stuff the bird, whether it is a Roast Chicken for a Sunday Roast or a Turkey for Christmas Day, the stuffing keeps the meat soft and moist. But I know that a lot of people do prefer to cook the stuffing separately. If I am cooking my stuffing separately then I like to make it in a tin, like this Apple, Sage and Pistachio Pork Stuffing but it is also nice to serve them as little balls and scatter them alongside the carved up turkey. That way everyone can get a scoop of delicious stuffing to go with the main meat of the feast….

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Seville Orange Marmalade

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Seville_Orange_Marmelade

Making your own orange marmalade has to be one of the most satisfying things to make in the kitchen. It isn’t for people who want to see the end results in a flash. It takes time, involves painstakingly cutting the orange skin into small threads and constantly checking that the pan is on the right boil. It isn’t a recipe that you can leave to simmer away on the hob while you put your feet up with a cup of tea. If this isn’t for you then I recommend…

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Exberliner Column: Chocolate Orange Mousse

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To me chocolate mousse has this real retro feel to it that I believe has become the ‘forgottenexberliner_amodernrose_mousse_edited
desert’. I find loads of chocolate mousse recipes when browsing through my family’s old recipe books, but flicking through my more modern recipe books it is often hard to find a recipe for a chocolate mousse. Martha Stewart made sure to include the recipe in her book Pies and Tarts – Old Fashioned and Modern Favourites.

But lightly whipped chocolate with a fluffy texture that you can just dip your spoon in and eat away – what is not to like? It is a little pot of heaven….

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