alt and white pepper. Simmer for 10 minutes and then add the
head. If not, let sit for 10 minutes before putting in the
floured surface and knead for 10 mins until smooth and elastic
anilla and lemon extracts. Mix for 1 minute, scraping down the
Mix ingredients for crust and press on bottom
utton mushrooms and cook, stirring, for 5 mins, or until softened
(Serves 10-12 with other dishes).
ou don't).
Bake for 10 minutes.
Fill with some
br>Cook on medium/high for 10 minutes or until reduced by
hallots and potatoes and saute for 5 mins. Season then add
ransfer to the preheated oven for 10 minutes, or until the fish
arge stockpot add the first 10 ingredients. Stir and cook on
Cream shortening and sugars.
Add eggs, vanilla and Peanut butter, mix well.
Add flour, baking soda and salt, mix well.
Stir in peanuts if desired.
Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
Flatten with fork if desired.
Bake at 350 for 10-12 min or until set.
Preheat oven to 400\u00b0F. Line a baking tray with foil. Place each fish fillet on a piece of parchment paper large enough to enclose fish. Distribute butter over top and season. Top each with chives, 1 lemon slice and 2 tomato slices. Wrap into a parcel. Place on prepared tray and bake for 10-15 mins, until fish flakes easily with a fork.
Meanwhile, combine rice noodles with spring onion, lemon juice and sesame oil. Serve with fish, lemon wedges and mixed greens.
owl & set aside to rest for 1 hour.
Just before
eaves (leave on cutting board for later use).
In another
Place pitas on baking sheet in a 350F degree oven for 10 minutes or until browned and crispy.
Separate into pieces big enough for dipping and scooping.
Toast the sesame seed in a dry skillet until golden.
Place hazelnut and chickpeas in same pan and cook 4-5 minutes until aromatic.
Add coriander seeds, thyme, and cumin until they darken, remove, and set aside to cool.
Stir in paprika, salt, pepper, and serve with olive oil in a bowl to dip the pita pieces in and then into the nut mixture.
Place rice and 2 cups water into rice cooker and with lid on set cooker to cook.
Once cooked fluff rice and stir in honey, butter and cream. Close lid and allow to stand to for 10 minutes on the keep warm setting.
Place berries, icing sugar, 1/4 cup water and port into the bowl of a food processor or blender and process until smooth.
Fold berry mixture through rice mixture.
Transfer to serving glasses and top with extra berries and cream.
ized cookies. 10 calories a cookie!
375 for 10 minutes.
First
ot. Do not move it for 3-4 minutes until well