Monthly Archives: March 2014

Yellow Lentil Soup

  İngresident: 1 cup yellow lentils, washed well 5 cup water 1/4 cup rice, pre-washed ½ medium onion, finely chopped 3 tbsp sunflower oil Salt to taste 1 Chicken or vegetable stock cube Lemon juice, as  desire Ground red pepper, … Continue reading

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Caramelised peaches with vin santo

PEACHES ARE OFTEN PAIRED WITH WINE in Italy – as an aperatif, I am partial to a peach bellini. I also enjoy them baked with a traditional almondy stuffing and served topped with a prosecco-flavoured zabaglione. Here is an effortless … Continue reading

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Cured Goats Meat

Ingredients: Desired amount of large boneless pieces of goat’s meat (meat should be from a goat older then two years) Salt Water Thyme Preparation Time Approximately 10 days Preparation: Generously salt the meat pieces. Hang the meat in a dry, … Continue reading

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personal development

Hi there, Is there anybody interested in relaxation meditations? There are also plenty of other meditation topics like weight loss, relationships, and self image, and money meditations amongst the many topics available to you. If you are interested in any … Continue reading

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introduction

Hello, My name is Bulent. I’m this platforms new editor, an just want to introduce myself to members. I look forward to working on this platform now an in the future. If anyone has any questions for me, please feel … Continue reading

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Chicken and Potatoes In The Oven

Chicken and Potatoes In The Oven Ingredients: 1 Kilo potatoes, peeled 1 Kilo chicken, cut into pieces 1 Lemon 3 Tbsp salt 1 Large onion, slice into rings 1 Tsp black pepper 1 Tsp red pepper 2 Tbsp tomato puree … Continue reading

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Dolmades Recipe

Dolmades Recipe THESE STUFFED VINE LEAVES ARE NOT DIFFICULT To make, but rolling them does take time, particularly as I usually  double the recipe to feed a crowd.  I try to make it a family affair and enlist the kids … Continue reading

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Rhubarb Fool Recipe

 Rhubarb Fool Recipe BEAUTIFUL BRIGHT PING, FORCED RHUBARB makes a delicious creamy fool. Lightly stew the fruit with vanilla and sugar, allow to cool, then marry with a delicate custard. The rhubarb stems break down easily when heated, so cook … Continue reading

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Fish pie with leeks and prawns

A GOLDEN POTATO – TOPPED FISH PIE Is always a winner, especially during the colder months. I generally add a couple of egg yolks to the mash as they help to set the potato topping and give it a lovely … Continue reading

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Rack of Welsh Lamb with Samphire

WELSH SALTMARSH LAMB AND SEA-SALTY SAMPHIRE Are perfect partners for a summer roast. Samphire has a short season, peaking in july. It is available from fishmongers, as well as markets and selected supermarkets. When you can’t get hold of any, … Continue reading

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