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Bitter Chocolate and Hazelnut Gelato

How to cook: Bitter Chocolate and Hazelnut Gelato | Recipe Italian and French gelatenas offer splendid, often simple flavour combinations when it comes to ice cream Chocolate and nuts are particularly delicious, especially if the chocolate is of the high-quality bitter-sweet type If you have a pestle and mortar try to pound the nuts and […]

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Classic Lemon Tart

How to cook: Classic Lemon Tart Lemon tart – wobbly, sharp, creamy, but acidic – is on outrageously delicious dish. In France, a tarte au citron is often a slim, very elegant offering, not heavily filled. The ideal is to make it a few hours before you intend to eat it, then serve it warm […]

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Lamb Cutlets with Salsa Salmoretta

How to cook: Lamb Cutlets with Salsa Salmoretta Salsa Salmoretta is a spicy sauce from the Valencia and Alicante region of Spain and makes the perfect accompaniment to grilled or barbecued lamb cutlets. Pork chops are equally delicious marinaded and cooked in this way. Ingredients: Directions: To marinate the cutlets, put the garlic, paprika, thyme […]

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Duck with Olives

How to cook: Duck with Olives| Recipe This classic recipe originates from Andalucia, in southern Spain, where both ducks and olive groves are plentiful. Any variety of black or green olive will work here and they will taste even better if you pit them yourself. Ingredients:   Directions: Put the duck in a shallow dish, […]

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Pancetta-Wrapped Chicken

How to cook: Pancetta-Wrapped Chicken with Tomato, Pine Nut, and Basil Stuffing Ingredients: Directions: Preheat the oven to 180°C (350°F/Gas 4). Toast the pine nuts in a dry pan for a few minutes until golden and set aside in a large bowl. Add 1 tbsp of the oil to the pan and, on medium heat, […]

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Apple and Raspberry Filo Baskets

How to Cook: Apple and Raspberry Filo Baskets with a West Country Athol Brose Ingredients: Directions: Make beurre noisette by melting 100g (3½oz) of the butter in a saucepan over low heat and allow it to separate into butter fat and milk solids. The milk solids will sink to the bottom of the pan and, […]

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Rhubarb Crumble Tart with Syllabub and Rhubarb Syrup

How to cook: Rhubarb Crumble Tart with Syllabub and Rhubarb Syrup Ingredients: Directions: First make a syrup by dissolving 225g (8oz) of the sugar in asaucepan with 300ml (10fl oz) of boiling water. Preheat the oven to 180°C (350°F/Gas 4). Add half the rhubarb to the syrup, bring to theboil, then leave until completely cold. […]

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How to cook: Gnudi There is pasta and meat sauce absolutely everyone loves it but then there really is pasta and meat sauce. Attempt this combination of soft tiny ricotta dumplings with my model of what a true meat sauce should taste like, and you will by no means seem again. Ingredients: Directions: About 24 […]

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Pasta Con Le Vongole

How to Cook: Pasta Con Le Vongole The clams are the stars of this dish, but it’s crucial that sauce is smooth. If you only have tinned tomatoes, puree them with a hand blender or press them through a sieve before using. Delicious as this is, it’s not an elegant meal to eat, so be […]

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Spicy Seared Scallops

How to cook Spicy Seared Scallops: These scallops are seared and then covered in marinade of wine, chiles, vinegar, and garlic, very similar to a ceviche mixture, but cooked. This is best if made in the morning, then allowed to sit at room temperature all day, infusing the sweet scallop meat with smoky, garlicky flavors […]

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Greek Salad

How to make Greek Salad: Greek salads are part of Mediterranean style of eating, crisp lettuce, crumbly feta cheese, fragrant herbs and vinegary olives thrown together in a bowl. Use unstoned Kalamata olives, if possible, as they have more flavor than other kinds, but warn your guests in case they ‘re not expecting them. Ingredients: […]

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How to make Hummus: This spicy Middle Eastern chickpea dip is deceptively easy to make. Dried chickpeas give a slightly nuttier flavour, but you can use canned chickpeas if you ‘re in a hurry. It is delicious served as a dip with toasted pita breads or Chickpea Fritters. It also makes a great accompaniment to […]

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