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nghanhthu

@nghanhthu

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Summer tomato pasta
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Pasta with roasted pumpkin and bacon
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gm
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Strawberry and fig pastries
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Roasted cauliflower with pomegranate, almonds and mint I have my colleague Rachael to thank for planting the seed that became this recipe. She has been extolling the deliciousness of roasted cauliflower and brussel sprouts for some time, and although brussel sprouts are a bridge to far, I was attracted to the idea of roast cauliflower, and thought it might get a look-in, although previously only eaten with the accompaniment of cheese sauce at our place. I thought that a pairing of roasted cauliflower and pomegranate would be delicious. Little did I know that this is a classic combination in the cuisine of Israel. After looking at a simple host of recipes for roasted cauliflower and pomegranate salad I came up with my version, which has the seemingly always included cauliflower, pomegranate, mint and tahini, but some variations that suit my taste. I hope you enjoy!
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Bruschetta three ways
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Huevos rancheros – for Sunday breakfast, brunch, lunch or dinner
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Sweet chilli and sesame dressing I eat a lot of salad. A lot. It’s part of a significant change in my diet to improve my health and lose weight. And I really love salad, so it’s been an enjoyable refocus, and an opportunity to develop creativity with salad and dressing ingredients. This dressing is a riff on a Jamie Oliver dressing and it’s full of flavour and spice, and some heat. A little bit goes a long way, so it’s not a big deal that it’s not super low in calories. I paired it with a salad of gem lettuce, radishes, carrots, tomatoes, purple cabbage, mixed seeds, and crunchy noodles, but it and works well with all sorts of salads that have an Asian twist. .
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F4F pleaseee
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Apricot crostata
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Lime cupcakes
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gm
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Smashed peas with fennel and mint
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Snapper with coconut, ginger and coriander
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Sticky Asian lamb Sticky, sweet and spicy lamb cutlets, with a slightly astringent dipping sauce is a perfect starter for a dinner with friends – good friends, who don’t mind slurping and eating with their fingers to get every last morsel off the bone. It tastes best if the lamb can be marinated for several hours, or even overnight, to really let the flavours sing, but otherwise it’s simplicity itself to prepare and cook and returns significant benefit for a small investment of time and effort. This recipe took its inspiration from Australian chef Matt Moran.
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Seed crackers – and I have not gone crackers
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Mushroom risotto
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Lamb burgers with good things Saturday lunch requires something easy and tasty, as the weekend mornings are often full of busyness and household chores. These lamb burgers fit the bill at our place, and they are packed with wonderful ingredients like garlic, pine nuts, chilli and cumin. Served on turkish bread with roasted capsicum, hummus and a minty fresh greek yoghurt, they are a universe away from a fast food burger and a million times better. You can roast your own capsicums and make your own hummus, but good quality store bought ones are great too, and then pulling these burgers together is a breeze. Your family will love them and be ready for a fun-filled Saturday afternoon.
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