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    9 Recipes

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    A quick and easy spice mix for Ras el Hanout. Very rich sweet flavours with pungent aroma. Where possible try and grind your own fresh spices, its very simple and you only need a small mortar and pestle. :-) Yield will be enough be for 4 to 6 large stews but will very depending on recipe,

    Recipe #312698

    Delicious mixed paella wih lots of colour, succulent prawns, deep flavours. Ideal for an evening meal with friends creating that mediterranean atmosphere.

    Recipe #368174

    Quick easy and simple rustic spread made from oilves, capers and anchovies. Ideal as a starter or a tasty snack for anytime. Serve with warm bread.

    Recipe #337729

    Simple and tasty recipe for cousous. Nothing more to say except very easy, very quick, very tasty!

    Recipe #336951

    Succulent chicken breast stuffed with apple and leek infused sausage meat baked in a parcel of deep flavoured and slightly savoury crispy Parma ham. Delicious served with new potatoes, melted butter and steamed broccoli.

    Recipe #334752

    A hot sauce that you can use for dipping or adding heat to food. Quick and easy to make this slightly sweet and sour sauce has rich mango flavour and bite with chilli peppers and mustard. Very hot, very tasty - has superb flavour as well as heat.

    Recipe #332272

    My mission was to prepare a chilli but as usual with a little artistic licence I created a mouth watering combination of spices and lamb. Serve with couscous and a green salad. Enjoy!

    Recipe #331223

    Masala is a mixture of spices and herbs used to give Indian food its distinctive flavour. You can purchase many ingredients for the masala such as dried herbs and spices but where you can, buy fresh ingredients and grind them yourself - the difference is very noticeable and the deep flavour and complex aroma is well worth it. Prepare your masala and separate into tablespoon portions and freeze individually for later use for quick and tasty Indian food. Delicious!

    Recipe #330751

    This is a Cypriot dish, many variations and heres mine. Key is to seal the pot well so that the steam doesn’t escape. I use foil and then put the lid on top of the foil. If it gets dry the meat will be tough. If done right, it will be so soft and delicate just falling off the bone.This will serve 6 - so a good one for when your friends come round. A good nibble beforehand is hallumi cheese, cut into fingers, wrapped in parma ham then placed in the oven at about 120c for 10 or so mins. Just keep an eye that the ham doesn’t burn. Gorgous!!

    Recipe #328594

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