By Monica Galetti
In Monica's Kitchen, Monica Galetti indicates the best way to serve up great-tasting nutrition at domestic, each day, simply and without difficulty. primarily this can be a publication in the event you have constrained time to prepare dinner, yet who get pleasure from nice nutrition, and are always trying to find clean concept within the kitchen.
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Additional resources for Monica's Kitchen: Exciting Home Cooking for All Occasions
Serve immediately, wi (vacuum-packed) crusty bread. 8 large slices of ox tongue (from your delicatessen) Dressing This unusual salad is wonderful and you can enjoy it even if y tongue – simply 4 tbsp crème fraîchereplace with sautéed bacon lardons or even leftover roast chicken. Or you can leave out the meat altogeth andbalsamic serve it as a colourful side salad. 2 tbsp vinegar, or to taste Sea salt and freshly ground black pepper 44 45 46 Tartiflette of leeks and bacon Heat the oven to 180°C/Gas 4.
Cu 30 cooked into broad strips and add to the salad. Serve immediately, wi (vacuum-packed) crusty bread. 8 large slices of ox tongue (from your delicatessen) Dressing This unusual salad is wonderful and you can enjoy it even if y tongue – simply 4 tbsp crème fraîchereplace with sautéed bacon lardons or even leftover roast chicken. Or you can leave out the meat altogeth andbalsamic serve it as a colourful side salad. 2 tbsp vinegar, or to taste Sea salt and freshly ground black pepper 44 45 46 Tartiflette of leeks and bacon Heat the oven to 180°C/Gas 4.
Bring to the boil, lower t simmer gently until the stock has reduced by two-thirds. R the heat and add the butter. Mash with a fork or blitz to a s 4 (I like a fairly chunky texture so I use a fork). in Serves a blender 4 lamb rumps, about Heat a large non-stick frying pan over a medium-high heat 220gineach 1 tbsp oil. Add the lamb rumps and cook for 2 minutes o until well coloured on the outside but still pink in the midd 10 allspice berries to rest for 5 minutes before serving. 15 rosemary leaves Spoon the crushed cannellini beans into a warmed bowl an (individual needles) with a pinch of Espelette pepper.