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2008
(106)
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February
(36)
- Cauliflower Soup
- Bolognese Sauce
- Garlic Snails
- Herb Butter
- Broccoli Soup
- Beer Battered Fish and Chips
- Simple Dressing
- Tartare Sauce
- Sushi Rice
- Teriyaki
- Steak Dianne
- Mashed Potato
- A Romantic Valentine's Dinner
- Coer à la Crème
- Raspberry Coulis
- Cheese plate
- Blanched Green Vegetables
- Lobster Thermidor
- Court Bouillon
- Tomato “Essence”
- Gravalax Salmon
- Fresh Oysters
- Red Wine Vinaigrette
- Caesar Salad
- Italian Meatballs with Tomato Sauce
- Roast Potatoes with Rosemary
- Sausage and Lentil Stew
- Italian Tomato Sauce
- French Onion Soup
- Figs with Prosciutto and Gorgonzola
- Pasta with Pesto and Fresh Cheese
- Garden Salad
- Veal Holstein
- Béarnaise Sauce
- Tomato and Goat's Curd Tartlets
- Fench Dressing
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February
(36)
Recipe Index
Notes
Salt
Always use sea-salt or other non-iodised salt.
Pepper
Always use fresh ground black pepper, unless noted.
Butter
Always use cultured unsalted butter.
Herbs
Always use fresh herbs, unless noted.
Olive Oil
Always use extra-virgin, unless noted.
Always use sea-salt or other non-iodised salt.
Pepper
Always use fresh ground black pepper, unless noted.
Butter
Always use cultured unsalted butter.
Herbs
Always use fresh herbs, unless noted.
Olive Oil
Always use extra-virgin, unless noted.
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