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Appetizer - 312 recipes

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Heat oven to 180ºc / 350ºf / gas mark 4

  • 1 onion
  • 250g cheddar cheese grated
  • 5 tbsp pickle
  • 500g ready to roll all-butter shortcrust pastry
  • Plain flour to dust
  • Egg to brush on
3.5/5 (95 Votes)

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These were created for our son when he was small because he didnt like scotch eggs but wanted to eat the same food ...

  • 8 thick sausages of your choice
  • 1/2 pack of sage and onion stuffing made up
  • 2 slices of bread made into fine breadcrumbs
  • Salt and pepper and any other spices you choose.
  • 25g Flour
  • 1 medium Egg
2.9/5 (95 Votes)

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Cook the peppers in a hot oven (240°C), turning occasionally until the skin begins to blacken

3.3/5 (134 Votes)

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Cut the baguette into slices about 2cm thick

  • 1 x baguette
  • 1 x large handful of mushrooms
  • 1 x piece of Stilton
  • Garlic olive oil
3.7/5 (31 Votes)

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Peel the carrots and grate and cook on low heat with a little butter and water in a pan until they are tender

4.1/5 (24 Votes)

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Put the mustard in a bowl, add the balsamic vinegar, mix well

2.8/5 (134 Votes)

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In a cooking ring place the mashed peas in the tomatoes with olive oil and a final layer of mashed peas

4.2/5 (61 Votes)

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Immerse the tomatoes about 30 seconds in boiling water and peel them

  • For the crumble:
  • 1.5 kg of round tomatoes
  • 75 gr of fine breadcrumbs
  • 100 gr of flour
  • 60 gr pine nuts
  • 100 gr fresh grated parmesan
  • 125 gr of salted butter, soft
  • 10 sprigs of rosemary
  • Olive oil
  • Salt and pepper
  • For the goat cheese sauce:
  • 200 ml full cream
  • 225g fresh goat cheese
  • Thyme
  • pepper
2.8/5 (127 Votes)

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- Preheat the oven to 180° - Unroll the pastry in a tin, prick and bake, plain, for 15 mins

3.5/5 (76 Votes)

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Make a ball of dough with the flour, softened butter, basil and egg, add a little water if needed to form a smooth ...

4.1/5 (29 Votes)

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The stock: Bring the stock to a boil, then turn off the heat and add the star anise

  • The stock:
  • 75 cl of bouillon stock preferably fresh or a reconstituted tablet.
  • 1 star anise
  • For the cream of aubergine :
  • 2 medium aubergines
  • 2 cloves of fresh garlic
  • 16 cl of milk
  • 2 tsp of aniseed alcohol
  • 1 ladle of the vegetable cooking water
  • salt and pepper
  • Vegetables:
  • 8 baby carrots
  • 16 mini flower courgettes
  • 4 bunches of broccoli
  • 12 cherry tomatoes
  • 80g shelled peas
  • 12 green asparagus
  • 100 ml of white balsamic vinegar
  • Thyme in bloom
3.7/5 (56 Votes)

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For the pumpkin cream: - Sweat the onions in butter for 5 minutes

  • For the soup:
  • 100g onion
  • 50g butter
  • 500g pumpkin
  • 300g pumpkin
  • 1 litre of chicken stock
  • 2 oranges
  • Salt, Espelette pepper, 1 pinch Curry
  • For the shellfish mousse:
  • 300g of cockles
  • 300g of mussels
  • 50ml of white wine
  • 20g butter
  • 2 sheets of gelatin
  • 3 sprigs parsley
  • Juice of ½ lemon
  • 50ml whipping cream
  • 1 pinch of dried seaweed and a pinch of chilli pepper
4.2/5 (18 Votes)

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Cream of pumpkin soup with shellfish Ploughman's Pasties