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6 hours ago · Method. Preheat oven to 200°C/180°C fan-forced. Heat oil in a large flameproof casserole dish. Add beef in 2 batches. Cook for 6 minutes, turning, until browned. Transfer to a plate. In same pan, combine onion, carrot, celery, wine, tomato, onion soup mix, balsamic vinegar, honey, water and bay leaves on high and bring to a simmer.
6 hours ago · 3. Veggie Nuggets. Make nuggets using a mix of mashed chickpeas, finely chopped broccoli, and carrots, then bread and bake them or toss them in the air fryer. 4. Cauliflower Mac and Cheese. Add pureed cauliflower to the cheese sauce for a creamy and veggie-filled twist on a classic favorite.
6 hours ago · But first, how, following this recipe i found on the internet, I have combined 500 grams of pork mince and 500 gams of venison mince. The venison mince had been mixed by a friend who mixed through sundried tomatoes and fetta. I have added 1 egg and 1/2 cup panko breadcrumbs. I have then mixed until all combined then formed into meatballs.
6 hours ago · Panna cotta. Panna cotta, meaning 'cooked cream' in Italian, has become a favorite dessert the world over. This luxuriously creamy dessert should ideally be lightly set, with a soft texture and ...
6 hours ago · Open Sauce Weekly Menu - 8th July. Fresh meals made with local farm produce (including some we grow ourselves), and high quality sustainably sourced meats and seafood. We serve our fresh and delicious meals up every Tuesday, Wednesday and Thursday afternoon. Pick up available from 4:30 - 6pm. Delivery available Thursday and Friday mornings to ...
6 hours ago · Pour over ⅓ of the cream mixture and sprinkle with ⅓ of the crispy bacon and ⅓ of the grated cheese. Repeat with another layer of the potatoes, cream, bacon and grated cheese. For the last layer, add the potatoes, cream and bacon (but not the remaining grated cheese). Cover tightly with foil and bake for 1 hour and 15 minutes.
6 hours ago · Make the spicy sauce. In a small bowl, combine ½ cup Kewpie, ¼ cup Sriracha, and 3 Tbsp ponzu. Whisk well. Pour as much of the spicy mayo on top of the salmon as you like (reserve the rest for serving!), then mix well to combine. Cover with plastic wrap, then refrigerate until needed. Make the crispy rice.
