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1 sheet of puff pastry 6/7 oblong tomatoes (Torino here) 1/2 lb (250g) mozzarella 2 large tablespoons of pesto Salt and pepper
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3 1/2 cups (450g) icing sugar 3 cups (250g) almond meal (or finely ground almonds) 5-6 egg whites, depending on size 1/4 cup (50g) caster sugar A few drops of yellow gel food coloring 1 coffee spoon cocoa powder 4 ounces (115g) good quality milk chocolate (I used Jivara from Valrhona) 1/2 cup (120ml) passion fruit juice 1/2 cup (120ml) of liquid whipping cream 2 tablespoons (30g) butter
1/4 pound (125g) dark chocolate (50g) butter (150g) cashews, coarsely chopped 12 Biscoff cookies, cut in 4 2 or 3 tablespoons icing sugar
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2 1/2 cups (250g) all-purpose flour 1 stick (125g) softened butter 1 egg 3 cups water A pinch of salt 3 eggs 4/5 cup (20cl) of heavy cream 3 leeks cut into thick slices 3/4 cup (100g) grated cheese (Gruyère or mild Cheddar) Salt, pepper
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3 eggs 1/2 cup (100g) granulated sugar 1/3 cup (70g) flour 1 ounce (30g) ground pistachio 1 tbsp pistachio paste 1 vanilla pod 1/3 lb (150g) butter 7 ounces (200g) of white chocolate 1 cup (250ml) heavy cream 1 lb (450g) of frozen red fruits 2/3 lb (300g) fresh raspberries 1/4 lb (125g) blueberries
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Nutrition Info (Beta version)
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* The presented values are approximate and shouldn't be considered as accurate. Please calculate your OWN nutrition information in a database using the brand names you have at hand. Each brand is different and nutrition information can vary.
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We use the USDA Nutrition database to provide nutritional information for most recipes in our database. The presented values are approximate and shouldn't be considered as accurate. The information displayed should not be considered a substitute for professional nutrition advice. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.
This tactic will help keep your grocery list a little bit shorter, and maybe even help you come in under your weekly budget. Just because you'll use the same ingredients for multiple meals doesn't mean they all have to taste the same.
Write a list of the foods your family likes to eat and keep it taped inside the kitchen cabinet. When you try a new recipe that everyone likes, add it to the list. Make enough menus for about a two-week cycle. Plan for breakfast, lunch, dinner, snacks, or five to six “mini-meals” per day.
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