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lamb cutlets shrewsbury
| General Recipes
Cooking receipe to make lamb cutlets shrewsbury under category General Recipes. You may find some video clips related to this receipe below.lamb cutlets shrewsbury9 lamb cutlets from best end of neck trimmed of any excess fat25g dripping110g button mushrooms trimmed and sliced finely4 tablespoons of
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Blue Monday Cocktail
| Drink Master
Cooking receipe to make Blue Monday Cocktail under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Vodka 3/4 oz Triple Sec 1 dash Blue food coloringStir with ice and strain into cocktail glass. [tubepress mode='tag', tagV
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Adam and Eve
| Drink Master
Cooking receipe to make Adam and Eve under category Drink Master. You may find some video clips related to this receipe below. 1 oz Forbidden Fruit Liqueur 1 oz Gin 1 oz Brandy 1 dash Lemon JuiceShake well with cracked ice and strain into cocktai
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Baked Rhubarb Pudding Recipe
| Dessert
Type: Baked Rhubarb Pudding Free Cooking Recipe - Dessert the best! Ingredients / Directions 2 cup(s)fuls flour? teaspoonful salt2 bundles rhubarb? cup(s)ful Crisco1 lemon6 tablespoonfuls brown sugar Water? cup(s)ful granulated sugar To prepare this Baked Rhubarb Pudding Recipefirst p
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Ingredients
125 ml vegetable oil
450 g Japanese eggplants (aubergines, sliced into 1cm rounds)
2 garlic cloves, crushed
1/2 teaspoon grated fresh ginger
1 1/2 teaspoons rice wine vinegar
1 teaspoon chili sauce
2 tablespoons dark soy sauce
400 ml unsweetened coconut milk
1 lime, juice of
1/2 teaspoon sugar
4 spring onions, shredded
1 teaspoon sea salt
Directions
1lay the aubergines in a steamer basket or colander and sprinkle with the salt. Place a weight on top such as a plate with a can on and leave for 15 minutes.
2Remove from colander and rinse salt off, pat dry well.
3heat oil until very hot and stir fry aubergines for 4 – 5 minutes.
4Drain oil and wrap in kitchen towel to mop up excess.
5Heat 2 tbsp of the drained oil in a saucepan and add the garlic, ginger and vinegar, stir and add the chilli sauce, soy and coconut milk.
6Bring to boil and add aubergines, simmer for 10 minutes Stir in lime juice, sugar and more salt if desired.
7Serve with rice and topped with spring onions.
View related video clips
[tubepress mode=’tag’, tagValue=’Thai Aubergines Scented With Coconut’]
