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If you want the rolls more pastry-based, like those you buy for parties, you may want to double up the pastry recipe (easy, no real change to the method), and distribute it less generously
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Or if you just want to make a mouth-watering chicken pie, then you could roast one just for this (or cheat and grab a rotisserie chicken on your way home - one large bird should give you enough for this with a little bit left over for sandwiches - but shhh, don't tell anyone I said that
Thermomixmethod - follow the method as below, and look out for TM speeds and temperatures in italics in brackets for chopping veg and making rice porridge and sauce etc
Most of us go through life trying our best to avoid soggy bottoms and cracked tops and even more unspeakable things, and winging it along the way - and in my opinion, any tips to end up with a good cake, are good tips
I think my favourite thing about Thai fish cakes is the fact that there's no filler in there - no bread crumbs, or potato - they're just pure, delicious un-stodgy protein
A quick and easy curry with minimal preparation - on the table in under half an hour. Just reduce the cooking time to heat them through for a minute or so, so you don't over-cook them
Moist and zingy, with little crunches from the coconut and a slightly crumbly texture - if you love lemon cakes, you will love this and you'll have fun getting people trying to guess what the 'secret ingredient is'
Think Jaffa cakes - but with a rich dark base instead of a light sponge, and an orange filling made from fresh orange juice and zest, topped with delicious dark chocolate
They're delicious served with some crunchy Asian-style slaw, whether with rice, cauliflower rice or in a bun and maybe topped with a drizzle of sweet chilli sauce, if you like
I served it with fresh orange segments (pith removed, by peeling the whole orange with a sharp knife then cutting out the segments) and some Greek yoghurt (or you could whip up some cream) with a little orange zest andhoney whipped into it, scattered with chopped pistachios
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I do *love* eating sashimi, and the flavours of Japanese food - and I also love the additional flavour that is added by just searing the outside of fish like tuna and salmon before slicing it
Contrary to popular belief, tuna isn't actually one of the core ingredients of a nicoise salad - anchovies are more likely to frequent the more authentic presentations, and the two wouldn't usually be served together
There are many different varieties of chorizo - some cured and eaten as they are, others for cooking, with regional varieties containing subtly different herbs and spices
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