You could use two slightly smaller, more shallow dishes or pie tins, or use individual sized pie dishes - you will need an extra pack / quantity of pastry if making more than one pie
If using fresh spinach, I chop this up too (a long knife on a big board is easiest - you can of course leave it whole if you prefer - although I tend to find this means a higher likelihood of it burning your chin and dripping on you as it hangs from your spoon
Or for the adults, Spinach, Mozzarella, Sun-dried Tomato and Olive Slice. Although this is not just for kids, we all know that if it's green, it's 'unclean' as far as most of them are concerned, and in order to entice children to eat things which are green, we have to give them 'special' names relating to their favourite characters - be that Shrek, Hulk, Kermit or whoever else is flavour of the month
Pour the egg mixture into the pastry and then fold the filo sheets over the top of the filling, letting them just fall where they will, to completely enclose the filling
For me, because this is a little bit of an investment (in terms of the amount of time it can last), and cooking is something I love, I like to use the time while the rice porridge is cooling cutting up the carrot and radish into fine julienne (as in matchstick sized pieces, albeit I do this with my mandolinand you could use a fine julienne slicing plate on your food processor, if you have one), slicing the spring onions on a sharp diagonal, and cutting the leek into a fine dice
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
and rice, or rice noodles (or cauliflower rice, courgette/zucchini 'noodles') if serving as a main course - don't forget to add calories for the rice and salad
Now you need to blitz these ingredients with the coconut milk andlemon/lime/vinegar (either in a blender or mini-blender, or you could do it carefully with a hand-held blender - you don't need it to be perfectly smooth, it just gives you a thicker 'sauce')
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'
Gently warm the coconut oil in a pan, until it's just melted and runny (you don't want it hot), pour into a bowl (or a food processor/mixer), sift the cocoa powder in, and mix in until there are no lumps left
I always used to find making any kind of bread/s quite daunting, so there are plenty of photos in the method to refer to, so you know you're on the right lines
Pop your cubed salmon into the freezer for half an hour first, to make for easy mincing/chopping in a food processor, and make the texture as smooth or chunky as you like - a slightly chunky texture will give you deliciously moist and tender fishcakes
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You could just use wakame on its own, or use any mix you like - it's easiest if it's shredded / cut into small pieces rather than large whole pieces, but anything you like will do
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