Download Chocolate Everything (Company's Coming) by Jean Pare PDF

By Jean Pare

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Bring to the boil, reduce the heat, cover and simmer gently for 15 minutes. Blend the flour with a little of the milk. Stir into the remaining milk. Add to the pan, bring to the boil and cook for 2 minutes, stirring all the time, until thickened slightly. Spike with lemon juice to taste and add a little more pepper, if liked. Serve garnished each with a thin slice of courgette. 5 ml/½ tsp dried mixed herbs A pinch of grated nutmeg Freshly ground black pepper 15 ml/1 tbsp snipped chives, to garnish Put the carrots, onion and Stock Pot or water in a saucepan with the coriander, herbs and nutmeg.

Pour the passata around and sprinkle with the basil. Bring to the boil, then place in a preheated oven at 180ºC/350ºF/gas mark 4 for 30 minutes until tender and cooked through. Serve on a bed of green tagliatelle.

Bring to the boil, reduce the heat, part-cover and simmer gently for 10 minutes or until the vegetables and pasta are tender. Ladle into warm bowls and sprinkle each with a teaspoon of Parmesan. The Whole Caboodle Pea Soup Serves 4 • Some Fibre • 100 calories per serving 450 g/1 lb fresh peas in their pods 1 bunch of spring onions (scallions), roughly chopped 1 potato, diced 750 ml/1¼ pts/3 cups water 15 ml/1 tbsp chopped mint A pinch of grated nutmeg Freshly ground black pepper 45 ml/3 tbsp low-fat crème fraîche A little chopped mint, to garnish Roughly chop the pea pods and place in a saucepan with all the remaining ingredients except the crème fraîche.

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