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Cauliflower with chickpeas and coriander | Give us Today our Daily Veg

https://dailyveg.wordpress.com/2006/07/04/cauliflower-with-chickpeas-and-coriander

Give us Today our Daily Veg. Cauliflower with chickpeas and coriander. July 4, 2006 at 9:13 am · Filed under Pulses. This vaguely Middle-Eastern inspired dish is just as good cold as it is hot. I served it with taboulleh – cracked wheat salad. 2 tbsp olive oil. 1 tsp ground cumin. 2 tbsp fresh coriander. Salt and pepper to taste. 1 Finely chop the onion and gently fry in the olive oil in a large saucepan for 2 minutes. 3 Add the cumin and fry for 1 minute. Leave a Reply Cancel reply. Get every new post d...

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August | 2007 | Give us Today our Daily Veg

https://dailyveg.wordpress.com/2007/08

Give us Today our Daily Veg. Archive for August, 2007. Spinach, sun-dried tomato and goat’s cheese roulade. August 4, 2007 at 7:44 am · Filed under Eggs and cheese. 8 sun-dried tomato halves (in oil). 100g fresh goat’s curd. 2 Place the eggs in a large bowl with a pinch of salt, and whisk until frothy. You’ll know they’re done when you can pull the whisk out and draw a figure of eight with the trail that the egg makes. 3 Pour the egg mixture onto the prepared tray, and spread out evenly. 6 When the egg m...

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Mozarella, tomato and basil salad | Give us Today our Daily Veg

https://dailyveg.wordpress.com/2006/07/03/mozarella-tomato-and-basil-salad

Give us Today our Daily Veg. Mozarella, tomato and basil salad. July 3, 2006 at 11:46 am · Filed under Eggs and cheese. I can hardly claim to have invented this recipe, as it’s so classic Italian, but here’s the version I made last night. I used low-fat mozarella, not out of choice but because the shop had sold out of the full-fat version, and it was perfectly acceptable. 1 small bunch basil. 1 tbsp olive oil. 1/2 tbsp balsamic vinegar. Salt and pepper to taste. Leave a Reply Cancel reply.

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Vegetable moussaka | Give us Today our Daily Veg

https://dailyveg.wordpress.com/2006/07/05/vegetable-moussaka

Give us Today our Daily Veg. July 5, 2006 at 9:09 am · Filed under Eggs and cheese. I doubt if any Greek would recognise this, but it’s nonetheless tasty. I refrained from using pulses or any other meat substitute, instead going for a purely vegetable base. It’s much lighter, and you’ve got eggs on top for protein. I used peppers and mushrooms just because I happened to have them in the house, but other vegetables such a spinach or courgettes would be equally good. Olive oil for frying. Rel="bookmark" ti...

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Give us Today our Daily Veg | Just another WordPress.com weblog | Page 2

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Give us Today our Daily Veg. Broad beans and tomatoes with a cheesy oatmeal crust. June 28, 2006 at 9:56 am · Filed under Eggs and cheese. If you’ve never tried using a crust with oatmeal and cheese, give it a go. It’s delicious! 1lb fresh broad beans, shelled. 2 tbsp plain flour. 1/2 pint skimmed milk. Salt and pepper to taste. 2oz grated cheddar cheese. 1 Boil the broad beans in salted water until tender – about 8-10 minutes. 3 Add the tomatoes and continue cooking for 1 minute. Carrot and fennel soup.

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Kham Mueung: the language of the North | Tongue Thai'd Translations

https://thaitranslation.wordpress.com/2008/10/17/kham-mueung-the-language-of-the-north

Tongue Thai’d Translations. Kham Mueung: the language of the North. October 17, 2008 at 1:24 pm. My previous post looked at the Lao dialect spoken in Thailand’s Northeastern region, but today, I want to move westwards and look at the language spoken in the North. Northern Thai, or. Kham Mueng has is origins in the Lanna Kingdom, which ruled northern Thailand together with parts of China and Burma from the 13th to the 16th centuries. Originally it used its own script, known as Tua Mueng ( ต วเม อง. Speaki...

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Give us Today our Daily Veg. Spinach, sun-dried tomato and goat’s cheese roulade. August 4, 2007 at 7:44 am · Filed under Eggs and cheese. 8 sun-dried tomato halves (in oil). 100g fresh goat’s curd. 2 Place the eggs in a large bowl with a pinch of salt, and whisk until frothy. You’ll know they’re done when you can pull the whisk out and draw a figure of eight with the trail that the egg makes. 3 Pour the egg mixture onto the prepared tray, and spread out evenly. 6 When the egg mixture is cooked, remove f...

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