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ChezDave

Thursday, 3 April 2014. 150ml hot vegetable stock. 1 tbsp pine nuts, lightly toasted. 2 tbsp chopped parsley. Zest and juice 1 lemon. Olive oil, for greasing. 4 boneless trout fillets. 1Pour the stock over the couscous in a bowl, cover with cling film and leave until the couscous has soaked up the liquid. Stir the toasted pine nuts into the couscous along with parsley, lemon zest and juice. Add salt and pepper to taste. Good Food magazine, February 2010). Fig and Jalapeno Pizza. 3 ripe figs, quartered.

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Thursday, 3 April 2014. 150ml hot vegetable stock. 1 tbsp pine nuts, lightly toasted. 2 tbsp chopped parsley. Zest and juice 1 lemon. Olive oil, for greasing. 4 boneless trout fillets. 1Pour the stock over the couscous in a bowl, cover with cling film and leave until the couscous has soaked up the liquid. Stir the toasted pine nuts into the couscous along with parsley, lemon zest and juice. Add salt and pepper to taste. Good Food magazine, February 2010). Fig and Jalapeno Pizza. 3 ripe figs, quartered.

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1 stuffed baked trout

2 serves 2

3 50g couscous

4 posted by dave

5 no comments

6 email this

7 blogthis

8 share to twitter

9 share to facebook

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stuffed baked trout,serves 2,50g couscous,posted by dave,no comments,email this,blogthis,share to twitter,share to facebook,share to pinterest,labels fish,serves 4,labels baking,1 tsp cinnamon,50g rolled oats,labels dessert,serves 3,1 tsp salt,3 eggs,beef

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ChezDave | chez-dave.blogspot.com Reviews

https://chez-dave.blogspot.com

Thursday, 3 April 2014. 150ml hot vegetable stock. 1 tbsp pine nuts, lightly toasted. 2 tbsp chopped parsley. Zest and juice 1 lemon. Olive oil, for greasing. 4 boneless trout fillets. 1Pour the stock over the couscous in a bowl, cover with cling film and leave until the couscous has soaked up the liquid. Stir the toasted pine nuts into the couscous along with parsley, lemon zest and juice. Add salt and pepper to taste. Good Food magazine, February 2010). Fig and Jalapeno Pizza. 3 ripe figs, quartered.

INTERNAL PAGES

chez-dave.blogspot.com

1

ChezDave: October 2013

http://chez-dave.blogspot.com/2013_10_01_archive.html

Sunday, 27 October 2013. Turbot with caper and parsley sauce. 2 turbot steaks, about 350g each. 2 tbsp olive oil. Sea salt and freshly ground black pepper. 2tbsp capers, finely chopped. 2tbsp fresh parsley, finely chopped. Squeeze of lemon, to taste. 1 Preheat the oven to 240°C. 2 Brush the turbot steaks with the olive oil and season with salt and pepper, then place in a large roasting dish and cook in the oven for 12-15mins. Mitch Tonks - Fish). Grey mullet with mussels, roasted garlic and oregano.

2

ChezDave: Stuffed baked trout

http://chez-dave.blogspot.com/2014/04/stuffed-baked-trout.html

Thursday, 3 April 2014. 150ml hot vegetable stock. 1 tbsp pine nuts, lightly toasted. 2 tbsp chopped parsley. Zest and juice 1 lemon. Olive oil, for greasing. 4 boneless trout fillets. 1Pour the stock over the couscous in a bowl, cover with cling film and leave until the couscous has soaked up the liquid. Stir the toasted pine nuts into the couscous along with parsley, lemon zest and juice. Add salt and pepper to taste. Good Food magazine, February 2010). Subscribe to: Post Comments (Atom).

3

ChezDave: Mussels with potatoes & chorizo

http://chez-dave.blogspot.com/2013/11/mussels-with-potatoes-chorizo.html

Saturday, 23 November 2013. Mussels with potatoes and chorizo. 2 tbsp olive oil. 2 large potatoes, peeled and diced. 375g chorizo, sliced. 3 garlic cloves, crushed. 4 tbsp fino sherry. About 2-3 dozen large mussels, cleaned. Salt and black pepper. Chopped flat leaf parsley to garnish. 2 Add the fish stock, fino, and mussels, and season with salt and pepper. Cover the pan tightly, and bring to a boil. Cook , shaking the pan frequently, for 5-8 mins or until the mussels have opened. Crab and prawn ravioli.

4

ChezDave: Hearty Winter Vegetable Soup

http://chez-dave.blogspot.com/2013/11/hearty-winter-vegetable-soup.html

Monday, 18 November 2013. Hearty Winter Vegetable Soup. 1 large onion, finely chopped. 1 medium swede, cubed. 2 large carrots, diced. 1 medium turnip, diced. 2 leeks, sliced. 1tsp mixed dried herbs. 1ltr hot vegetable or chicken stock. Salt and freshly ground black pepper. 1 Heat the oil in a large saucepan, add the vegetables, cover and cook for 5 mins until soft. Add the barley and cook for 2-3 mins. Everyday Diabetic Cookbook - Stella Bowling). Subscribe to: Post Comments (Atom). Crab and prawn ravioli.

5

ChezDave: November 2013

http://chez-dave.blogspot.com/2013_11_01_archive.html

Wednesday, 27 November 2013. Crab and prawn ravioli. For the pasta dough:. 300g Type “00” flour. 1 tbsp olive oil. 90g cooked white crabmeat, flaked. 90g cooked peeled prawns, chopped. 60g full fat soft cheese. 1 spring onion, very finely chopped. Salt and black pepper. For the coriander pesto:. 2 tbsp olive oil. 1 large garlic clove, roughly chopped. 1 fresh green chilli, halved, seeded, and roughly chopped. Salt and black pepper. 1 egg, beaten for egg wash. 6 To fill the pasta, lay one sheet of pasta o...

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ChezDave

Thursday, 3 April 2014. 150ml hot vegetable stock. 1 tbsp pine nuts, lightly toasted. 2 tbsp chopped parsley. Zest and juice 1 lemon. Olive oil, for greasing. 4 boneless trout fillets. 1Pour the stock over the couscous in a bowl, cover with cling film and leave until the couscous has soaked up the liquid. Stir the toasted pine nuts into the couscous along with parsley, lemon zest and juice. Add salt and pepper to taste. Good Food magazine, February 2010). Fig and Jalapeno Pizza. 3 ripe figs, quartered.

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