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Bienvenidos a Duke

13 de abril de 2013. Duke“s Lamb Tagine with organic cous cous, Dukkah and natural yoghurt. On popular demand (that goes out to Hans! Here my recipe for our all time classic dish at the Duke. To make this lovely Tagine you need the following shopping list (for 4):. 600gr of organic boneless leg of lamb, cut into chunks (you need to bones, keep them). 5 onions, peeled and chopped. 3 carrots, peeled and cut into pieces. 5 cloves of garlic, smashed. 1 stalk of celery, cut into pieces. 5 pieces of clove.

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Bienvenidos a Duke | dukepalma.blogspot.com Reviews
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13 de abril de 2013. Duke´s Lamb Tagine with organic cous cous, Dukkah and natural yoghurt. On popular demand (that goes out to Hans! Here my recipe for our all time classic dish at the Duke. To make this lovely Tagine you need the following shopping list (for 4):. 600gr of organic boneless leg of lamb, cut into chunks (you need to bones, keep them). 5 onions, peeled and chopped. 3 carrots, peeled and cut into pieces. 5 cloves of garlic, smashed. 1 stalk of celery, cut into pieces. 5 pieces of clove.
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1 bienvenidos a duke
2 roasting the meat
3 dry spices
4 method
5 that simple
6 publicado por
7 duke
8 no hay comentarios
9 you need
10 200gr white sugar
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bienvenidos a duke,roasting the meat,dry spices,method,that simple,publicado por,duke,no hay comentarios,you need,200gr white sugar,250gr heinz ketchup,1 comentario,about 6 8 portions,creme fraiche,zest of 1,lime,vanilla pod,sugar,eggyolks,enjoy ronny
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Bienvenidos a Duke | dukepalma.blogspot.com Reviews

https://dukepalma.blogspot.com

13 de abril de 2013. Duke´s Lamb Tagine with organic cous cous, Dukkah and natural yoghurt. On popular demand (that goes out to Hans! Here my recipe for our all time classic dish at the Duke. To make this lovely Tagine you need the following shopping list (for 4):. 600gr of organic boneless leg of lamb, cut into chunks (you need to bones, keep them). 5 onions, peeled and chopped. 3 carrots, peeled and cut into pieces. 5 cloves of garlic, smashed. 1 stalk of celery, cut into pieces. 5 pieces of clove.

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1

Bienvenidos a Duke: noviembre 2009

http://dukepalma.blogspot.com/2009_11_01_archive.html

22 de noviembre de 2009. Recipe: Fastest Creme Brulee in Mallorca. Duke's Recipe: Fastest Creme Brulee in Mallorca. No fuss, bam bam and ready to seduce yourself and friends with this 1,2,3 recipe of. This legendary french dessert. Often copied, never duplicated:. Cream (min. 30% fat). Add the creme fraiche, cream, vanilla pod and lime zest in a pod and bring slowly to boil. In the meantime, beat the eggs with the sugar in a bowl until smooth. Enlaces a esta entrada. Etiquetas: Recipe Ronny Portulidis.

2

Bienvenidos a Duke: Recipe: Ronny's Peruvian Ceviche with green pea soup

http://dukepalma.blogspot.com/2009/11/recipe-ronnys-peruvian-ceviche-with.html

22 de noviembre de 2009. Recipe: Ronny's Peruvian Ceviche with green pea soup. This is a best-seller in my Restaurant and super easy to make. This recipe is done in two steps. One is marinating the fresh fish and making the salad with it. And the other step is to make the chilled green pea soup with lemongrass. Recipe for 4-6 portions. Fresh, white fish, cut in 1/2cm cubes (Cod fish, sea bass or any other white fish). Mix all of the above together in a bowl and let marinate for 10 min. Onion, cut in dices.

3

Bienvenidos a Duke

http://dukepalma.blogspot.com/2009/10/blog-post.html

14 de octubre de 2009. Publicar un comentario en la entrada. Suscribirse a: Enviar comentarios (Atom). Se ha producido un error en este gadget. Palma de Mallorca, Islas Baleares, Spain. Restaurante inter cultural Localizado en Santa Catalina, Palma de Mallorca. Cross cultural restaurant located in Santa Catalina, Palma de Mallorca. Ver todo mi perfil. Porfin nuestro primer paso cybernetico. Pronto esp. Plantilla Awesome Inc. Imágenes de plantillas de ianmcdonnell. Con la tecnología de Blogger.

4

Bienvenidos a Duke: Duke's home made Ketchup

http://dukepalma.blogspot.com/2010/08/dukes-home-made-ketchup.html

15 de agosto de 2010. Duke's home made Ketchup. This is the Recipe of my home made Ketchup that I serve as a dip/spread for. My fried green bananas, yuka chips and crispy tortillas. It is also a very interesting compote for grilled meats and burgers. 3kg of ripe tomatoes, de-seeded and chopped. 2 large onions, chopped. 2 garlic cloves, chopped. 1 tea spoon chopped ginger. 2 table spoons soy sauce. 4 table spoons Sherry vinegar. 1 tea spoon Worcester sauce. 2 tea spoon tabasco. 2 bottles HP sauce. Restaur...

5

Bienvenidos a Duke: octubre 2009

http://dukepalma.blogspot.com/2009_10_01_archive.html

14 de octubre de 2009. Enlaces a esta entrada. Porfin nuestro primer paso cybernetico. Pronto esperamos tener toda nuestra informacion con fotos y todo lo nuevo pasando por Duke's, pero por ahora lo mas interesante nuestro contacto:. Calle Soller No. 36. Santa Catalina, 07012. Para Reservar: 9710 71738. Finally our first move into the cybernetic world. Soon we hope to have more information and pictures about us but for now let's get to the meat of the matter, our info:. Calle Soller No. 36.

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Bienvenidos a Duke

13 de abril de 2013. Duke´s Lamb Tagine with organic cous cous, Dukkah and natural yoghurt. On popular demand (that goes out to Hans! Here my recipe for our all time classic dish at the Duke. To make this lovely Tagine you need the following shopping list (for 4):. 600gr of organic boneless leg of lamb, cut into chunks (you need to bones, keep them). 5 onions, peeled and chopped. 3 carrots, peeled and cut into pieces. 5 cloves of garlic, smashed. 1 stalk of celery, cut into pieces. 5 pieces of clove.

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Pure and unmistakable flavors. A reference in Palma when it comes down to blending the very best of asia, the med and south america. Food by Chef Ronny. Week by week, month by month and year by year since 2009 we are being discovered and spotted by culinary adventurers and gourmets alike. Quality never runs out of fashion they say, we are the proof. 34 971 07 17 38.

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