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October 11, 2012. And other delicious savoury bites. Asuka cooked me my first tempura and my first Japanese Curry, but as far as I can remember, we never had Sushi. Many people believe that eating Sushi. Involves eating raw fish. It often does, but doesn’t have to. It essentially consists of seasoned rice, nori seaweed and neta – a variety of toppings/fillings. The Wikipedia page on Sushi. Most importantly we got a chance to make loads of our own Sushi to take home from a range of different ingredients.

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foodalltheway | foodalltheway.com Reviews
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October 11, 2012. And other delicious savoury bites. Asuka cooked me my first tempura and my first Japanese Curry, but as far as I can remember, we never had Sushi. Many people believe that eating Sushi. Involves eating raw fish. It often does, but doesn’t have to. It essentially consists of seasoned rice, nori seaweed and neta – a variety of toppings/fillings. The Wikipedia page on Sushi. Most importantly we got a chance to make loads of our own Sushi to take home from a range of different ingredients.
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1 foodalltheway
2 sushi
3 to japan…
4 got it
5 your sushi
6 makizushi
7 futomaki
8 urimake
9 temaki
10 nigirizushi
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foodalltheway | foodalltheway.com Reviews

https://foodalltheway.com

October 11, 2012. And other delicious savoury bites. Asuka cooked me my first tempura and my first Japanese Curry, but as far as I can remember, we never had Sushi. Many people believe that eating Sushi. Involves eating raw fish. It often does, but doesn’t have to. It essentially consists of seasoned rice, nori seaweed and neta – a variety of toppings/fillings. The Wikipedia page on Sushi. Most importantly we got a chance to make loads of our own Sushi to take home from a range of different ingredients.

INTERNAL PAGES

foodalltheway.com foodalltheway.com
1

Olympic Challenge | foodalltheway

http://foodalltheway.com/2012/08/05/olympic-challenge

Laquo; Carrot and Courgette Muffins. Olympic Food Challenge #1. August 5, 2012. It’s been a while since I put pen to paper (or should I say fingers to keypad? But a few things recently have inspired me to start writing again: The Olympics and a blog called Neverseconds. Two quite unrelated things, but together they have given me an idea…. I have thoroughly enjoyed and looked forward to reading posts on the Neverseconds. I should make it in time for the next olympics in Rio 2016! I don’t intend to i...

2

foodalltheway | Page 2

http://foodalltheway.com/page/2

February 5, 2010. 8230;not very much is the answer at the moment – by saying “at the moment” I’m clinging to the hope that it is a phase and soon he’ll eat everything! Today though, I’m faced with a little dilemma – here it is: this morning, Harri and I were looking at the pictures in Hugh F-W ‘s “Fish” book which was a lot of fun and funny at times – especially when Harri kept saying “oh dear bobo” at the pictures of the fish being gutted and filleted! January 26, 2010. My Cawl was not a traditional Caw...

3

Pumpkin and feta scones | foodalltheway

http://foodalltheway.com/2008/01/31/pumpkin-and-feta-scones

Laquo; Vealy good. What’s in a pancake? Pumpkin and feta scones. January 31, 2008. In France you can buy pumpkin wedges from the supermarket that weigh 700g, I cut this wedge into wedges about 2cm wide, brushed them with Olive oil, salt and pepper and roasted them for 25minutes. I used half in a salad the night before and half in the scones to give you an idea of quantity. 400g self-raising flour (keep some back for dusting the surface with). 1 teaspoon baking powder. 1/2 teaspoon cayenne pepper. Fill in...

4

Cawl au Feu | foodalltheway

http://foodalltheway.com/2010/01/26/cawl-au-feu

Laquo; Three Bird Roast. January 26, 2010. Two great recipes: Cawl au feu and Irish Soda Bread. 8220;You can take the girl out of Wales, but you can’t take Wales out of the girl! 8221; This rang true yesterday as I invented my version of Cawl – amazing that it was the first ever Cawl I’ve made! In a large pan, fry the lardons for a few minutes while you roughly chop all the vegetables to about the same size as your lardons – it doesn’t need to look pretty! Add the veg to the lardons and fry for a few min...

5

Discussion | foodalltheway

http://foodalltheway.com/category/discussion

Archive for the ‘Discussion’ Category. Older Entries ». October 11, 2012. And other delicious savoury bites. Asuka cooked me my first tempura and my first Japanese Curry, but as far as I can remember, we never had Sushi. Many people believe that eating Sushi. Involves eating raw fish. It often does, but doesn’t have to. It essentially consists of seasoned rice, nori seaweed and neta – a variety of toppings/fillings. The Wikipedia page on Sushi. 8211; an inside out makizushi in effect where the rice is on...

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October 11, 2012. And other delicious savoury bites. Asuka cooked me my first tempura and my first Japanese Curry, but as far as I can remember, we never had Sushi. Many people believe that eating Sushi. Involves eating raw fish. It often does, but doesn’t have to. It essentially consists of seasoned rice, nori seaweed and neta – a variety of toppings/fillings. The Wikipedia page on Sushi. Most importantly we got a chance to make loads of our own Sushi to take home from a range of different ingredients.

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Food Allure | Sharing Food, and Creating Memories

Sharing Food, and Creating Memories. A Jolt of Spring Recipe. April 12, 2013. Tags: Chicken Breast Recipe. This post is written by guest blogger Maggie VanDagens. Spring’s first harvest, horseradish, bursts from the ground to waken our senses. The teary-eyed run from the house when you cook horseradish yourself. But here in New Jersey, Muirhead Foods produces a horseradish mustard that was an award-winner at the Napa Valley Mustard Contest. Easy Chicken Breasts with Horseradish Mustard. 1 cup heavy cream.

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Food All Ways

Monday, 18 March 2013. Swahili Chicken - East African Cuisine. I adapted this recipe from a book 200 Curries by Sunil Vijayakar - Hamlyn. Sunday, 17 March 2013. Baked Artichokes with Parmesan Stuffing. Baked artichokes, Parmesan, herbs and breadcrumbs. Globe artichokes, stuffed with breadcrumbs and Parmesan. Globe artichokes are funny lookin things! At first like a cactus (but actually a thistle) and later like a delicate flower, an artichoke is worth the patience for its nutty and creamy decadence.