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julie mange tout | from my kitchen, for the devout gourmand

  I'm a home chef with big plans! I'm a Canadian recently landed in London, UK, embracing my second career. I started out in Biotechnology and Economics and found myself working at a bank. When my family was relocated to England, I decided to start all over again on a path I had always dreamed…

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julie mange tout | from my kitchen, for the devout gourmand | juliemangetout.com Reviews

https://juliemangetout.com

  I'm a home chef with big plans! I'm a Canadian recently landed in London, UK, embracing my second career. I started out in Biotechnology and Economics and found myself working at a bank. When my family was relocated to England, I decided to start all over again on a path I had always dreamed…

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Recent Posts | juliemangetout | because I eat everything…

http://juliemangetout.com/recent-posts

Because I eat everything…. February 1, 2016. Ok, bit of a stretch title but this is what I mentally have always called it. It’s certainly not only for new mummies, but it is a ‘survival granola’ that has seen me through difficult times. It’s rich in nutrients, delicious and easy to eat requiring no preparation, no bowl and no spoon – the perfect snack! Best part is, it’s really easy to prepare and can be customized to your taste. Granola generally starts out with a base of oats, a portion of nu...Pulse n...

2

July | 2015 | juliemangetout

http://juliemangetout.com/2015/07

Because I eat everything…. Monthly Archives: July 2015. Heston’s Version of Roast Chicken. July 29, 2015. I have picked up the. Heston Blumenthal at Home. Cook book which is filled with basic recipes done to the technical extreme (for instance making ice-cream with dry ice). He did however have a way to roast a chicken in an unconventional way – low and slow. 125g butter (I used much less). 6-12 chicken wings or skin on thighs. 2 carrot, roughly chopped. 2 cloves of garlic, bashed. 200g dry white wine.

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May | 2014 | juliemangetout

http://juliemangetout.com/2014/05

Because I eat everything…. Monthly Archives: May 2014. May 31, 2014. This week we began our work on fish which started at scaling and filleting. These days filleting isn’t a terribly necessary skill for the home chef as your fishmonger will always provide the service, but I got a kick out of it and it turned out to be well worth the effort. It excites all your evolutionary-survival buttons. Why is it fun? Lemon sole, flat fish. Lemon sole, after. Trout, round fish. Filets de Truite Meuniere aux Amandes-.

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April | 2014 | juliemangetout

http://juliemangetout.com/2014/04

Because I eat everything…. Monthly Archives: April 2014. Redemption and a Rack of Lamb. April 26, 2014. This week we tackled the classic rack of lamb with a parsley crust. If you ever wanted to impress your partner with an eye-catching but simple dish, this is it. This was my first attempt at a rack of lamb and it was a superb failure, but perhaps not the way you’d expect. The mirror view of the lamb. The carving of the whole lamb was fascinating! What should I do? I was wasting precious time and this wa...

5

Heston’s Version of Roast Chicken | juliemangetout

http://juliemangetout.com/2015/07/29/hestons-version-of-roast-chicken

Because I eat everything…. Heston’s Version of Roast Chicken. July 29, 2015. I have picked up the. Heston Blumenthal at Home. Cook book which is filled with basic recipes done to the technical extreme (for instance making ice-cream with dry ice). He did however have a way to roast a chicken in an unconventional way – low and slow. 125g butter (I used much less). 6-12 chicken wings or skin on thighs. 2 carrot, roughly chopped. 2 cloves of garlic, bashed. 200g dry white wine. Leave a Reply Cancel reply.

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