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Tuesday, 21 August 2012. Kale and spinach dumplings. Ever craved something italian, but didn't want the refined carb overload that most pasta dishes offer? Try these little green dumplings made with super-for-you kale, spinach and quinoa. You can serve them either naturalmente. With a glug of good olive oil and some grated Parmesan cheese; or with a thick, rich tomato sauce. Best of all, the batter can be prepared in advance and kept in the fridge overnight. 250g steamed and well-drained. Make sure you s...

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Zeating | zeating.blogspot.com Reviews
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Tuesday, 21 August 2012. Kale and spinach dumplings. Ever craved something italian, but didn't want the refined carb overload that most pasta dishes offer? Try these little green dumplings made with super-for-you kale, spinach and quinoa. You can serve them either naturalmente. With a glug of good olive oil and some grated Parmesan cheese; or with a thick, rich tomato sauce. Best of all, the batter can be prepared in advance and kept in the fridge overnight. 250g steamed and well-drained. Make sure you s...
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1 ingredients
2 250g sauteed kale
3 spinach
4 salt and pepper
5 110g quinoa flakes
6 method
7 6 serve immediately
8 notes
9 tomato sauce
10 ust before serving
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ingredients,250g sauteed kale,spinach,salt and pepper,110g quinoa flakes,method,6 serve immediately,notes,tomato sauce,ust before serving,posted by,zita steyn,no comments,email this,blogthis,share to twitter,share to facebook,share to pinterest,1 comment
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Zeating | zeating.blogspot.com Reviews

https://zeating.blogspot.com

Tuesday, 21 August 2012. Kale and spinach dumplings. Ever craved something italian, but didn't want the refined carb overload that most pasta dishes offer? Try these little green dumplings made with super-for-you kale, spinach and quinoa. You can serve them either naturalmente. With a glug of good olive oil and some grated Parmesan cheese; or with a thick, rich tomato sauce. Best of all, the batter can be prepared in advance and kept in the fridge overnight. 250g steamed and well-drained. Make sure you s...

INTERNAL PAGES

zeating.blogspot.com zeating.blogspot.com
1

Zeating: "Welcome-home" tomato, pepper and pea pasta

http://zeating.blogspot.com/2011/03/welcome-home-tomato-pepper-and-pea.html

Sunday, 27 March 2011. Welcome-home" tomato, pepper and pea pasta. Thank goodness the weather in London took a turn for the best this week. Our little family has just arrived back from a holiday in sunny South Africa and being a child born at the height of the African summer, I usually fall into a mild depression as soon as the plane touches down in London amidst thick fog and pouring rain. 1 onion, diced. 2 cloves garlic, minced. 1 Tbsp grated ginger. 1 tsp cumin seeds, dry roasted and ground. Take the ...

2

Zeating: Kale and spinach dumplings

http://zeating.blogspot.com/2012/08/kale-and-spinach-dumplings.html

Tuesday, 21 August 2012. Kale and spinach dumplings. Ever craved something italian, but didn't want the refined carb overload that most pasta dishes offer? Try these little green dumplings made with super-for-you kale, spinach and quinoa. You can serve them either naturalmente. With a glug of good olive oil and some grated Parmesan cheese; or with a thick, rich tomato sauce. Best of all, the batter can be prepared in advance and kept in the fridge overnight. 250g steamed and well-drained. Make sure you s...

3

Zeating: March 2011

http://zeating.blogspot.com/2011_03_01_archive.html

Sunday, 27 March 2011. Welcome-home" tomato, pepper and pea pasta. Thank goodness the weather in London took a turn for the best this week. Our little family has just arrived back from a holiday in sunny South Africa and being a child born at the height of the African summer, I usually fall into a mild depression as soon as the plane touches down in London amidst thick fog and pouring rain. 1 onion, diced. 2 cloves garlic, minced. 1 Tbsp grated ginger. 1 tsp cumin seeds, dry roasted and ground. Take the ...

4

Zeating: Oat biscuits

http://zeating.blogspot.com/2011/04/oat-biscuits.html

Monday, 11 April 2011. Some occasions call for a celebratory 4-course dinner. Or perhaps you would like to offer some indulgent cheeses after a light lunch. Whatever your motivation for making these oat biscuits, they will be a guaranteed hit with your table guests. Especially when served with some moreish chutneys and preserves. Makes about 50 small or 30 medium biscuits. 1/4 cup/30g unrefined sugar. 1 3/4 cups/200g raw rolled oats, blitzed in a food processor. 3/4 cups/115g wholegrain spelt flour.

5

Zeating: Peach sorbet with macadamia nut brittle

http://zeating.blogspot.com/2012/08/peach-sorbet-with-macadamia-nut-brittle.html

Sunday, 12 August 2012. Peach sorbet with macadamia nut brittle. Stone fruit are having a great year. Lots and lots of flavour, and more than enough sweetness to be eaten on its own for dessert. But if you have time and don't mind making a little bit of effort (and the weather forecast looks promising), try this peach sorbet. 500g peaches, peeled and stoned. 60g / 1/2 cup macadamia nuts, roasted. 125ml / 1/2 cup Greek-style natural yoghurt. Agave nectar to taste. 2 Tbsp brown sugar. 1/2 Tbsp Agave nectar.

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Tuesday, 21 August 2012. Kale and spinach dumplings. Ever craved something italian, but didn't want the refined carb overload that most pasta dishes offer? Try these little green dumplings made with super-for-you kale, spinach and quinoa. You can serve them either naturalmente. With a glug of good olive oil and some grated Parmesan cheese; or with a thick, rich tomato sauce. Best of all, the batter can be prepared in advance and kept in the fridge overnight. 250g steamed and well-drained. Make sure you s...

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