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Ham Cornets

If you have been reading this blog for a little while, firstly thank you, and secondly, I reckon that, like me, you will probably be aware that a ham cornet is not going to be “just like a Cornetto but...

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Celery Octopus

From The Better Hostess Series: Hors d’Oeuvres & Appetizers, 1978 There comes a point in everyone’s life where you wake up in the morning and think “Man, I could totally go a celery octopus today,”...

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Orange Bombe

Hallelujah! Hallelujah! Halleluuuuuuuuuuujah! To be honest though, I did have my doubts when it came to the Orange Bombe. As a bit of background, I’m generally not a fan of fruity Christmas pudding or...

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Date Avocado Tango

The Complete Avocado Cookbook The Date Avocado Tango marks the start of Avocado month (which may take longer than a month, depends how long it takes to get through all these Avocado recipes). Probably...

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Avocado Meatza

Bon Appetit, June 1976 Easy, nutritious and attractive.  I can’t tell you how excited I was to discover the Avocado Meatza.  This was everything that I had been hoping for in retro cooking – meat,...

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Sour Cream Avodamia Pie

The Complete Avocado Cookbook “It may be difficult to imagine natural green desserts…” True statement. It is difficult to imagine natural green desserts, even after you’ve seen the recipe and whipped...

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Crusty Stuffed Avocado

To think we originally skipped past this one in favour of avocado desserts (if only we did – I can just hear Cher now “If I could turn back time”). Having read the title and seen the recipe, you...

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Almondine Avocado Meringue

“The subtle flavour of avocado seems to be retained quite well in cooked desserts…” So the challenge for this post is going to be to write about a meringue with an oozy green centre and not use the...

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Christmas pudding

If you close your eyes and imagine a Christmas pudding you probably think of warmth, brandy, plump sultanas peeking out from between folds of glistening pudding.  So now take the warmth and the...

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Ham and Bananas Hollandaise

“Nice with a green salad for brunch or lunch” There’s a reason why some flavour combinations which, at first glance, seem odd have survived the 1970’s and others died a timely, natural and not...

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