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Hellen Nim, Cambridge Serves 2 1 pitta 1 ripe pear, sliced 1-2 tbsp mascarpone 1 Toast the pitta until golden and quite crisp, then cut in half and allow the steam to escape. 2 Spread the mascarpone inside each half, then stuff with the pear slices.
Rachel Kelly, via email Serves 4 as a side 1 tsp cumin seeds 1 kg small carrots, such as baby or chatenay, cut into strips 4 tbsp olive oil Salt and black pepper 140ml creme fraiche 1 tbsp harissa paste 1 tsp runny honey ¼ tsp ground cinnamon Juice of 1 lemon (or 2 limes) 1 Toast the cumin seeds in a small frying pan.
The Little Book of Lunch, Sophie Missing and Caroline Craig (Square Peg) Makes one small jar 2 tbsp pine nuts 4 tbsp finely grated Berkswell or parmesan cheese 2 handfuls fresh parsley 1 tbsp extra-virgin olive oil 1 Toast the pine nuts until golden, then put in a jug or bowl with the rest of the ingredients and blitz with a hand blender until smooth.
You have two options here about how to heat up your roll and/or cheez wiz: Option 1: Toast your hoagie roll and then smother the hot bread with cheez wiz.
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3. Toast the tortillas in the microwave.
2 Toast the cobnuts or hazelnuts.
4 Toast – or better, griddle – your bread until nicely charred.
3. Toast slices of country bread if desired and rub with a cut clove of garlic.
3. Toast the bread slices and dice; you should have about 3 cups.
2. Toast sesame seeds in large nonstick skillet over low heat until golden, about 5 minutes.
3 Toast the bread lightly on both sides and rub one side with the cut side of the garlic clove.
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