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Spread a few tablespoons of tomato sauce over the base of the baking dish, then start to layer up the ingredients: begin with some of the aubergine, followed by some of the eggs, and the tuma or mozzarella.
You don't want to lose too much garlic, but you do want each clove to be have surface area so that when it's turned in the oven, the bulb will touch the base of the baking sheet or pan, and the sugars in the garlic will caramelise in the hot olive oil.
Pour the batter into the base of the baking pan.
Arrange them across the base of the baking pan.
Sprinkle a half quantity of the coconut on the base of the baking dish.
Sprinkle the dried apples across the base of the baking pan.
Similar(52)
5 Lay some of the chicory on the base of the greased baking tin, packing it quite tightly, and scatter over some of the walnuts, then top with some of the gorgonzola bechamel.
Some chefs recommend adding half a cup of white wine to the base of the pan before baking, to prevent the ham from sticking.
Scatter the salt and spices over the base of a baking tray and lay the beetroot whole on top, then drizzle over a tablespoon of the olive oil.
You will need to soak the cashews overnight to make the aioli. 1 Set the oven to 200C/400F/gas 6. Spread half of the salt over the base of a baking tin.
Scoop a little of the sauce into the base of your baking dish.
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