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Blend to a smooth paste.
Blend to medium-smooth again.
Blend to make a smooth purée.
Blend to a purée, adding a little stock if necessary.
That's a tricky blend to pull off successfully.
Add 250ml water and blend to a fine paste.
Blend to a smooth puree and season to taste.
Blend to a paste and decant to a clean bowl.
Add vitamin C powder and blend to mix.
Add the bulgur and blend to a smooth, soft paste.
Coraine spent months "tasting and modifying the blend to hit the right chord".
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