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(At this point you can drain berries and refrigerate for up to a few days, then reheat when ready to serve).
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Place all the drained berries into the pudding bowl and press firmly.
4. Drain the wheat berries, and serve with the roasted asparagus, with tomato sauce spooned over both wheat berries and asparagus.
Drain the wheat berries, rinse under cold running water to stop the cooking and drain again, shaking the strainer to remove as much water as possible.
There are holes in the bottom for draining salad greens, berries or pasta, and a bamboo base that snaps on to seal them for serving.
Rinse the berries and drain.
Drain and reserve the berries.
120g ground almonds 240g fine ground polenta 2 tsp gluten/wheat/dairy-free baking powder 4 large eggs 200g caster sugar 2 large mangoes, stoned and the flesh mashed 1 tbsp lemon juice 100ml olive oil 200g fruit pulp (frozen mixed mashed berries are fine), drained 200g fresh blueberries Preheat oven to 180 C. Mix together in a large bowl the polenta, almonds and baking powder.
Let it sit at room temperature for about 45 minutes, then drain the "syrup" away from the berries.
The only damage I can report is that the berries (seeds?) clog the drains if not regularly cleared out.
Using a slotted spoon, dip the berries in the egg and drain.
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