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Place the milk, water, eggs and salt in a blender.
2. Meanwhile, whisk together milk, eggs and salt in a mixing bowl, and set aside.
Just before it comes to the boil, remove from the heat, discard the konbu and set the stock aside to cool. 2 Combine the flour, eggs and salt in a mixing bowl, then pour in the cooled stock and whisk well, ensuring there are no lumps.
Put flour, eggs and salt in a mixing bowl.
Add the sugar, vanilla, eggs, and salt in a separate bowl.
Combine eggs and salt in a small bowl and gently whisk until blended.
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Preparation time: 2 minutes Cooking time: 5 minutes Serves 1 2 really good eggs 80ml double cream 1 pinch of salt 10g unsalted butter 1 Put the eggs, cream and salt in a bowl and whisk together.
Combine the eggs, tequila, chilies, and salt in a small bowl.
Put the egg yolks, garlic and salt in a food processor and blend together until smooth.
To make the tartar sauce, whisk the egg yolk, mustard, pepper and salt in a bowl, then slowly pour on the oil, whisking well.
For the cheesecake filling, beat together the cream cheese, sugar, egg, vanilla extract and salt in an electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until smooth and fluffy.
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