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TOMATO AND BASIL PASTA

5/2/13 1:41 PM

Method :

  • Step 1: Cook pasta in a large saucepan of boiling salted water, following packet directions until tender. Drain.
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TOMATO DOLMANS

5/2/13 1:14 PM

Method :

  • Step 1: Preheat oven to 180°C. Use a sharp knife to slice the top off each tomato. Reserve tops. Use a teaspoon to scoop out seeds and flesh, leaving a 1cm border. Place tomato shells in a shallow roasting pan. Strain tomato pulp through a fine sieve and discard the juice. Coarsely chop tomato pulp and set aside.
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Method :

  • Preheat oven to 200°c. Line four 12cm (base measurement) fluted tart tins, with removable bases, with pastry and trim excess. Line with non-stick baking paper and fill with pastry weights or rice. Bake for 8 minutes then remove weights or rice and paper. Bake for 5 minutes or until light golden. 
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MIXED TOMATO AND HERB PIE

21/1/13 11:49 AM

Method :

  • Step 1:Preheat oven to 220°C/200°C fan-forced. Process flour and butter until mixture resembles breadcrumbs. Add egg yolk and chilled water. Process until mixture almost comes together, adding extra water if needed. Turn dough onto a lightly floured surface. Knead until smooth.
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TOMATO AND CORN MUFFINS

10/1/13 4:42 PM

Method:

  • Step 1: Preheat oven to 200°C. Lightly grease a 12 x 1/3-cup capacity muffin pan.
  • Step 2: Sift flour and baking powder into a large bowl. Stir in sugar, corn kernels and cheese. Whisk tomato salsa, milk, oil and eggs together in a jug. Add to dry ingredients. Use a large metal spoon to stir until just combined.
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Preparation

  • Boil asparagus in a large pot of salted water for 2 minutes. Drain and rinse with cold water.
  • Mix asparagus with remaining ingredients in a large bowl, stirring well to coat evenly with dressing.
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6 Item(s)

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