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Download BBC Easy Cook [UK] (December/January 2016) PDF

Effortless prepare dinner journal is the UK's so much handy and straight-talking nutrition dependent journal. each factor is choked with effortless and enjoyable recipes that everybody can take pleasure in. there'll be important beneficial properties on quickly and straightforward daily suppers, foodstuff to get pleasure from on the weekend in addition to fast menus for tension loose interesting. there'll even be fascinating articles at the top snacks, baking recipes and style exams.

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Additional info for BBC Easy Cook [UK] (December/January 2016)

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Place the tin on the heat, scatter in the flour and stir. Pour in the cider stock and stir. Season, then strain into a jug. 74 a portion Q 740 kcals, 43g fat, 17g sat. fat, 8g sugar Q Q 2½ kg piece boned and rolled pork shoulder 1 celery stick, cut into chunks 1 onion, thickly sliced 1 carrot, thickly sliced 150ml white wine or medium-dry cider 500ml strong-flavoured chicken or pork stock 1 tbsp plain flour 1 tbsp butter FOR THE STUFFING 25g butter 2 leeks, cleaned well and shredded 85g chopped dried apricots, soaked for 2 hrs in boiling water to cover, then drained 1 tsp chopped thyme leaf 140g fresh coarse breadcrumbs 1 A few hrs before you want to cook the pork, remove it from the fridge and dry the skin thoroughly.

Colour the large piece of icing with brown food colouring, adding a little at a time and kneading until you have the desired colour. Divide the icing into 3, then shape a reindeer – body, head, 2 feet and a tail – from each piece. Mix 1 tbsp icing sugar with a tiny splash of water to use as a glue. Stick the head onto the body and squash down. Use a small knife to make 3 indents in the feet, then stick to the body, along with the tail. Make your reindeer Colour a piece of icing in red food colouring to make Rudolph’s nose, then attach to 1 of the heads using icing glue.

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