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Extra info for 1000 Recipe Cookbook: Easy to Follow Recipes for All Occasions (Puzzles)
Meanwhile, mix together the garlic, parsley, olive oil and lemon juice. Season with salt. Drizzle the dressing over the warm artichokes, and serve immediately. qxd 31/1/08 15:26 Page 52 starters & canapés Melon & strawberries ingredients 1 ⁄4 honeydew melon 1 ⁄2 cantaloupe melon 150ml/5fl oz rosé wine 3 teaspoons rose water 175g/6oz small strawberries, rinsed and hulled serves 4 • Halve the melons. Scoop out the seeds from both melons using a spoon. Carefully remove the peel. • Cut the melon flesh into thin strips, and put in a bowl.
Warm the flatbreads under the grill. When warm but not toasted, spread with the extra mayonnaise, and scoop in the lobster mixture. • Drizzle with extra virgin olive oil, and serve straight away. qxd 31/1/08 15:26 Page 64 starters & canapés Deep-fried fish ingredients vegetable oil for deep-frying 300g/11oz plain flour 3 teaspoons salt 2 teaspoons baking powder 900g/2lb cod fillets 2 eggs 250ml/9fl oz milk 2 tablespoons olive oil serves 6 • Preheat the oil in a deep-fryer or wok to 180°C/350°F (test by frying a small cube of bread; it should brown in 30 seconds).
Punch down the dough and knead for a minute or so. Divide into eight equal pieces. Roll or cut each piece into a rope 45cm/18in long and 1cm/1⁄2in in diameter, and twist each rope into a pretzel shape. Allow to rest for a couple of minutes. • Using a slotted spoon or broad spatula, slide the pretzels into the boiling water one at a time, and boil each one until they float to the top. Remove immediately, drain off and transfer to the greased baking sheet. • Bake in the oven for 15 minutes or until golden.