andytchef blogspot.com

The vegetarian chef

Monday, 15 March 2010. Miami fritters with jalapeno cream sauce. The following recipe comes from a book called Miami spice published in 1993 written by Steven Raichlen and is an example of how you can successfully mix styles of cooking. The dish combines caribbean ingredients like plantain and chillies with more European ingredients such as olives and white wine - in his own words a combination of the Latin and caribbean cooking. In honour of the book I called the dish Miami fritters. 4 to 6 plantain.

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Sky apple cafe - Welcome to the cafe

But you can still bring. Welome to the Sky apple cafe. Although spring is around the corner we are still waiting for all the spring vegetables to appear in the markets. This menu we have focused on getting the best from the veg we do have and keeping the menu as seasonal as possible. Flavours are our strong point and this menu is bursting with them. In the evening, we operate as a restaurant with full table service and gourme.

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The vegetarian chef

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Monday, 15 March 2010. Miami fritters with jalapeno cream sauce. The following recipe comes from a book called Miami spice published in 1993 written by Steven Raichlen and is an example of how you can successfully mix styles of cooking. The dish combines caribbean ingredients like plantain and chillies with more European ingredients such as olives and white wine - in his own words a combination of the Latin and caribbean cooking. In honour of the book I called the dish Miami fritters. 4 to 6 plantain.

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This web page andytchef.blogspot.com states the following, "Miami fritters with jalapeno cream sauce." We saw that the webpage said " The following recipe comes from a book called Miami spice published in 1993 written by Steven Raichlen and is an example of how you can successfully mix styles of cooking." It also said " The dish combines caribbean ingredients like plantain and chillies with more European ingredients such as olives and white wine - in his own words a combination of the Latin and caribbean cooking. In honour of the book I called the dish Miami fritters."

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