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RED LENTIL SOUP WITH LEMON AND YOGHURT This is a tweaked version of Melissa Clark’s red lentil soup from the New York Times, pulled from a stack of reader comments and adjusted to suit what’s actually in an Australian kitchen and winter garden. It’s quick, cheap, freezer-friendly, and the half-pureed texture turns a humble bowl […]
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For years I have been making chocolate bark for Christmas which just melted chocolate with chopped candy canes spread over the melted chocolate. When set it is broken up into shards. When I stumbled across this recipe which just adds a layer of biscuit and a layer of toffee to the chocolate I had to […]
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