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    Cooking steps : by nannussoup, Views[236]
         		 Meticulous veggie chopping : by nannussoup, Views[203]
         		 The finished product: by , Views[201]
         		 by calimera, Views[230]
         		 by calimera, Views[204]
     
    Put in the roast pork and shallots. These are the aromatics. : by thestg, Views[214]
         		 How to slice the vegetables. Cut the vegetables on an angle: by thestg, Views[258]
         		 All the ingredients in the pan: by thestg, Views[251]
         		 How to cut the Chinese Roast Pork: by thestg, Views[220]
         		 Final Dish: by thestg, Views[209]
     
    Enjoy your mulberry jam on toast: by rochelle, Views[245]
         		 Don't forget to lick the spoon!: by rochelle, Views[251]
         		 Bottle up the jam...this is going to get messy!: by rochelle, Views[464]
         		 Test the consistency by putting jam on a cold spoon: by rochelle, Views[272]
         		 Squish the juices out the Mulberries and heat until just before boiling point: by rochelle, Views[269]
     
    That first slice hmmm...: by miacarokitchen, Views[269]
         		 Still nice and high: by miacarokitchen, Views[281]
         		 Straight from the oven: by miacarokitchen, Views[259]
         		 by erinrapley, Views[101]
         		 Serve with cheese and crackers. Enjoy!: by erinrapley, Views[286]
     
    Spoon into clean, warm jars: by erinrapley, Views[254]
         		 The relish is ready: by erinrapley, Views[279]
         		 Stir and then add the thyme: by erinrapley, Views[232]
         		 Grating the fresh ingredients: by erinrapley, Views[335]
         		 buon Appetito!: by hakunamasasa, Views[353]
     
    add that parsley in and brown the sauce!: by hakunamasasa, Views[312]
         		 now stir in the cream and simmer the mixture till the mushroom is soft.: by hakunamasasa, Views[286]
         		 Brown the onion and garlic then add the mushroom.: by hakunamasasa, Views[301]
         		 some of the ingredients : by hakunamasasa, Views[268]
         		 by petkat, Views[542]
     
    At St Peter's Basilica, Vatican, Italy: by smcwilliam, Views[176]
         		 by angiel, Views[267]
         		 by angiel, Views[266]
         		 by angiel, Views[249]
         		 by angiel, Views[284]
     
    by angiel, Views[296]
         		 by petkat, Views[611]
         		 Cahors Market Fromagerie: by corrinatough1, Views[490]
         		 Cahors France- Pont Valentre: by corrinatough1, Views[480]
         		 Roquefort Salad with warm lardons and croutons: by corrinatough1, Views[585]
     
    Roquefort Salad with warm lardons and croutons: by corrinatough1, Views[530]
         		 Roquefort Salad with warm lardons and croutons: by corrinatough1, Views[501]
         		 sausage making, Bonegilla 2013: by , Views[146]
         		 by petkat, Views[205]
         		 by petkat, Views[214]
     
    by petkat, Views[144]
         		 by petkat, Views[206]
         		 by petkat, Views[227]
         		 by petkat, Views[211]
         		 by petkat, Views[138]
     
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