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	<link>http://terribleman.websitetoolbox.com</link>
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	<ttl>60</ttl>
	<pubDate>Wed, 16 May 2012 20:47:59 GMT</pubDate>
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		<title><![CDATA[LEMON ZEST]]></title>
		<link>http://terribleman.websitetoolbox.com/post?id=3442251</link>
		<description><![CDATA[<br /><br>
I've been squeezing a lot lemons recently as a drink with honey (British honey  - the best )and end up throwing away the lemon after extracting the juice. Should I remove the zest before squeezing ? If so , how can this be stord for use and what would the uses be apart from for cakes / lemonade ? <br /><br>
Another matter - what is the point of an electric fruit squeezer when my mechanical glass one does the job - it cost gbp 1.90 and requires almost no awkward cleaning. Do the electric ones really get that much more juice out...........<br /><br>
<br /><br>
Barry<br /><br>
<br /><br>
]]></description>
		<guid isPermaLink="false">http://terribleman.websitetoolbox.com/post?id=3442251</guid>
		<pubDate>Fri, 24 Apr 2009 21:06:09 GMT</pubDate>
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		<title><![CDATA[Fish cakes]]></title>
		<link>http://terribleman.websitetoolbox.com/post?id=3424892</link>
		<description><![CDATA[I make fish cakes with left over fish pie – just let it go cold mix it all up and make small balls which are rolled in a whisked egg and breadcrumbs – out of a box in the freezer – of course!]]></description>
		<guid isPermaLink="false">http://terribleman.websitetoolbox.com/post?id=3424892</guid>
		<pubDate>Wed, 15 Apr 2009 13:54:05 GMT</pubDate>
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		<title><![CDATA[Broccoli stalks and stems]]></title>
		<link>http://terribleman.websitetoolbox.com/post?id=3413148</link>
		<description><![CDATA[When you cook a head of broccoli, do you cut the florets off and then throw away the stem? Next time, peel the thick skin off the stem, slice it into coin-sized pieces, and cook with the florets. You will need fewer heads of broccoli for your family if you do this. The Chinese really prize broccoli stems, and have many delicious recipes for them; have a look on Google. Today when I made a cottage pie, my "secret vegetable" was peeled broccoli stems grated and cooked with the meat and onions.<br /><br>
<br /><br>
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		<guid isPermaLink="false">http://terribleman.websitetoolbox.com/post?id=3413148</guid>
		<pubDate>Wed, 08 Apr 2009 16:53:19 GMT</pubDate>
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		<title><![CDATA[Sandwich "cottage" pie]]></title>
		<link>http://terribleman.websitetoolbox.com/post?id=3368017</link>
		<description><![CDATA[Filing some recipes today, I spotted one which Liz Seeber (cookery book dealer extraordinaire from Brighton) found in the Five Roses Cook Book from Canada. The idea is to pass leftover sandwiches through the mincer, mix the result with a good, well-seasoned gravy, put in a pie dish and cover with an inch-deep layer of mashed potato.<br /><br>
<br /><br>
I can see that this could be both thrifty and delicious, but scan the sandwiches carefully, as one single smoked salmon or tuna one might skew the balance if all the rest were meaty or cheesy ones.<br /><br>
<br /><br>
]]></description>
		<guid isPermaLink="false">http://terribleman.websitetoolbox.com/post?id=3368017</guid>
		<pubDate>Mon, 16 Mar 2009 17:14:04 GMT</pubDate>
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		<title><![CDATA[Stuffed meatballs.]]></title>
		<link>http://terribleman.websitetoolbox.com/post?id=3317517</link>
		<description><![CDATA[Making your own meatballs means that you are in charge of the quality of the ingredients, and you can stuff them with garlic butter, cheese or something like an olive (which could be stuffed too!) Chicken, veal or turkey mince can be stuffed with a small nugget of garlic butter to make baby Chicken Kiev-like  meatballs (lovely with spaghetti), lamb meatballs could be stuffed with feta cheese, which melts in a very appealing way, and creamy gooey cheeses like Brie or Boursin could ooze nicely out of beef or pork meatballs. Whatever you put inside your meatballs should melt easily, and you will need to take care when forming them that there are no holes for the cheese or whatever to leak out. Wetted hands when forming them will speed the job up.]]></description>
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		<pubDate>Sat, 21 Feb 2009 16:20:24 GMT</pubDate>
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		<title><![CDATA[Mozzarella juice and tomato water]]></title>
		<link>http://terribleman.websitetoolbox.com/post?id=3267994</link>
		<description><![CDATA[Don't throw the salty liquid away when you drain your mozzarella; it is an excellent addition to the required liquid for a cheese sauce. Yesterday I made Cauliflower Cheese for supper with no milk in the cheese sauce at all; I reduced the cauli cooking water and added the mozzarella juice (on the basis that a really memorable cauliflower cheese usually has some surprise ingredient, like chunks of mozzarella, or bacon laid over the surface before baking).<br /><br>
When hollowing out tomatoes for stuffing, scoop the seeds and juice into a sieve over a jug, press the seeds with a spatula to encourage more through the sieve, and store in a jam-jar in the fridge for adding to soups, vinaigrettes and the like. After a day or so the juice parts into 'tomato' on top and a clear but tomato-flavoured liquid below.]]></description>
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		<pubDate>Sat, 31 Jan 2009 14:14:54 GMT</pubDate>
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		<title><![CDATA[Egg whites]]></title>
		<link>http://terribleman.websitetoolbox.com/post?id=3267982</link>
		<description><![CDATA[Store left-over egg-whites in a jam-jar in the fridge and use instead of whole eggs in pasta and pancakes, on the basis that 1 fl.oz of egg white is (roughly) the same volume as 1 egg. The pasta you make this way will be slightly "tighter" and less velvety than pasta made with whole eggs, but is perfectly acceptable in baked dishes such as lasagne.]]></description>
		<guid isPermaLink="false">http://terribleman.websitetoolbox.com/post?id=3267982</guid>
		<pubDate>Sat, 31 Jan 2009 14:05:22 GMT</pubDate>
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		<title><![CDATA[BREADCRUMBS!]]></title>
		<link>http://terribleman.websitetoolbox.com/post?id=3255454</link>
		<description><![CDATA[Rather than binning the last slice of bread, wizz it up and store it in the freezer as breadcrumbs.  From stuffings to puddings or meatballs, do share your tips on tasty ways of using them up...]]></description>
		<guid isPermaLink="false">http://terribleman.websitetoolbox.com/post?id=3255454</guid>
		<pubDate>Mon, 26 Jan 2009 08:36:28 GMT</pubDate>
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		<title><![CDATA[Those over-ripe bananas¦]]></title>
		<link>http://terribleman.websitetoolbox.com/post?id=3214066</link>
		<description><![CDATA[They're too old to fritter, but would still make a fine smoothie or banana cake. Any other suggestions for using up wrinkly fruit very welcome.]]></description>
		<guid isPermaLink="false">http://terribleman.websitetoolbox.com/post?id=3214066</guid>
		<pubDate>Thu, 08 Jan 2009 01:09:02 GMT</pubDate>
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		<title><![CDATA[Great things to do with leftover chicken]]></title>
		<link>http://terribleman.websitetoolbox.com/post?id=3213961</link>
		<description><![CDATA[From Coronation Chicken to an elegant consomme. If you have ideas, post your recipe here]]></description>
		<guid isPermaLink="false">http://terribleman.websitetoolbox.com/post?id=3213961</guid>
		<pubDate>Thu, 08 Jan 2009 00:16:54 GMT</pubDate>
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