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FaloodaFalooda
This dish is also made in Iran and India, however this recipe is inspired by the version made in Pakistan. You will need four 350 ml glasses for this recipe.
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Banoffee mousse tartBanoffee mousse tart
This hybrid banana-toffee pie was created in an English restaurant, The Hungry Monk, in 1972. It consisted of a shortcrust pastry base topped with caramelised condensed milk, sliced bananas and...
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Banana blossom, coconut chicken and chilli saladBanana blossom, coconut...
Served raw, banana blossoms lend crunch to all sorts of South-East Asian salads, including this Thai favourite. Look for large, firm blossoms without discolouration. To prepare this vegetable, remove...
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Bucatini all’AmatricianaBucatini all’Amatriciana
Heat oil in a large saucepan over medium heat. Add guanciale and cook for 4 minutes or until crisp. Add chilli flakes, onion, garlic and ½ tsp pepper, and cook, stirring, for 7 minutes or until...
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JapchaeJapchae
This noodle dish is commonly served at Korean parties, and can be eaten hot or cold.
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Hawaiian noodle soup (saimin)Hawaiian noodle soup (saimin)
This dish combines the best of Hawaii’s Japanese, Chinese and Filipino influences. Usually a fast food, this noodle soup also allows for invention – add and remove ingredients as you please. The only...
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