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    Nanamir

    Pauligne

    Chef #1714959

    Pauligne

    Joined: Oct 27, 2010

    My Journal

    Saved Recipe Red Bell Pepper Soup by Doreen Randal

    Aug 17, 2012 on Food.com

    Saved Recipe Tomato and Roasted Red Pepper Soup by dividend

    Aug 17, 2012 on Food.com

    Reviewed Blueberry Cheesecake Bars

    "I made this with locally available ingredients. For graham crackers, oatmeal biscuit recipe. For blueberries, substituted black cherries. It was absolutely gorgeous - very glad I made a double quantity."

    Jul 10, 2012 on Food.com

    Reviewed Grilled Moroccan Chicken

    "Did this for two sets of guests this week and it was a complete success. Luckily, I spiced more chicken than I needed, so there's some for us later on. I couldn't find cilantro, so I used some crushed coriander seeds. The flavour was delicious and the chicken incredibly tender. I used both breast and thigh pieces, both were excellent, but the thigh..."

    Jul 10, 2012 on Food.com

    Saved Recipe O'charley's Caramel Pie by Loves2Teach

    Jun 12, 2012 on Food.com

    Saved Recipe Buttermilk Pancakes by ~Nimz~

    Jan 3, 2012 on Food.com

    New Topic Making a very large ginger cake as a tier of a wedding cake? in Recipe Requests - General

    "I'd appreciate any advice anyone can give me on (a) the best recipe to use for a rich but not too dark Ginger Cake and (b) the best way to bake it so that it is cooked all the way through without being burnt at the edges. My daughter loves ginger cake made with crystallised ginger but I'm unsure if my normal recipe would be the best to use for a ve..."

    Sep 2, 2011 on Food.com

    Reviewed Easy Peach Tart

    "I've made this twice in the past week - it is easy-peasy and absolutely delicious. I used a mixture of white and yellow peaches, so it looked even nicer the second time. I intend to use the same idea with other fruits as the season goes on. Thanks for the idea!!"

    Aug 10, 2011 on Food.com

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    About Me

    I work six months on - six months off and live in France half the year. I love food and cooking

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