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Pedro Miguel, Pedro Miguel
A collection of recipes for various dishes including Shishito Pepper-Pistachio Dip, Baked Crispy Buffalo Cauliflower, Avocado Toast with Cherry Tomato Salsa, Aubergine Pilaf with Apricots and Almonds, Roasted Spaghetti with Tomatoes and Tarragon, Asian Potato Cakes with Oriental Coleslaw, Fresh Huevos Rancheros, Chocolate Molten Cakes, Summer Pudding, Lemon Posset with Sugared-Almond Shortbread, and Chocolate Fairy Cakes.  
(14 pages)
Privacy level: PUBLIC
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