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Category: Starter

Coquilles St Jacques à la Languedocienne

21 February, 20073 April, 2010 Veronica Leave a comment

A simple and quick way of preparing scallops. Serves two.

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Chevrettes au curry

21 February, 2007 Veronica Leave a comment

A popular dish in Tahiti — very light and delicate. It’s made with freshwater prawns called “chevrettes”, but any type of fresh prawn will do.

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Carpaccio aux deux thons

21 February, 2007 Veronica Leave a comment

You may be dubious about raw fish, but I can assure you that this tastes superb and is a very elegant and original starter (if you can get hold of the fresh tuna of course). It’s very rich — you only need small helpings.

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Asparagus gratin

21 February, 2007 Veronica Leave a comment

Sounds fairly ordinary, but the unctuous sauce makes it special. An excellent way of stretching a little asparagus to serve a lot of people.

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Artichoke hearts with almond sauce

25 September, 2006 Veronica Leave a comment

Another Kaliyoga special.

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