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blue_dolphin

blue_dolphin

The last slice of the Taleggio & spinach roulade from Ottolenghi's Plenty More with the grated carrot salad from David Lebovitz's My Paris Kitchen

IMG_5730.thumb.jpg.22cb693aeadb9dbf02079980f6b0769a.jpg

The roulade was cut into serving-size slices and frozen, reheated in the CSO and sliced on the diagonal.

Grated carrot salad was made, as specified in the cookbook, with an authentic French Mouli-juilenne:

IMG_5740.thumb.jpg.064df80fb230559876a85063f2d60c65.jpg

blue_dolphin

blue_dolphin

The last slice of the Taleggio & spinach roulade from Ottolenghi's Plenty More with the grated carrot salad from David Lebovitz's My Paris Kitchen

IMG_5730.thumb.jpg.22cb693aeadb9dbf02079980f6b0769a.jpg

The roulade was cut into serving-size slices and frozen, reheated in the CSO and sliced on the diagonal.

Grated carrot salad was made, as specified in the cookbook, with an authentic French Mouli-juilenne:

IMG_5740.thumb.jpg.064df80fb230559876a85063f2d60c65.jpg

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