Tonia buxton recipes

Greek yoghurt stuffed sea bream and the 5:2 diet #trytotal #spon

..n use it as you want. This particular recipe comes from Tonia Buxton, one of my favourite Greek Chefs.  An..

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Tart with olives and capers - a greek treat from kitchen nomad

..x. For the June box, Kitchen Nomad have partnered with Tonia Buxton – a famous cook of Greek origin and h..

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Kitchen nomad globe-cooking recipe #8 : prawn saganaki (greece)

..omato sauce. You can see the recipe - another of Tonia Buxton's - on the Kitchen Nomad website here. ..

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Kitchen nomad: greek ingredient box

..e consulting chef for the Greek box was none other than Tonia Buxton. Well known as the presenter and expe..

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A nomad in my kitchen! my big fat greek tomato, olive and caper tart

.. by me!) Tart with Black Olives and Capers You can buy ‘Tonia’s Greek Kitchen’ from her website…www.toniabu..

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Kitchen nomad globe-cooking recipe #5 : fig and walnut bake (greece)

..is another recipe from Kitchen Nomad, created by Tonia Buxton, the presenter of the award winning ‘My Gree..

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How to cook’s summer food news & reviews

..k added their  Dukkah spice mix  to the box and  Tonia Buxton provided the recipes with supplies coming fr..

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Spanakopita (spinach in filo)

4 tbsp olive oil, 1 bunches spring onions, finely chopped, 1 kg spinach, chopped, 2 tbsp chopped parsley, 1/2 tsp freshly grated nutmeg

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Yemista

1 kg (about 8 large) peppers, 6 tbsp olive oil, 2 large onions, chopped, 100 g long grain rice, 125 g minced pork

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Baby banoffees

50 g butter, 400g can skimmed condensed milk, unopened, 100 g wheatmeal biscuits, crushed, 3 bananas, 6 tbsp Greek yogurt

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Lamb kleftiko

drizzle olive oil, 1 lamb shoulder, about 1.5kg, bone in, cut into fist-sized pieces, 1 lemon, cut into wedges, sea salt, to taste, 1 tsp dried oregano, (or fresh if available)

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Pear chutney

10 g butter, 1 tbsp white wine vinegar, 3 tbsp clear honey, 4 pears, peeled, cored and diced

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Moussaka

500 g aubergines, trimmed and sliced lengthways in thick slices, salt, for degorging, 2 large potatoes, peeled and sliced lengthways, 100 ml olive oil, 500 g courgettes, trimmed and sliced lengthways in thick slices

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Tipsy poached pears in a sweet, sober sauce

zest and juice of 1 lemons, 6 cardamom pods, bruised, 3-4 cinnamon sticks, broken into pieces, 1 vanilla pod, split, seeds scraped out and reserved, 1 tsp cloves

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Lavender and blueberry tea bread

125 g butter, plus 1 tbsp butter for greasing, 150 g lavender sugar, 2 eggs, beaten, 400 g blueberries, 250 g wholemeal self-raising flour

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Iman bayaldi

2 large aubergines, sliced lengthways, salt, for degorging (see cook’s note below), 3 potatoes, peeled and sliced lengthways, 3 courgettes, sliced lengthways, 100 ml olive oil

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Rizogalo (rose water rice pudding)

200 g pudding rice, 150 g caster sugar, 600 ml full-fat milk, 1 tbsp cornflour, 50 ml rose water

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Fruit kebabs

½ mango, ¼ pineapples, 1 banana, ½ punnet of strawberries, juice of 1 limes

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Mediterranean monkfish with orange and mint salsa

3 large sweet potatoes, sliced lengthways into 6 wedges, 3 large potatoes, sliced lengthways into 6 wedges, extra virgin olive oil, 150 g wholemeal breadcrumbs, 1 tbsp chopped chervil

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Piquant lamb with parsnip rösti

125 g roasted almonds, 3 clove garlic, finely chopped, 5 tbsp coriander, chopped, 5 tbsp mint, chopped, ½ tsp turmeric

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Caribbean lime and coconut cheesecake

100 g butter, 200 g wholewheat biscuits, crushed, 350 g light or low-fat cream cheese, 5 tbsp clear honey, 150 g desiccated coconut

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Lemongrass lychees in coconut syrup

400 g lychees, 150 g physalis, 115 g preserved stem ginger, sliced, 2 kiwi fruit, peeled and sliced, juice of 1 limes

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