Melt the butter in a pan and cook the onions over low heat until soft and translucent. Slice the zucchini and carrots into 1/4 inch thick slices. Add them to the pan, cover and cook for another 10 minutes or until tender. Season with salt and sprinkle with chopped dill. Meanwhile, beat the eggs with the flour. Stirr in the half and half, and add a pinch of salt.
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This unpretentious rustic peach tart is a lovely combination of crispy buttery crust and lightly carmalized peaches. The tart is prepared with the classic Pâte Brisée pastry, a French short crust pastry dough made with a lot of butter.
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Bring water to boil in a large pot. Add a dash of olive oil and a pinch of salt.
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If you haven't cooked fish with fennel yet, hurry up and try it! Just grilled or roasted in the oven - the combination of aniseed flavor of the fennel and fish is great! Here is a recipe, that will help you bring a little Mediterranean flavor in your own kitchen...
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I tasted similar cupcakes, last week, in the National Gallery of Scotland's coffee shop. Only those were filled with sugar frosting and rasberries. My version is less sweet, yet mouthwatering and fragrant:) Blend 8-10 strawberries into a blender until smooth. Puree should equal about ¾ cup. To remove the seed, pour it through a strainer.
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