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Aspic with Eggs, Tuna and Olives Recipe

... out the green olives, the ricotta mixture and at last the chopped hard-boiled eggs. compete all with the remaining gelatin and let rest in fridge for 3 hours. when you serve the aspic dabble it into hot water for some seconds, and turn upside down in a serving plate and garnish with freshly salad.


Peaches with Yoghurt Mousse Recipe

peaches with yoghurt

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