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Salad Niçoise with Fresh French Baguette

Make up a quick Niçoise salad using a tin of tuna in olive oil. Drain off the oil and reserve for the dressing, then put the tuna into a bowl. Add some halved cherry tomatoes, snipped anchovies, pitted black olives and blanched French beans if you have them. Make a dressing with the reserved oil using lemon juice, salt and pepper. Pour over the fish then store in the fridge until ready to use. Serve with a fresh baguette.

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Creamy Mushroom Pasta Pasta (shells) 3/4 cup Mushroom 1 cup Onion 1 small Green Chilly 1 Garlic 2 cloves Tomato sauce 2 tbsn Salt 1/4 tspn Pepper 1/4tspn Cream cheese 2 tbsn Butter 1 tbsn Corn flour 2 tbsn Water 2 cups 1. Boil 1 1/2 cups of water and add Pasta, reduce heat and cook until pasta is done. remove, drain and keep aside. 2. Chop mushrooms, onion, garlic and green chilly 3. Heat Butter in a pan and add onion, garlic and green chilly and saute till onion is tender. Add tomato sauce, mushroom, 1/2 cup water and bring to a boil. 4. Mix in flour and reduce heat and cook till mushrooms are done and gravy is thickened. 5. Mix in cream cheese. Now the sauce will be orange in colour. 6. Serve sauce over pasta.	7.86

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