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October 26, 2012

Comments

Michele Oakley

that sounds great, you may want to try preserved lemon instead of lemon rind. it adds an extra level of subtlety to all dishes and salads. Use as a garnish. and dont add salt. if you want to know how to use it let me know. michele6101960@hotmail.com

Adriana

What an amazing dish, Andrea! Linguine are my favourite pasta, I so look forward to trying this combination. I'll let you know how it comes out. Thanks so much for sharing the recipe!

Andrea - Chocolate and Beyond

Thanks for the tip Michele - I have never tried preserved lemon before!

Adriana - I look forward to hearing how it turns out for you :)

Thin Brick

It was Really good and for someone new to cooking it was pretty easy to make. Definitely making again!

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Hello!

  • I'm Andrea, and am obsessed with creating fabulous food. After I managed to ditch dieting, the reason Chocolate and Beyond was born, it seemed natural to evolve my site into a foodie blog. More so since I also ditched animal produce to be vegan. Now, I love showing how inventive cruelty-free cooking can be. And sometimes I like to rant, too. I wouldn't be myself otherwise :) x

    PS. This blog LOVES your comments! Especially about the food!

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