Appetizers

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Italian tricolore kebabsIngredients
20 cherry tomatoes
20 fresh basil leaves
113 g/4 oz reduced-fat mozzarella cheese, drained (14 Sins)
salt and freshly ground black pepper

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Mushroom ravioliIngredients
Filling:
1 onion, finely chopped
1-2 garlic cloves, crushed
2 tablespoons olive oil
500 g (1 lb) chestnut mushrooms, finely chopped
200 g (7 oz) ricotta cheese
1 egg, beaten
2-3 tablespoons fresh white breadcrumbs
75 g (3 oz) butter
50 g (2 oz) Parmesan cheese, grated
salt and freshly ground black pepper

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Sauerkraut-stamppotIngredients:
1 1/2 kilo/3 lb potatoes
600 g/20 oz sauerkraut
salt and freshly ground pepper
1 bay leaf
2 onions
50 g/2 oz butter
100 g/3 1/2 oz piece lean smoked bacon
4 pork sausages
2 tablespoons flour

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Dutch-Shepherds-pieIngredients:
1 onion
750 g/1 1/2 lb potatoes
50 g/2 oz butter
500 g/1 lb minced beef
200 ml/7 fl oz beef stock
150 ml/5 fl oz milk
2 teaspoons cornflour
salt and freshly ground pepper
1 teaspoon mixed fresh herbs
1/2 teaspoon nutmeg
25 g/1 oz breadcrumbs
25 g/1 oz mature Gouda cheese
or any mature cheese, grated
15 g/1/2 oz chilled butter

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Mushrooms kievIngredients
24 small open cup mushrooms
125 g (4 oz) unsalted butter, softened
2-3 garlic cloves, crushed
2 tablespoons finely chopped fresh parsley
2 eggs, beaten
75 g (3 oz) dry white breadcrumbs
sunflower oil, for deep-frying
salt and freshly ground black pepper
chicory leaves, to garnish