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Cook with Josh by Josh Thirion

By Josh Thirion

Nine-year-old Josh Thirion likes to cook dinner and draw and used to be inspired to place a cookbook jointly that includes forty eight of his favorite recipes of foodstuff that youngsters like to consume, plus a number of actions, akin to be aware video games, colouring-in, subscribe to the dots, spot the adaptation, and mazes, that may attract girls and boys. incorporated during this pleasant publication are effortless and scrumptious recipes for beverages, breakfasts, lunches, dinners, cakes and treats.

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Cook with Josh

Nine-year-old Josh Thirion likes to prepare dinner and draw and was once inspired to place a cookbook jointly that includes forty eight of his favorite recipes of nutrients that youngsters like to devour, plus numerous actions, similar to observe video games, colouring-in, subscribe to the dots, spot the variation, and mazes, that may attract girls and boys.

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Sample text

Beat the butter and sugar in a bowl until creamy. Add the eggs and beat well, and then mix in the pumpkin or butternut mash. Set aside. 3. Sift the flour and baking powder together. Now add a little bit of the flour mixture and some of the milk to the pumpkin or butternut and beat well. Add a little more, beating well after each addition, until all the flour and milk are mixed in. I normally use a stick-blender to blend the mixture to a creamy consistency (it makes the pie light and fluffy). 4.

3. Put the coated riblets in a shallow ovenproof dish and spread them out. 4. Bake for 30–35 minutes or until they are caramelised and sticky. Remember to turn occasionally. Heavenly! SERVES 4 CONNECT THE DOTS Connect the dots in the following manner: connect from 1–9, 10–17, 18–25, 26–31, 32–39. 10 1 11 12 2 13 3 18 25 32 27 33 28 34 35 14 4 26 19 24 20 23 9 29 36 15 5 8 6 7 16 17 21 57 22 30 31 37 39 38 BAKED POTATOES WITH SALMON 4 large baking potatoes, cooked 1 x 200 g can salmon, drained and flaked 1 /2 red pepper, finely diced 1 /4 cup (60 ml) chopped spring onions 1.

Now cut the rest of the onions into small pieces and sprinkle over the tomatoes. 5. Cut the avocado lengthways and carefully remove the pip. Cut the flesh into small pieces and pack on top of the other layers. 6. Pour the salad dressing over the salad just before serving. Take two salad spoons and mix the salad by lifting up the ingredients and then letting them drop back into the bowl. Season with salt and serve.

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