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All the recipes you will find here have been devised for easy preparation: each step of each recipe is illustrated by a photo and detailed explanation, without unnecessary chefs' jargon.
The format (each recipe step = one large photo + explanation), is an important asset of cooking-ez.com, and I write the steps with great care, ensuring clear and simple to follow recipes, even for absolute beginners.
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The classic and most usual way to peel tomatoes is by plunging them first into boiling water, then into cold.
But there is another method, "flame peeling", which is quicker than boiling water as it bursts the tomato skins open very rapidly. Here is how to do it.
In season: Apricots, Peaches, Pears, Apple, Grapes, Green (fresh) almonds, Pineapples, Bananas, Cherries, Strawberries, Raspberries, Peas, Courgette, Potatoes, Purple artichoke, Red onion, Garlic, Tomato, Gherkins, Globe artichokes, Leaf beet (swiss chard), Carrots, Cauliflower, Morbier,