Sunday, 29 October 2017

Recipe: Dill pikelets with smoked kahawai & wasabi pâté

The pikelets can be made up to a month in advance and frozen, and the pâté can be made up to two days ahead and kept in the fridge.

from
http://www.stuff.co.nz/life-style/food-wine/recipes/97844758/Recipe-Dill-pikelets-with-smoked-kahawai-wasabi-p-t

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