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On the menu this weekend...
 
Donna Hays' "Caramelized Pear and Rocket Salad" from her new(est) cook book, The Instant Cook . Actually I am using 4 or her recipes this weekend but this is the one that I can't stop thinking about...YUM. This is the one of the first cookbooks I have gotten from the library that I HAVE TO HAVE. Every recipe is so tres chic, but does not require the 3 days for shopping at specialty stores and 20 obscure and very exspensive "one use" ingredients that Marthas' do. Roberta came by tonight and she recalled that it took a friend of hers 3 DAYS to make the ice cream cookies! I see now on the check out stand that Martha is ripping off Hay with "everyday cooking" too.


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Caramelized Pear and Rocket Salad

60g (2 oz) butter
3 tablespoons white wine vinegar
1 tablespoon brown sugar
2 firm brown pears, quartered and cored
1/2 cup walnuts
100g (3 1/2 oz) rocket (arugula) leaves
150g (5 oz) soft blue cheese, sliced

Place the butter, vinegar and sugar in a frying pan over medium heat. Add the pear and walnuts and cook for 4 minutes or until the pear is just soft. Place the rocket on serving plates and top with pear and walnuts. Spoon over pan juices and top with blur cheese.



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