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Sri Lanka: The Cookbook. Curing And Smoking Fish. The Bubba Gump Shrimp Co. The Editors of Southern Living. Put into a greased lined 8-inch tin. Place a piece of tinfoil on top. Bake in a moderate oven for about 2 hours. Put in butter and cut it into small lumps with a knife, mixing lumps and flour in the process. Rub the fat into the flour with the tips of the fingers until the mixture looks like fine breadcrumbs. Add the water gradually and mix to a stiff paste with a knife.

When paste is wet enough it should stick together, but not to the bowl or hands.

Press out a little with the rolling-pin, and then, with light, even strokes roll into the required shape. If the pastry sticks to the rolling-pin or board, scrape off the part that has stuck with the back of a knife, wipe with a cloth, flour the rolling-pin and board and continue rolling. Avoid the use of too much flour when rolling pastry.

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Put it with the sugar into a bowl and beat until white and creamy using a wooden spoon or electric mixer. Fold in the flour and grated lemon rind using a metal spoon, adding a little water if necessary to make to a dropping consistency. Add the baking powder mixed with the last addition of flour.

Baking powder is not required when using an electric mixer. Next line the tart plate.

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Grease a tart plate about 8 ins. Roll the pastry into a round shape a little larger than the plate. Damp this strip of pastry and line the plate with the remainder of the pastry.


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Trim the edges, flake and decorate them. Prick pastry with a fork. Spread the cake mixture on top of the jam.

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Put them into a chilled bowl with the lemon juice. Add the tomato, dill, freshly grated ginger, and half of the minced chives. Toss to blend. Stir in the half of the olive oil and season with salt, and pepper. Stir in more olive oil, a little at a time, until the mixture holds its shape well. Taste; adjust seasoning with salt and pepper.

Cover with plastic wrap and chill for at least one hour in the refrigerator. To serve: Cut the lemon into quarters, then cut each quarter in half. Set aside 8 of the smallest spinach leaves.

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Arrange 8 endive leaves in a radial design in the center of each plate. Building up the radial design, arrange 5 arugula, spinach, and red lettuce leaves over the endive on each plate.

Turn out the mold in the center of the greens on one plate. Repeat with the other plates.