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CREAMY CANNELLINI-BEAN TOASTS
Creamy cannellini-bean toasts
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How to:

Mince garlic more easily

When mincing garlic, sprinkle on a little salt so the pieces won't stick to your knife or cutting board and this also helps draw the juices out more quickly.



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Recipe by: Abigail Donnelly
Serves: 4
Dietary considerations: Fat conscious
Category: Vegetarian / Easy / Great value
Ingredients:
2 cloves crushed garlic
3 baby leeks
2 t butter
1 T olive oil
1/2 cup cream
400 g can drained cannellini beans
Crostini
Sage leaves
Cooking instructions:

Place a pan over a medium heat and gently fry cloves crushed garlic and thinly sliced baby leeks in butter and olive oil for 5 minutes. Add cream and cook for 5 to 10 minutes, allowing the flavours to infuse.

Fold through can drained cannellini beans and season to taste. Serve on toasted crostini, topped with pan-fried sage leaves.



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conversion table

½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

Fahrenheit - Celsius

Subtract 32, then multiply by 0.56

Celsius - Fahrenheit

Multiply by 1.8, then add 32




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