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Thanks again for signing up to our newsletter.
From everyone at Carine Cuisine and Torre & Mordini, we hope you had a great and safe Easter weekend!
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Rabbit Meat
Given the time of the year, we thought it would be relevant to share to health benefits of eating rabbit.
Besides being delicious, the meat is also very healthy:
- Low in cholesterol (compared to beef, lamb, chicken or pork)
- Low in fat (compared to beef, lamb, chicken or pork)
- Low in calories (compared to beef, lamb, chicken or pork)
- Higher protein than other meats
Raising rabbits also have a lower environmental impact than other meat sources.
Recipes:
12-hour Rabbit Bolognese
Grilled & Marinated Rabbit
Slow-Cooked Rabbit Stew
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Free Soft Cheese
As you may be aware, pregnant ladies unfortunately cannot eat soft cheese.
We know that some of these mother are desperately awaiting the time for them to be able to eat soft cheese again.
We are about to launch a promo giving away portions of soft cheese to mothers who have recently given birth (and therefore able to eat this type of cheese again).
Keep an eye on Carine Cuisine's Facebook page for details.
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Beef Cheeks
Have you tried cooking beef cheeks?
This cut of meat is quite literally the cheek muscle of the cow. As the cut of meat tends to be quite tough, it is ideal to either slow cook/braise the meat - doing this will result in a very tender and delicious meal.
We have a recipe on our website
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French Raclette
A moderately firm cheese made from cow's milk in the French Alp region. The Raclette presents an intense perfume and a mild nutty, milky flavour.
It has an ideal fat and moisutre ration that prevents the cheese from separating when melted.
Raclette takes its name from the French verb "racler", meaning "to scrape". Traditionally, Alpine cheesemakers would lunch upon boiled potatoes and cornichons, covered with melted cheese that they scraper from a nearby fire-heated boulder.
Try pairing with a Merlot or a Riesling.
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