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Compact chopper — pesto, salsa, baby food, dressings, nut butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
Portable ceramic kamado — balcony grilling, camping, tailgate
Individual ceramic cocottes — mac and cheese, pot pie, desserts
Dutch mini pancake pan — puffy poffertjes with powdered sugar
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Compact chopper — pesto, salsa, baby food, dressings, nut butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
Portable ceramic kamado — balcony grilling, camping, tailgate
Individual ceramic cocottes — mac and cheese, pot pie, desserts
Dutch mini pancake pan — puffy poffertjes with powdered sugar
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Melt the butter in a saucepan, then add the sugar and bring to the boil, stirring all the time. Remove from the heat and stir in the cherries, hazelnuts, peel and lemon juice. Allow to cool slightly while you line two baking sheets with nonstick paper. Set the oven to 350F (180C). Put little heaps of the mixture, about the size of a hazelnut, on the sheets, leaving room for them to spread. Bake for 5 to 6 minutes, until they are a light golden brown. Push the edges in with a knife to neaten, then leave them to cool on the paper. Melt the chocolate in two separate bowls set over saucepans of simmering water, or in a microwave for 3 to 4 minutes, then spread over the smooth side of the florentines. Just before the chocolate sets, make wavy lines with a fork. Leave to cool completely.