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The Gibraltar Magazine May 2018_Page_64_Image_0001

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Other Articles

Vegan Parmesan Cheese

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Recipe by The Gibraltar Vegan instagram.com/thegibraltarvegan It’s simple to make and keeps for a month in or out of the fridge. INGREDIENTS 130 g cashew nuts...

RICOTTA CANNELLONI with mushrooms and spinach

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INGREDIENTS olive oil for frying 400g mushrooms, sliced 4 garlic cloves, diced 300g spinach 20 lasagne sheets, part-boiled 1 cup marinara sauce ½ cup water For the ricotta: 500g tofu ¼ cup nutritional yeast lemon...

BORN OF SILK AND SPICES

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Where the silk and spice roads merged with the King’s Highway, a rose-red city was born. Standing on the verge of the millennia-old ‘King’s Highway’...

GLOBAL RECOGNITION FOR UNIVERSITY OF GIBRALTAR

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T he University of Gibraltar has joined the prestigious Commonwealth Scholarship and Fellowship Plan (CSFP) bringing global recognition and an acknowledgement of its PhD research...