Copyright Ozlem Kebab & Packaging Supplies PTY LTD
Copyright Ozlem Kebab & Packaging Supplies PTY LTD
Copyright Ozlem Kebab & Packaging Supplies PTY LTD
Copyright Ozlem Kebab & Packaging Supplies PTY LTD
Copyright Ozlem Kebab & Packaging Supplies PTY LTD
Copyright Ozlem Kebab & Packaging Supplies PTY LTD
Copyright Ozlem Kebab & Packaging Supplies PTY LTD
Copyright Ozlem Kebab & Packaging Supplies PTY LTD
Copyright Ozlem Kebab & Packaging Supplies PTY LTD
Copyright Ozlem Kebab & Packaging Supplies PTY LTD

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DEVONDALE SHREDDED MOZZARELLA CHEESE 2KGDOGANAY LEMON JUICE 1LT

DICED BEETROOT
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DICED BEETROOT

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DICED BEETROOT Boil - Leave an inch of stalk attached to the beetroot and cook it with its skin on & roots attached, so that it does not bleed and loose its red colour. Put them in cold water, bring it to the boil and simmer vigorously for 1 - 2 hours, depending on the size. Give them a poke with a sharp blade or skewer after 40 mins and see what they feel like. When they’ve cooled a bit, scrape off the skin with a knife blade, then top and tail them.
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