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Breakfast: Saturday, October 22

Published: 8:13PM Friday October 21, 2011 Source: Breakfast

RWC atmosphere in Paris

We cross to One News Europe Correspondent Paul Hobbs who is live in Paris, to get details on the atmosphere surrounding the Rugby World Cup prior to Sunday night's final.

Long ride to the RWC

Breakfast meets a couple who cycled 28-thousand kilometres, through 28 countries, to make it to the Rugby World Cup.

Weekend away tips

Katrina Cole from House of Travel shares with Breakfast ideas on where to go for a great girls weekend away.

All Black greats talk RWC

With the Rugby World Cup final now just a day away, we talk to former All Blacks Colin Meads and Michael Jones about their predictions and advice for the team.

Annabel Langbein's latest book

Annabel Langbein joins us in the studio to talk about her latest book Free Range in the City.

Insight from Mils Muliaina

All Black Mils Muliaina is on the couch for an insight into how the All Blacks are preparing for Sunday.

Cooking with Annabel Langbein

Annabel Langbein teaches Breakfast how to make Asparagus Spears with Parsley Pesto and Bruschetta with Green Goddess Topping.

- Hot Side Dishes

It's handy to have a repertoire of interesting side dishes up your sleeve. Double or triple these recipes to feed more people for Christmas dinner.

- Asparagus Spears with Parsley Pesto

To make Parsley Pesto, puree a large bunch each of parsley and mint leaves, 2 roughly chopped cloves garlic, 1?4 cup grated parmesan, 1?4 cup toasted almonds, salt and pepper. When smooth add 1?2 cup olive oil, adjusting quantity if necessary to reach dipping consistency. Drop about 24 trimmed asparagus spears into a pot of boiling salted water, boil 3 minutes then drain and refresh under cold water. Drain and place on a platter with a dish of Parsley Pesto. Any unused pesto can be stored in the fridge for 2 weeks or frozen for later use. Serves 6-8.

- Bruschetta Toppings

To make bruschetta, cut slices from a county loaf, brush with olive oil and grill or bake at about 160�C until crisp. To make crostini, use thinner rounds of french bread. If not using at once, store bruschetta or crostini in an airtight container and refresh in a 180�C oven for 5 minutes before using.

Bruschetta with Green Goddess Topping

To make Green Goddess Topping, mash the flesh of two just-ripe avocados with 3 tbsp Parsley Pesto (see page 254). Season to taste. To serve, spread generously onto about 16 bruschetta or 24 crostini bases and drizzle with lemon juice. Serves 4-6 as a snack or appetiser.

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