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    You are in: Home / Cookbooks / Wicklewood's Wannabes
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    75 recipes in

    Wicklewood's Wannabes

    A collection of my recipes that are as yet un-photographed and deserve better than my inept attempts at photography to do them justice.So please take pitty on one of my poor little wannabe starlets.
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    A delicious Umbrian soup, taken from and posted for ZWT7

    Recipe #455365

    A delicious dessert from Tahiti, taken from and posted for ZWT7

    Recipe #455366

    Linguine with Fried Zucchini and Ricotta is a Sicilian specialty, taken from Italian Home Recipes and posted for ZWT7

    Recipe #455364

    A tasty soup made with Hawaii's purple sweet potatoes taken from, and posted for ZWT7

    Recipe #455388

    Recipe #455384

    A taste of The Cook Islands, taken from and posted for ZWT7

    Recipe #455367

    My daughter’s latest crave, posted for parents of other picky pre-teens

    Recipe #455507

    I love this recipe because it is so tasty and so inexpensive, delicious as a snack on gf toast or with cornbread but also brilliant as a main dish just double the quantities and serve with boiled rice

    Recipe #455500

    A delicious dessert that is best served with a huge helping of clotted cream…Sooo Yummy! Prep time includes chilling time,,,(the pastry not you.)

    Recipe #455499

    I usually love my swede simply boiled and mashed but this is a delicious alternative to serve with lamb cutlets

    Recipe #455509

    This is one of those dishes that taste sooo much better than it sounds. If the mention of prunes bring back nightmare memories of school dinners (prunes and cold custard Urgh!!), you could use dried apricots instead. (Prep time includes cooling time)

    Recipe #452713

    This is a great family favorite, for special occasions or just a cosy night in. Be careful not to over boil the cream as it will separate,,,it will still taste great but it won't look so good. It can be served with rice or boiled potatoes, but I just love the flavoured pastas.

    Recipe #437207

    This is a basic component of most of the dishes that I have been forced to adapt to suit my dietry requirements, a classic cheese sauce. Not only is a cheese sauce tasty but it is so versatile and is a huge part of the favourite foods I miss so much.

    Recipe #437366

    Sweet little cookies with the taste of the Caribbean,,,maybe not one for the kiddies.

    Recipe #437367

    I was first introduced to lemon bars when I reviewed Secret teenage chef's "Easy Lemon Bars". They were delish, but I was determined to make them gluten free as well as sugar free.The flavor combination of fresh lemon and raspberry are what make these deliciuos little treats... Sugar free jams are available, but can be quite expensive and yet so easy to make, my own has just three simple ingredients "Wicklewood's Sugar free Raspberry jam".

    Recipe #437519

    An Indian pancake traditionally eaten as a breakfast dish. I found this little beauty in The Bread and Bread Machine Bible and amazingly I didn't have to change a thing,,,made with rice and lentils it's naturally gluten free and relatively low carb. And no I haven't made a mistake the prep time really is 2 days,,,but so worth the wait...The recipe only makes six Dosas so to make the effort worthwhile why not multiply the ingredients and freeze them. If you prefer a kick then add a finely chopped chilli to the batter before cooking.

    Recipe #437523

    This started as a non gf dish using wholemeal flour and wholemeal breadcrumbs, but I think the substitution with seeds and oats is just as tasty and certainly just as healthy. I love the honey and ginger in this vegetable dish it really takes the carrots (not my favorite veg) to a new level.

    Recipe #437643

    Don't be put off by the amount of ingredients, this really is a simple and delicious dense loaf, low carb and gluten free of course, but packed full of flavour.

    Recipe #438586

    Stollen is a German fruitbread traditionally eaten at Christmas, the design of the loaf is said to represent the baby Jesus wrapped in swaddling, which I find so sweet, but not as sweet as the delicious marzipan that runs through the centre of the loaf… I have adapted this recipe to make it gluten free, and I am currently working on a recipe for sugar free marzipan to make a low carb version.

    Recipe #438323

    I was right out of Beluga Caviar the day I found this recipe for blinis,,,and as the only eggs I will eat come from birds, any idea of tradition went out the window (along with the fish eggs). Mushrooms, however, I always have, any combination will work,,,as long as they are the edible kind. Traditionally blini are served warm with chilled Caviar which is how I would recommend serving this version, however, you could easily warm through the mushrooms in the crème fraiche (not too hot or it will separate) and serve on cold blinis. Prep time does not include rising time for the blinis, or the standing time for the mushrooms.

    Recipe #439059

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