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    You are in: Home / Cookbooks / Aussie Swap 11/12
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    4 recipes in

    Aussie Swap 11/12


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    A combination of several recipes I found on line. Quinces are quite tough (but not impossible) to peel-use a sharp knife and take a bit of care and you'll be fine. Get rid of all the woody bits when removing the cores. Quinces develop a much nicer colour if made a day or two before serving and will keep in the fridge for up to a week.

    Recipe #452666

    1 Reviews |  By Tisme

    Wonderful to serve with meat hot or cold. Don't let the ingredient's and time fool you, its so easy to make, and well worth the effort .........(well I think). I cut the Tabasco back just a little, but only because the family doesn't like things too hot. The yield and servings will depend on the size bottles/jars you use, so it will be more than likely that your yield will differ to mine. Make sure jars are well sterilised and check they have sealed properly.

    Recipe #352041

    Kate Sherwood’s recipe from the March 2012 issue of Nutrition Action Health Letter. Quick. Easy. Tasty. Until my grocer offers Italian turkey sausage, I use the regular Italian sausage -- hot or mild; my photo uses hot. Per 2 cups serving based on Italian turkey sausage: Calories 370; Total Fat 15 g; Sat Fat 3 g; Protein 22 g; Carbs 39 g; Fiber 10 g; Cholesterol 35 mg; Sodium 450 mg.

    Recipe #478627

    Based on a recipe from the November/December 2009 issue of AAA’s magazine, Northern New England Journey. The intro says, “…a traditional French-Canadian meat pie...” with the “… fragrance of cloves and holiday spices….” In addition, it goes on, “The name’s origin is disputed. The French might have named the dish for fowl called tourtes, now hunted to extinction, or after a baking dish called a tourtière. Some iterations combine different meats, some include potatoes or mushrooms; there are even vegetarian recipes. All versions call for a savory spiced filling in a double crust served warm, at room temperature, or cold.” I haven’t tried this yet.

    Recipe #398227


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