From Australia the Beautiful Cookbook; South Australia. “Navel oranges are available most of the year, as our vast continent affords us several picking seasons. Oranges are used widely in the Australian kitchen. Serve this salad within 10 minutes of making it, before the avocado browns.”
This is a variation I made of Recipe#370311 #370311, as New Zealand claims Pavlova as its national dish. It allows a glorious presentation. This is best served for a party of 6 as it requires serving immediately after spreading the whipped cream.
This recipe has been submitted for play in ZWT8 – Australia/New Zealand. The recipe was found at Wattie’s - Food in a Minute website.
Here’s a delicious dessert to impress, serve with delicious Orange and Maple Syrup Sauce.
Crepes may be pre-made and frozen. If freezing, place a sheet of grease proof paper between each crepe, when cold wrap tightly in cling film and freeze.
To serve, thaw and heat for a few seconds in the microwave, fold and cover with the hot Maple and Orange Sauce.
This recipe has been submitted for play in ZWT8 – Australia/New Zealand. This recipe was found at Wattie’s - Food in a Minute website.
Filo pastry is easy to use, it’s light and flaky. This sounds like a truly lovely treat, perfect for breakfast, brunch, lunch or even a light dinner.
This recipe has been submitted for play in ZWT8 – Australia/New Zealand. This recipe was found at the New Zealand Beef & Lamb Website.
Spicy beef kebabs on the bbq. Don't you just love summer.
Serve with a nice array of bbq vegetables for a tasty, quick meal.
These may be grilled in the oven for the same amount of time, turning regularly and brush with any remaining marinade during cooking.
This is a Hawaiian-style hummus that is great to use as a spread on thinly sliced snack bread or as a dip for vegetables. It comes from a cookbook called Chefs of Aloha: Favorite Recipes from the Top Chefs of Hawaii (and is attributed to the Sheraton Waikiki).
This is a recipe that I found on the inmamaskitchen website, posted by Margaret Walker, which I am posting here for the Zaar World Tour event. It appealed to me because it is very similar to the potato salad recipe that my mom made for our summertime picnics and potluck gatherings. There is a note at the berginning of the instructions that states there are many varieties of deli-style mustards, and it is best that you not use a smooth mustard for this recipe, but rather you should use a mustard that has a trace of seed still in it.
This is for Zaar World Tour 5 from the Australian/New Zealand region, from the website Australianfood.about.com. ANZAC was the name given to soldiers from Australia and New Zealand during the WW1, and the biscuits were the cookies (because they are cookies) that the women made for the soldiers.
I'm posting this recipe for ZWT5. it comes from a lovely cookbook "Dine Around The World", a gift from a friend many years ago.
From the book :" One hundred years ago, a Hungarian lady brought recipes to Sydney, but nobody could understand their Hungarian names. So this roll was called Kangaroo Pie, because filling it reminded people of a kangaroo filling its pouch."
It doesn't specify the fish to use, but I would use hake, cod, tilapia, or similar.
Another great dressing/marinade from Good Seasons, using their Italian Salad Dressing Mix. They recommend it atop a salad with chicken, fruit and nuts or as a marinade for asparagus, shrimp or chicken. Super fast and easy!!!
I go this recipe from the Rachel Ray show and I make it with Simple Couscous. My family absolutely loved it - even my 14 year old daughter cleaned her plate. I count that a success anytime! It is a nice change to the everyday - and is easy to make!! I did modify the sauce a bit as I like the sauce a bit thicker and used bing cherries in syrup as i couldn't find the ones she called for. Turned out great and looked the same.