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    You are in: Home / Cookbooks / Chives, Dill, Oregano, Rosemary, Saffron, Sage, Thyme
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    38 recipes in

    Chives, Dill, Oregano, Rosemary, Saffron, Sage, Thyme

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    A lo-fat muffin that tastes great. This is a "heavy" muffin - not light & fluffy, but tasty. To reduce fat & cholesterol I replaced the butter with Smart Balance regular (not light) spread and used 2 egg whites.

    Recipe #320773

    This yummy curry is one of my husbands specialities.

    Recipe #21607

    One of my favourite conbinations-meat and fruit. You can use dates instead of prunes, and pears instead of quinces.

    Recipe #22289

    I found this recipe for shanks on the net, and added a few things to it to please us. I'm able to cook shanks now there is just the two of us. Shanks are expensive here-too expensive for a family!

    Recipe #77451

    More tapas, this one is from Andalucia apparently.

    Recipe #79645

    I got some Ras el Hanout spice mix for Christmas, so I'm looking for recipes to use it. I haven't tried this-but I will. I turned the method I found around, as when I make it, I'll begin to make the meatballs when I get the onions started cooking for the sauce! Prep time is a bit of a guess. I also submitted a simple Ras el Hanout mix for anyone interested.

    Recipe #80986

    I found this in a magazine, but I have changed a few things to suit our tastes. We usually have this over cous cous, with a couple of Moroccan salads that I plan to post seperately.

    Recipe #24759

    I found this elsewhere (twice) and it looks as though you're better to cook the shanks the day before you plan to eat, refrigerating them and the stock to make removing the fat easier. It looks a bit fiddly, but I love shanks, so I'm going to try it soon. I can only guess at prep time, and haven't included any refrigeration in that! I have posted a recipe for a simple Ras el hanout mix (although I got mine for Christmas;-)).

    Recipe #80990

    Lamb Shanks are a favourite with us. Make sure they are cooked to falling off the bone-I hate wrestling with a shank!

    Recipe #269737

    Pommes de Terre au Saffron The potatoes should be peeled and "turned" which is easiest done from top to bottom, so you get an attractive egg shape. I have a turning knife to do this, but you can do it with any old veggie knife ;-)

    Recipe #126532

    I love this stuff and buy jars and jars of it. It's expensive, so I was excited to find it in a new cookbook my DIL had been given recently. In her blurb on the recipe, Maggie suggests it would be great over couscous, on top of grilled poultry or fish, on crackers and cheese, and we especially love it with cold meats and on sandwiches. Tomatoes are easy to skin if you cut a shallow cross in their bottoms, place them in a bowl and pour boiling water over. Count to 30 then drain the water off them. Leave to cool for a few minutes. You should now be able to peel them from the cross.

    Recipe #343606

    Similar to a dish I ate in Malaysia recently. Simple flavours but delicious.

    Recipe #304008

    Russ found this recipe in a recent New Idea. He made it tonight and figures almost any white or smoked fish would be good in it. It was really delicious-simple flavours that worked well with the beautiful whiting I caught this afternoon.

    Recipe #329487

    This is a salad that I'm often asked to bring to parties.

    Recipe #20930

    This quick sauce for a slow cooked leg of lamb came from a good friend of mine.

    Recipe #22329

    A nice quick dish. Try varying the herbs-sage tarragon or basil are all good.

    Recipe #19926

    One of my favourite mashes, and worth the extra effort of preparing the garlic cloves first.

    Recipe #23395

    I found this in a magazine, and plan to make it on holidays, so I want the recipe print-out from my cookbook!

    Recipe #29638

    I found this in a magazine, and plan to try it real soon-it looks so easy and tasty.

    Recipe #31921

    A very impressive dish for summer parties and gatherings! Prep time doesn't include chilling time.

    Recipe #78695

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