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    You are in: Home / Cookbooks / LLL ZWT Australia/NZ
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    82 recipes in

    LLL ZWT Australia/NZ

    The Lively Lemon Lovelies Round #2 August 1-12 PanNan - Nan, Rita~ Chocolatl - Pat ("Choccie" or "Choco"), Karen Elizabeth - Karen, Buzymomof3 - Judy ("Buzy"), Mia in Germany - Mia, magpie diner - Genevieve Cadillacgirl - Shannon, Satyne - Cass
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    2 Reviews |  By Satyne

    taken from here http://conversationalmandarin.com/article/delicious-seafood-recipes.html so i could save it all into the one spot. edit. have now tested and is very yummy. Could use a touch of chili or paprika to add some spice, will try that next time.

    Recipe #458105

    4 Reviews |  By Satyne

    Page 22, The Australian Womans Weekly, Classic Cakes cookbook. Uploaded so I have an online copy.

    Recipe #455525

    Page 13, The Australian Womans Weekly, Classic Cakes cookbook. Uploaded so I have an online copy.

    Recipe #455524

    1 Reviews |  By Satyne

    Page 10, The Australian Womans Weekly, Classic Cakes cookbook. Uploaded so I have an online copy, shared so others can benefit

    Recipe #455523

    I got this from an Australian Women's Weekly "after work healthy" cookbook my swap buddy I'mPat sent me. It sounded like a sauce I get at our local German restaurant, and I was right - it was WONDERFUL! And better for me since the chicken isn't breaded and fried. Hope you enjoy it!

    Recipe #448634

    I got this from an Easy Stovetop Chicken of the World cookbook. It's easy to make ahead and bring to work as a nice refreshing lunch.

    Recipe #484328

    I loved baked apples and this one is unique. I got this from a cookbook called Australia Wide Cookbook by Valwyn McMonigal. I also learned that the first apple orchard in Huonville was planted in 1841 and the fruit was exported in 1849 to India and New Zealand. And at one point Australia had 500 different varieties.

    Recipe #484319

    What can I say I've grown to like cauliflower as I got older. I got this from a cookbook called Australia Wide Cookbook by Valwyn McMonigal. I've grown to like cauliflower as I got older.

    Recipe #484316

    With a name like that how could I not try it? I got this from a cookbook called Australia Wide Cookbook by Valwyn McMonigal I learned that bananas were introduced to NSW and yields apx 152,000 tons a year! They cover the bunches with blue plastic bags to protect the bananas from sunburn. Enjoy!

    Recipe #484314

    These actually are Christmas cookies, but I made them all year. They are not really macaroons but are called "lemon bread" in Germany. I forgot how many cookies the recipe yields, but I remember I got really a lot. Store them in a cool place in an airtight container or they will get hard quickly.

    Recipe #453964

    This recipe can be made with any kind of nut butter. It's not very sweet - peanut butter cookies usually are made with 1 cup pb and 1 cup sugar, so this is only half the amount of sugar. You can add raisins, chocolate chips, craisins, nuts.... whatever floats your boat! For the gluten free flour you can use 1 cup of any gf flour mix. Usually I use rice flour and tapioca starch.

    Recipe #463541

    You can make this cake with any kind of nuts, but I liked it best with pecans. Instead of gluten free flour you can also use spelt or whole wheat flour. I've tried it with all kinds of gluten free flour, and they all work well. You can also use almond meal so you get a no grain cake.

    Recipe #454318

    To use up the very dry game from making game broth I made up this pie. It turned out astonishingly tasty. Cooking time is only approximately because after reducing the oven from 400 to 350 degrees I mostly watched the pie and not the clock... The pie should be perfect when the top is light brown and slightly crispy. For the meat I used rabbit and pheasant, but I guess you can use any kind of game or even shredded cooked chicken. For the cream cheese I used goat cream cheese, but you can use any kind of cream cheese.

    Recipe #434426

    Nutella - healthy??!? Yes, if you make it yourself with natural ingredients! Cooking time is a guess because I found that cooking time for brown rice varies. Prep time includes soaking time. Addition: Rita's review made me aware of the fact that I forgot to mention that you have to roast the hazelnuts before grinding them into a paste!

    Recipe #417711

    These cookies are completely grain free and thus gluten free. You can make them dairy free, too, using non hydrogenated margarine.

    Recipe #402596

    Made these up for DH as a low carb, high protein sweet fix. Basically you can make them with any kind of nut butter, I suppose, but maybe you will need some more sweetener then. Cashews have a natural sweetness which goes well with the chickpea flour (besan or garbanzo flour); I choose it because I didn't want to add too much sweetener. The sweetener I used was half agave syrup and half corn malt syrup (not high fructose syrup). Next time I'll try half maple syrup. The egg should be medium, not large.

    Recipe #401866

    When I make these cookies, most of them get gobbled by non-celiacs... Nobody ever realised they were gluten free.

    Recipe #342237

    Nice variation of the usual hazelnut macaroons. I found it in a German tv programm journal.

    Recipe #342239

    1 Reviews |  By PanNan

    This is posted for the World Tour 2005 RecipeZaar event. I haven't made these yet, but have tasted them. Very unique, easy and delicious. The source is my HEB grocery store - they made samples to promote the New Zealand apples. I doubt it's originally from New Zealand, but is a more contemporary idea for New Zealand ingredients. This makes a great dessert, after school snack, and they pack well to go. Note: you can substitute low or non-fat cream cheese and sour cream if desired.

    Recipe #135099

    5 Reviews |  By PanNan

    This is posted for the World Tour 2005 RecipeZaar event. I haven't tried them yet, but love macadamia nut cookies - so I can't wait to try them. The source of the recipe is a website called kavenga.com.au which has quite a few Australian recipes.

    Recipe #135073

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