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.
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!
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.
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!
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.
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.
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.
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.
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!
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.
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.
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.