Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cookbooks / My ZWT 5 Cookbook - France
    Lost? Site Map

    15 recipes in

    My ZWT 5 Cookbook - France

    Displaying up to 20 pages of results. To see all results, or register.

    Adapted from a 'Better Homes and Gardens' recipe that I found online. There are just so many Chilled Cucumber Soups on Zaar but - from my searches - none that seemed quite like this one which I'm posting for safe-keeping as well as for others who might like to try it. I love the fact that this is basically a potato and leek soup - with cucumbers and prawns poached in champage! YUM! :) The only additions I've made are garlic (I just cannot contemplate prawns without garlic!) and the dill or parsley for garnish. The photograph accompanying the original recipe suggested that small shrimps had been used and rather more than the 12 specified in the ingredients list which explains why in the directions there is mention in step 3 of dividing "most of the prawns" between 4 bowls, then adding "the remaining" prawns once the soup had been ladled into the bowls! 12 prawns between 4 bowls hardly allows for "most of..." and "remaining..." Obviously, this recipe could be made with small shrimps and with a larger number than 12. Several shrimps on top of each soup bowl would certainly make for more attractive presentation.

    Recipe #363525

    Another delicious-sounding vegetable side dish - slightly adapted - from Vicki Wild's 'Wild Sides: An A-Z of exceptional vegetable side dishes'.

    Recipe #120244

    Adapted from a recipe, from 'Australian Men's Health' magazine that I found online in October 2008. Add your choice of herbs. Lately I've been using grindings of a fabulous rosemary and sage blend in a grinder.

    Recipe #330186

    A quick and easy, low fat, low calorie chicken dish: chicken sautéed with garlic and mushrooms and served in a classic French wine sauce. Adapted from Rodale's "Terrific Chicken: 100 Great Meals in Minutes".

    Recipe #120919

    One of the recipes of the month - March 2005 - in the BBC Good Food magazine.

    Recipe #122250

    In France, a man called Parmentier is credited with popularising potatoes. This is why any dish with his name in is likely to contain potatoes. This is another recipe which I have adapted from a 'Pan or Wok' recipe card from International Masters Publishers.

    Recipe #123365

    A delicious way to serve potatoes. The potatoes are pan-cooked in milk, covered in a yoghurt/nutmeg/garlic sauce, topped with grated cheese and placed under the grill for a couple of minutes, then served with chopped parsley on top. Adapted from a 'Pan or Wok' recipe card from International Masters Publishers.

    Recipe #123693

    The classic provençal olive, anchovy and caper paste is a dish that was only developed in the nineteenth century. This recipe for tapenade is made with kalamata olives and an amazing blend of flavours. It has been adapted from 'mediterranean kitchen', published by Murdoch Books, and posted for the 2005 Zaar World Tour. The preparation time below does not include the time necessary for sterilising a jar. The instructions for this are included below.

    Recipe #136636

    A French-Canadian entree recipe for salmon fillet seared over a high heat and served with a maple mustard seed sauce. I found this recipe on a French-Canadian food website, and have adapted it for posting for the 2005 Zaar World Tour. No serving sizes or preparation or cooking times were provided, so I have provided guesstimates. If you are reviewing this recipe, it would be helpful if you comment on these if you find the times to be different from my guesstimates. Thank you! This recipe was recommended on the website as being a particularly suitable dish to serve during Fall and Spring.

    Recipe #137506

    A simple, quick to make, low-fat and delicious anytime mushroom lovers' snack that I have adapted from a recipe I found in the November 2005 issue of the Australian magazine 'Table: easy family food for every day of the week'. I am posting it for the 2005 Zaar World Tour.

    Recipe #140898

    A delicious way to enjoy mashed potatoes. Easy enough for weekday meals; elegant and tasty enough to serve to dinner guests. Adapted from the Australian Women's Weekly Casserole cookbook.

    Recipe #159516

    Granny Smith apples are combined with pistachios and spices to make a delicious filling for crêpes. You can use the crêpe recipe below or use the apple pistachio filling in your own favourite crêpe recipe. Adapted from a recipe in the June 2001 issue of 'Australian Table'. The 20 minutes preparation time does not include the additional 1 hour standing time. To reduce the fat content, use low-fat milk.

    Recipe #320887

    Adapted from a recipe in 'The Australian Women's Weekly's TAPAS antipasto mezze'.

    Recipe #343935

    Adapted from a recipe I found in this morning's Herald Sun's Sunday magazine, too late for today's breakfast but I plan to try it soon. It is from Donna Hay's 'Tastes of Autumn' magazine but to me this sounds like an anytime of year breakfast idea! My only additions were garlic, rosemary and sage, simply because I enjoy all of these in many savoury dishes, but I've listed them as optional. Feel free to add your favourite herbs. So that the omelet retains its lightness, I'd be disinclined to add anything else to it, but I'll certainly be making this with some mushrooms. YUM! OOPS! Chocolatl observed - quite rightly - that I'd omitted the butter from the Ingredients list. Add 1 tablespoon butter, preferably unsalted to the pan in step four.

    Recipe #363588

    A delicious walnut spread which I have adapted from a recipe I found in the May 2005 issue of the Australian magazine 'Gourmet Traveller'. Of the walnut, the French apparently say that "Nothing is lost of the walnut but the sound of its shell being cracked". Cultivation of walnuts began in Persia and was spread by the Greeks and the Romans throughout Europe. The French use the walnut in walnut breads and walnut spreads. This spread can be kept, refrigerated, in an airtight container for up to a week.

    Recipe #136325

    Displaying up to 20 pages of results. To see all results, or register.

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes