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    You are in: Home / Cookbooks / Perfect Pinks
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    75 recipes in

    Perfect Pinks

    For the Think Pink Recipe Tag Event October 2011 Recipes I've reviewed, my own recipes and some I'm interested in making over the month of October.
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    Middle Eastern style spread for Pita bread. This recipe is very tasty and easy to make. This is a very popular dish in this region. The base is usually Chickpeas and Tahini, but the flavor added to the base vary widely from one chef to the next. Tahini is a sesame paste, you can usually find it in the Mediterranean section of your grocery store.

    Recipe #38846

    I got this off the internet a few years ago. It is now my youngest son(a chef in Melbourne)'s requested dish when he's at home. So I guess to him it's major comfort food!

    Recipe #22525

    This recipe is inspired by the many hummus recipes I have seen, but had added oil & were lacking the flavor I was seeking. It's classified as Greek for the actual Hummus part, and Indian for the coriander/cumin/cayenne combo, which is common in Indian food, and gives this dip an interesting twist. Tahini is sesame (seed) butter, and the best thing to use for the right flavor, but use peanut butter instead if you have to.

    Recipe #69639

    From the Edmonds Cookery Book. The orginal recipe calls for blackberry jelly but use whatever flavour that you enjoy. I often use strawberry. Serve with icecream and/or cream. Jelly = jello.

    Recipe #79113

    14 Reviews |  By DebbiF

    I got this recipe out of "The Barefoot Contessa Cookbook" and have been making it for years. It is easy to double and has always been a big hit at parties.

    Recipe #65575

    14 Reviews |  By yooper

    A co-worker introduced me to this salad. The combination sounds odd, but it all works! The sweetness of the melon, the tanginess of the feta, and the tartness of the lime combine to make an amazing taste sensation!

    Recipe #62318

    This comes from the book Essential Cocktails by my friend Caroline Westmore.

    Recipe #59091

    This is a recipe I came up with the other night as I had a pork loin to use up. I didn’t know what I wanted to do with it so I just used a bunch of stuff I already had in my fridge and cupboard and it turned out really well. I served ours over egg and vegetable fried rice but it would be just as nice served over steamed rice as well. Prep time does not include marinating time.

    Recipe #379874

    This is so beautiful! Peeling the potatoes is optional...your preference. Add some french bread and a salad and you have a meal! It can also be prepared and frozen for future use! Freeze in airtight container, then thaw in refrigerator for 24 hours. Place in a saucepan and cook over low heat until heated thoroughly....stir often! Adapted from Southern Living.

    Recipe #332209

    This is the only pasta salad my husband will eat. The dressing though similar to other BLT salads on the site has one major difference and it really adds a wonderful zip to the salad. When ever I serve this salad several people go home with the recipe.

    Recipe #365938

    A healthier and lower calorie alternative to potato chips and the fancy veggie chips available because these are not fried! These beet chips make a wonderful (and pretty!) snack. Good for packing in a lunch, serving at parties or just nibbling on. These are chips you can feel GOOD about eating. :)

    Recipe #290711

    This very simple salad adds a wonderful colour to a buffet table and tastes great (really they do) too. I make this for work functions, and once someone tastes it, it always goes fast!

    Recipe #30150

    I went in search of Brazilian recipes, for a night I'm planning. I didn't realize how popular stoganoff was! This is a combination of 2 recipes.

    Recipe #69473

    I found this recipe in an Australian supermarket magazine Recipes+. I very rarely cook with tinned soup, but this is good. I went to buy the soup and came away with the low salt one-a good choice as it turns out. The tandoori paste has enough salt in it for the dish. Note that Aus tablespoons are 4 teaspoons

    Recipe #178089

    7 Reviews |  By awalde

    This fresh and light salad is inspired by the apple season and our holidays in India. Cumin, coriander, black mustard and pomegranate syrup give to this plate an exotic note.

    Recipe #437351

    An absolute "must" as an accompaniment to the Swedish Smorgasbord, this salad is very easy to make and is delicious with cold meats, fish, potatoes and open sandwiches.

    Recipe #235226

    My son Dan's recipe, it's good over pasta, or I could imagine it over steamed rice

    Recipe #107670

    7 Reviews |  By I'mPat

    This recipe was given to me by mother-in-law 28 years ago and she's been using it for over 40 years, she got it out of the newspaper where someone had written in and requested the recipe when they had it at a Sydney restaurant. It keeps well in the fridge and the flavour will increase with time. Have not included chilling time. Handy hint - when we have family gatherings we double the mix but don't put in the tabasco sauce and then split the mix between 3 jars and in the first jar put 3/4 teaspoon, the second jar 1 1/4 teaspoon and the third 2 teaspoons so you have a mild version, a hot and super hot and if there is someone who would like it hotter still give them a small bowl and a bottle of tabasco and they can add more to their serve.

    Recipe #174142

    7 Reviews |  By Nif

    A delicious and easy pasta dish that you can substitute chicken for the shrimp if you are not a fan. You can also use a different shape of pasta, but linguine is nice. The optional ingredients are really good but you can omit if you can't stand a little heat. If I use all those ingredients, I find it a little hot, so I add about 1/2 cup half and half cream. I tried to keep it healthy here though! Enjoy!

    Recipe #350140

    This is a yummy, healthy salad recipe, which will have you come back for more. :) Well at least, if you like earthy beet flavour, combined with sweet apple and salty feat cheese. I hope youll enjoy! The original version of this dish comes from German chef Tim Mälzer.

    Recipe #410719

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