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    You are in: Home / Cookbooks / The Best of Zaar World Tour 4
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    236 recipes in

    The Best of Zaar World Tour 4

    Over 160 Zaar members have been virtually touring the world through their kitchens for the last 7 weeks. We have learned a lot about different cuisines, cultures and have come to appreciate some of what each region has to offer as well as made lasting friendships along the way. Each player has selected their 2 Top Recipes to share with you that in their opinion were the best of the best, the ones that deserved recognition, the crème de la crème.
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    14 Reviews |  By Kim127

    Quick after dinner drink that goes down super easy! Posted for ZWT3.

    Recipe #231344

    A delicious bread that you can change easily by changing the herbs you put in and on it! I'm posting with the original basil, but try it with rosemary too!

    Recipe #164504

    I found this on a fresh oregano package. Says to serve it with your favorite crackers, crusty bread or pita toasts. I think it would be great with fresh veggies as well.

    Recipe #251872

    This is a greek recipe posted for ZWT4. I got this recipe from All recipes with a few variations.

    Recipe #307689

    That name is a mouthful, I know! But a tasty mouthful. If you've never tried jicama, here is your chance! This a bit time consuming but you can easily make the dressing ahead of time. You can also do the tortilla strips ahead and store in a airtight container, or omit them altogether and use store-bought tortilla chips.

    Recipe #226522

    I found a cowboy cocktail book at a used book sale and this is one of the coffee recipes from it. The description in the book says, sweet, soothing and smooth as a baby's bottom, it also packs quite a punch! LOL

    Recipe #304018

    This is a simple bruschetta I learned to make at a cooking class.

    Recipe #280462

    A delectable dessert from BH&G. This is a Greek dessert, but using Mexican chocolate makes it fusion.

    Recipe #171404

    This distinctive and tasty authentic curry relies heavily on the special blend of spices, known as Cape Malay curry powder. Cape Malay curries are famous for their fruity and full-bodied flavours, making good use of local colourful vegetables or meat and fish, they are not as hot as the curries used in the Indian kitchen. This "secret" recipe hails from one of the steamy kitchens in the vibrant Bo-Kaap area of Cape Town; it was on a recipe sheet given to my mum from a spice shop in that wonderful area, in the 1950's. The Bo-Kaap area is a treat; the houses are painted gorgeous bright colours that won't fail to make you smile, there are always children playing in the streets and the haunting call of the muezzin will remind you of exotic destinations such as Istanbul and Cairo. And then there's the smell of spices that wafts through open doorways and comes rushing out at you as you walk past Atlas Trading, the local spice emporium. You might be just minutes from the centre of elegant and sophisticated Cape Town, but you'll feel as though you're in a different country. Serve this curry with yellow rice and a variety of sambals and atjars.

    Recipe #289231

    Adapted from Vogue Entertaining and Travel.

    Recipe #242349

    This is from our local paper. It is a very nice lunch or light dinner dish.

    Recipe #175911

    From: “The Essential African Cookbook” by Rosamund Grant.

    Recipe #310168

    Yet another fantastic recipe published in the Toronto Star. It comes from Eat, Drink & Be Vegan: Everyday Vegan Recipes Worth Celebrating by B.C. author Dreena Burton. The potatoes may be served as is or with your favourite toppings; i.e. sour cream)

    Recipe #294371

    I found this recipe in a old church fundraising book. It's been a while since I've made them. Submitting for ZWT3.

    Recipe #234707

    This is a quick, weeknight version of chicken curry and uses the meat from a store-bought rotisserie roasted chicken to save time.

    Recipe #289110

    My hubby can't get enough of this! He LOVES it warm with vanilla ice cream!

    Recipe #108209

    14 Reviews |  By GaylaV

    I have played around with marinades and come up with this one that leaves the chicken flavourful and juicy. I use skinless chicken breasts or thighs. I would also use it for pork chops. This makes enough for 3 or 4 large breasts.

    Recipe #242117

    15 Reviews |  By Zurie

    Wanted to keep this recipe a secret! But what the heck -- I enjoy Zaar so much, why be miserly?? Years ago I cut the recipe from a newspaper food column, and it hides, yellowed, in an old recipe scrapbook. I make it every now and then and I guarantee that it's a quick, easy, gourmet meal! The original recipe specified rice vinegar, but I use balsamic. EDITED ON JAN 8, 2010: Although I posted the recipe as I use it, it seems the 1 cup water specified caused problems for some cooks, so I've lessened the amount. If you use only 1/2 cup as below, do keep a close eye on the reducing sauce in case it thickens too much. And please -- DO taste the sauce before removing from the heat. Some people like it with more hot pepper, and some may want to tweak the other ingredients. Chicken breast is a little too dry for this recipe, so I stand by the point that thighs, even with skin, are the better option.

    Recipe #206167

    I saw Jamie Oliver make a version of this curry and knew I had to try it. I found this recipe on the net and adapted it to suit our taste. Check out Recipe #190959 to make your own, fresh coconut milk. This is great served alongside a simple chicken or fish dish, or just served on its own, over jasmine rice, for a vegetarian dish (if you want it to be completely vegetarian, omit the fish sauce, but be prepared for a loss of flavour).

    Recipe #195216

    76 Reviews |  By Rita~

    Want to Dance!!!!!!!! You can also use it as a dip for tortilla chips, place on a bed of greens,top grilled fish, pork or chicken or spread on softened cream cheese for a cracker spread.

    Recipe #63621

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