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    My idea of yummy food. Although the recipe says keeps for up to 2 weeks, I would want to use it in 1 due to raw garlic and botulism.

    Recipe #74681

    From a magazine my neighbour loaned me. I'm storing it here to make soon. Can only guess at prep time when it includes soaking the wrappers.

    Recipe #74685

    Prep time allows for the resting of the lamb fillet.

    Recipe #74708

    Tomoko and I made this for our dinner tonight. We adapted it from another recipe I have just posted. Prep time doesn't include cooking and cooling the chicken (I poached mine).

    Recipe #74711

    This is good with Christmas pudding, steamed pudding or apple pie!

    Recipe #77342

    My mother made this every summer, around Christmas time. It actually makes quite a lot, and is quite rich, so my serving size is a bit of a guess. We had it with salads on really hot days, then in sandwiches to finish it off. I remember being so excited when it was first made, then happy to see the end of it until next year;-)

    Recipe #78309

    I just ordered a goose for Christmas. This is one of the recipes I'm considering making. I got this off another site, and altered it very slightly. I haven't made it so prep times, which include resting the goose, are just a guess!

    Recipe #78318

    Posted for my friend Daydream in answer to her request for appetisers for our hot Aussie Christmas!

    Recipe #78698

    Joni g sent me some shoarma mix from Israel, so I've been trying different ways to use it. This one worked really well (as did the roast of lamb I coated with it). Pets'r'us has a shaorma mix recipe on z 'Zaar (#44858) if you want to try this but can't get the mix. Prep time doesn't include cooling the potatoes.

    Recipe #79175

    More tapas, this one is from Andalucia apparently.

    Recipe #79645

    I got some Ras el Hanout spice mix for Christmas, so I'm looking for recipes to use it. I haven't tried this-but I will. I turned the method I found around, as when I make it, I'll begin to make the meatballs when I get the onions started cooking for the sauce! Prep time is a bit of a guess. I also submitted a simple Ras el Hanout mix for anyone interested.

    Recipe #80986

    I found this elsewhere (twice) and it looks as though you're better to cook the shanks the day before you plan to eat, refrigerating them and the stock to make removing the fat easier. It looks a bit fiddly, but I love shanks, so I'm going to try it soon. I can only guess at prep time, and haven't included any refrigeration in that! I have posted a recipe for a simple Ras el hanout mix (although I got mine for Christmas;-)).

    Recipe #80990

    My sister made this for us recently and I had to have the recipe. She didn't have the lime leaves, so just left them out. Also, her recipe asked for the bottom parts of stems and roots from a bunch of coriander, but I'm just suggesting leaves as I think it's only common in Australia to get the WHOLE bunch. I like this salad as it's great made ahead, though prep time doesn't reflect the refrigeration time.

    Recipe #86142

    This recipe came from my sister. It looks good, but then I love lamb.

    Recipe #86143

    This fresh tasting salad is a great way to use left-over bread. It's lovely with the fresh herbs and best made with real tomatoes!

    Recipe #86161

    From the Australian Table magazine. You can substitute 400g white fish for half the prawns if you want to. This will serve 2 as a main or 4 as an appetiser.

    Recipe #89196

    This is a recipe I found in a magazine and made while we were on holidays.

    Recipe #89392

    Another magazine/holiday find. Prep time doesn't allow for salting, draining and chilling the cucumber.

    Recipe #89395

    I found this in a magazine whilst I was on holidays.

    Recipe #89394

    Belgian Endive works well with the sweet, salty rich nature of this duck dish.

    Recipe #89578

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