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    You are in: Home / Cookbooks / Unreviewed
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    207 recipes in

    Unreviewed

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

    From UK TV's Market Kitchen.

    Recipe #382223

    I found this on an Aussie Blog Citrus and Candy while looking for recipes to use a heap of quince paste I've been given.

    Recipe #382849

    From fooddownunder. Would serve 4 as a main or 8 as an appetiser.

    Recipe #384529

    Recipe #384556

    From the Women's Weekly cookbook Great Italian Food

    Recipe #387090

    Recipe #387417

    Recipe #387439

    A recipe I found amongst a bunch of magazines I bought at a market. What's not to like in these ingredients !

    Recipe #334751

    I love these Asian type cabbage salads and this is great with all its fresh herbs. I serve the noodles seperately for everyone to sprinkle over as I hate the mushy noodles in the leftovers. That bit's up to you.

    Recipe #340524

    This looks like a lot of ingredients, but was easy and really quite mess free to make.

    Recipe #343702

    I made these last night to go with a duck curry. I used a bunch of asparagus, two bunches of baby bok choy quartered, and a bunch of broccolini. You can also use choy sum or gai larn or any combination of all the above. I didn't know the weight of the veg, so I doubled the sauce to be sure I had enough. This is the original recipe. Cut different veg in half or thirds so they are roughly equal lengths. Remember an Aus tablespoon is 4 teaspoons.

    Recipe #344335

    We picked 6lbs wild boysenberries yesterday and had them home and turned into jam within 3 1/2 hours. It really is delicious stuff! The lemon helps setting and butter settles any scum that may have formed.I have always made jam by pouring into hot sterilized jars and have never killed anyone. If you would like to process in a hot water bath-feel free. I won't give directions here but someone in the canning forum could help you. I wash, dry then heat my jars in a hot oven while my jam cooks, then pour the jam in while the jars are hot out of the oven.

    Recipe #349472

    This is our chef' son's recipe. He had it published in the Aus magazine Country Style. I'm posting it here so I can share it with my sister. It's delicious as a starter on a hot day. White anchovies and sherry vinegar are available from continental delicatessens and gourmet food shops, micro herbs can be ordered from fruit and veg shops. Overnight soaking of almonds hasn't been taken into account in prep time.

    Recipe #372124

    This is something I came up with when I had turkey mince defrosted but wanted curry. It was very good.

    Recipe #192633

    I found this recipe in an old copy of Consuming Passions I bought in a thrift shop. I don’t plan to keep the book, so am storing this recipe here so I can make it soon.

    Recipe #194406

    I got this recipe from a cookbook “Wonderful Ways to Cook Curries” I paid 50c for the book in a thrift shop and don’t plan to keep the poor old thing. I haven’t made this recipe, but we eat a lot of curries and I know I will. Remember an Australian tablespoon is 4 teaspoons.

    Recipe #194412

    I got this recipe from a cookbook “Wonderful Ways to Cook Curries” I paid 50c for the book in a thrift shop and don’t plan to keep the poor old thing. I haven’t made this recipe, but we eat a lot of curries and I know I will. Remember an Australian tablespoon is 4 teaspoons.

    Recipe #194413

    I got this recipe from a cookbook “Wonderful Ways to Cook Curries” I paid 50c for the book in a thrift shop and don’t plan to keep the poor old thing. I haven’t made this recipe, but we eat a lot of curries and I know I will. Remember an Australian tablespoon is 4 teaspoons.

    Recipe #194416

    I got this recipe from a cookbook “Wonderful Ways to Cook Curries” I paid 50c for the book in a thrift shop and don’t plan to keep the poor old thing. I haven’t made this recipe, but we eat a lot of curries and I know I will. Remember an Australian tablespoon is 4 teaspoons.

    Recipe #194421

    Serve these with warm crusty rolls to mop the juices up with. Eat them as a salad or starter in a Middle Eastern style meal.

    Recipe #199053

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