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    You are in: Home / Cookbooks / ZWT 8 - Jackie's Recipes from Australia/NZ
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    16 recipes in

    ZWT 8 - Jackie's Recipes from Australia/NZ


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    Portable or "stay at home", these make for a nice "tuck". Redbook December 2009

    Recipe #484234

    Peaches and raspberries - two of my very favorites. Enjoyed in this delicious smoothie, it's hard to remember that it's good for you too!

    Recipe #482609

    An elegant crowd-pleaser for a dinner party or holiday entertaining.

    Recipe #308436

    Roast leg of lamb is a glorious dish, but the less-expensive shoulder, subtly flavored with herbs and simmered to a melting tenderness, can be just as - if not more - delicious. It must be boned first, but most butchers will do that for you. Then it's simply a matter of spreading with an aromatic mixture of herbs, rolling and braising with vegetables.

    Recipe #482296

    If you like bangers and you like Yorkshire pudding, you'll love this combination of the two favorites. Sort of like a sausage roll! The Australians know how to make things easier! Just scoop and enjoy!

    Recipe #482028

    New Zealand is a large producer of mussels from the South Pacific, so the New Zealanders sure know how to cook them. Make them their way for guaranteed sweet, plump mussels every time. Please note that whenever we cook mussels, they need to be cleaned first. To clean mussels for cooking, wash them under running water and scrub away any grit or barnacles with a stiff food scrub brush. Remove the black "beard" from each mussel by cutting or pulling it off.

    Recipe #482033

    From "The Choice is Cheddar", Good Food Magazine, October 1986. Prep times does not include pastry chilling.

    Recipe #307839

    Barbecue Recipes, formerly Patio Recipes revised January, 1985

    Recipe #294511

    Barbecue Recipes, formerly Patio Recipes revised January, 1985

    Recipe #294649

    This is the perfect recipe for an easy, quick summertime meal.

    Recipe #300717

    This is a real change of pace for lamb and for the slow cooker! By reducing the wine before placing it in the slow cooker, you give the dish a more rounded flavor.

    Recipe #369576

    Probably one of my all-time favorite foods is lobster, and there is nothing like a whole lobster. There is savory meat throughout - the trick is to get it out! Since the most effective tools are your hands, it's a messy, but worthwhile, job! It is definitely not something I choose to eat when attempting to appear dainty or refined.

    Recipe #309863

    I love the combination of leeks and potatoes, and I love twice-baked potatoes, so this recipe is ideal for me. This is a great presentation, with leeks in the potatoes and garnished with frizzled leeks as well. To make ahead, you can fill the potato skins and chill; then bake for 30 minutes.

    Recipe #369581

    From Woman's World Magazine, March 17, 2008. Remember, leeks can be sandy, so sak the cut pieces in water to thoroughly remove any sand.

    Recipe #369582

    Super fast - great for when you need to put together a dessert quickly. Of course, feel free to use fresh strawberries, when available.

    Recipe #369602

    "Join the Club", Good Food Magazine, September 1986

    Recipe #369652


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