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    You are in: Home / Cookbooks / ZWT -- Germany
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    15 recipes in

    ZWT -- Germany


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    I adapted this from a low-carb cookbook. It is super easy and fast to make if you use your food processor's slicing blade. It is also a bit colourful on a buffet table. Times do not include refrigeration.

    Recipe #222137

    I have been making this recipe since the 1990s. It has been successfully served to at least 20 different dogs. It seems to appeal to them all. Fat ones lose weight. Thin ones gain weight. Even fussy and diabetic dogs will usually eat it. The recipe, when made as shown, is enough to feed about 30 kilos (or 66 pounds) of dog for a week. I serve this recipe once a day (in the evening) and add one large handful of hard food per 10 kilos (22 pounds) of dog. The morning feed is one handful of hard food per 10 kilos of dog. This recipe is based on a core approach given to me by a Chinese friend, Pamela, who always said tinned dog food was hard on a dog's kidneys—especially true, she said, for male dogs. The first dogs to enjoy this recipe each lived to 15 years of age. It's okay to leave out, short-change or substitute ingredients, but don't give dogs onions. The recipe form insists on an indication of servings, so I said 14 ( a serve a day for two dogs). This is the first recipe I ever submitted to Zaar. Hey, don't we all put our kids and dogs first?

    Recipe #187682

    This is a family favourite -- even Aunt Esther loves it. And it's so easy to make. I've always had the kids help make the crust and press it into the pie pan. This is great for lunches and leftovers, too, as it reheats very well in the microwave. Adapted from a recipe in a Farm Journal cookbook.

    Recipe #278088

    This is from my neighbour and good friend, Ronnie, who is mother to five great kids. They all love this concoction and so do we. It serves 6-7 unless it is put in front of our former French exchange student, Emma. In that case, it serves one.

    Recipe #205192

    I was tired of the pumpkin and leek staring at me -- asking me to do something with them -- so I did this. A recipe card from the green grocer gave me a few hints, but I consider this to be my recipe. It's a great warmer in winter, and not too bad served at room temperature. The ingredient amounts are forgiving, so don't be afraid to be flexible. If you want a vegetarian result, omit the bacon and use vegetable stock. Cream can also be omitted. The chili flakes make the dish. *Note: If you can get tinned/canned pumpkin, you can use three 15-ounce tins to replace the chopped pumpkin. If you do this, you can add the tinned pumpkin when you add the cream.

    Recipe #237038

    I adapted this easy-to-make granola from the first Harrowsmith cookbook (I made a big reduction in butter and it still works). Because we have a houseful of people, I usually double the amounts shown here. If you feed a crowd, too, make sure you have a large enough pan. My ceramic roasting pan—which is 11" x 14"—holds a double recipe comfortably. UPDATE: At an exchange student's request, we are now adding cinnamon. Good addition. The recipe has been revised accordingly.

    Recipe #202355

    This is based on my Recipe #202355, but has been revised to cater for a friend who can’t eat wheat. I could have just noted the differences on the original recipe, but I wanted this recipe title to reflect the fact it is wheat-free (making it much easier for people who are searching for such recipes). I usually double the amounts shown here. If you decide to do the same, make sure you have a large enough pan. My ceramic roasting pan—which is 11" x 14"—holds a double recipe comfortably. My photo is of the dry ingredients.

    Recipe #259248

    Most of us make a lot of chicken dishes. This one is quick and easy, and full of flavor. It has been created for a Ready, Set, Cook contest. It uses seven RSC ingredients (two more than required), so you can omit the mushrooms if you are a non-mushroom lover. The timing is a little hard to calculate. Not counting the marinating (which I did overnight once and 8 hours for another time), I found that I could make all of the rest of the recipe within 50 minutes. But I was busy for a lot of the time.

    Recipe #413666

    This soup uses six RSC #10 ingredients, so you can omit the cream (and not use butter) for a vegan version. Serve hot. Also nice at room temperature.

    Recipe #243345

    Why buy ice cream topping when it is so quick and easy to make your own? I almost always have a spare 10 minutes and these ingredients on hand. This is suitable for children because bringing the mixture to the boil burns off the alcohol in the sherry.

    Recipe #413649

    This has been a family favourite for more than 20 years. Lucky it's fast and very easy to make. Serve over mashed potatoes, wide egg noodles or rice so you don't waste any of the sauce. Please use good quality beef. In Australia, I use rump steak. The cooking time isn't long enough for cheap meat to become tender.

    Recipe #218058

    This is for lentil lovers. When I saw the RSC#9 ingredients, I knew I had to come up with a recipe for lentil soup or dahl. This is a bit of both -- a thick-ish lentil soup or a watery dahl. It is very quick and easy to make, and very warming on a wintry day. Use vegetable stock to make it a completely vegetarian dish.------

    Recipe #211542

    Years ago, I adapted this recipe from a 1970s paperback Booth's (Pillsbury) Fish and Seafood Cookbook. It has always had rave reviews from tasters here. It's on the stove now and two of our past exchange students, who are visiting now, want to know why I never served it before. It's quick, easy, tasty and nourishing. We love the herbs, so I tend to use up to a full teaspoon of each.

    Recipe #200734

    I've been making this soup for 25 years—having adapted it from a Marlene Sorosky recipe. It's a great way to get kids to eat vegetables and dairy. You can serve it hot or cold.

    Recipe #204867

    You'll want an avalanche of this delicious snow. This recipe was given to me by a friend, Anne. It was a highlight of the menu for my oldest daughter's 21st birthday. Very easy and quick to make. For those who use imperial measure, 500 grams is just over a pound.

    Recipe #235542


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