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    You are in: Home / Cookbooks / ZWT5 Las Sirenas Australia/New Zealand
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    78 recipes in

    ZWT5 Las Sirenas Australia/New Zealand

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    From Healthy Food Guide, posted for ZWT5.

    Recipe #371079

    Another recipe from NZ chef Alison Holst which I've posted for ZWT5. I haven't tried this myself, but she recommends serving it with lamb. Apparently it keeps well in the fridge for a couple of days.

    Recipe #371072

    From Healthy Food Guide magazine and posted for ZWT 5.

    Recipe #371101

    Originally from Healthy Food Guide Magazine in New Zealand, but we found it in their cook book and have made it several times since. Lovely combination of sweet and sour, with a bit of a kick from the radishes.

    Recipe #371022

    Another Alison Holst recipe which I'm posting for ZWT. I haven't made this yet, but I intend to make it very soon.

    Recipe #371021

    A very simple way to serve lamb. I love to cook these on the barbecue and serve them with new potatoes and a couple of salads. Recipe by Alison Holst, posted for ZWT5. Preparation time does not include marinating time.

    Recipe #371013

    Posted for ZWT. A recipe from NZ chef Alison Holst which we've made several times and loved. Kumera is the Maori word for sweet potato

    Recipe #371007

    This is my Mom's recipe. It is so good, very light and fluffy with a crispy crust on the bottom. Very simple too. Can be used to make rolls, or loaves. You can easily double it. You can also add 1c. raisins and/or slivered almonds,orange/lemon zest and vanilla extract to a loaf for a festive holiday bread. The options are endless!

    Recipe #353652

    This is a healthier version of our favorite banana bread recipe. It has very little fat yet still moist and light. The maple syrup also adds a nice depth of flavor. I use white whole wheat which is lighter, milder and less dense than regular whole wheat and would recommend it for this recipe. King Arthur Flour carries it.

    Recipe #360419

    This recipe makes quite a bit of sauce so I always have left overs for another week. Delicious and not too hard. You would do best to use a sweet vinegar I usually use balsamic just because it is what we usually have on hand but rice vinegar is sweeter and lighter. I usually serve a medley of baked potatoes and carrots, and also fresh rolls as sides. I hope you enjoy!

    Recipe #361681

    This is very easy and turns out so moist and soft. We have made a healthier adaption to it which I have also posted. But really this is the best. It is my Aunt's recipe. You can add nuts to it if you like. Hope you enjoy!

    Recipe #361823

    This recipe is my own version of one from the Wild Oats website. Simple, quick and delicious. The time in the oven is approximate. You can also easily grill this instead if you like. Enjoy!

    Recipe #365777

    Very good sweet bread. Perfect bread for around Christmas time or any time of the year. Makes good toast and would also be nice as french toast. Sometimes we use half whole wheat and half white that also makes it good, but suit yourself. This is a recipe from a friend.

    Recipe #369841

    Entertain outdoors this summer. This is a great recipe for doing just that.

    Recipe #370345

    Recipe #370347

    A true comfort meal...

    Recipe #370363

    Another recipe to get you out of the kitchen in the summer.

    Recipe #370335

    Recipe is originally from the Australian Macadamia Society. Posted for Australia - ZWT #5.

    Recipe #370158

    These scones are quite easy to make but just a hint from someone who made this mistake... Make sure you put them on the TOP shelf of the oven to prevent burnt bottoms :)

    Recipe #370153

    3 Reviews |  By Katzen

    I am really not a fan of eggplant - unless it's done this way! I found this recipe ten years ago, but haven't made it in a long time. My organic box had an eggplant in it this week, so I had to make it again. I made it with my own spin this time, marinating the tomatoes in a red wine/olive oil/fresh basil vinaigrette, and it was better than ever!

    Recipe #250611

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