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    You are in: Home / Lee_tah's Public Recipes
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    49 Recipes

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    From "Symply Too Good To Be True 3"by Annette Syms. Personally, I find mudcake to be too oily and heavy. But this reduced fat method has won me over. Makes a very satisfiying chocolaty dense cake.

    Recipe #389690

    Clipped this recipe in an Australian women's magazine, don't remember which one!

    Recipe #260969

    This satisfies my banana cream pie craving, but in smaller portions...not the whole pie! It is based on Dejah's recipe #37006. Can also be gluten free if you use gluten free cookies/biscuits. I like to use gingernut because they are full of toasted coconut. The quantity is only a guide; use as many bananas, crumbs and cream as you like.

    Recipe #260836

    From Cooking Light website. Something different to make with over-ripe bananas (this is the key to a strong banana flavour--the more spotted the banana the tastier.) The biscotti are very small "baby-finger" sized--probably how they earned a low calorie rating!

    Recipe #114749

    From "The Muffin Bible" published by Penguin Books.. The custard powder could be substituted for some extra vanilla. When I make these with rhubard or pear, I add 1 tsp ground cardamom to the dry ingredients.

    Recipe #348656

    This is a variation on Bill Granger's white chocolate mousse. It is so easy and looks very impressive. This is my go-to chocolate mousse. I have used dark chocolate and milk chocolate, and it has turned out beautifully. If you don't have blackberries, don't worry. Most berries or any tart-ish fruit pair quite well with this. The original recipe used fresh passionfruit.

    Recipe #178786

    Put these on wooden squewers and BBQ for great party appetizers or serve with rice as a main meal. Dressing and prawns can be made a day ahead, but keep seperate. Toss prawns in the dressing just before cooking. Taken from Australian Women's Weekly Dec 2006 magazine.

    Recipe #199823

    1 Reviews |  By Lee_tah

    Super Food Ideas (Oct 2007).

    Recipe #260837

    1 Reviews |  By Lee_tah

    From my mother-in-law. If you don't have coconut milk you can use 2/3 cup hot water and 3 Tbsp coconut milk powder. You can also use fresh mango instead of canned.(Add it just before serving, as it is very delicate.)

    Recipe #222372

    From the "Reader's Digest Microwave Cookbook". We only had a microwave when we got married, so this cookbook was used daily! I am now converted to making rice puddings in the microwave, or any other dish that sticks and burns easliy. All that aside, this is the tastiest rice pudding recipe.

    Recipe #420465

    'Zuppa del Venerdi Santo' This is what she says about this recipe: "Good Friday is not a public holiday in Italy and even 20 years ago I remember being really surprised to see people in restaurants tucking into their steaks and chicken. However in the past when Friday was still a "lean" day for the Church, this was traditional Good Friday fare for the Romans. It is much simpler than most fish soups and I happily recommend it for any day of the year." Another fantastic authentic Italian recipe from Diane Seed's newsletter. http://www.italiangourmet.com/aboutdiane.php

    Recipe #514324

    From Donna Hay's "The Instant Cook". Very easy but looks like a cafe dessert! You can also make it with mangoes and replace the ground almonds with desiccated coconut. Or apricots and ground hazelnuts. I use my silicon large 6-muffins moulds, and they come out easy.

    Recipe #425886

    Taken from "Cook like chef" Episode-Georges Laurier: offal. Source: Foodtv Canada wedsite.

    Recipe #329848

    1 Reviews |  By Lee_tah

    From Shelly Hahn.

    Recipe #404185

    From Australian Women's Weekly. A prize recipe by Margaret Flood of Brunswick, Victoria. Can be made up to a week ahead. Store in an airtight container to prevent them losing their crispiness. They are very sweet so have them with a cup of coffee!

    Recipe #260844

    From Australian Women's Weekly magazine.

    Recipe #388208

    THEE best chocolate indulgence! The mousse topping gets fudgy as it cooks with the brownie...YUM. Taken from a "Gold Medal Flour" cook booklet.

    Recipe #260979

    Serve in a hallowed out round bread loaf. You can use the insides as bread pieces to dip with.

    Recipe #514931

    Serve in a hallowed out round bread loaf. You can use the insides as bread pieces to dip with.

    Recipe #404128

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