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    64 Recipes

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    1 Reviews |  By Emjay99

    A fine texture cake served with berries and whipped cream.

    Recipe #163563

    I use a NordicWare bundt cake pans for wonderful shapes and even heat distribution.

    Recipe #157778

    Make this ahead of time and refrigerate before you need to serve it - the flavour will only improve! FAT REDUCING TIP: Mix together one 400ml can lite coconut milk and one 400ml regular fat coconut milk. This will greatly reduce the fat content without sacrificing the rich coconut flavour. Use one canful of this mixture for this recipe and freeze the rest for later use.

    Recipe #156141

    This recipe has evolved over time and it's the one my family likes best.

    Recipe #154828

    3 Reviews |  By Emjay99

    These can be prepared ahead of time and baked when needed. They are delicious served with grilled beef tenderloin steak. A half a potato per person is ample. My husband loves them as leftovers with breakfast the next morning! They're easy to make and very impressive when served.

    Recipe #152846

    2 Reviews |  By Emjay99

    Make this ahead of time and refrigerate before you need to serve it - the flavour will only improve! FAT REDUCING TIP: Mix together one 400ml can lite coconut milk and one 400ml regular fat coconut milk. This will greatly reduce the fat content without sacrificing the rich coconut flavour. Use one canful of this mixture for this recipe and freeze the rest for later use. Caramelizing the chicken, potatoes and onions gives a wonderful flavour to this curry so don't be tempted to skip these steps!

    Recipe #150103

    This is something I developed out of a love for creme caramel and a desire to cut down the fat without sacrificing a rich velvety texture. I have made many variations of this basic recipe. Substitute the evaporated milk for lite coconut milk serve with whipped cream and a sprinkle of toasted coconut. Or - add 4 or more squares of semi-sweet chocolate when heating the custard for "pots au chocolat". The flavoured coffee creamer can also be substituted for regular 10% MF (milk fat) creamer but extra sugar will be required: 1/4 to 1/3 cup. Be sure to taste as you go along.

    Recipe #150002

    3 Reviews |  By Emjay99

    Christmas time in South Africa is the hottest time of the year. These rich fruit cake type squares were a part of our cold Christmas buffet usually eaten around the family pool.

    Recipe #147386

    Recipe #145393

    Recipe #144973

    Pre-freeze the macaroon candies before baking and they will retain their shape through baking.

    Recipe #144933

    Spaghetti tossed with a fresh uncooked bruschetta style sauce and loaded with prawns, scallops and clams.

    Recipe #144070

    1 Reviews |  By Emjay99

    Yet another recipe developed with love, for my son Jesse.

    Recipe #142430

    4 Reviews |  By Emjay99

    Another recipe developed with love for my son, Jesse.

    Recipe #142420

    Developed with love, for my son Jesse.

    Recipe #142412

    I'm not a huge fan of Christmas cake but this is one I have made every year since I found it in 1981 in Chatelaine magazine. This is my modification of the original. Allow the fruit to marinate the full week for maximum impact! As with all Christmas fruitcakes, make and freeze this at least one month ahead!

    Recipe #142072

    1 Reviews |  By Emjay99

    Unexpected guests - no eggs in the fridge - and the promise of "real" caesar salad to our visitors is how this salad came about. Now, it's the only version we'll use! Omit the croutons and add grilled chicken or shrimp for a meal.

    Recipe #140723

    2 Reviews |  By Emjay99

    Frikadelle translated is "meatballs". I developed this recipe to recapture the flavours of the rustic South African sausage - "boerewors" means farmer's sausage.

    Recipe #135540

    1 Reviews |  By Emjay99

    Growing up in Durban, South Africa, with its large Indian population, like so many expatriates (I now live in Canada) I developed a passion for Indian cuisine. I prefer to make my own curry blends (see recipe #134756) from scratch as the so called curry you can purchase at grocery stores is more like a condiment or flavouring than it is the genuine thing. I also feel that chicken thighs and legs make the most flavourful curries as do baking them in either coated cast iron ware or stoneware casseroles. Flavour also improves overnight - in a non reactive container - and reheated the following day. Serve with basmati rice and "sambals".

    Recipe #134782

    1 Reviews |  By Emjay99

    Growing up in Durban, South Africa, with its large Indian population, like so many expatriates (I now live in Canada) I developed a passion for Indian cuisine. I prefer to make my own curry blends from scratch as the so called curry you can purchase at grocery stores is more like a condiment or flavouring than it is the genuine thing. I purchase all my whole raw spices for this blend from the Indian section of the Canadian Superstore (or Loblaws). Next - buy yourself a small coffee grinder - I paid less than $10.00 - you can use a blender or food processor - but a grinder will pulverize the hard outer shells of some of the seeds.

    Recipe #134756

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