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    84 Recipes

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    I've adapted this recipe from the Australian Women's Weekly Asian Meals in Minutes cookbook to accommodate things I usually have in my pantry and freezer. Feel free to substitute as I do if you wish. I cook rice in large quantities then divide it into serving sizes in ziplock bags and freeze it. This makes a nice side-dish for Chinese food but we like it as an easy, tasty and light weekend supper. The quantity given will make four main meal serves or about 6 serves as a side dish.

    Recipe #147968

    This is so quick and easy and makes the most delicious light supper you'll ever eat! Please try it, it really is stunning! I've adapted this recipe from Australia's "Better Homes and Gardens" magazine, but it is a traditional Italian way of serving spaghetti. The quantities given serve 2, but just double them to serve 4.

    Recipe #151748

    I'm a bit embarrassed about this recipe because I'm NOT a fan of the style of cooking which 'assembles' pre-packaged products. However, sometimes, it's cold outside, you're tired, the cupboard is bare, the local store does not stock much more than canned goods and they would laugh in your face if you asked for a bunch of fresh asparagus! So, on such a day and under such conditions, I created this soup. And, whaddya know? It was so darn good I'm gonna share it!

    Recipe #90338

    Aussies love meringues and these combine perfectly with an American Key Lime Pie! Am I selling ice to Eskimos here??? This lovely, creamy Key Lime Pie is adapted from a Delia Smith recipe and I've added an optional meringue topping made from the left-over egg whites. The secret to this pie's velvety texture is not to overcook it. Otherwise it's simple to make and you can, of course, omit the meringue topping if time is an issue. Another benefit of this pie is that it can be made well ahead - or even frozen - so it's a great dinner party or picnic recipe. Try it!

    Recipe #83114

    I learned to make this at a Thai cooking school attached to a well-known Australian Thai Restaurant. As a guide, 1/2 a cup of the paste, 1 1/2 cups of coconut cream, 2 tablespoons of palm sugar and 3 tablespoons of fish sauce will make a sauce for for 500g or 1lb of meat. The paste will keep in a jar in the fridge for 2-3 weeks. I spoon 1/4 cup measures into a muffin tin, freeze it, then remove the little 'muffins' of paste into zip-lock bags - 2 per bag - and return to the freezer. DO NOT SUBSTITUTE INGREDIENTS in this recipe, or you won't get that authentic Thai taste.

    Recipe #370631

    We tried this dish at Sizzler yesterday and I raced home to recreate it! So simple but unusual and absolutely delicious. Amaze your friends and family with just how good simple spinach can be.

    Recipe #333141

    Mother Kooka was served this as a dipping sauce with battered fish fillets at a restaurant in Hervey Bay. It would be good as a dipping sauce for spring rolls or rice paper rolls as well. The chef kindly shared the ingredients with me, but not the quantities. I think this is a good replica of the original. When I got home, I made it up and decided it would be great as a stir fry sauce for a beef, cabbage and vegetable stir fry. I was right! Just stir fry the finely sliced meat and vegetables (I added some fresh ginger and garlic as well) then stir in this sauce. You could add some chilli to it if you like, or, if using as a dipping sauce, float some toasted sesame seeds on top. It would also be a great sauce to serve with hokkein noodles. Enjoy!

    Recipe #132720

    I saw someone cooking these on a television show. They didn't give any quantities, but I've adapted this recipe from what I saw. It might not be authentic Beans a la Bordelaise, but it tastes great, so who cares? By the way, as well as cooking this in a pan, I've cooked this dish in a foil container on the barbecue (grill).

    Recipe #180914

    These were our favourite after-school treat in the 1960's - lovingly made by our grandma. Just three simple ingredients and hardly any preparation. Not only do these luscious treats look like beehives - you'd swear they had honey in them. After keeping for a while they might weep a little sticky liquid through the bottom - but don't worry, this makes them taste even yummier.

    Recipe #113994

    I was going to order in a gourmet pizza but thought twice when I saw the price! So, instead, I took a note of the ingredients from the take-away menu and made it myself. It turned out to be the best pizza we've ever eaten - and I could probably make three for the cost of one from the shop. Please note that quantities below are approximate and can be adjusted to suit your own taste.

    Recipe #322454

    I searched for 20 years to find the definitive ginger cake recipe - this is it! So easy to make and full of flavour it keeps well and can be frozen - iced or uniced. This cake is ideal for morning or afternoon tea. I also like to take it on picnics. If you prefer a lighter gingerbread, substitute golden syrup for the treacle. If you have a food processor this recipe is even quicker - simply process the dry ingredients until mixed then, with the motor running, pour the wet ingredients through the hopper. Process until well combined and pour into the lined tin.

    Recipe #83505

    The slightly aniseed taste of fennel is a great match with carrots and potatoes, so I combined them all in this original recipe. It's a real treat served as a side dish with roast pork and gravy!

    Recipe #96673

    Oh wow! This is seriously good! Slightly tart apples topped with a light sponge and drizzled (before cooking) with a caramel sauce that works its way through the whole dish! Real comfort food! I found this recipe in Australia's 'Delicious' Cooking Magazine and have adapted it slightly. It will serve 8 generously but could stretch to more if necessary.

    Recipe #129755

    My old high school friend, Helen, turned 50 this year (2007) and had her party at The Gap Tavern in Brisbane. They served this cake and Mother Kooka said, "That's all I want for my birthday! I want you to make me that cake!" Well! I had no idea what it was, but I googled and found some possibilities and then cobbled together this recipe. We had it yesterday for Mother Kooka's 83rd birthday party and it was an absolute hit! In fact, one guest said, "I am not going home until you give me the recipe!" I promised I'd post it on Zaar so that everyone could enjoy it - so here it is! Important: make it the afternoon before you want it, as it needs to sit in the oven overnight. (Oh, by the way, I've said it will serve 10, but we had nearly 20 at the party and I served everybody by cutting very thin slices. It's quite rich, so nobody felt deprived).

    Recipe #238042

    This is an old family favourite. I love it because it's quick and easy to whip up and it can be eaten warm - so you don't even have to wait for it to cool - perfect for unexpected guests! It only makes a fairly small cake - but quite enough for morning or afternoon tea - and it's nicer eaten fresh and warm from the oven. This recipe is from my Bible of cooking, Margaret Fulton's Encyclopedia of Food and Cookery.

    Recipe #199802

    We used to buy this soup, but it disappeared from the supermarket shelves. Luckily, by then, I had eaten so much of it, it did not take too much time to recreate it. I think the home-made variety is even better!

    Recipe #105146

    This lovely cabbage side dish features: a cheese and breadcrumb topping; tender, steamed cabbage; crunchy toasted almonds; and a delicate, slightly sweet, slightly spicy cream sauce. Better still, it can be prepared up to cooking stage several hours in advance. You won't need sauce or gravy with your meat if you use this as a side dish. The creamy sauce is fairly thin and spreads across the plate to combine beautifully with the meat juices. Use it to accompany any meat that is served *without* a sauce (e.g. grilled or broiled steak or chicken). This dish is very liberally adapted from a similar recipe by Australian food writer, Margaret Fulton.

    Recipe #91354

    These make a terrific light lunch or dinner, or can be served cold for a picnic. They'd also be nice as finger food for a party. So versatile, and you won't believe how easy they are to make! I've adapted this recipe from one by Jamie Oliver. I serve mine drizzled with Ranch Dressing, made using Mirj's Homemade Ranch Dressing Recipe #60078. Jamie serves his with yoghurt and lemon juice. They would also be terrific served with sour cream and sweet chilli sauce. Use your imagination!

    Recipe #171390

    This very traditional Australian bread was the staple food of the famous Australian swagman. Traditionally it is cooked in the coals of the campfire but this version is made in your oven. It's very quick to make and extremely versatile. Damper is a cross between a bread and a scone. It can be either sweet or savoury and the variations are endless - just use your imagination. Try a savoury damper as a side dish with soup. The swaggies often served a plain or sweet damper with butter and golden syrup (corn syrup). Served like this it's called 'cockie's joy' - a 'cockie' being a farm worker, and a 'boss cockie' being the person in charge. Damper does not keep well. It is best eaten the day it is made, but it can be frozen and reheated. Give it a try for something different!

    Recipe #87479

    Chocolate lovers' heaven - calorie counters' hell! These are sooooo good, but very, very evil! Go on, try 'em - I KNOW you can't resist them! Recipe is from the Australian 'Country Style' magazine.

    Recipe #96674

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