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    84 Recipes

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    This is a dish bursting with different flavours, textures and brilliant autumn colours. It looks so pretty plated up - or serve it on a platter for extra visual impact. I adapted this from a recipe by Michelle Reedy in Australia's "Who" magazine.

    Recipe #369568

    These are a fabulous cross between bread rolls, croissants and pizza. Don't let my super detailed instructions put you off, they're really easy to make, even if you're a beginner at working with yeast and kneading dough. Basically, the idea is you make a dough, roll it out into a 'pizza', top the pizza, slice it, roll each slice into 'croissant' shape, then bake. I made mine with two different kinds of fillings but you could make them all the same if you like (just double the filling ingredients). And don't necessarily use the fillings I suggest - use your imagination! Try any combination of: chopped salami, chopped semi-dried tomatoes, sauteed mushrooms, chopped herbs, camembert, goats cheese, chopped capscium (peppers), sliced olives, pesto, tapenade, etc, etc. Times given below don't include 1 hour for the dough to rise.

    Recipe #245273

    In 2006 we had a Zaar lunch at Efes One Turkish Restaurant at Albion in Brisbane. Their Turkish banquet was fabulous and this is one of the entrees we had. I wrote down the name of it on a table napkin, then googled recipes when I got home and experimented until I was able to replicate it. There are quite a few steps, but it's really quite simple and well worth the effort. Essentially these are fried potato and eggplant stacks, interspersed with a thick tomato sauce and then drizzled with garlic flavoured yoghurt and garnished with chopped parsley. The taste just 'zings' in your mouth! Don't overdo the chilli - it's only supposed to have a little background heat. Just a final note, the skin of larger eggplants may go tough when you fry them, so opt for small to medium if you can.

    Recipe #230182

    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

    This recipe is adapted from one of my 'Bibles' of cooking - an old 70s "Australian and New Zealand Complete Book of Cookery". It's a treasure. These carrots do take a bit of time - allow an hour to prepare - but they are sweet and delicious and well worth the little extra bit of effort.

    Recipe #196870

    This is one of those 'good news' and 'bad news' recipes. The bad news is this cake takes a lot of time to make. The good news is that it isn't actually difficult - just time-consuming. The bad news is that it's quite expensive. The good news is that it's really worth it for a special occasion. To make it easy on yourself, prepare it over two days. The glace oranges have to be soaked overnight, so I'd prepare them, boil the oranges and make the syrup on one day, then make the cake and finish the glace oranges the next day, and serve the cake on the third day. I think it's probably better for keeping in the fridge for a day before it's served. I was really, really sceptical about making this cake, but did it because a friend particularly wanted it for her birthday. To my surprise it turned out dense and moist and delicious and full of orangey flavour. It was a real hit. It's actually not the most attractive cake in the world when you take it out of the oven, but add the glace oranges to the top (buy them if you don't want to make them yourself) and it comes up quite presentable. Served with the Orange and Sauternes Sauce and a dollop of thick cream you'll forget all about what a pain it was to make. :-) In fact, my friend says her neighbour turned up at breakfast time the next day asking if there was any more of 'that cake' left! This recipe is adapted from one that appeared in Australia's "Better Homes and Gardens" magazine. The syrup recipe is pinched from Chrissyo's Orange and Almond Cake Recipe #38551 .

    Recipe #188922

    We've enjoyed this very tasty, creamy mushroom soup for years. Now, at last, I've written down the recipe! This soup freezes well and can be thawed and reheated in the microwave.

    Recipe #182081

    Bananas and caramel are a combination made in heaven. This cake tastes incredible with its combination of bananas and caramel drenched cake. Further, it looks spectacular, like one of those cakes you see in a high class coffee-shop - but it's actually really easy to make. This recipe is originally from Australia's 'Delicious' magazine. Try it, you won't be disappointed.

    Recipe #160539

    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

    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

    At Christmas time we love to serve our visitors these tiny Christmas cakes, baked in muffin tins. They're easy to make, dark, moist and full of flavour. Start this recipe at least one day ahead as the fruit needs to soak overnight. Preparation time does not include this step.

    Recipe #105332

    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

    These are tastier than anything I've ever eaten in a restaurant, and, better still, can be made a few hours ahead of your guests arriving. The recipe can be easily adjusted to feed less or more as required. The quantities given here are for a main course. I would normally serve this with steamed rice. This recipe is adapted from English food writer, Delia Smith.

    Recipe #104954

    This is the richest, heaviest, moistest, most alcoholic Christmas cake you're likely to find anywhere! It's from Australia's "Better Homes and Gardens" magazine (December 2002). The tablespoon measurements for the spices are correct - this cake is so flavoursome it can take this quantity of spice.

    Recipe #104270

    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

    Sick of lumpy sauce? Hate making that flour and butter roux? Here's the answer! This is the easiest version of White Sauce ever. You won’t believe it works until you try it! You will need a wire balloon whisk for this recipe and you must make sure that all ingredients are cold (or at least at room temperature) to begin with. Thanks to English food writer, Delia Smith, for discovering this all-in-one method. The following are my simplified adaptations for Basic White Sauce, along with variations for Mustard Sauce, Cheese Sauce (Mornay Sauce) and Parsley Sauce.

    Recipe #92008

    Detergent for the dishwasher is SO expensive. I searched the net for a home-made alternative and developed this simple recipe. We've been using it for a while now and it washes the dishes even better than the shop bought variety. The amount needed will depend on how soft your water is - we find 1 tablespoon is enough, but we're on tank water. You might need 2 tablespoons if you're on hard town water. Instead of Rinse Aid, we just use white vinegar.

    Recipe #91963

    This is a quick version of Hungarian Soup but it is still as thick, rich, spicy, warming and filling as Hungarian Soup should be! I've been making versions of this soup for 20 years, depending on what I have on hand in the pantry, so don't be afraid to make substitutions or omissions. This is a perfect main-meal soup for lunch on a cold winter's day. Serve it with pumperknickel or rye bread. For a special treat, team it with andypandy's German Onion Pie. (Recipezaar #77687). I don't claim that this is an authentic Hungarian Soup - but I do guarantee that it tastes delicious!

    Recipe #90377

    I saw this soup made on television one cold, wet morning. It looked so delicious I shot up to the shop, bought some pumpkin and made it for lunch. It was absolutely delicious, silky smooth and not too spicy. This recipe serves 8, but if there is any left over, it can be frozen and reheated in the microwave.

    Recipe #88347

    Give us a cold, rainy day here at 'Avalon' and we'll say - gnocchi for lunch! It's quick, easy and tastes divine! We always keep some gnocchi on hand in the pantry - literally for a 'rainy day'! This recipe makes 2 generous serves.

    Recipe #87584

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