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    125 Recipes

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    Known as Swiss Mac n Cheese, Älplermagronen was traditionally a dish of peasant farmers served with apple sauce. Taken from and posted for ZWT7

    Recipe #455351

    Patitas con maní translates into Pork legs with peanuts, I assume that by legs is meant “trotters” or pig’s feet, however, I am sure, that for the squeamish, any pork joint could be substituted. Taken from and posted for ZWT7 Servings and times are approximate

    Recipe #455348

    Taken from and posted for ZWT7

    Recipe #455347

    Zonzo is prepared two different ways in Bolivia, either oven baked or open-grilled, and is typical to Eastern Bolivia. Taken from and Posted for ZWT7 (Times and quantities are approximate)

    Recipe #455346

    A Peruvian deserrt made from purple corn, taken from and posted for ZWT7 Does not include chilling time

    Recipe #455345

    A very rich Suriname dessert made from condensed milk and copious amounts of the South American liquere, Ponche Crema. Taken from and posted for ZWT7 Cooking time is chilling time

    Recipe #455344

    A delicious Brazilian dessert made with advocado, taken from recipes4us and posted for ZWT7. Cooking time is freezing time.

    Recipe #455343

    A hot sauce from Ecuador, perfect for fish or meat dishes, taken from and posted for ZWT7

    Recipe #455342

    A Namibian bread recipe , taken from and posted for ZWT7

    Recipe #455306

    A somalian bread, taken from Tammy's Somali and posted for ZWT7

    Recipe #455304

    A fish dish from the Seychelles taken from the Worldwide Gourmet .com and posted for ZWT7

    Recipe #455302

    A somalian dessert taken from Tammy's Somali and posted for ZWT7

    Recipe #455285

    A seafood dish from Angola posted for ZWT7. The quantities are approximate and method is quoted directly from Knowledge ( I gather step 1 is vital to the appreciation of the finished dish)

    Recipe #455282

    A Togloese seafood dish taken from World Cuisine and posted for ZWT7

    Recipe #455277

    A traditional beef stew from Chad, posted for ZWT7

    Recipe #455253

    A Creole dessert from the Seychelles. Taken from the Worldwide Gourmet and Posted for ZWT7

    Recipe #455240

    A deliciously different take on the simple dumpling. These can be made gluten free by subbing the flour for the same amount of gf flour mix and ¼ teaspoon of Xanthan or Guar gum

    Recipe #454984

    I created this for Ready Steady Cook and wanted to call it "Guilt Free Cheeseburger" because it is low carb and gluten free,,,but unless it's fat free and vegetarian it's not without sin. But then I never claimed to be completely virtuous. The relish can be made well in advance and can be stored in the fridge for up to a week. I love the flavour of chilli but I don't like the heat to overpower the taste so I have only used mild chilli flakes, however if you prefer you can increase the amount or even use a hotter chilli. *Only use the stalks of the mushrooms in the main meat mixture, the actual mushrooms are the bun.

    Recipe #454893

    Made for Ready Steady Cook, this gluten free and low carb cheesecake is so versatile; the deliciously tart rhubarb and ginger combination in the compote can be served as topping or create a marbled effect by swirling the compote through the sweet filling. *Prep time includes cooking. Cooking time includes chilling.

    Recipe #454884

    These little gluten free treats started life as Ainsley Harriot's Spinach, cheddar and parmesan muffins, which sounded so delicious, but just made me mad that I couldn’t try them. So I decided to recreate them...I chose tender stem or purple sprouting broccoli for this recipe simply because it is so tender there is no need to blanche first. You could use ordinary broccoli just chop the florets finely and perhaps steam in the microwave for one minute before adding to the mixture. If you don't mind paying the prices for Boursin the by all means use it, however, I prefer to make my own and save the pennies,,,(must be the Scot in me!!)I use LifeIsGood's recipe #248495. I've found that even non coeliacs love these and they are great, not only for lunch with a light salad but also for picnics and lunch boxes

    Recipe #454570

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