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    15 Recipes

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    This is similar to Evie's pumpkin and spinach recipe, but I thought it's different enough to post. It's a substantial salad, can be turned into a vegetarian main course by adding some crumbled feta cheese.

    Recipe #214230

    This is a recipe from Australia's Lindy Milan and Jeff Jansz - big thank you to them! They serve it with chicken tagine. I first cooked it when I had some leftover roast duck - you know how it is, one duck is too much for 2 people but not enough for 3.... So I made the stock with the duck bones and wingtips; chopped up the leftover roast duck and sauteed it till a bit crisp; strewed the duck over the top of the pilaff. The duck bit isn't in the recipe - could be done with almost any leftover roast meat.

    Recipe #179732

    I'm posting this in response to a request from zoukncook. I comes from the wonderful book "Indonesian Regional Food and Cookery" by Sri Owen. Who also has book entirely on rice - highly recommended. Doubleday 1994. They are served with satay, very cooling and refreshing.

    Recipe #169528

    Similar to Zaar's many fennel gratin recipes, but the fennel is cooked in the somewhat spicy sauce in the oven, and the flavours contrast well. Have to admit it originally started with some leftover soup....

    Recipe #135743

    I'd like to share this corn soup recipe because it uses the corn cooking water to make the stock. In that way, it's a little different from other corn soup recipes on Zaar. I always buy twice as much corn as I need when it's plentiful so I can have some as corn on the cob or as fritters, and use the rest for this soup. The soup can be frozen successfully.

    Recipe #96645

    I'd made a quantity of broad bean dip for a party, using the recipe from Madhur Jaffrey's fabulous book "World Vegetarian Cooking". There was some left over, but not quite enough for guests popping in next day, so I blended a can of tuna in with the leftovers. The result was so good I've decided it's a recipe in its own right. So here you are, 2 for 1! The dried and split beans come from our local middle eastern shop, but you could substitute many other pulses, or even use fresh broad beans.

    Recipe #96524

    Adapted from Australia's "Gourmet Traveller", a wonderful rich ragu with some unusual ingredients

    Recipe #91962

    A spin on a middle-eastern theme. Great winter salad.

    Recipe #91955

    This is from the classic "Jane Grigson's Vegetable Book". Jane Grigson is the mother of Sophie Grigson, the UK cookbook writer better known to many users of Zaar. Jan Grigson's "Vegetable Book" and "Fruit Book" are a delight to read, and to use, with great descriptions of the origins and meanings of the ingredients. The "Vegetable Book" was first published in 1978, and is still relevant and contemporary. This recipe sounds fiddly at first, but once you get a grip on the technique it's easy and can also be used with new potatoes, turnips and carrots.

    Recipe #91954

    This recipe has a most romantic source. A few years ago my husband and I chartered a small gulet to explore the coast of Turkey. Our captain, cook and guide was Mehmet. We moved around the Gulf of Fethiye, looking at ruins and swimming by day, mooring each night in a different place. One night, Mehmet cooked these beans and gave me the recipe. I'm very happy that I can share it with you.

    Recipe #91234

    For an Indian curry meal.

    Recipe #91088

    Makes a great side dish in an Indian curry meal. And any leftovers (a rare occurrence!) can be blended to make a dip for another day.

    Recipe #91087

    The basic recipe came from Antonio Carlucci's book "Southern Italian Cooking" but I've amended it a bit, mainly by adding chilli. Makes a good first course, serve with a little pile of rocket on the side and some bread. Can also be made with garfish or other small, flavoursome fish.

    Recipe #90944

    There are a few red pepper soups on the Zaar, but I thought I'd post this one because I cook it often and know for sure and certain that it's just as good cold (with yoghurt) as hot (with cream).

    Recipe #90315

    I adapted this recipe from other pot-roast type recipes when I happened to have lots of broad beans from my own garden and lots of jerusalem artichokes from a friend. It's a simple recipe with an exotic taste, one you can prepare then almost ignore. A great spring dish, and looks great when served at the table

    Recipe #88696


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