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    115 Recipes

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    I've got no idea why this is so-called. A good old South African standby from years ago.

    Recipe #148836

    This interesting and different salad was published in the Daily Mail, from Prue Leith's column. It says: serve as part of a buffet on Boxing Day with cold meats or with grilled goat's cheese for a simple first course. You can also soak the dried fruits in the dressing while you prepare the couscous, if you want to. I've put down 10 minutes for the couscous to cook, because I haven't got a packet for instructions. But I know it's not long ...

    Recipe #148835

    From Leith's Recipe of the Day, Daily Mail.

    Recipe #148834

    My favourite recipe for curried eggs. I love these. You can boil the eggs previously, which makes this quick. In fact, I put the eggs in with the rice in a steamer. A vegetarian dish, which I like when I want something different.

    Recipe #147420

    From an unnamed recipe card. If you wish, add diced ham or sauteed onions. I like the precooking before the baking. I've served too many potato dishes hours after the main meal as I battle to cook it through.

    Recipe #147048

    If you prefer a milder flavour, using passata instead of pasta sauce. The wine makes the meat very tender.

    Recipe #145817

    Chicken flavoured with sesame seeds, honey and lemon. A stronger flavoured honey provides a better flavour. Use a blended honey.

    Recipe #145816

    Serve hot or cold. You can chill these overnight before cooking. A tasty low fat dish.

    Recipe #145815

    A classic from Mrs Beeton's. This is the more usual recipe found in the UK. Because I prefer it, I leave out the suet - which makes it vegetarian - and add more brandy if it is too dry.

    Recipe #142246

    This is a Delia Smith recipe, which I love and use often, so thought I'd share. It introduced me to celeriac, which isn't the same as celery, by the way. You can prepare the vegetables a couple of days in advance, if need be, and keep sealed in a plastic bag in the fridge.

    Recipe #141971

    This is going to be my alternative Christmas pud this year! It's from Lakeland. The leaflet says it can be made the day before. Six layers in the trifle. If you want more booze, add more vodka. You will need a 3 litre trifle bowl. Times are estimated.

    Recipe #141752

    For your Christmas table. From Lakeland. This looks easier than rolling out seperate pies. The streusel topping can be made two weeks in advance and frozen.

    Recipe #141707

    I helped edit a cookbook many years ago, for my sins. I kept some of the recipes to try. This is D Pnematikatos's. Time doesn't include chilling time.

    Recipe #141626

    A good standby. There are many similar recipes but this has the instructions I need. I'm guessing at the amount - it depends on the number of pieces. I make more coating as I need it.

    Recipe #141625

    This is the cake I use to make my Christmas cake. It was given to my mother who didn't know it was a secret. She gave it to everyone, much to Bob's disgust. Oops. Depending on my mood, I add nuts and cherries, etc and use a larger tin.

    Recipe #141272

    As soon as I'm off my diet, I'm going to make this. It's from Leith's Recipe of the Day in the Daily Mail. Notes from the recipe say: blackcurrants are high in vitamin C. And although they can be sharp, that edge is lost in the deliciousness of this crumble. Choose a dish so that the crumble mixture comes to the top, ensuring it browns in the oven. Leith's used 250g hard butter fudge, chopped into small pieces- Sainsbury's Taste the Difference hard butter fudge. The system wouldn't take this descripion.

    Recipe #141181

    Two French impoverished French women earned their living by baking their father's favourite tart now known as Tarte Tatin. The apples in this tart are cooked in the caramel so that the flavours are deep inside the fruit. You will need a deep heavy 23-25 metal handled pan

    Recipe #138870

    It looks really pretty and you can make it ahead of your party. Pop it on a pretty plate, stick a bay leaf on top and serve with toast triangles.

    Recipe #138634

    In South Africa, I used to give my babies Rosy Cheer - a drink made from rosehips. It's full of vitamin C. To my surprise, no one in the UK had ever heard of it, although it apparently was a staple during the war years. I downloaded this recipe for my files from Irish secrets. I haven't got around to collecting the rosehips yet, but if this is the same, it gets diluted with water. As I haven't made it, the quantities, preparation time and cooking time are all guesses.

    Recipe #138588

    Unlike most of the sticky toffee puddings feastured on Zaar, this one doesn't have dates in it. From a nameless recipe card in my files.

    Recipe #138139

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