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    115 Recipes

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    A family meal.

    Recipe #138119

    I love chocolate and orange. This uses a chocolate orange "it's not Terry's - it's mine!" but if you haven't got one, use ordinary chocolate and add a drop or two of orange flavouring. From my enormous collection of recipes.

    Recipe #138118

    Delia Smith says this is the best chocolate dessert she's eaten in years. The recipe was given to her by the chef at the Athenaeum Hotel in Piccadilly, London. Oh, and she says it is easy to make. It can be made a few days in advance and it freezes well. You can buy liquid glucose at a chemist. This needs overnight chilling. It's very rich, so serve small portions. The system won't allow amaretti biscuits, but that's what they are.

    Recipe #137371

    An ice cream maker makes this smooth. Not too sure of how much it makes. The 1 litre is a guess. Nor does the time include the freezing or cooling down time.

    Recipe #137362

    It is blackberry season! The legend says you can pick your blackberries until 21st September. After that the devil spits on them. This particular recipe uses custard and is from Prima Magazine. The time to make doesn't include the cooling down period.

    Recipe #137310

    A celebrity recipe from the paper. Uses store cupboard ingredients. The recipe states 1/2 a packet of fresh penne - I just use a generous couple of handfuls of dried as we don't have fresh penne available here. The stated amount is a guess as I don't know how it is packaged.

    Recipe #137304

    I love this cake. As Nigella says: "the essence of all that is desirable in chocolate - dark intensity isn't toyed with nor upstaged by any culinary elaboration. The plainest of plain loaf cakes - damp, heady, aromatic!" What can I say? Be sure to line the tin well.

    Recipe #137303

    A soft biscuit which freezes well.

    Recipe #137302

    From the Daily Mail. It's seems a good way to use up my over abundant herb garden. I love the thought of garlic, lemon and thyme and a crisp crackling. I plan to try this soon - I have the meat in the freezer. I'm entering it now in case I lose my scrap of paper. The recipe says: serve with plenty of mashed potatoes. This needs overnight marinating. There is no indication of how many it will serve. I've made this and it was really delicious. A bit of fussying around, but worth it for a special occasion.

    Recipe #136879

    Something to do with leeks and broccoli! I double the sauce. From Healthy Living.

    Recipe #136658

    Look - some men can and some men can't! My husband, despite his best efforts, often used to produce barbecued meat that was either charcoaled to extinction or barely dead. I found this recipe in Annete Human's Microwave Winners. It's saved us from certain death by food poisoning. I produce a platter of this "marinaded chicken" and it's barbecued safely. Tastes good too. The tomato burns easily so the chicken must be watched carefully. It needs overnight marinating.

    Recipe #136511

    Use pears that are fairly firm to allow them to cook and absorb the buttery juices without becoming too soft. From Leith's recipe of the day.

    Recipe #136073

    A quick to make simple crumble.

    Recipe #136072

    These were used to celebrate the end of Lent. You can replace the caraway with cinnamon. If the dough becomes soft and difficult to handle, wrap it up and chill for 15 minutes before proceeding.

    Recipe #136068

    If you don't want to use a soda farl, use a soft white bap or white bread.

    Recipe #136067

    This dish is partially baked to ensure the chicken is cooked without burning. Serve with mashed potatoes and a green vegetable. Leith's Recipe of the day.

    Recipe #136066

    A Katie Stewart recipe.

    Recipe #136065

    Every year I make my own Christmas mincemeat. After I've given away jars of the stuff, I find I'm too busy or the kids are tired of mince pies. This is a recipe I use as I eye last year's mincemeat.

    Recipe #136063

    If you make this salad the day before, the flavours blend with each other.

    Recipe #136059

    Good hot or cold. The recipe uses five small tarts or use a pre-baked pie shell. Although the recipe doesn't specify, I bake it at 180C.

    Recipe #136058

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