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    145 Recipes

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    Taken from 'Tasty and Low' Weight Watchers booklet

    Recipe #434168

    Taken from 'Tasty and Low' Weight Watchers booklet - Tip in the winter try this with swede instead of courgette

    Recipe #434167

    My little sister who lives in Johannesburg, South Africa gave me this, sounds strange but it's really lekker (nice)

    Recipe #434068

    Taken from 'Rosemary Conley's Complete Hip and Thigh Diet' book

    Recipe #433991

    Taken from 'Rosemary Conley's Complete Hip and Thigh Diet' book, makes one 20 cm cake

    Recipe #433990

    Taken from 'Baking and Desserts' cook book - Tasty Tip : The apple filling in this recipe is very similar to American apple butter. To make apple butter, cook the filling in step 2 for a further 30 minutes over a very low heat, stirring often. When reduced to one-third of its origional volume (it should be quite dark) then it is ready. It is also delicious spread on toast.

    Recipe #433977

    Taken from 'Baking and Desserts' cook book - Food Fact : Condensed milk is pasteurised, homogenised milk that has been reduced to about two-thrds of its orignal volume by boiling under strictly controlled conditions. It is no longer advised to boil the can of condensed milk when wishing to convert the milk to a golden toffee filling as in banoffee pie. Instead, either place the milk in a heavy-based saucepan and boil gently, or place in a glass bowl, cover with clingfilm, pierce an cook on medium for 1-2 minutes at a time in a microwave. Keep checking to ensure the milk does not burn.

    Recipe #433976

    Taken from 'Rosemany Conley's Complete Hip and Thigh Diet' book

    Recipe #433920

    Taken from 'Rosemary Conley's Complete Hip and Thigh Diet' book - N.B. Ratatouille can be used as a main course if accompanied by a chicken joint or 225 g white fsh (cooked weight)

    Recipe #433919

    Taken from 'Rosemay Conley's Complete Hip and Thigh Diet' book

    Recipe #433918

    Taken from 'Rosemary Conley's Complete Hip and Thigh Diet' book - one of my favourite breakfasts

    Recipe #433915

    Taken from 'Baking and Desserts' cook book - Tasty Tip ; Why not repace the breadcrumbs with the same amount of desiccated coconut.

    Recipe #433851

    Taken from 'Baking and Desserts' cookook - Tasty Tip ; For a richer more luxurious custard substitute the milk in this recipe for double cream and crease the number of egg yolks used to 4.

    Recipe #433850

    Taken from 'Baking and Desserts' cook book - Tasty Tip; In the summer, when the choice of fruit is greater why not try topping the flan with a variety of mixed fruits. Arrange strawberries, rasberries, kiwi fruit and blueberries on top of the filling. If liked heat 3 tablespoons of seedless raspberry jam with 2 teaspooons of lemon juice. Stir until smooth, then use to brush over the fruit. Allow to set before serving.

    Recipe #433848

    Taken from 'Baking and Desserts' cook book - Helpful Hint; This cake should keep for about three to five days if stored correctly. Allow the cake to cool completely, then remove from the tin and discard the lining paper. Store in an airtight container lined with greaseproof paper or baking parchment and keep in a cool place.

    Recipe #433845

    Taken from 'Baking and Desserts' cook book - Tasty Tip; This tart is delicious when served with spoonfuls of thick greek yoghurt or traditional vanilla ice cream. It is not essential to use raspberry jam in this recipe. If there is none in the store cupboard use any seedless jam available. Blackcurrant jam would work particularly well.

    Recipe #433843

    Taken from 'Baking and Desserts' cook book - Tasty Tip; To make homemade custard, pour 600 ml of milk with a few drops of vanilla essence into a saucepan and bring to the boil. Remove from the heat and allow to cool. Meanwhile, whisk 5 egg yolks and 3 tablespoons of caster sugar together in a mixing bowl until thick and pale in colour. Add the milk, stir and strain into a heavy-based saucepan. Cook the custard on a low heat, stirring constantly until the consistency of double cream. Pour over the rhubarb crumble and serve.

    Recipe #433842

    Taken from 'Baking and Desserts' cook book - Tasty Tip ; Any type of nut can be used in this recipe. Why not try replacing the pecans with a variety of chopped walnuts, almonds and brazil nuts.

    Recipe #433826

    Taken from 'Baking and Desserts' cook book - Food Fact ; Baking powder is a chemically prepared raising agent consisting of cream of tartar and bicarbonate of soda, which is then mixed with a dried starch or flour. It is very important to measure accurately, otherwise the mixture could either not rise, or rise too quickly and then collapse and give a sour taste to the dish.

    Recipe #433824

    Taken from 'Baking and Desserts' cook book - Tasty Tip : The apple filling in this recipe is very similar to American apple butter. To make apple butter, cook the filling in step 2 for a further 30 minutes over a very low heat, stirring often. When reduced to one-third of its origional volume (it should be quite dark) then it is ready. It is also delicious spread on toast.

    Recipe #433821

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