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    54 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    Mad dog and englishmen enjoy hot tea in the miday sun goes the song and comming from the colony's, it was always the practice to whip up a batch of scons we guest arrived serving them hot... I use a magimixer/ food processer to make mine but i you are a traditionalist my nanna always mixed it with a butter knife.

    Recipe #423523

    This is the most ingenious presentation. it will amaze your guests. It worth the effort.

    Recipe #325239

    I watched this on the food network was amazed with the results... True kitchen Alchemy - still cant believe the results, the family was impressed.

    Recipe #314846

    I watched this on the food network tried it and i can tell you it is fantastic

    Recipe #314836

    Recipe #302069

    This is really a wonderful cake. It’s quite sweet but otherwise nearly perfect. Plain as it is, it’s too good for a frosting or anything more than maybe a little ice cream, or some butter and jam on a slice that is toasted under a broiler. Originally this called for a 1/2 teaspoon each of vanilla and almond extracts, but I prefer it with only vanilla. Other flavors may be used, too. To make a lemon pound cake, eliminate the vanilla and use 1 tablespoon of fresh lemon juice and the grated zest of 1 lemon.

    Recipe #282110

    Blackened fish is my favourite Cajun recipes. In Australia we have some mixes available commercially, but it is always better home made.

    Recipe #242558

    Neighbourhood Classic - If your mum could make it perfect, she was a legend. Got to admit, Auntie Kay made the best (don't tell mum). A Caramel Slice with just the right amount of coconut in a rich and just-crumbly-enough base - where the caramel is gooey but holds its shape and the chocolate is rich but easy to cut into

    Recipe #227565

    i found this on a internet site thought i should share. One of the men brought me a recipe out of a Texas newspaper for the Bar-B-Q sauce recipe used by Lyndon Johnson for his famous Bar-B-q's on his ranch. In all my life I have never had a finer sauce.

    Recipe #148531

    i found think while helping god daughter about the depression.

    Recipe #148530

    I drive 3 surburbs across to buy these from my faviorite thai resturant.. i have finaly got the recipe... yummmmmm

    Recipe #136777

    The delicious Moroccan combination of mint and honey comes through well in this sweet, moist cake. Perfect with a dollop of natural yoghurt sweetened with honey and mint, and freshly made mint tea. Makes 1 x 20cm-round cake

    Recipe #130605

    Gurnard has often been looked down on as a cheap alternative, but this under-rated fish is sweet and delicious

    Recipe #130604

    These lamb fritters were first prepared towards the end of the 16th century when French beans were introduced to Turkey. Made by many different Eastern Mediterranean countries, the cucumber and yoghurt combination can form a delightfully refreshing accompaniment to many mezze dishes.

    Recipe #130603

    Resembling olive-filled spiral biscuits, these olive pastries make a great salty snack to serve with drinks

    Recipe #130602

    Grilled, baked and fried, sardines are eaten in all Mediterranean coastal ports. I have chosen to stuff these sardines to make a more robust dish. If you find that pomegranates are out of season, dried cranberries make an acceptable and appropriately tart substitute for the crimson pomegranate seeds.

    Recipe #130601

    have been addicted to dipping seafood into mayonnaise. In this recipe I’ve given the hand-whisking method to make the aïoli. However, it can also be made in the small bowl of a food processor

    Recipe #130599

    Roti, a wonderful north Indian flatbread, is a perfect accompaniment to mop up curries. It is time-consuming to make, but very simple. Once you have made the dough you can set it to one side and finish cooking just before the meal. I rub the butter or ghee through the flour like a scone dough, which gives a light texture although not traditional

    Recipe #130598

    You can use as many jalapeno peppers as you like in this recipe. The amounts I have given will produce a mildly spicy chilli, so as not to overwhelm the other flavours. Serve extra peppers on the side for those who like a bit more heat

    Recipe #130597

    Mexican shredded beef or tinga is a versatile dish, great as a filling for soft tortillas, enchiladas, burritos or crusty rolls. This simple version relies on a few key flavours so even though the cut of beef used is inexpensive, it pays to use the best-quality beef you can.

    Recipe #130595

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