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    8 Recipes

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

    This recipe makes a large batch that can be made about a week ahead of time for Christmas or just cut into rounds for eating with coffee at any time of the year. Hide them though, because I often end up having to make more at the last minute! You can play an after Christmas lunch game where a grown up gets to hide and call "Run Run as Fast as you can, You can't catch me I'm the Gingerbread man". Naturally he gets caught and has to give a gingerbread man to all who catch him. Good exercise! You could use all plain flour for a harder cookie or add 1 tsp baking powder if you don't have self raising flour. I have just finished making a batch and got 20 large men and 24 small biscuits.

    Recipe #106550

    I got this recipe from the ABC Australia's Delicious magazine and it is created by Valli Little. I happened to have some left overs and thought I'd use them up for a light lunch. Now I'll be doing this regularly. Makes a nice change from Waldorf or Caesar salad.

    Recipe #105644

    This is a rich recipe. I'm not sure where I got the basic one from it from but I have an assortment of Indian cookbooks that I often adapt. I added the fresh fennel because I had one at the time and it makes this a really fragrant tasty dish. This is quite hot, but you can reduce the Chili and ginger to taste.

    Recipe #105285

    I love this recipe because I can make it the day before, it uses traditional and easy to grow herbs fresh from the garden and the vegetables are not exotic. Everyone seems to have their own version of this dish, but I think mine is special. I make for Sunday when we have neighbours round for a bottle ( or two) of wine and a casual lunch, so I can cook it slowly the day before and reheat it on the day. Because of slow cooking the vegetables melt and create a wonderful sauce. The meat falls off the bones. Keep it topped up with liquid while slow cooking. A real favourite on a winters day.

    Recipe #105134

    This recipe evolved from my Wok smoking of other fish and chicken and I used herbs and spices to suit whatever I'm smoking. I use a large electric Wok for this job but you could equally well use a covered barbecue. The tea gives a delicate flavour to the fish; I use Earl Grey, but Green tea is good too - delicious. The fish will keep for several days in the fidge but mine never lasts long enough.

    Recipe #104938

    Traditionally Australian, the soup is very thick and is served with individual beef pies and tomato ketchup. Great on a winter night.

    Recipe #104655

    This recipe is non fat, suitable for vegetarians and makes an interesting side dish or a main course. I adapted the recipe from a potato bhaji recipe that was given to me by a friend. It is fragrant and delicious.

    Recipe #104389

    I like using this recipe because it never fails and I can convince myself that is a 'healthy' chocolate cake!

    Recipe #104203


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