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    84 Recipes

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    Delicious fluffy polenta with sautéed chanterelle mushrooms. It's easy and makes a beautiful starter for four or vegetarian main for two. You can sub other mushroom, I love freshly picked chanterelles the best. Joy of the (mushroom)hunter :). Not so fond of the cleaning though. If the mushrooms are not too earthy try brushing them off only and prevent rinsing them in water, this will diminish their distinct flavour and make bigger ones mushy. The amount of mushrooms used may vary according to their water contents.

    Recipe #518011

    Crisp on the outside, soft on the inside. Delicious bread, that is the everyday bread in Iran and baked scattered against the walls of charcoal ovensgrills . Used to scoop up main dishes and delicious spreads. I like it with Baba Ganoush, cheeses, vegetables and traditional vegetarian middle eastern dishes. I like to keep it vegan, but you can sub the amount of olive oil with butter or ghee. The longer you let the dough rest, the better the taste, texture and crispness. I let mine rest in the fridge for up to 24 hours.

    Recipe #517986

    Super crisp tofu cubes in a spicy and hot and crunchy vegetable stir fry sauce. Add whatever vegetables you like. Perfect way to use up leftover ready cooked basmati rice.

    Recipe #517985

    Delicous. Crisp, Healthy and quick. I like to eat this as a main with a home-made cream cheese herb dip.

    Recipe #517177

    One of my favourites when I was a kid. I tweaked my mum's recipe a bit to suit my taste. Makes a very nice and moist coffee cake. Very well liked by guests and co-workers. Makes a lot.

    Recipe #517176

    Perfect to use up leftover rice. This is one of my everyday favourites. Super easy. Super quick. Versatile. And super delicious.

    Recipe #517175

    When there are apricots in abundance, this cake can be found on every menu, shop and bakery. It's unbelievably easy, tasty and quick to make. You can also swap plums for apricots. The yoghurt makes the dough extremely light and fluffy.

    Recipe #517174

    This works nicely with barbequed vegetable or warm, crunchy breads such as ciabatta or bread sticks.

    Recipe #505042

    When I have that chinese food craving, but don't want to indulge on very fatty convenience food. It's easy and open to a lot of alteration/add ons when it comes to vegetable. Veganize by omitting the egg and increasing the water amount. Turns out nicely as well. I like to use cabbage to my basic version. I do not deep fry, just fry them with a little oil, they turn out nicely and crisp.

    Recipe #504391

    Ice Cream Maker Recipe. Full of flavour, the cranberry preserve adds a tangy kick.

    Recipe #504390

    This is super easy, but absolutely delicious. Ice cream maker recipe.

    Recipe #504098

    A nice combination of caramel and creamy nougat. The dough is moist, soft and the 2 differnt taste layers work together nicely. I came up with this, when I wanted to prepare some sweets to bring along to the office and my dear colleagues really did enjoy them. A lot :). Please note: the recipe editor would not allow for nougat or praline NOT pralines. The nougat I am talking about is of nutella-like taste, but is usually more solid and can be bought in bar shape here. If you cannot find nougat, try substituting the same amount of Nutella hazelnut spread or noisette chocolate.

    Recipe #504097

    Easy to prepare crispy on the outside, soft in the middle and of nice taste. I like it with crusty bread, aubergine spread and hummus. Makes a nice part of brunch. I incidentially left out the egg once and it worked very well too. This is just the basic version, fell free to add garlic, onions, herbs, bell peppers, ...

    Recipe #502554

    This is chocolate heaven. No egg recipe, absolutely creamy texture. Very easy preparation. Try adding a bit of rum, dessicated coconut or cookie crumbles as well. Prep time comes without cooling time.

    Recipe #502351

    Recipe #502325

    Quick, filling and extremely tasty. Adjust chili and garlic to your taste. I like it very spicey, so better tune down the amount of chili and garlic a bit, if you don't.

    Recipe #502324

    It doesn't always need to be Halloumi for vegetarians when it comes to BBQ-ing. This is filling and just lovely with grilled vegetables, dips and crunchy bread.

    Recipe #501593

    This is yummy! A Bavarian style cheese spread that works pretty well with any bread, vegetable and, of course, Brez'n (Pretzels). This is the basic version, as there are a lot of regional differences. You can add different herbs such as parsley or chives, scallions and even a tad of beer :). However paprika and carraway seed are a must to make it really Bavarian.

    Recipe #501549

    These make a wonderful gift for a dinner party. I came up with the recipe when I wanted to contribute something to an invitation. The dough turns out to be very moist and soft, yet the surface is wonderfully crunchy. Makes about 30 bread sticks.

    Recipe #501265

    Courtesy of my sister, who succeeded in replacing Sauce Hollondaise, which I absolutely don't like, with this fluffy and aromatic gem of a sauce. Goes wonderfully with green or white asparagus, breadsticks, or pretty much everything :).

    Recipe #501264

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