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    524 Recipes

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    Baked potatoes stuffed with broad beans, rocket (or baby spinach leaves), tangy blue cheese, garlic and basil; and if it takes your fancy, topped with chopped bacon! Adapted from a recipe on some 'Good for You' cards from International Masters: a series focussing on health and nutrition. I am intrigued that 'broad beans' are not in the Zaar Kitchen Dictionary. So, some information about broad beans! From Wikepedia: broad beans have a long tradition of cultivation in Old World agriculture, being among the most ancient plants in cultivation and also among the easiest to grow. It is believed that along with lentils, peas, and chickpeas, they became part of the eastern Mediterranean diet in around 6000 BC or earlier" Reading that you'd expect to find them in the Zaar Dictionary! Not so! The entry in the Cook's Thesaurus reads "fava bean = broad bean = butter bean = Windsor bean = horse bean = English bean = fool = foul = ful = feve = faba = haba = habas". And my recipe card says "Broad beans are a tasty, almost meaty-flavoured bean that are full of nutritional benefits. Broad beans are a great source of protein and fibre and also contain vitamins A and B and zinc, iron and folate. They are available fresh or frozen - if using the fresh beans, you will need to cook them lightly in boiling water to soften them before blending them with the rocket". Obviously, you could use other cheeses instead of the blue cheese. I've made these several times and have used low-fat feta (which I love), and I've also added a handful of pine-nuts in step 3. . Be guided by your taste preferences.

    Recipe #365873

    Adapted from a recipe in 'The Australian Women's Weekly's Cooking on a Shoestring'. If you aren't vegetarian and you can stretch your shoestring to include bacon, a couple of rashers of bacon tastes great as an additional topping. I've added a couple of extra herbs to the original recipe that had only the rosemary and, if you're making this, I'd encourage you to use whatever are your favourite herbs. I've included the pizza dough from the original recipe but I've also made this with Recipe #4892, which I found when checking on Zaar before posting this recipe. It also makes a deliciously crisp and flavoursome pizza base. The preparation time below includes the 60 minutes standing dough when making the dough.

    Recipe #365835

    Adapted from a recipe 'The Australian Women's Weekly's Grills & Barbecues'. The eggplant (aubergine) not used in step 2 can be added to other vegetable peelings, stalks etc. and kept in a freezer bag until you have enough to make Recipe #135453.

    Recipe #365753

    Delicate and delicious finger sandwiches which are super-quick and super-easy to make. Smoked salmon or canned red salmon can be used instead of the smoked trout. This yummy recipe has been adapted from a recipe by Sophie Hansen in from the current issue of the 'BBC Australian Good Food' magazine. If the occasion does not demand elegance - if you are simply making these for yourself for lunch, for example - use whatever is your favourite bread, crusts on! I enjoyed these today with crusty ciabatta! Conversions: 200g = 61/2oz; 150g = just under 5 oz.

    Recipe #365517

    My adaptation of Huey's Weiner Schnitzel with a Proper Potato Salad. It is the homemade mayonnaise that makes this potato salad particularly delicious - or as Huey described it "proper" - and making it in a food processor couldn't be easier, although it could, of course, also be made by hand. Huey opts for vegetable oil here rather than olive oil as he insists that it can more effectively be flavoured with other ingredients such as herbs and garlic. The bacon he panfries in olive oil and then adds to the hot potatoes which readily absorb the bacon juices. The leftover eggwash he suggests saving and later adding to some extra eggs to make scrambled eggs. To avoid getting lumps in the breadcrumbs, he suggests using one hand for dipping each schnitzel in the flour and egg and the other hand for dipping the floured, egged schnitzel into the breadcrumbs. If you want to enjoy the potato salad at its most flavoursome, it is essential that it NOT be placed in the fridge but that it is made and eaten on the same day.

    Recipe #365516

    My adaptation of another of Huey's recipes. He describes a Bridie as "a South African pasty filled with spiced minced lamb... well, kind of..." Minced lamb is what Americans call "ground lamb". As I don't like my foods hot and spicy, when I make these I shall be omitting the sambel oelek (or any other chilli paste) and increasing the garlic. They looked so delicious that I'm really looking forward to making these. I'm also interested to learn from South Africans how well-known this dish is in South Africa and the degree to which this version has varied from the standard Bridie. If you are planning to make this recipe, please check the NOTE below the directions about a problem I had in posting one ingredient. For yield, I also tried to write, again unsuccessfully, "2 large or 4 small Bridies". Whether you consider this recipe appropriate to serving 2 or 4 will, of course, depend on the appetites of the eaters, and whether the Bridies are being served with other side dishes or on their own!

    Recipe #365482

    My adaptation of Huey's Cheese, Onion & Potato Pie. Huey (Iain Hewitson) is a larger than life Melbourne chef who has written several cookbooks and who features regularly on a number of extremely popular TV show. I have posted several of his recipes on Zaar. Some conversions: 100g = approximately 31/2 ounces; 150g = just under 5 ounces; 250g = 8 ounces; 1kg = 32 ounces or 2 pounds.

    Recipe #365399

    Adapted from a recipe in Jean Paré's 'Company's Coming: dip, dunk & dab, party dips and spreads'. This recipe has been descibed as "an update of baba ghanouj... sweetened with caramelised onions (and served) with pita bread chips or vegetables". I learnt also from this book that 'baba ghanouj' means 'indulged father' in Arabic! Rather patriarchal for 2009! Perhaps that's why Jean Paré has re-named this 'eggplant onion dip' - bland and politically correct! I decided to stay with this name but if anyone knows the Arabic for 'eggplant onion dip', I'll happily rename it. The cooking time includes one hour chilling time.

    Recipe #365389

    Adapted from a recipe in Michelle Trute's 'cooking with conscience'. All the recipes in this book are low fat, low-moderate GI and easily prepared. This recipe is moderate GI and low in fat. She includes no salt in this recipe but I have included sea salt below as optional as I know for many this is an essential ingredient. If rosemary branches are unavailable, use wooden skewers soaked in water and add rosemary to the lamb just before threading it onto the skewers. I have also included sage as I love rosemary and sage together. Michelle Trute recommends marjoram, mint, rosemary and sage with lamb and recommends using herbs rather than salt. I have also posted Michelle Trute's Recipe #349024. 800g = just under 26 ounces.

    Recipe #365381

    A recipe I found online by 'New Idea' cooking editor Barbara Northwood. 170 grams = just under 6 ounces. Cooking time is refrigeration time.

    Recipe #365085

    Adapted from a recipe I found in this morning's Herald Sun's Sunday magazine, too late for today's breakfast but I plan to try it soon. It is from Donna Hay's 'Tastes of Autumn' magazine but to me this sounds like an anytime of year breakfast idea! My only additions were garlic, rosemary and sage, simply because I enjoy all of these in many savoury dishes, but I've listed them as optional. Feel free to add your favourite herbs. So that the omelet retains its lightness, I'd be disinclined to add anything else to it, but I'll certainly be making this with some mushrooms. YUM! OOPS! Chocolatl observed - quite rightly - that I'd omitted the butter from the Ingredients list. Add 1 tablespoon butter, preferably unsalted to the pan in step four.

    Recipe #363588

    Adapted from a 'Better Homes and Gardens' recipe that I found online. There are just so many Chilled Cucumber Soups on Zaar but - from my searches - none that seemed quite like this one which I'm posting for safe-keeping as well as for others who might like to try it. I love the fact that this is basically a potato and leek soup - with cucumbers and prawns poached in champage! YUM! :) The only additions I've made are garlic (I just cannot contemplate prawns without garlic!) and the dill or parsley for garnish. The photograph accompanying the original recipe suggested that small shrimps had been used and rather more than the 12 specified in the ingredients list which explains why in the directions there is mention in step 3 of dividing "most of the prawns" between 4 bowls, then adding "the remaining" prawns once the soup had been ladled into the bowls! 12 prawns between 4 bowls hardly allows for "most of..." and "remaining..." Obviously, this recipe could be made with small shrimps and with a larger number than 12. Several shrimps on top of each soup bowl would certainly make for more attractive presentation.

    Recipe #363525

    I found this recipe in the '2008 Australian Gourmet Traveller Annual Cookbook'. This is a one-dish meal which uses brown bean sauce made from fermented soy beans and wheat flour. Pun Chun is the recommended brand. Basically the dish is cooked noodles tossed in a meat sauce, topped with crunchy shredded cucumber. Some conversions for those who need them: 80ml = 21/2 fluid ounces; 300g = approximately 91/2 ounces; 500gm = 16 ounces; 375g = 12 ounces..

    Recipe #362083

    A yummy-sounding recipe from the current issue of the Australian magazine 'super food ideas'. You'll need 8 pre-soaked wooden bamboo skewers. Feel free to vary the olives in this recipe. I haven't made these yet but I'd be inclined to use unpitted kalamata olives or perhaps half and half unpitted kalamata olives and the suggested pimento-stuffed green olives. I've suggested that these could be served at a picnic, if you were picnicking where there were BBQs. They could be made up to the end of step 1. For serving at a home BBQ, they could of course also be prepared to that stage and BBQd just before you are ready to serve them.

    Recipe #360346

    Flavoursome prawn and chorizo cakes served with a tomato salsa from Better Homes and Gardens, found online, but lots of people I've cooked for would love this - which is what drew my attention to it. From Wikipedia: In commercial farming and fishery, the terms prawn and shrimp are generally used interchangeably. In European countries, particularly the United Kingdom, the word “prawns” is far more common on menus than the term “shrimp”, which is generally only used in North America. The term “prawn” is also loosely used to describe any large shrimp, especially those that come 15 (or fewer) to the pound (also called “king prawns”). Australia and other Commonwealth countries including South Africa follow this European/British use to an even greater extent, using the word “prawn” almost exclusively. In Spain, gambas al ajillo (translated to garlic prawns) is a popular dish with both the locals and tourists, traditionally served as tapas.

    Recipe #359549

    A classic pairing of tomato and basil with a twist: the tomatoes are dipped in hot candied sugar. I found this recipe - by Valli Little - in the February 2009 issue of the Australian magazine 'delicious'. Seems to me they'd team well with lots of dishes. If you don't have plentiful supply of fresh basil leaves, I'd suggest serving these on a bed of baby spinach leaves, ideally with a few basil leaves to garnish.

    Recipe #359013

    A recipe I have adapted quite substantially to suit my taste preferences from one I found in the Australian Women's Weekly's 'cafe food'. The original recipe had chilli powder - which I never include, having zero tolerance of anything hot and spicy - but I've included it below as an optional ingredient as I'm aware that many people just love it. I've also added cumin, garlic, lemon zest and the option of adding salt and freshly ground black pepper. Don't include lemon zest if you don't like lemons or any of the optional ingredients if you don't like them! The original recipe suggested serving these wedges with tomato relish. When I've made them, we've enjoyed them with either deli tzatziki, KITTENCAL's Recipe #157176 or Ravenseyes’ Recipe #306901. The original recipe specified cooking these wedges in a very hot oven for 40 minutes; I've found that these wedges were done in a hot (NOT a very hot) oven after 40 minutes. Cooking times will vary, of course, depending on the size you cut your wedges.

    Recipe #358650

    If you love oysters and love citrus fruits, here is your ideal recipe! Recipes certainly don't come any simpler than this one! This starter is low GI and comes from 'educated cooking: 80 recipes that are easy to prepare and are low in fat'. As long as your guests love oysters and citrus juices, what could be easier? A wonderfully easy prepare-ahead dish.

    Recipe #356966

    Deliciously flavoursome home-made pork sausages - so great to know that your sausages are free of preservatives - served with equally yummy zucchini rosti make for a great family meal. I have adapted this recipe from one I found today in the current issue of the Australian 'Woman's Day', and which we enjoyed this evening with Ravenseyes’ Recipe #306901. Mincing the vegetables in a processor ensures that the mixture holds together more readily. If your rosti do not look as if they are going to hold together, make them in egg rings, which I find can be removed when you are ready to turn the patties, latkes, burgers or rosti. If you are using a non-stick pan, use non-stick egg rings and - for easy removal - lightly oil them, When making these tonight, I used all of the listed optional ingredients for the zucchini rosti. My inclusion of rosemary and sage was from a grinder which includes this fabulous blend. :) All of these optional ingredients add heaps of flavour, but I'm well aware that not everyone likes lemony flavours. If any of these optional ingredients don't appeal to you, leave them out! I love the textural variation that nuts provide. Pine nuts would also work well here.

    Recipe #356140

    A deliciously different recipe for spiced nuts which I came across this afternoon in the current issue of the Australian magazine 'Woman's Day', and with my usual impatience just had to make this evening, with a few modifications - minus the chilli powder to meet our taste preferences - but I'd certainly make these complete with the chilli powder for friends, and have left the chilli powder in as an ingredient. In making these, I increased the garlic from 1 to 2 cloves, and I minced it rather than crushing it. I used cashews, macadamias and hazelnuts. Why, oh why do I keep buying all these magazines each week? Spot on if you guessed to check out their latest recipes! And it was worth buying this week's just to have found this recipe! These would be demolished very quickly if served with other appetisers and drinks, and they'd be a great addition to salads and stir-fries - if they lasted that long! :) Don't add salt - or add it sparingly - if your nuts are already salted.

    Recipe #353594

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