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    524 Recipes

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    Rich and moist cupcakes, adapted from a Maggie Beer recipe. Maggie Beer is a well-known Australian chef and has written several books on food. For the best results, use top quality chocolate! Conversions you may need: 90g =30z; 60g = 2oz; 100g = 31/4oz; 14g = just under 1/2 oz. 15g = 1/2oz.

    Recipe #386845

    I’ve adapted this recipe from one I found on the Simply Great Meals website. The original recipe uses pistachios; I’ve used honey-roasted almonds. Obviously, you could use whatever nuts you fancy or a mixture of several different nuts. Once you’ve melted your chocolate, butter and marshmallows, no more cooking is required. Great for lunchbox snacks, picnics and potlucks! For the best results, use top quality chocolate rather than cooking chocolate. I’ve suggested Lindt, and if you choose one with orange or peppermint chips, you’ll add another subtle flavour. I’ve wondered also about using a fruit juice instead of the water but haven’t tried this yet. The conversions you may need: 90g = 3oz; 250g = 8oz.

    Recipe #386843

    This yummy and super-rich chocolate brownie recipe has been adapted from a recipe by Maggie Beer, a revered Australian chef and author of many cookbooks. If Sangiovese Verjuice is not available use any Verjuice; and you could use glacé cumquat, ginger - or whatever glacé fruit you like instead of the pear - and you could use a mixture of fruit and nuts. I'd recommend macadamia nuts. Some conversions: 300g = approximately 91/2 ounces; 250g = 8 ounces; 60g = 2 ounces; 40g = 11/3 ounces. For the BEST results, do use top quality chocolate, such as Lindt 70% cocoa. Recently, I tried some German chocolate that was 85% cocoa... that was probably too rich and too bitter for most tastes, so rich in fact that you'd find that much as they enjoyed it people wouldn't be coming back for a second and third brownie - so your brownies would last longer!

    Recipe #386831

    This no-bake slice can be made in a just a few minutes, although it does need time to set before it is ready to be eaten. NOT for those who don't like lemons but for the rest of the world, great for lunch boxes, picnics or potlucks! Another recipe I've adapted from one I found on the Simply Great Meals website. The conversions you may need: 125g = 4oz; 400g = just under 13oz; 250g = 8oz. Marie biscuits are a plain sweet biscuit. You could also use Granita biscuits or shortbreads. You could

    Recipe #386759

    Quiche is always so versatile - an easy-to-prepare dinner, lunch or snack; and individual quiches are great for take-to-work lunches or for picnics or potlucks. Made with the canned vegetables, this can be made very quickly but it can, of course, also be made with fresh or frozen vegetables. If you are using frozen vegetables, steam them briefly and make sure that all excess liquid has been drained off - or saved for making soup, such as my Recipe #135453. I've adapted this recipe from one I found on the Simply Great Meals website. Conversions: 425g = approximately 131/2 ounces; 125g = 4 ounces.

    Recipe #386669

    Adapted from a recipe I found on the Simply Great Meals website. Faced a dilemma in settling on a name for these. They are n-e-v-e-r called Yo Yo Biscuits, just Yo Yos... the Simply Great Meals website called them Yo Yo's, but the apostrophe makes no sense, and without the apostrophe the name looks like Yo YOS - which sounds silly and is NOT what they are known as! Conversions: 150g = just under 5oz; 60g = 2oz. Personally, I'd prefer to omit the food coloring. Not anti-pink, just prefer to avoid unnecessary chemicals. Seems to me that even a 1/2 teaspoon of cherry juice would achieve the pinkness if that's what you're after. The slivered almonds are not generally found in a traditional Yo Yo: I've added those. I'm of the belief that yummy nut never goes astray, be it in sweet or savoury dishes.

    Recipe #386662

    In the September 2009 Australian magazine 'super food ideas', where it features as a Father's Day BBQ Spice Rub, this recipe is described as "perfect for Dad to sprinkle over beef rump steak or other favourite BBQ meats before cooking." I'd hope that any dads worth spoiling won't be expected to BBQ for all and sundry on Father's Day but will be spoilt rotten! But for anyone BBQing at any time, this sounds yummy so I'm posting it here for safe-keeping. Personally, I'll be leaving out the dried chilli flakes. But do feel free to crank up the heat if that's your preference! My only change was to add the black pepper, but I'm in two minds about this as it's perhaps better to add this at the time.

    Recipe #386568

    A Kraft tart which I’ve so substantially adapted that I’ve pretty much de-Krafted it, but I have left in the Philadelphia cheese as an echo of its culinary ancestry. If you haven’t used leek, onion and garlic together, they offer a subtle blend of flavours when combined. If time isn’t a factor and you want to make a healthier crust, you could try a rice crust either from my Recipe #147043 or my Recipe #147047. Some conversions: 220g = 7oz; 100g = 31/2 oz; 210g = approximately 61/2 oz.

    Recipe #386510

    A simple budget-conscious and yummy everyday recipe with no pretensions to sophistication, which I've adapted from an online recipe from the Australian magazine 'New Idea'. The recipe uses beef sausages, but obviously you could use your favourite sausages. You could also vary the capsicums (or peppers) and use more than one coloured pepper; and you could add a slice of onion onto the skewer. My personal preference is red peppers, but just go with your preference! Love the pesto and haloumi in this recipe! :)

    Recipe #386429

    Australian chef Huey (Iain Hewitson)'s recipe for what he describes as basically an American recipe: Peppered Venison Steak with Spiced Smothered Onions. Venison, he advises, should be medium rare at the most so have everything ready to go before adding the venison steaks to the pre-heated grill. Some conversions: 150 grams = approximately 5 ounces; 180 grams = just over 6 ounces.

    Recipe #386426

    I love mushrooms: could eat them every day! And love this recipe, adapted from one by Nino Zoccali, that I found in the September 2009 issue of the 'BBC Australian Good Food' magazine. Nino comments that he never peels the skins from mushroom caps "unless they are damaged or stained and (that) unlike many chefs (that he likes) to use the mushroom stems - as long as they're tender." Ah, great, I thought, before trying this recipe! Perhaps it's uncool, but I only peel mushrooms if the recipe persuades me of the need to do this, and I generally use the stems. As Nino says "I think they taste great." Some conversions: 15 grams = 1/2 ounce; 60 grams = 2 ounces; 80 grams = aproximately 3 ounces.

    Recipe #386425

    A delicious-sounding pesto I found this morning while at the hairdresser's. I usually come away with a few recipes! :) From the February/March issue of the New Zealand magazine 'dish', and recommended as being excellent with grilled vegetables, salmon, fish and chicken and as mixing well with bitter leaves such as witlof and raddichio.

    Recipe #366681

    A delicious-sounding recipe that I'm intending to make soon, found this morning at the hairdresser's - I usually come away with several recipes! :) This one is from the February/March issue of the New Zealand magazine 'dish'. There are serving suggestions for a salad comprising a thinly sliced raw fennel, rocket, orange and roasted almonds, but obviously you can serve this with a salad of your choice. My preference would be to serve it with a potato salad and salad greens. the preparation and cooking times below do not include the 5 minutes resting time after the pork rolls have finished cooking.

    Recipe #366645

    An easy and relatively inexpensive lunch or evening meal I've adapted from one I found in the Coles online Autumn recipes. Ideal for using up leftover mashed potatoes. This could also be made with salmon. Macadamia nuts are going to make these so much tastier than most tuna or salmon patties I've eaten. You could, of course, also use other nuts. If you want to serve this with tzatziki, I'd recommend either Recipe #306901 or Recipe #157176. Both are excellent!

    Recipe #366638

    I've called this recipe Budget Eggplant (Aubergine) Parmigiana not because it skimps on ingredients but first because I already have another eggplant parmigiana recipe posted - Recipe #135928; and secondly, when I compare the two, this one would certainly be less expensive to make. If you wanted to stretch this recipe further, you also could add a fourth layer of lasagne sheets. If I were to add lasagne sheets, I'd also be inclined to add a thin layer of ricotta immediately on top of each layer of the lasagna sheets or, even better, some ricotta mixed with cooked (well-drained) spinach. I'd recommend still having the final layer as the mixed cheeses and oregano. That means including this fourth layer only twice - and not on top! The Zaar Kitchen Dictionary has some excellent advice on choosing eggplants: "Look for smooth, shiny skin with a firm but slightly springy texture" and suggests using the eggplant within a day or two of purchasing it. This is important for this recipe as some of the skin is left on the eggplant. And don't discard the skin peelings from your eggplants: save them in a freezer bag with all your vegetable peelings and stalks for use in my Recipe #135453, the ultimate budget recipe! This is the fourth recipe I've adapted and posted here from a recipe I found in 'The Australian Women's Weekly's Cooking on a Shoestring' which has been published this year and contains lots of super recipes that certainly reflect needs of the times! The others are Recipe #365835, Recipe #366203 and Recipe #366217.

    Recipe #366261

    A budget-saving recipe for using leftover roast potatoes. You could also use leftover pumpkin, kumara and califlower or a combination of these or other leftover vegetables. This gratin matches well with reheated leftover roast meat or with a savoury ground meat dish or with sausages, such as Recipe #350542 or Recipe #352722. If you prefer vegetarian dishes, simply omit the bacon. This is on of several recipes I've adapted from one in 'The Australian Women's Weekly's Cooking on a Shoestring'. I've also posted Recipe #365835 and Recipe #366203.

    Recipe #366217

    This fast-to-make pasta dish is a good way to use up leftover stale bread and, at the same time, to include a healthy green vegetable in your diet! Adapted from a recipe in 'The Australian Women's Weekly's Cooking on a Shoestring'. Adjust the garlic to your liking and don't include the lemon juice if you don't care for citrus flavours! You could, of course, use another vegetable in place of the broccoli and you could add onion. If you're not keen on cumin, omit it and add a favourite herb. I've also posted my adaptations of some other recipes from 'Cooking on a Shoestring': Recipe #365835 and Recipe #366217.

    Recipe #366203

    Huey's recipe for Lone Star Chicken Stew, from a NicheDigitalMedia dvd, Sambal oelek is Indonesian in origin and is a salty paste made from ground chillies and vinegar. Way too hot for my tastes. If you don't like your food hot and spicy, omit it and use instead some of your favourite herbs. And if you are using it, be careful not to add too much salt!

    Recipe #366081

    A versatile vegetarian bolognaise and a great way to get some nutritious lentils into your diet! Adapted from a recipe I found online. I love the vegetables that were in the original recipe but you could vary them depending on what's in season, what's reasonably priced and, of course, to meet your taste preferences. I just had to add a leek as I love the subtle blend of flavours from onion, garlic and leek cooked together. And when I made this I used probably double the 15 mushrooms included in the original recipe! :) Vary the herbs to meet the whim of the moment!

    Recipe #366058

    The zesty flavour of fresh ginger brings out the best in this simple, super-healthy, wonderfully low-fat, sweet potato and carrot mash. This is my adaptation of a recipe I found originally on one of my International Masters 'Good for You' recipe cards, which focus on health and nutrition. I use my Recipe #135453 when making this as I know that it is low in salt! I often add sunflower seeds to recipes such as this one and have included them here as an optional ingredient. They provide added nutrition and I just love the textural variation provided by that little bit of crunch! Walnuts would also work well. And yes, I know butter is not exactly healthy, but I do prefer to use it in cooking, so when I've made this recipe, I must confess that I've used butter. If you love sweet potatoes, you may also like my Recipe #124938, also very healthy but quite different from this recipe.

    Recipe #365892

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