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    524 Recipes

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    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

    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

    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

    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

    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 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 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

    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

    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

    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 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

    One of several "sizzling sausages" in the current issue of the Australian magazine 'New Idea', this one a budget-savvy Sang Choy Bow which food editor Barbara Northwood has costed at $A1.83 per serve.

    Recipe #352632

    One of several budget-savvy, "sizzling sausages" recipes in the current issue of the Australian magazine 'New Idea'. This one food editor Barbara Northwood has costed at $A2.26 per serve. Vary the vegetables to meet your taste preferences and add some heat if that's what you like! If making this, I'd be inclined to increase the number of mushrooms and use onion slices in place of the corn which I've never been particularly fond of.

    Recipe #352629

    This recipe was one of 8 favourite recipes by Valli Little on recipe cards which came with the current issue of the Australian cooking magazine 'delicious'.

    Recipe #352129

    Yummy pancakes which can be served for breakfast, brunch, as a snack or as a side-dish. Although the recipe specifies sebago potatoes, you can also use russet burbank or spunta potatoes. All of these are potatoes that are varieties which are good for baking. This recipe has been adapted from a recipe in the Australian Women's Weekly's 'Potatoes: over 100 exciting ways to cook the humble spud', recently reprinted by popular demand. It is essential to squeeze as much moisture as possible from the potatoes in step one before adding the potatoes to the other ingredients. Please feel free to vary the herbs according to your taste preferences.

    Recipe #351753

    Adapted from a recipe in 'Terrific Chicken: 100 great meals in minutes'. If you're craving crispy chicken, this Mediterranean-style chicken is fairly quick to make and relatively low-fat! Serve it with a pasta or rice side dish and your favourite salad greens.

    Recipe #351722

    Tasty low-fat, easy to prepare chicken tenders with rice and vegetables which you can have on the table ready to enjoy in less than thirty minutes. Adapted from a recipe in 'Terrific Chicken: 100 great meals in minutes'.

    Recipe #351703

    Adapted from an Australia Day BBQ recipe in the current issue of 'New Idea'. As I don't have a BBQ, when I make these I shall be panfrying them. Please feel free to vary the herbs so that you use your favourite herbs and to use the amount of garlic to meet your taste preferences. The discarded green end of the leek can be saved and used in my Recipe #135453.

    Recipe #350542

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