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    50 Recipes

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    The sweet of all sweet..............to quench your thirst for complete "heaven" in a dish .......................fruits, juices, citrus, fresh mints.....could be that you will fall in love. Towards the back of the local trattorie along the slight dirt pathway was a large flourishing mint patch that held many Italian dishes, beverages, and desserts hostage. The scent from that mint on this hot sultry night in Sicily, coupled by the ripe scent of blood oranges big as plums hanging with the branches of the tree above; perfumed the air as the warm breezes overtook our appetites, minds, and souls. Our wonderful group of friends that was made up "Los Jefes" was a bit tired from a long day of visit with neighboring towns and small villas. We decided to stop our travel at this amazingly quaint, beautiful local trattorie. Oh, how we rejoiced with this simple, but glorious Orange, Apple and Mint Granita. This was the special of the late afternoon, early evening, as the harvest had just completed and we were able to partake of this special treat at the end of the long, but glorious day. While there we tried to get Mama" to part with the recipe. Unfortunately, no matter how much coaxing, promises, and smiles she wouldn't part with her family recipe. However; we had our memories, the taste still fresh in our minds, and we knew the fruits that were used. So "Los Jefes" put our heads together (and Chef floWer as the recipe writer) and (LittleKiwiChook as our taster) and came up with this honest replica of the sites, smells, and tastes of this Granita. Each one of us decided on which ingredient to add and why we loved it so. This brought so many memories it was an ease to do. With ripe, succulent blood oranges, crisp green apples, and married with fresh mint, we allowed this to frost all together thus producing a truly satisfying, most refreshing Granita. A treat that will bring all the joys of this special place and special time together to enjoy on some special evening ahead. Cook time doesn't include freezing.

    Recipe #307468

    Another of my Indian cooking class tutor's recipes. I have a grinder so grind the seeds to make powder as stated, otherwise using store-brought powder is fine. With the chicken, you can easily substitute boneless.

    Recipe #264890

    Best made with a crisp & tart apple, like Granny Smith, if you know someone with a tree take some of theirs - they're generally not as sweet as the supermarket varieties. Brown sugar is to taste, but the maple syrup will make it sweeter. Cook time doesn't include chilling time.

    Recipe #243290

    This is from Donna Hay's Autumn Issue 2 (from about 2001 I think). I added more vanilla (you can reduce this to half if you only like a slight vanilla taste) and used raw sugar (not as sweet). I have made this with espresso as well (see separate recipe). Looks great in a clear glass so you can see the pretty marbled effect (and no messy unmoulding!) Time doesn't include refrigeration time.

    Recipe #229457

    This is from Donna Hay's Autumn Issue 2 (from about 2001 I think). I added more vanilla (you can reduce this to half if you only like a slight vanilla taste) and used raw sugar (not as sweet). I have made this with raspberries as well (see separate recipe). Looks great in a clear glass so you can see the pretty marbled effect (and no messy unmoulding!) Time doesn't include refrigeration time.

    Recipe #229455

    This is the Lamb Khemma recipe from my Indian cooking tutor, and tastes great with her Chapati recipe which I have posted (recipe #217108). It is important to pulp the ginger and garlic as I reckon it tastes different if you don't (I just used a spice grinder). My tutor also says not to burn the spices as they go bitter and ruin the dish. Patience is a virtue apparently! You may need to add some hot water if the lamb sticks to the pan, but add it slowly otherwise the dish becomes runny and too liquidy.

    Recipe #217621

    I am learning to cook Indian food once a week, and absolutely loving it. This is one of my tutor's recipes, when I brought them home everyone gobbled them up. They were served with my tutor's Lamb Khemma recipe. You can use margarine or butter, depending on your dietary preference. You can also make a large batch of dough, roll the chapatis out and freeze (uncooked) until required. Also, you need to cover the dough tightly whilst it is resting, I put it in a ziplock bag or plastic container with a lid. I didn't do this once and the chapati just weren't the same. Finally, you can use 1/2 wholemeal & 1/2 plain flour if you can't find chapati flour.

    Recipe #217108

    This is a recipe from www.cuisine.co.nz which I have modified slightly. The 900g mixed dried fruit refers to anything but sultanas, raisins or currants. I used crystallised ginger, dried peaches, dried figs, glace mixed peel, dried papaya, dried dates and dried pineapple. You can use anything you like (for instance dried mango sounds nice but it was too expensive here). To prepare the tin I lined it with 4 sheets of newspaper, then 2 sheets of heavy brown paper, greasing the uppermost sheet. Some people also put damp newspaper around the outside of the tin & tie this with string to secure it, but I didn't have any string. Finally, if you do not want to use alcohol, orange juice is fine in place of the brandy. (Time does not include fruit marinating time).

    Recipe #196539

    This is an Edmonds Cookbook recipe (New Zealand woman's cooking bible) that I have modified slightly. You can use any type of fruit yoghurt, although stuff with a lot of pips wouldn't be good. Please note that these will not rise as high as regular scones (probably due to the yoghurt & wholemeal flour).

    Recipe #191167

    Quick & easy - the secret is to slice the veges as finely as you can. Chilli is obviously to taste!

    Recipe #186939

    Since I have been back in NZ I have had the chance to go through my old Cuisine magazines. There are some fantastic recipes in them, this is based on one by Julie Biuso. Great with bread and cheeses/meats.

    Recipe #186781

    I used half of Mean Chef's biga (81918) for this recipe. I also used Allinson's (which is a British brand) white bread flour with kibbled grains of wheat & rye, although if you do not have this available you may wish to use 3 & 1/2c of strong white bread flour & add 1/2c of grains. Using biga gives a lovely textured loaf with a tangy taste, it seems a bit time consuming but I actually spent less time in the kitchen than if I had baked a cake. Time includes proving time.

    Recipe #141477

    My friends & I used to make this to drink on hot summer nights - great grown-ups icecream shake! I add the Baileys to taste, 1/2c is just an approximation - depends whether the girls are in a good mood or not! For Aussies & Kiwis you can substitute the chocolate for 8 regular toffee pops or Tim-Tams.

    Recipe #140703

    This is something I made today because I wanted olive & cheese bread. This would be good with some oregano added to the cheese part or some tomato paste smeared over the cheese part before the cheese is put onto the dough.

    Recipe #140665

    This is a nice accompaniment to steamed rice & fish & a good way to use any greens in your fridge. I used tamari in this recipe instead of regular soy sauce, which is good if you are not eating wheat. You can also use canola oil if you do not like using peanut oil. Please excuse the redness in the photo - that's just my camera/lighting/or me!

    Recipe #140523

    This my own recipe which is as a result of playing around in the kitchen. I'm trying not to eat too much wheat as it makes me bloat up & after a trip to Germany I fell in love with their heavy rye & vollkornbrot. This is my variation & is a quicker recipe (I was craving bread tonight!) as you don't need to make the starter the day before. I used Allinson's dried active yeast which is for handbaking only. Spelt is an ancient type of wheat which was popular during Roman times. Whilst it does have gluten, the structure is different to modern wheat so some gluten intolerant people are able to eat products made from spelt as the gluten is different to that found in modern wheat. Finally, if you want to make this vegan you could easily substitute soy milk for the cows milk.

    Recipe #140260

    This is good with chicken, but you could also try pork as well. I have also used this on whole chicken breasts, not chopped the breast up & just grilled it whole. The times do not include marinating time.

    Recipe #137424

    This is named in honour of my boyfriend, who last night really wanted dinner but seemed disappointed with salad. We weren't really hungry, so I came up with this salad platter which we shared. Any green lettuce that you have on hand can be used, and rocket/argula tastes nice as well. You could also arrange this on small plates and serve as a first course. The veges & lentils can be prepared ahead of time & refrigerated. The salad can then be built just before serving.

    Recipe #131696

    My boyfriend & I first had Puy Lentils at a restaurant in Paris (L'Ambassade d'Auvergne) & thought they were fantastic. This recipe uses chicken, lentils & any leftover veges you have - we get a weekly organic box so on a Wednesday (the night before the delivery for the week) we have odd amounts of veges left that we don't want to waste. This is how this recipe came about. I used carrots, cabbage, mushrooms etc, but just use whatever you have on hand. If you don't have Puy Lentils, brown can be substituted. You can also reduce the garlic if 4 cloves sounds like a bit much!

    Recipe #131695

    I threw this together tonight using ingredients we had in the house. This is good served with a Belgian beer (like Leffe) to cut through the richness of the sauce. Serve with baby new potatoes and steamed fresh greens. (Please note, the photos make the sauce look a bit green, the sauce isn't actually green it's the really bad lighting in our living room!) Note, you can also 1 - 2T of your favourite cajun spice for depth of flavour.

    Recipe #130888

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