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| Time to Make
Whip this up and have it in the fridge for the whole weekend! Lovely and fresh tasting on a hot summers' day.
Even easier if you have a food processor!
A great breakfast for guests - serve with roasted tomato halves. No need for toast as the breadcrumbs provide the crunch.
Cook and serve in a Spanish cazuela.
A la Rachel Ray - YUM-O.
...from the kitchen of Nigel Slater. Intensely savoury, it must be eaten very hot, with salt and the squeeze of a lemon.
*****24 hour marinade required
Marinade these the night before in a freezer bag and dinner will be a breeze.
A comforting soup that I like to make on the weekend and enjoy for lunch throughout the week.
...from Thanksgiving dinner 2006. Yum-O
Aunty Fran was always into food and this was an 80's staple round hers. Serve with Ripple Chips. Good for breakfast, lunch or dinner.
via Marg Smith 2009
This recipe is from Michel Nischan's cookbook, "Homegrown Pure and Simple" as featured on Rachel Ray Nov. 06.
The soup is spicy and has a wonderful depth of flavour. It smells great whilst cooking The deep fried sage is heavenly !
A perfect rustic dish for autumn/winter as the nights draw in. Serve with fresh bread rolls and a good bottle of red wine - a Rioja works a treat.
A staple on her party table at the time: August 16/1981
via Marg Smith (2010)
Amazing Cinnamon Chip Scones
Louis Pappas' Famous Greek Salad
By Nancy's Pantry
Banana "Ice Cream" (Dairy-Free)
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