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    You are in: Home / lindseylcw's Public Recipes
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    120 Recipes

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    Simon Rimmer's recipe, layering up all the ingredients and serving the meat separately gives it a wonderful taste, don't be put off by the ingredient list it is any easy recipe to make.

    Recipe #349833

    A lovely fragrant curry, good with plain basmati rice and a cucumber and mint salad dressed with fresh lime juice.

    Recipe #349832

    My darling Nanna used to make this and the smell was just wonderful, I ate it with relish as a child but seem to have forgotten it these days. Found this recipe from Delia Smith and am posting it for Zurie's African Forum PLUS think I will give it a try myself!! N.B. For sheep please read lamb!

    Recipe #349829

    From 'A Year in my Kitchen' by Skye Gyngell. Really lovely comfort food good served with basmati rice and a huge dollop of Greek Yoghurt or as a side dish to go with a heaped plate of garlicky sticky Roast Lamb and a huge bottle of decent red wine. For Roasted Spice Mix see "Recipe #348582"

    Recipe #349044

    ,From 'A Year in my Kitchen' by Skye Gyngell. This is a punchy, sweet tasting puree which goes well with middle eastern flavoured dishes and grilled meats.

    Recipe #349038

    From 'A Year in my Kitchen' by Skye Gyngell a lovely light palate cleansing jelly as it should be . . . wobbly, cool and not too sweet. Winter's bounty at it's best. You will need about 10 oranges to obtain the amount of juice needed.

    Recipe #348709

    From 'A Year in my Kitchen' by Skye Gyngell, serve just warm with brown rice, garlicky yoghurt and a bitter leaved salad or as a side with grilled beef. Please see "Recipe #348582" for Roasted Spice mix

    Recipe #348590

    From 'A Year in my Kitchen' by Skye Gyngell, this should taste vibrant and stronger than houmous, great for dips also as a side dish with roasted lamb or grilled chops.

    Recipe #348585

    From 'A Year in my Kitchen' by Skye Gyngell. She uses this in purees and slow cooked dishes especially good with lentils, use whole spices and grind in a pestle and mortar, will keep in a sealed container for 1 month NO longer.

    Recipe #348582

    This is so quick and easy and a fantastic way to use up any (unusual in my house!) left over wine. Delish on toast or as a side dish - feel free to use white wine instead or sherry.

    Recipe #325943

    Just right for those Christmas leftovers, any crumbly cheese can be used.

    Recipe #316210

    This is a really thick comforting lentil and tomato soup with a bit of added interest. Great way to use up the veg left in the fridge at the end of the week. The tomatoes can be soft and not the freshest but need to be tasty.

    Recipe #316209

    From the Women's Institute Book of Soup that I borrowed from our local library. This sounds wonderful, can't wait to try it out.

    Recipe #316092

    From the Women's Institute Book of Soup that I borrowed from our local library. A slightly different parsnip soup

    Recipe #315604

    From the Women's Institute Book of Soup that I borrowed from our local library.

    Recipe #315594

    From the Women's Institute Book of Soup that I borrowed from our local library.

    Recipe #315593

    From the Women's Institute Book of Soup that I borrowed from our local library. Not recommended for freezing

    Recipe #315544

    From the Women's Institute Book of Soup that I borrowed from our local library.

    Recipe #315539

    My mint has gone crazy this year so am trying to save some for the winter months, this was a mixture of several recipes plus a few bits of my own and it is DELICIOUS, even DH who hardly ever comments asked me to make more! I put only a hint of chilli in but feel free to add more if that is to your taste. This would be great with a hot curry I think. This Jelly will be a very dark green colour, just from the mint.

    Recipe #314391

    An easy, velvety soup with complex delicious spice tastes, would make a wonderful start to a dinner party or a great lunch. Got this off the web ages ago and can't remember the name of the site. May need more lemon juice if the potatoes and carrots are really sweet so taste at the end, and I used more spices as I like a deeper flavour.

    Recipe #312286

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