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    62 Recipes

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    This is based on a recipe by chef, Jill Dupleix. It's quick and easy-to-make, and has warm flavours from the cumin and cinnamon. Great colour too!

    Recipe #497960

    I love lentils. They are a wonderful source of fiber and I use them in many dishes. Canned lentils are a great time-saver, and this salad can be ready in just a few minutes. It can be easily doubled or tripled, so it’s perfect to take along to a picnic or add to a buffet table.

    Recipe #443169

    Cheese is a wonderful and versatile party food. This cheese ball is loosely based on a recipe my mother always made to take to Christmas parties. It’s quite different from her actual dish, but equally tasty and very easy to bring together. Time includes the first refrigeration.

    Recipe #443168

    Soup is one of my favorite comfort foods. Most soups take only a few minutes to prepare and then a little time to simmer. I often make and take homemade soup to friends who are in need of a bit of comforting. This one makes four small servings, and is perfect for vegetarians and spice lovers.

    Recipe #443167

    Soups are quick to make and so very easy on the budget. They are perfect for a busy day -- and are a great way to use fresh veggies as well as what's in the cupboard. Use the chile only if you are a fan of heat. This recipe has been created for the Dining on a Dollar competition.

    Recipe #440749

    Chilli jam is a very popular item in Australia. My hubby even likes it on his vanilla and/or chocolate ice cream. I finally came up with this recipe -- that is easy-to-make, and not too hot and not sweet. The fish sauce gives the flavour an Asian twist. As an aside, my tablespoon is equal to 3 teaspoons. For a hotter result, you can leave the seeds in the chillies, or simply use more.

    Recipe #421053

    This salty-sour concoction appears on every table in Vietnam, and is used as freely as salt and pepper. As an all-purpose condiment, it gets splashed, drizzled or sloshed over all types of dishes. You can make it ahead, and it keeps well in the fridge for several days.

    Recipe #420383

    Most of us make a lot of chicken dishes. This one is quick and easy, and full of flavor. It has been created for a Ready, Set, Cook contest. It uses seven RSC ingredients (two more than required), so you can omit the mushrooms if you are a non-mushroom lover. The timing is a little hard to calculate. Not counting the marinating (which I did overnight once and 8 hours for another time), I found that I could make all of the rest of the recipe within 50 minutes. But I was busy for a lot of the time.

    Recipe #413666

    Why buy ice cream topping when it is so quick and easy to make your own? I almost always have a spare 10 minutes and these ingredients on hand. This is suitable for children because bringing the mixture to the boil burns off the alcohol in the sherry.

    Recipe #413649

    This is such a versatile recipe. I created it as a dip to go with raw vegetables (such as celery and carrot sticks), but found that it worked very well as a substitute for sour cream on mashed potatoes. A friend who tried it said it would also be good as a dipper for some seafood items -- just add some sweet chili sauce. Hope you try it and let me know how you used it. UPDATE: Thanks everyone for trying this for the Ready, Set, Cook contest. Based on comments, I have adjusted the amount of lemon called for in the ingredients. We love lemon and the original recipe called for 1 lemon, zest and juice. Decide for yourself, based on your taste.preferences.

    Recipe #413629

    I had the two main ingredients on hand, and decided to get creative. We are big lovers of sesame oil. Everyone was pleased with the results, so I thought I'd post this before I forgot it. I served with this warm hokkien noodles, but rice would be fine, too.

    Recipe #349302

    This tomato soup is nutritious, delicious, easy-to-make and ready in just over 30 minutes. Serve hot, room temp or even cold. Use vegetable stock to make it vegetarian/vegan. This has been adapted from a Julie Le Clerc recipe.

    Recipe #348969

    Chermoula is a North African marinade, used especially for fish. It also makes a great dipping sauce or salad dressing. This recipe has plenty of tang and has been adapted from one by Julie Le Clerc. I use coriander (cilantro) rather than parsley and Lee Kum Kee's Chili Garlic Sauce rather than a small red chili. I like the end product so much that I can eat it with a spoon. Yummo!

    Recipe #348967

    Sorbetto is a dessert -- intermezzo is a palate cleanser. This sharp-tasting ice is a bit of both, and highlights Italy's love of Campari and citrus flavours. Enjoy it between courses, or let it be a light touch to finish off an opulent and rich meal. The jovial and playful Bum Bag Hags created this Italian-type dish for the Zaar World Tour in mid-2008. Recipe can easily be halved.

    Recipe #307602

    I was lucky to live in Burma for several years in the 1980s. I was even luckier to have Wah Htoo working in my home. She is the best cook of Burmese food I've ever met. Her version of this soup is famous in Rangoon. Once a Burmese guest at our table called Wah Htoo out of the kitchen to tip her -- the only way he knew to convey how impressed he was with her cooking. Of course, I never got that recipe from Wah Htoo. But after many attempts, I think even Wah Htoo would be proud of this effort. This is a mellow, rather than a spicy, recipe. Add plenty of the crushed dried chilies for heat. Note: Burmese chickens get a lot of exercise -- they are tough, but full of flavour. Please use free range, organic chicken thighs if you can get them (a small whole, free-range chicken also works -- cut into 10-12 pieces and with or without skin). Also resist the temptation to play around with this. Trust me, I've played around with it for ages -- trying to get it just right. Finally -- don't let the number of ingredients or steps deter you. This really is easy to make.

    Recipe #283434

    We love salads and are always looking for new ways to combine interesting ingredients. People have very personal preferences for dressings, so you can use the one noted here, or any dressing you prefer. Created for RSC #11.

    Recipe #283002

    This recipe has been inspired by the pie I make that my mother loves most. She has always said that when you put rhubarb in a pie recipe, always add an egg in the filling. Created for RSC #11.

    Recipe #282966

    This dish appeals to all ages. The slices hold their shape and taste great at room temperature -- making them perfect for make-ahead dinners, lunch boxes or potlucks. When sliced in small squares, they make great finger food, too. Created for RSC#11, and definitely a dish I'll make often in the future.

    Recipe #282912

    This is a family favourite -- even Aunt Esther loves it. And it's so easy to make. I've always had the kids help make the crust and press it into the pie pan. This is great for lunches and leftovers, too, as it reheats very well in the microwave. Adapted from a recipe in a Farm Journal cookbook.

    Recipe #278088

    I first heard of kumquats when I moved to Australia in 1982 -- and then I discovered that my neighbours had an abundant supply. Fruit shouldn't go to waste, so I adapted this recipe from 'The Complete Book of Fruit' by Leslie Johns and Violet Stevenson. I have successfully doubled and tripled this recipe, but you will probably need to cook it longer to reach the jelling point. Time does not include overnight standing.

    Recipe #271451

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