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    You are in: Home / whisks's Public Recipes
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    15 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    1 Reviews |  By whisks

    This is super simple, and if you like corn relish, you'll love this dip. This is a hit at the parties I take it to and goes with most crackers; it is really great with potato crisps/chips.

    Recipe #149883

    7 Reviews |  By whisks

    homey and comforting

    Recipe #147123

    1 Reviews |  By whisks

    These are easily whipped up and you can make up extra parcels to freeze for cooking up later.

    Recipe #146804

    Something quick and savoury. Good with taramasalata dip.

    Recipe #146802

    This recipe is dairy free, gluten free and is suitable for children. You can add a dash of harissa (chilli paste) if you like a hotter taste.

    Recipe #146800

    2 Reviews |  By whisks

    The real trick with this one is the marinading time. You must leave it overnight, 24 hours at least, as this is what makes the dish so tasty. That and the fact it utilises a very tasty, but otherwise overlooked cut of pork, the pork belly. Pork belly is widely used in many Asian, specifically Chinese, dishes.

    Recipe #146799

    A New Zealad recipe

    Recipe #146783

    A New Zealand slice (bar cookie).

    Recipe #146772

    from Bills Open Kitchen by Bill Granger

    Recipe #146568

    this is a simple recipe for sweetcorn fritters i have just started using the last few months. i believe i got the recipe from entertaining epicurean, a new zealand cook book. the original recipe has asian type flavours in it, but can be varied to contain anything really. bacon and peas are a nice addition if you feel so inclined.

    Recipe #139813

    7 Reviews |  By whisks

    i love these cheese puffs. they are really wonderful with drinks and gluten free to boot - something i can offer a coeliac friend so they don't feel left out like they normally do. however, i've found that everyone i've offered them to loves them. i even made them when i went to london, and now my friend there can't stop eating them (or making them either). they are really cheesey and have a great chewy texture. tapioca flour is easily obtainable from asian grocery stores and the other items are pantry staples.

    Recipe #139567


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