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A simple vegetarian curry. Split peas can be used instead of lentils. And the curry seasoning should be adjusted to taste.
This was a quick easy meal which I designed when I had a family and worked. I have cooked it for many American friends who call it Aussie Beef and Mushrooms. They all seem to love it.
Called Russian Toffee, as the recipe came from a Russian lady. Very easy to make.
This makes a good vegetable dish to serve with grilled steak, chops or a mixed grill as well as with a satay. Even those who don't like cabbage may well enjoy this.
Wonderful with salads, excellent at picnics or as finger food at parties
A dish that I developed because I like the taste of mushrooms. The lemon enhances the mushroom flavour
A plain chutney that goes well as a condiment or even spread on bread or toast
A 'sweet' dish of carrots with the option of sesame seed.
A light, easy to prepare, milk dish. Can be picked up and eaten from the fingers.
A different way to serve mushrooms and leeks. Taken from a 16th Century "cookbook".
It look like mashed pumpkin, but it isn't pumpkin. Vary the proportion of carrots/sweet potatoes and spices to your liking.
A refreshing drink - healthy. Found in a 16th Century "cookbook"
A different way to eat peas.
Vegetarian cabbage rolls with walnut make this dish unusual. The paprike adds just a little dash to the mix. This recipe was given to me by one of my daughters school mates. I hope you enjoy the meatmess version.
A simple, almost foolproof way to cook a vegetarian version of Spanish Rice. Can be served as a dish in its own right or as a side dish to other food.
An unusual soup - not overly spicy. Beef can be substituted for the lamb, but increase the herbs by about half if you do. Beef is a "stronger" meat than lamb.
A Russian Candy. Easy to make (a little messy to start), but quite a treat. Not for children.
This is an open cherry pie with a Pavlova-like topping. Very easy to make. I picked the recipe up in England when I was there, and have been 'wowing' my friends with it ever since.
Want a cheesecake that is different that does not taste anything like modern cheesecakes? Then try this. It comes from a 17th Century cookbook. The rosewater completely changes the taste.
A chutney which can be used as a condiment. It also goes very well as the chutney used in Recipe #29489.
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