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    199 Recipes

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    This gourmet variation of the omelette was originally published in Good Taste magazine, in Australia.

    Recipe #374156

    This recipe serves 1 and was originally published in Good Taste magazine, in Australia. It's really yum. The salad leaves are a nice touch. I've also made it with mozzarella & parmesan & enjoyed it with a slice of toast & sliced mini roma tomato. Simple, versatile, easy & delish :)

    Recipe #374152

    These kid-friendly muffins store well & can be frozen for up to a month. Easily adapted to add more orange rind or substitute lemon for the orange. This recipe was originally published in Good Taste magazine, in Australia, May 2004.

    Recipe #367591

    We're in a middle of a week-long 40°C+ (104°F+) heatwave in Melbourne, so I was looking for something that is easy, healthy & is not going to require standing over a hot flame. I found this recipe on Kylie Davis published in The Sydney Morning Herald Friday January 16, 2009

    Recipe #352900

    This recipe by Steve Manfredi was adapted from a recipe in Ottolenghi: The Cookbook and published in The Sydney Morning Herald Tuesday July 22, 2008. This is modern, quick, contemporary, dairy free, nut free finger food that can be packed for school lunches or picnics. I'd like to try this recipe using broccoli.

    Recipe #352789

    "This tart makes a great brunch or lunch dish. The vegetables can be replaced with red capsicum, beans, eggplant or whatever else is fresh at the time. " Another Summer recipe I found while searching for things to cook when trying to deal with a week of 40°C+ (104°F+) weather! :p Recipe by Lauraine Jacobs, originally published in The Sydney Morning Herald, Tuesday October 16, 2007 and found on

    Recipe #352784

    We don't have salmon often, but this looked so easy & yum that it inspired us to get down to the fishmongers. We used 2 salmon fillets but kept all the other measurements the same & added a handful of sugar-snap peas with the baby spinach. It's simple enough for a weeknight meal and impressive enough to serve guests. I found this recipe (originally printed in delicious magazine, in Australia - July 2007) on along with some helpful reviews: This is a sweet dish, so people suggested the addition of some lime juice. I liked the idea, and added some, but I'll leave it up to you :)

    Recipe #350876

    This quick pasta meal (perfect for Summer) comes from Notebook magazine - January 2008 along with the following notes & tips: * This recipe can be easily adjusted to suit any taste. Substitute basil with oregano and thyme, or use all three for a richer flavour. For colour variation, use yellow and red cherry tomatoes. If cooking for children, use penne, which is easier to pick up with a fork.

    Recipe #350704

    This recipe & the following description, notes & tips come from Australian Good Taste magazine - December 2007: "Brushing the potatoes with a mixture of olive oil and melted butter gives them a golden crust. They taste great sprinkled with sea salt. Notes & tips: * Time plan tip: You can make this recipe 2 1/2 hours ahead. Transfer to a heatproof serving dish, then fifteen minutes before serving, place the dish in the oven to reheat. * The trick to crispy potatoes is parboiling them in step 1. Make sure you choose potatoes that are about the same size - this ensures they cook evenly and makes for better presentation. If coliban potatoes are unavailable, use sebago or desiree potatoes instead. * Allow 30 minutes cooling time."

    Recipe #348795

    This recipe comes from a book called Country Classics, containing treasured recipes from the Country Women's Association of NSW, Australia.

    Recipe #347567

    This recipe is originally from Super Food Ideas magazine in Australia. The potato is a staple of the recipe, but I've changed what was "800g of vegetables" to individually listed vegetables. Feel free to leave out, or add any veggies you choose, and add some paneer if you have it on hand. TIP (I heard a from a TV chef the other day): When cooking potatoes, make sure the water is hot/boiling before adding the potatoes to stop them from being mushy/floury when cooked.

    Recipe #347557

    This recipe come from a cookbook called 'Country Classics, Treasured recipes from the Country Women's Association of New South Wales', Australia.

    Recipe #347359

    If you're nuts about chocolate give these bikkies a go! Looking over some old magazines, I found this recipe in the April '05 edition of Super Food Ideas. To roast hazelnuts: Spread them on a baking tray, and roast in 180°C (356°F) oven for 12 - 15 mins or until skins are dry and split. Tip hot hazelnuts into a clean tea towel and rub them together to remove the dry, brown skins.

    Recipe #347073

    This recipe comes from the 20th anniversary New Revised Edition of the Moosewood Cookbook, published in 1997. I made it last night & enjoyed it enough to share it, but saw it had already been posted..then apon closer inspection saw that the 2 recipes were quite different, so I AM sharing it after all :) I used 1/2 each of red and green pepper, sub'd red onion for the scallions, added a carrot & left out the cucumber & horsradish. The original recipe called for 1 cup of parsley & 1/4 cup of cider vinegar but I've halved these to suit our taste. Prep time is 45 mins, depending on how much stuff you choose to put in it.

    Recipe #344754

    Matt makes this yummy dal from a book called A Little Taste of India. It is similar to Dal Makhani, so if you like that you should like this, too. It has great authentic flavour. We use ghee for the oil, but we'll leave it up to you.

    Recipe #340098

    This fast, creamy pasta combines bacon and mushrooms with the unexpected crunch of walnuts. Delicious! Any pasta can be used. Go without the bacon and skip step 3 to make this dish vegetarian- that's what we did & it was yum! I'd suggest perhaps doubling the sauce because we used only half of the pasta stated & found that there wasn't enough sauce to go with it - this *could* be because we used lite thickened cream, I'm not sure. This recipe comes from Australia's 'Delicious' magazine.

    Recipe #330705

    These would be great for vegetarians to enjoy, with a green salad, at your next BBQ,. Red lentils are used for speed & convenience. Other lentils can be used but they will require soaking & precooking before use. This recipe comes from Classic Vegetarian Recipes, published by Parragon.

    Recipe #330046

    Grilled mushrooms with a crisp, golden filling for a starter or nibbles. You could use unblanched almonds in place of the pecans, if you like. This recipe is from Charmaine Solomon's Complete Vegetarian Cookbook. I want to try this out soon. It looks simple and tasty.

    Recipe #324651

    This recipe and the following description come from Charmaine Solomon's Complete Vegetarian Cookbook. Few recipes could be simpler or prepared in shorter time. This quantity makes two individual soufflé dishes and is perfect for a light lunch or supper.

    Recipe #324650

    This recipe comes from Super Food Ideas magazine. You could also roast onions with the beetroot.

    Recipe #324003

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