From the cookbook Spice It - given to me recently as a present by my ex husband!
I have developed a real love of crabs and am pretty handy at catching and dispatching of them now days. It's a great way to fill in a few hours: catching, cooking, cleaning and picking or eating them and makes me feel like a real "hunter and gatherer"!
I found this recipe in an Australian supermarket magazine Recipes+. I very rarely cook with tinned soup, but this is good. I went to buy the soup and came away with the low salt one-a good choice as it turns out. The tandoori paste has enough salt in it for the dish.
Note that Aus tablespoons are 4 teaspoons
This comes from the Australian supermarket magazine Recipes+. I haven't made it, but know it will work as it is a variation of Chocolate Ripple Cake which I have posted previously. I would use the 2 tablespoons of liqueur, but that's me! and note that an Aus tablespoon contains 4 teaspoons.
I found this on a supermarket leaflet. The original recipe used lamb chops-I changed that to pork. The sauce is enough for 4 servings according to the original recipe, but we love lots of sauce over pasta.
I looked for crab salad recipes, but a lot had celery and a lot had way too much mayo for our likes. Feel free to use more mayo-I just wanted our crab moistened rather than “gloopy”. We cooked our own mud crab for this, but I think it would work with tinned or imitation (something I have never tasted). I haven't allowed for the catching, cooking, chilling or picking of the crab in prep times.
We are currently travelling around Australia, following the crab season it seems. One of our favourite ways to eat all these crabs we catch is in crab cakes. Russell has almost perfected them for our tastes-but I tell him he'll just need to practice a bit more ;-)
I searched all over for a pork chili using minced (ground) pork, but couldn't find one (or one to suit) so came up with my own version. Russell thought it was an actual recipe and gave it 5 stars ;-) This doesn't make a huge pot of chili like some recipes I see, but is enough for 4 hearty eaters. We like our chili over rice.
My mum used to make this for me when I was a kid. She would use lemons, oranges or a mix of both, but I prefer just lemons.
The recipe suggests 1 cup of the syrup to 2 or 3 cups of water or ginger ale, but I think you need to mix it to your liking.
My friend Liz is German, this is her late mothers recipe which we ate at her place the other night. Cook and prep time don't take cooling of potatoes into account.
Photo includes about 1/4 red onion finely sliced.