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    801 Recipes

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    From the cookbook The Essential Asian Cookbook

    Recipe #448246

    Squash the tomatoes to give this dish its sauce-no extra chopping. Garnish with finely chopped spring onion or parsley if you want to. From my new favourite site healthyfoodguide.com.au

    Recipe #448245

    Combines three of my favourite things-curry, chicken and soup! No time given for marinating.

    Recipe #448244

    Russ made these for dinner last night. The recipe came off the bag of brussels sprouts he bought, but he modified it quite a bit! Our DIL has been quite ill and miserable so when she requested Brussels sprouts, we both frozen as fresh are out of season. I think this would be even better with fresh. The original recipe used far more bacon, contained spinach and din't have the tomato paste or mustard in it.

    Recipe #448097

    I saw this made by Lance on Come Dine With Me Australia. I'm making it for a party we're hosting soon. I know it's not "authentic" but it looked good on the show. This recipe gave no serving, prep or cooking time. The cake mixes says they each serves 12, so I'm estimating you would get maybe 20 serves from the finished dish! Apart from cooking the cake, I reckon it took me around an hour to whip cream, butterfly cherries, assemble the cake and drink the leftover juice/cherry brandy!

    Recipe #447611

    From the site healthyfoodguide.com.au. I'm planning a birthday party in two weeks and these will be on the menu!

    Recipe #447608

    I'm planning a birthday party in two weeks-this will be one of our appys. I found this recipe on the wonderful healthyfoodguide.com.au

    Recipe #447607

    From a fantastic site I stumbled upon the other day. I'm posting the original recipe but I made it slightly differently-same amount of sauce, but only enough meat and sweet potato for the two of us as we love tons of sauce over our rice.

    Recipe #447520

    I found this on an excellent Aussie site called Healthy Food Guide.com.au I modified slightly it to suit us but you can check out the original on the site.

    Recipe #447366

    Slightly modified Gabriel Gate recipe.

    Recipe #447111

    I saw this made today on Food Safari during a program featuring the food of Mauritius. The sauce is supposedly eaten at least twice a day so I'm imagining it is used with other seafoods, meats and as a condiment. I really want to try this with my home grown tomatoes.

    Recipe #446672

    Russ went and picked samphire down on the salt marshes today, then stir fried it to go along with a salmon dish we had at dinner. Young samphire is a little like asparagus (and often called sea asparagus) older stuff develops a woody core and you eat it a bit like aritichoke leaves pulling it through your teeth. It seems it grows throughout the world. Food.com doesn't recognise "samphire" and if you don't either, I suggest you look it up on Wikepedia. It's good and it's free!

    Recipe #446487

    I read about 50 recipes but none really sounded right, so I came up with my own version for a party yesterday. I have to say it was the hit of the party!

    Recipe #445260

    From a cookbook belong ing to a friend. We made thse at her place the other night-the original recipe used half a teaspoon of cumin and a quarter oteaspoon of smoked paprika-hardly worth it we reckoned, so we upped those to suit ourselves. Glad we did!

    Recipe #445075

    A Donna Hay recipe I found in our Sunday Herald. I love simple berry desserts like this so am saving it to try soon.

    Recipe #444019

    A Donna Hay recipe from our Sunday Herald. Russ wanted this saved so we can make it next year when we get back to crab country! The recipe gives no prep time so I'm guessing and suggests it feeds 8-I'd have thought 4 would be more like it so that's what I'm suggesting. I have also halved the amount of dill as I love it but think a half cup would be too much. Remember an Aussie teaspoon contains 4 teaspoons!

    Recipe #444017

    I found a recipe on the net to use our last rabbit in the freezer-we both agreed it was amazing. The ORIGINAL recipe on Group Recipes had no garlic, sage or thyme and used 4 tablespoons of oil. I used well flavoured home made chicken stock, so didn't need any additional seasoning at the end. Rabbit is super healthy and the 200g of meat we each ate would be the equivalent of a skinless chicken breast of the same size (no matter what the Food nutritional data seems to think!) I jointed an 800g rabbit myself and reckon it was around 500g of joints in 6 pieces.

    Recipe #443100

    A recipe from my friend Janette-it's really good!

    Recipe #442925

    I got this recipe from my daughter-in-law who got it from her mum, who got it for a friend and I plan to take it to my sister's for Christmas dinner. Don't like the sound of it? Great! More for me. Seriously, we had it last night and I could have eaten the whole dish on my own. This is one of those dishes that is made better by using good ingredients-our strawberries were fresh from the farm and beautiful!

    Recipe #442834

    I found this on Food Geeks.com. The original recipe asked for the duck to be cut into 4-I decided to cut it into 8 (drumstick, thigh and two pieces per breast). Remove the skin from the duck. The recipe calls for 6 dried chillie but I used 3 as our diners are a bit sensitive to heat.

    Recipe #441300

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