This is Rosemary Stanton's recipe for this style of soup. I have been using this for years and, like her, swear by it. I love mine strong on garlic & chilli so adjust if necessary. Australian measurements used.
This cheese (also labaneh) originates in the Middle Eastern countries and is usually made with goats milk. This give quite a sour cheese so cows milk yoghurt is more to our Western palate. Allow up to 48 hours. From 500mls expect about 250gm of cheese. If you won't eat this in a couple of days you will need to preserve it in oil. This can be done by simply rolling the cheese into walnut sized balls and placing in a jar and covering with olive oil.
The best way to describe rock cakes are as an ugly, cake-like, drop cookie. They have a lovely light texture with a crisp outer. I have altered the traditional recipe to include cranberries. These serves are pretty large. Australian measurements used.
I love fruit desserts and this is my favourite at the moment. Quick and guilt free too as it only contains fruit. Serve warm or cold. It doesn't really need anything else but I have topped with plain yoghurt in the past.
Never drink bought cordial again! A great way to use up excess oranges. I found I could mix in a similar ratio as that used for bought cordial however the colour will be a lot paler. This should yield about 850mLs of cordial. Cooling time not included.
This is one to make with love! This is the one my friends always request. I usually make it the night before and the flavour really develops over night. I make my own Recipe #177110. Australian measurements used. I've not timed the making of this so times are a guesstimate.
This is a spicy, fragrant dish with fluffy rice. You could use spicy lamb, chicken or Italian sausages instead of the chorizo. I often change the flavour by using different spices and herbs. Also, sometimes I add frozen peas or green beans. Makes big serves. Australian measurements used.
I use this in my Recipe #177580. Use the freshest spices you can source. Store in an airtight container in a cool, dry & dark place. I've guessed the timing - bashing those cardamom pods varies each time! Australian measurements used.
This was an absolute stand-out at our Xmas dinner. The difference here is that there is a stock bath that the roast sits above. This keeps the meat wonderfully moist and the aromas nicely permeate the flesh. The cooking time will produce quite a rare meat (how we like it) so you may prefer to cook for longer. From my favourite Greek & Middle Eastern book. (Australian measurements used.)