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    628 Recipes

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    The sambal is optional but it is the business. It is very hot and sour so use with care...

    Recipe #196265

    Vegans get a bit of a raw deal with puddings, this is yummy and vegan friendly

    Recipe #196261

    Works fantastically with moroccan and Indian dishes. Cooling and soothing.

    Recipe #196257

    From a great little Vegetarian restaurant in London called Carnevale. Once you have made the ricotta base you can sub many different vegetables for variety.

    Recipe #196254

    Is it a tart or is it a pizza? Anyhoo it has no cheese in and tastes great the next day too.

    Recipe #196244

    Great refuel food. Serve with some roasted cherry tomatoes or a tomato and onion salad.

    Recipe #196222

    Some stores sell crispy rice noodle but if you cant get them you can make your own by putting dry rice noodles in hot oil - be careful as they get BIG!

    Recipe #196217

    In our house everything that has been made vegetarian is renamed in this case fake cesar = Fesar. Not eat this if you are pregnant, very young or very old as the eggs are soft cooked.

    Recipe #196214

    A Thai inspired soup with light delicate flavours.

    Recipe #196212

    Serve with buckets of sour cream and guacamole.

    Recipe #196211

    Use the biggest, fattest beef tomatoes you can get for this.

    Recipe #195189

    Crispy little fritters. A treat for two or a feast for one! Serve with your favourite dip but may I suggest my Caper and lemon chutney?

    Recipe #195188

    Can be made and frozen ahead for a quick meal. Changing the variety of mushroom alters the flavour but I would use a meaty variety such as chestnut or portabello.

    Recipe #195186

    A great chutney for Christmas. It goes very well with my Aubergine fritters.

    Recipe #195184

    The Middle eastern baklava is usually sweet. This savoury version is perfect for a formal meal. It can also be made ahead and frozen. To freeze, prepare as far as step 11 cool and freeze. Once frozen remove from tins and wrap in foil for up to 3 months. To cook, place whole pie (foil and all) in a 190C oven for 20 minutes and unwrap for a further 10 minutes.

    Recipe #195182

    This works well with my herby tomatoes and some new potatoes.

    Recipe #195152

    Some spice pastes contain various colourings and flavorings. This one is natural and will keep for upto one week.

    Recipe #195149

    To freeze follow the recipe to end of step 4. Double wrap in its dish in cling film and freeze for up to 2 months. To serve, put the frozen crumble into the fridge to thaw for at least 8 hours. Continue with step 5.

    Recipe #194560

    From Delia smith, national treasure. The long, slow cooking of red onions and balsamic vinegar gives a lovely sweet, concentrated caramel consistency. These are then spooned into crisp cheese pastry cases and topped with melted goats' cheese and sage. Serve them as a special first course with some balsamic-dressed salad leaves, or 2 tarts per person make a brilliant light lunch.

    Recipe #194372

    Moroccans consider seven to be a lucky number. This I never knew! I gained this recipe when I traveled through Africa one long hot summer. I gained a journal full of recipes and a case of sceptaecemia as a bonus gift!

    Recipe #194369

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