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    85 Recipes

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    From Alison & Simon Holst "Very Easy Vegetarian Cookbook". Although I'm not a lover of eggplant OR mushrooms, I did enjoy this! Since I only had one small eggplant, I added in sliced zucchini (about 3 small, sliced lengthways), and because I love blue cheese, I added that to the cheddar cheese for the topping, using about half a cup of each. I'm posting the recipe as originally published, but I did enjoy my small changes! oh, also, the ingredient list separates the amounts of oil, salt, etc, I just add it as I need it! And I used the yoghurt option for the topping. As I typed, it occurred to me that a layer of thinly sliced tomatoes on top of the final eggplant layer (underneath the yoghurt topping), would probably be really nice! Try it!

    Recipe #503650

    From ' No Time To Cook : One-Dish Meals ", a quick and easy supper dish using pantry ingredients. I chose not to cook the rice separately, but with the other ingrdients, more like a risotto. If you do this, you will need more liquid, I did use a lot more than 1/2 a cup of broth, probably more like 1 and a 1/2, plus the liquid from the canned tomatoes. I also added about 1 tblsp tomato paste that I had in the fridge, plus a dash of brown sugar. And, no salt, more pepper! All according to personal taste! I also added Tabasco to mine, although not my husbands, I prefer more heat. Posting recipe as originally published, but feel free to play :)

    Recipe #471717

    Haven't made this, but it sounds good! The recipe calls for 6 fresh corn cobs, so I looked up the conversion charts, which suggests that 1 medium corn cob yields about 3/4 cup of corn. That would be 4.5 cups of frozen or canned corn, which sounds like rather a lot, to 200 gr of potatoes, which is about one large potato. Although the corn is pureed, which would make a difference. So I'm going to suggest 3 cups corn, but if you feel that this is too much, or too little, adjust accordingly. And let us know! :D Recipe comes from "Gourmet Stews And Mash".

    Recipe #411068

    Found on an estate agents leaflet, I tried this cheesecake, making it for a lunch with friends. It was quite easy to make, it turned out well, and was very well-received, so I'm sharing it with you! I made this the day before, and chilled it overnight, so allow for that. Hope you enjoy it. Please note, the stated time is not allowing for chilling overnight.

    Recipe #410843

    I enjoyed this as made as directed, but I intend to experiment by using blue cheese instead of the ricotta, and/or mascarpone. versatile recipe, I also didn't have walnuts so I used almonds, but walnuts might be the better choice. Feel free to experiment! Oh, I used a 400 gr packet of tortellini, that's what I had. Use the variety that suits you, I think a butternut-filled tortellini might be lovely with this. There's no garlic used, and I didn't add any this time, but hey, I like garlic! Next time, maybe! Finish off with a good grinding of black pepper. From "Kitchen Classics : The Italian Kitchen"

    Recipe #410842

    Simple and quick, a little different. From Readers Digest: Quick & Thrifty Cooking In South Africa

    Recipe #401683

    Rather nice beans! Can be made richer with the use of cream and butter, or calorie conscious with yoghurt! From Readers Digest : Quick And Thrifty Cooking In South Africa

    Recipe #401458

    Spicy rice! From Readers Digest "Quick And Thrifty Cooking In South Africa"

    Recipe #398894

    I first had this dish at a function, I loved it, and the chef kindly gave me the recipe. He wasn't specific on quantities so I had to guess a bit when I made it, and I didn't feel mine was as nice as his, so feel free to play a little and adjust to your own taste!

    Recipe #398838

    I think this would be rather nice in wraps or rotis as well! Zaar insists on calling my 'poppadoms', 'pappadams' .. I don't know why ... From Readers Digest "Quick And Thrifty Cooking In South Africa"

    Recipe #398837

    I wanted to make sweet and sour something, started out with one recipe, ended up adapting another, and in the end, had a very good sweet and sour vegetable dish, with some chicken for good measure, although quite frankly, it was fine with just the vegetables. So in this recipe, I give you just the veggies, but feel free to add meat ( I cut two chicken breasts in thin slices and stir-fried them, then added veggies to that), I'm adding a note on how to prepare pork if you choose to use that. Also, use whichever vegetables you have, so many lend themselves to chinese cuisine. I should add that you will need to make the marinade even if you don't use meat, since you will use it in your sauce. Please play with the recipe, that's what I did! I've given cooking time allowing for meat, it will be less if you omit the meat. The original recipe comes from The Australian Womens Weekly "Chinese Cooking Class Cookbook"

    Recipe #397198

    This is my standard recipe for banana bread, been making it for years, it describes itself as so easy that your children can try their hand at it! It always turns out well for me, and I am not much of a baker. It comes from "The Best Of Winning Recipes", a compilation of recipes from a popular South African magazine, "Huisgenoot". This recipe is accredited to Mrs H van der Berg of Brits.

    Recipe #397163

    The recipe calls for Chervil, a herb similar to parsley. I didn't have either, so actually used some fresh sage, which was lovely! I prepared this sauce to accompany Recipe#328329, by chef#925731. This sauce recipe comes from the "Pasta Cookbook", published by Merehurst Press, original title, "Nudeln". From Zaars Kitchen Dictionary: CHERVIL: The leaves and root of this parsley family herb are edible and have a mild anise flavor. The leaves are a curly and dark green. Chervil is one of the main ingredients in Fines Herbes. Ingredient Season: available year-round How to store: Chervil does not dry well, so it is best when used fresh. How to prepare: Use like parsley, though most flavor is lost when boiled. Matches well with: asparagus, carrots, cheese, chicken, eggs, fish, peas, potatoes, salads, sauces, soups, spinach, tomatoes, veal, venison Substitutions: parsley or tarragon

    Recipe #392465

    Although I say Sasha, this cake has always been a favourite with all my children, and since I'm not a great baker, this was a good stand-by in the days when I needed a cake for the birthday and a cake for school! It comes from the "Good Housekeeping Kids CookBook, A First Step-By-Step Book for Young Cooks", which is why the instructions are quite detailed, and I don't doubt all of mine could make this if they wanted to. Sasha in particular has usually helped me with it, she is the baker! We most recently made this early in September, for her 20th birthday, in fact, we made two, since she had all her varsity friends come for a barbeque! As I say, this comes from a childrens cookbook, which is why the instructions are quite detailed, don't be put off or offended!

    Recipe #391830

    Tasty cheese slices crumbed and baked, served with a piquant red pepper sauce. Lovely for a light lunch or brunch. From "Creative Family Favourites", Frances Cleary

    Recipe #387486

    Light and fluffy savoury souffles, lovely for a light lunch, brunch, or for entertaining. Comes from "Creative Family Favourites", Frances Cleary.

    Recipe #387483

    Nothing is more delicious that a well-made Welsh Rabbit, or 'rarebit'. It is easy to make but you do need to keep your eye on it! Have the toast made, and keep it warm, before you start cooking the cheese - which is best coarsely grated because it melts easily. From 'The Country Kitchen - Cheese And Biscuits' - Jean Hatfield.

    Recipe #387481

    Oh yum! "Creative Family Favourites", Frances Cleary

    Recipe #387448

    This was given to me by one of my husbands gym buddies, I did make it and it was indeed very good, although I'm not a great lover of mushrooms. I don't know if it was her own recipe or if she found it somewhere, but here it is, I thought it was worth sharing! She specified brown mushrooms, I used button mushrooms.

    Recipe #386259

    Some of Italy's finest ingredients make up this warming soup. Adapted from 'Pasta Cooking' by Parragon.... the original recipe called for spinach, which I didn't fancy, so I subbed zucchini. I get the impression that our zucchini are generally a bit smaller than those in the Northern hemisphere, so balance the amount used with your other vegetables, just feel your way! You don't want your soup to be over-loaded with any one vegetable. Hope you enjoy!

    Recipe #386251

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