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    42 Recipes

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    6 Reviews |  By Syrinx

    There's something irresistible about the salty, slightly rubbery texture of halloumi cheese. In this very simple recipe, the cheese is simply sliced and fried with caraway seeds. It's great with salad, or as part of a meze table.

    Recipe #185255

    5 Reviews |  By Syrinx

    These stuffed eggs are so good that I can only make them under supervision, or else I eat them all before it's time to serve them! A very quick and easy appetiser, which always goes down well at a buffet.

    Recipe #185253

    A very nice drink for the winter months, guaranteed to bring an astringent cheer to a gloomy evening :-) Sloes are the berries of the blackthorn, and are pretty inedible in their natural state - this method transforms them! Note that the quantities of sugar and gin depend entirely on how many sloes you pick and how big a jar you put them in. Zaar has forced me to specify a number of servings, so I have nominated 20-30, but that is a total guess, I'm afraid! Your yield will depend on the amount of each ingredient that you actually put in, and the number of servings will depend on how generous you are when you serve gin :-).

    Recipe #185252

    2 Reviews |  By Syrinx

    A decadent dinner party dessert. But very yummy!

    Recipe #185223

    1 Reviews |  By Syrinx

    A great wintry vegetable dish, which turned my husband from a cabbage hater into a cabbage eater!

    Recipe #185099

    4 Reviews |  By Syrinx

    We first had this purée of carrots and parsnips in a hotel in Dublin when I was a child, and it has been called "Dublin vegetables" in our family ever since! If you prefer, you can mash the vegetables instead of blitzing them to a purée - it still tastes fabulous.

    Recipe #185098

    1 Reviews |  By Syrinx

    A very nice pudding, which a German friend of the family used to serve to us as children. More recent experimentation has shown that I like it a lot without any sugar at all, so do feel free to adjust or omit the sugar (taste as you go along).

    Recipe #185096

    A very good recipe for venison liver pâté from a book called "Game for All" by Nichola Fletcher (whose family owns a venison farm in Auchtermuchty, Scotland, from whom I have bought venison by mail order on several occasions). The recipe warns that the liver must be fresh, and that it must _not_ come from a rutting stag or from a hung carcase. What you want is a nice, mild, very fresh piece of liver - farmed venison is apparently best, but talk to your supplier for advice!

    Recipe #185010

    3 Reviews |  By Syrinx

    This is something I cook a couple of times a month, because we all like it so much. I am posting it here at the insistence of my children, who think it's something that everyone would like to eat. We tend to serve Double Pea Mash as a side dish instead of potatoes, as a carbohydrate sort of thing (I don't like potatoes). The recipe was inspired by a suggestion on another web forum for a puréed mixture of cooked peas and split peas - but I wanted to make something with a bit more texture. Note that you can vary the flavourings according to whatever you have got available. Also worth noting is that some packets of split peas say they should be soaked before cooking - I don't do this, so I haven't included soaking time in my estimate. I hope you enjoy it - we do!

    Recipe #184903

    Very simple dish, bursting with flavour. It is excellent hot, but any leftovers are also very good cold. I have suggested serving it with pitta bread, but you could instead cook up some rice, couscous or bulgur wheat and mix in the vegetables and cheese to serve as a hot or cold dish.

    Recipe #184699

    1 Reviews |  By Syrinx

    This is a fresh, zingy dip which is bursting with flavour and a wonderful sense of vitality. I like it with warm pitta bread or melba toast, but it would be good with just about anything. I have even used it to dress pasta, which was rather yummy. All quantities given are approximate - feel free to vary them according to taste.

    Recipe #184698

    1 Reviews |  By Syrinx

    Lovely little biscuits (cookies?) with a slightly unusual texture. This recipe comes from "The National Trust Book of Healthy Eating" by Sarah Edington, which contains favourite recipes from National Trust properties in England and Wales - but I can't see anything particularly healthy about this recipe! :-) Very tasty, though, and well worth trying. The biscuits are named after a place near the country house called Wallington, where these biscuits are apparently served in the National Trust tearoom.

    Recipe #184695

    Wildly decadent, very rich terrine. The quantities given are suitable for a main course for 8 people - cut each slice in half if serving as a starter, in which case the recipe will serve 16. Very good with a simple watercress salad (dressed with walnut oil and wine vinegar) and some fresh, crusty bread, perhaps with a little onion marmalade or some other sweet chutney on the side. This recipe originally came from a fabulous vegetarian cookbook called "Food from the Place Below" by Bill Sewell. I am not sure if I have modified it over the years, but this is the version I currently make, and I think it's great! It's best to start it the day before it is needed - note that nearly all of the preparation time is waiting time, and that the terrine can easily be made a couple of days ahead of when you need it.

    Recipe #184694

    1 Reviews |  By Syrinx

    On a whim, I bought a box of salt cod (an unusual ingredient in the UK), which hung around in my fridge for a few weeks, reproaching me. Finally I plucked up the courage to cook it, and soaked the cod for the requisite 24 hours. However, I forgot to look for suitable recipes for it, so when it was suddenly time to cook our evening meal, I trawled the contents of my kitchen, throwing things randomly into the saucepan, and concocted this dish - which was surprisingly successful, and which I will definitely be making again. It is a fresh-tasty summery stew of salt cod (also known as saltfish, bacalhau, bacalao, morue or baccalà) with tomatoes and courgettes (zucchini). Serve with mashed potatoes or polenta. Warning - make sure you soak your cod well, or this dish may turn out too salty, with no easy means of remedying the problem! Most of the preparation time is the soaking time for the cod.

    Recipe #178596

    A chewy coconutty macaroon, with added almond! This recipe arose when I found myself with five spare egg whites, after using the yolks to make ice cream. I thought I would make the children some coconut macaroons, but half-way through the recipe I found that I didn't have enough coconut. On the other hand, the kitchen seemed to be bursting with an over-supply of ground almonds, so I threw in a generous couple of handfuls. Please note that the proportion of coconut and almonds is a matter of taste, and that both may vary according to the size of your egg whites. The eggs I used were quite small.

    Recipe #178108

    After a brisk session at the Pick-Your-Own strawberry farm, my children and I found ourselves with 15 lbs of strawberries on our hands and a bit of spare time for experimentation in the kitchen. This cold dessert was the result - it's delicious and light, and perfect for a hot summer's day as you try to recover from the cramps and knee pains of low-level strawberry picking! Note that the cooking time includes 2 hours chilling.

    Recipe #177662

    6 Reviews |  By Syrinx

    This recipe comes from a 1920s French cookery book called "La Bonne Cuisine de Madame E. St-Ange", which I bought recently in a facsimile edition. It makes a delicious non-alcoholic strawberry drink - although you can also use it to flavour champagne or white wine. The recipe is my dodgy translation of the key points of the recipe, supplemented with my own comments - but I've tried it, and it works very well :-)

    Recipe #176198

    2 Reviews |  By Syrinx

    A fabulously fresh and zesty Indian version of a rather dull UK staple. Indian food is very popular in the UK, and this is a lovely cross-over dish that combines elements from two different cooking traditions which have a long association through the British Raj. I first read a recipe for something similar a couple of years ago in the UK newspaper, the Independent, written by journalist Yasmin Alibhai-Brown. I no longer have the newspaper cutting, so my rendition may not be exact, but this is the version I now make and love.

    Recipe #176011

    I see that there are several different recipes for Ginger Beer here on Recipezaar, but none of them is the same as this one which my late mother-in-law used to make, many years ago, and which I hope you will find interesting. This recipe is taken from the hand-written recipe we found in her papers. I haven't made it myself yet, but my husband remembers it fondly, and the stains and drip marks on the original are testament to the frequency with which my mother-in-law made it!

    Recipe #175850

    An interesting recipe which I tried in a restaurant in Sancerre in France, for which I later found the recipe in a tourist information leaflet on regional foods of the area. I have since seen a number of recipes on various French web sites, but the Sancerre tourist office recipe seems unusual in making two separate sauces, one with red wine and one with white. This recipe is adapted from all the various sources I have read - it is quite time-consuming, but it is very easy. The wines need to be fairly drinkable - if you wouldn't drink them with pleasure, you won't enjoy eating them in this recipe! And no, I'm sorry, but I can't remember where the name comes from, although I believe a French duke was involved somewhere along the line.

    Recipe #175842

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