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    29 Recipes

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    David Herbert's recipe, makes about 10 beautiful fluffy hotcakes

    Recipe #484280

    There are lots of variations on bliss balls, I have tried to make mine a low sugar & fructose version with the idea I can take a couple on my long runs. I think that really you could do endless variations on this kind of food stuff anyway :)

    Recipe #483840

    A lighter, vego version of pad thai. Also gluten free. From Darlene Schmidt at

    Recipe #364379

    Another Delicious Magazine recipe - can't wait to try this.

    Recipe #207231

    I always ordered the chicken gyoza in Wagamama London - little parcels of meat with a crisp base - yummo. Don't stress too much if you can't find the black vinegar, just make up your own sauce with soy etc. We use 'gow gee wrappers' here, but RZ didn't recognise that. They are small circular wrappers.

    Recipe #207206

    A good old vintage drink from a Brisbane bar.

    Recipe #207203

    I love any recipe using halloumi as I'm developing a quiet addiction to 'the squeaky cheese'. This makes a nice lunch with a side salad, or a starter for a summer dinner.

    Recipe #207173

    To go with Banana Tarte Tatin. From Gourmet Traveler Nov 06. Cooking time is freezing time.

    Recipe #207129

    Sounds like a nice variation on apple tarte tatin. Caramelized bananas and flaky puff pastry..can't be bad! From Gourmet Traveller Nov 06. ( To go with Nutmeg Icecream )

    Recipe #207125

    I took this from a lasagna packet and slightly modified - the original called for pumpkin but I wanted a lower GI meal. Try both sometime. Also, you could really take the total weight of veggies and make up whatever mix you felt like. BTW, this is a really filling meal! If anyone freezes this let me know how it works too!

    Recipe #206359

    I just nicked this straight from the Epicurious website and made it last night. Good strong flavours and quite garlicky. Do this in the pan or on the flat top of your BBQ. Original recipe called for 'hanger' steak - not knowing what that is I used some good looking scotch fillets and they were perfect. Surely any good steak will do! Preparation is marinating time.

    Recipe #203585

    Another Terry Durack recipe. Looks easy - another one I haven't tried yet but I'm cleaning up all my newspaper clippings! NB if you don't like sambucca you can use a good nut liqueur like amaretto..Cook time is 4 hours in the fridge.

    Recipe #198146

    This sounds so good! Posting here to keep safe until I have some good seafood on hand. From Terry Durack, who also suggests turning it Asian by subbing hokkien or udon noodles for the spag, and instead of the tomato sauce a quick stir fry of garlic, chili and ginger, with a dash each of fish sauce, white wine and sweet chili. Mix with the seafood, put in the bag and bake 15 mins. So there's 2 recipes : )

    Recipe #198143

    From the Gourmet Traveller website. Haven't done this yet but fully intend to!

    Recipe #196148

    This is Stephanie Alexander's recipe and it's one of the simplest I've seen. I have 2 jars on top of my fridge and they look great as well as adding an incredible depth of citrus flavour to foods. Let the lemons mature for at least 4 weeks before using, and the final result keeps a whole year without refrigerating, so get your old empty jars out!

    Recipe #196022

    A recipe for savoury pancakes - ideal for vegetarians and those who can't have wheat flour. Haven't tried yet, but goes well as a brunch dish with shredded chicken, bean sprouts, mushrooms and spinach apparently..From Dominique Rizzo, a Brisbane organic chef. TIP; test the 1st pancake and if it's a bit dry, add some more oil to the batter.

    Recipe #195276

    A recipe from David Herbert's "Perfect" series. Haven't tried it yet, but love all these spices. Posted so I don't lose the scrap! The cooking time includes 6 hours marinating.

    Recipe #195272

    This is from Dr Weil's website so it's a super healthy version. I haven't tried it yet, but I can't see why it wouldn't be yummy.

    Recipe #193118

    This recipe is from the mother of a Swedish friend of mine, who I stayed with in Jarfalla, Stockholm a few years ago. I think I remember it as a Swedish recipe - I definitely remember eating too much of it! I have kept the wording as it is written, as I like it that way : ) . Cooking time is actually freezing time.

    Recipe #193027

    This is a few years old this recipe, so I can't remember where it came from. It's an unusual but beautiful combination. My notes say to have it with great thick cream and a good Shiraz (! No idea where that came from! )

    Recipe #193026

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