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    7 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    Despite the name, this dish can be more or less spicy depending on what kind of chillies you use. It's a pretty simple dish that has a great flavour considering it doesn't have an awful lot of ingredients. I've used canned tomatoes in the absence of fresh ones, and it was still good.

    Recipe #414152

    A divine Italian apple cake from La Baracca Trattoria at T'Gallant winery, Main Ridge, Australia. With *loads* of fruit and a sticky honey sauce to boot, it's a flavoursome, dense cake, but not excessively fatty. I've made it without the figs and it's still a winner. ;-) I've used brown sugar instead of muscovado sugar, which was fine as well. It's a long baking time, but worth the wait! Originally published in Gourmet Traveller (Australia) and modified slightly below.

    Recipe #414100

    These are a super-easy, visually appealing, yummy idea for lunch or a light dinner. Low on fuss, high on appreciation - what more can I say! ;-)

    Recipe #366798

    As the name suggests, these are not a brownie to be taken lightly! They are, however, very, very, seriously yummy! I didn't bother with the icing sugar and would probably substitute the milk chocolate for even more dark chocolate next time ... but that may be being a glutton for punishment! :D

    Recipe #365747

    1 Reviews |  By Seznam

    This is my mum's best-ever mud cake - worth working across broken glass for, as they say! :-)

    Recipe #365387

    A delicious, super-healthy way to start the day. Dr. Kousmine (http://en.wikipedia.org/wiki/Catherine_Kousmine) was perhaps a little ahead of her time in terms of nutrition, espousing the benefits of unprocessed foods and a holistic approach to diseases and ailments; but whatever you think of the politics of it all, this breakfast is yummy and will keep you sustained for many hours more than a bowl of "normal" cereal! ;-)

    Recipe #343360

    1 Reviews |  By Seznam

    A quick, easy, and delicious recipe I discovered in "olive" magazine (December 2007). Listed as low glycemic index and low fat, it has become a firm favourite simply because it tastes so good! I've dramatically cut down on the onion and garlic (they don't always agree with me! :-( ) and have even left them out and still had a tasty meal. :-) If you're desperate to add salt, add it right at the very end (i.e. when it's on your plate) to keep the levels lower. ;-) And if you have some left over, so much the better - it tastes great the next day!

    Recipe #277508


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