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    89 Recipes

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    A more flavourful version of a traditional recipe. Based on:

    Recipe #483781

    Cut out the fat but not the taste, try this if you like Steak and Kidney Pie but don't want to feel so guilty. Based on this recipe:

    Recipe #483779

    Wales is country tied to the sea. This cawl celebrates the wonderful seafood of Wales. Based on this recipe:

    Recipe #483775

    A new take on the traditional Welsh rarebit with Welsh ingredients. Based on this recipe: Serve with rocket salad.

    Recipe #483774

    Real Welsh rarebit has a real bite to it, which means you need a strong cheddar, sharp cheddar or mature cheddar. You can serve it by itself on white toast or add toppings to it. My personal favourite is poached egg or fresh ripe summer tomato slices. Yum!

    Recipe #483772

    Traditional Welsh steamed dessert/pudding, based on this recipe

    Recipe #483768

    Wellington is something for preserving the juices of good quality meat, so try to get a good quality of lamb for this recipe. I have done something similar to this recipe though I do spice it more. Serve with mashed potatoes and salad

    Recipe #483766

    Teisen lap is a tradition spicy sultana puddding/cake from Wales. You can have the teisen lap by itself, but I think this Whisky sauce adds something special to the cake.

    Recipe #483764

    Lovely veggie dish with the national symbol of Wales and one of Wales' best cheeses! Based on this recipe:

    Recipe #483760

    I found this recipe here:

    Recipe #483688

    I found this delicious sounding recipe here:

    Recipe #483685

    I need to try this, it sounds lovely. Prep time doesn't include manination time because you should do it for at least 1 hour, but it suggests up to overnight so I will leave up to you how long you want to do that. I found it here:

    Recipe #483681

    A different take on Lamington. I found it here:

    Recipe #483678

    This was a recipe sent to me by a friend it sounds really good to me. Kumara is a kind of sweet potato grown on NZ.

    Recipe #483670

    Pipi chowder is similar to a milk-based clam chowder, it is made with surf clams that are small clam from NZ, so if you can't get surf clams, get another small type. I really like it with the basil but some of the people I have made it before didn't like it, so if you haven't had a clam chower with basil before, maybe you shoud just take a bit out and add some basil and try it that way first. Based on this recipe:

    Recipe #483650

    This is New Zealander version of chocolate chip cookies. There are no kiwis or Kiwis harmed in making this recipe. As the recipe name indicates, they are crispy, rather than soft.

    Recipe #483575

    This bread is not made with yeast but with fermented potatoes. You will need to do the fermented potatoes first and it takes about 3 days if you are in a cold environment, about one day if it is a warm and sunny. The list of what to do is for the sunny method. If you have to do the three method you will have to "feed" each day: Peel, cut and boil potato in 1 cup of water. When boiled remove the potatoes and retain the liquid, set liquid aside until lukewarm. Pour 1 cup of warm liquid mixed with 1 teaspoon of sugar into the starter plant (made the day before) and mix well. Store again in a warm place to continue in the proving/fermenting process. Repeat this process on Day Three.

    Recipe #483566

    Another recipe from a NZ friend.

    Recipe #483555

    Another recipe from my Facebook friends. It comes from Jo Seagar (A heritage recipe from New Zealand's baking archives “Chelsea Best Ever”, 2001)

    Recipe #483553

    I know very little about Aussie and NZ food so I enlisted my friends on Facebook from these countries for help. This is one of the recipes that they sent me. I will have go with this myself the next time kiwifruit is on sale here.

    Recipe #483544

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