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    87 Recipes

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    This is a soup I have had a few times at my favourite tapas place and I want to try out. I could only find the recipe in Spanish so hopefully the translation is ok. It comes from Alpujarreña, which is near Grenada.

    Recipe #483072

    I found this when looking something to do with the cauliflower. I made this up from 3 recipes with the same name. It is more mild Indian dish.

    Recipe #483067

    This is a vegetarian dish made with the Indian cheese Paneer, it is fast, tasty and pretty. If you can't find it, don't substitute it, make it yourself! It is easy and cheap to make yourself. Here is a recipe for it: http://indian.food.com/recipe/paneer-fresh-cheese-46900

    Recipe #482753

    This is a fiery, sweet and sour and wonderful dish from Goa. This recipe is partly taken from a friend's cookbook that she copied for me when I raved about the dish. I find that this dish is best the next day. If you don't like as much heat, cut down on the peppers and if you don't like much sour, cut the vinegar in half.

    Recipe #482751

    This is a Savoyard dish, the Alpine region of France near Switzerland. It is a cheese hashed potatoes dish. It is interesting take on fried potatoes that I loved when I was in Savoy.

    Recipe #482660

    This is dish from the Savoie, the Alpine region of France. It is warm, delicious comfort food, nice after a long day in the mountains. This recipe has it with boiled potatoes but also great with bread. You will need 4 small ovenproof dishes 15cm-20cm in diameter.

    Recipe #482657

    Most people associate eating seaweed with Asian cuisine, but this is a traditional Welsh breakfast food that has similar relatives in Ireland and the British west coast. Laver is a type of seaweed that also used in making Japanese Nori, which is just shredded and dried laver. For this recipe, you can use fresh laver (this is best if you can get it, but it is more time consuming) or prepared laver that comes usually in a can or a jar. You can usually find it health food store because it is high in iron and iodine. If you do find fresh laver, wash it throughly, boil it for 6-8 hours until soft, and puree it in a mixer.

    Recipe #482573

    This is a traditional Welsh soup that is often eaten on St. David's Day as that the leek is the symbol of St. David but it is good any time of year.

    Recipe #482569

    This is traditional dish from the region of Frankonia that is more well-known for its lovely wines that beer. This recipe is called Blaue Zipfel (blue ends) because the sausage will turn a bit blue in cooking them. The recipe is a bit smelly but it is really good and couldn't be easier.

    Recipe #481892

    This recipe is a combination of several recipes I found. It is pretty easy and quick. If you don't have game spice, mix or 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp ground rosemary, 1/4 tsp ground thyme, 1/8 tsp ground nutmeg, 1/8 ground juniper berries and 1/8 tsp ground allspice. Prep time includes marination time. You could marinate overnight for a quick weeknight meal. My DH says that it is good enough to be from a fancy restaurant.

    Recipe #481884

    This is based on a couple of recipes I found online and some things I did to make it easier. It is a bit too greasy to roast veggies or potatoes in the same roasting pan, but you can make a nice side dish of veggies in another pan. It goes well with roasted zucchini.

    Recipe #481075

    This is a goulash recipe from Germany. I combined it from a couple of different recipes, it is ideal for the lesser quality cuts as the meat will get softer. Here goulash is most meat and some onions in a sauce, sometimes bell peppers but I personally prefer ones without like this one. One of the recipes I took some of my ideas from suggested adding sour cream at the end, but I think is more than rich enough without. I served it with butter rice, though it would be good with potatoes or bread too.

    Recipe #448409

    I found this on a German website and changed it a bit for what I had around. It is quick, pretty easy and delicious. I think you could make the recipe with liver from other game as well, maybe even beef or pig liver if it is fresh enough. Serve on top of hot spaghetti. I think it isn't necessary for you to serve with cheese, the sauce is rich enough

    Recipe #446990

    A warm comforting dish that came from inspiration of a box of black rice and some leftover frozen prawns. It is rather quick and easy but doesn't taste like it! Not at all low fat but you have to spoil yourself sometimes! :) Goes great with Forbidden rice risotto, but would be nice on top of pasta as well.

    Recipe #444119

    I picked up a box of "Forbidden Rice" (or Chinese black rice) at the supermarket because it was on sale and had been wanting to try it for awhile. There weren't much in the way of instructions on it so I couldn't really buy anything for preparing it other than what should go with it. So I did a search when I got home and decided to make a risotto. This recipes is a mix of a few recipes I found and my own tweeks I made for my own tastes and what we had laying around. This takes longer to cook than an normal risotto because forbidden rice is whole grain so it doesn't get tender as quickly, but it has a wonderful dark purple colour and an lovely nutty taste and smell that make the extra time worth it. I made this with shrimp and zucchini in Gorgonzola sauce, which was an amazing combo. But this interesting mix of Italian and Chinese cuisine would go well with any seafood dish, especially one that has a cream or cheese sauce.

    Recipe #444117

    This is a modification on a recipe that is one of my recipe books. I made it lighter by cutting out oil and nuts. You can also try it with roasted hazelnuts like the original, but I feel the soup is good enough without it.

    Recipe #434993

    This recipe comes from a friend of mine, which I have made a couple of changes to make it easier, the great thing about it is quick and delicious. There are two basic variations of it, one is spicy and the other isn't for those guests that don't like spicy foods. It is great with bread, chips, veggies or even as a cracker spread.

    Recipe #433147

    This is a recipe I adapted from a German cookbook that we have. The original recipe required a pot that you can use in the oven, as we don't own one, I used a frying pan and a small roasting pan made some adjustments for the temperature. The back cut of wild boar includes the spine and some of the ribs connected to it so 2kg may sound like a lot of meat, however a lot of the weight is from the bones. The meat without the bones would be a loin cut. I served it with potato dumplings and salad, but it would be good with boiled potatoes and Rotkohl as well. You should use a roasting pan that isn't too much bigger than the cut of meat.

    Recipe #404054

    This recipe is a variation on one I found online. http://www.venisonamerica.com/recipes/boargoulash.html It is very good, though strangely it is better to eat when it has cooled a bit. So I would suggest making it first and then cook the potatoes and serving it when the potatoes are ready. :) Prep time includes marinading.

    Recipe #401469

    I made this recipe when I was trying to think of what to do with the bony shoulder cut of the young wild boar we had. After some searching on the internet, I decided to make a chili from it. It works better than just normal pork as it is leaner and the flavour is different than domestic pork. I think that this recipe would work with an older boar as well. For the chili powder, I very highly recommend using this recipe http://www.recipezaar.com/Chili-Powder-16892 I usually make a big batch of it and store in a large empty spice container so I have it on hand. It is quick to make, and it gives you a better flavour than the commercial ones and you can control the salt levels easier. If you have some excess fat, you can cut down on the oil by frying the fat pieces and frying the onions and garlic in that. Just be sure to remove the fat pieces before adding the meat. We serve this over white rice, but you could have it by itself or whatever you usually have chili with.

    Recipe #401465

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