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    138 Recipes

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    All you need is a processor and frozen bananas. This recipe can be gluten and lactose free by replacing milk with rice milk or orange juice.

    Recipe #378142

    I had this the first time when I was 14 years old, on a trip to Italy. I couldnt get enough of it. I use a kenwood ice cream machine, the one you have to freeze 24 hours beforehand.

    Recipe #377593

    Just an idea I came up with. Hope you like it! had no cake to put it on for the pictures. You need as many strawberries as you need candles because you will be using the middle part for the flame. Choose bananas that are as straight as possible.

    Recipe #377342

    I had french toast the first time when I was 10 years old and my aunt from America came over to Malta for a holiday. She Cooked the french toast for her children and me and served it with ketchup. This has nothing to do with her version of french toast which was the regular kind, but rather a quick meal in itself that can be prepared well ahead of time and baked at the last minute. This dish looks like pizza but without the effort. I always have toast bread in the house and this is perfect to use up the bread especially when it isnt so fresh anymore. feel free to change the toppings according to what you have at home, such as ham and cheese, olives, salami and cheese etc. Please do try this recipe and tell me what you think.

    Recipe #376527

    This log looks amazing cut into slices. Choose a good quality chocolate for this recipe. I use this recipe sometimes as a christmas log. Some amaretti biscuits are naturally gluten free because they are made with apricot kernels, sugar and egg whites so this can easily become a wheat free recipe.

    Recipe #374912

    This is a revisited recipe of a medieval dessert served at the Hind's Head Restaurant by the great chef Heston Blumenthal ( love the guy). Its a cross between a custard tart without pastry and a bread pudding. I read on another recipe that I found that you can add 35g brioche crumbs.

    Recipe #374791

    Such an easy cake to make, perfect for Winnie the Pooh's birthday or teddybear's picnic. This makes a 7 inch/18cm cake but I 'm sure it can be easily doubled.

    Recipe #374790

    This is more like instructions rather than a recipe . Unless you want to eat the fish skin, you don't have to remove the scales. Once cooked the scales will come off with the skin. Leaving the scales on will help prevent the fish from drying out. Cooking times in the recipe.

    Recipe #374748

    This recipe can be made a month in advance.The crushed meringue inside the ice cream adds that extra something. I use the sort of ice cream machine that you freeze 24 hours ahead.

    Recipe #374583

    A traditional maltese food. Serve with a plain tomato sauce poured on top, a drizzle of olive oil and parmesan cheese.

    Recipe #374527

    This is an italian thick hot chocolate drink served in cappuchino cups with a spoon. I like this even as a hot dessert. Its like a hot dense chocolate fondue. The cocoa powder has to be dark and bitter, not the sugary version.

    Recipe #374459

    This is a vegetarian dish ( if you don't use anchovies, instead replace with parmesan ) but you may put some steamed peeled prawns on top or a tbsp of black caviar. The beetroot are roasted with their skin on in the oven until tender, this makes them taste better then boiled. By 2 small beetroot, I mean small. When I used 2 medium the sauce was a rather dark pink ( like the picture I will be posting. The other time I made it ( with small beetroot) the colour looked nicer. Gluten free version listed in ingredients, obviously using gluten free pasta.

    Recipe #374421

    The recipe is for 4 persons as a starter, if using as a main meal increase the amounts accordingly

    Recipe #374413

    A light batter with a delicate flavour

    Recipe #374408

    This is a very high focacchia, a bit more like a bread to me. Serve in wedges with herb butter.

    Recipe #374397

    This is an all in one meal perfect for vegeterians ( omit ham). The good thing about this lasagna is that you will only need an ovenproof lasagna dish and a pot for boiling the vegetables. Serve with a leaf salad and crusty bread.

    Recipe #374375

    This is such a great tasting recipe. It came from an Indian cook book but I forgot the name. Make sure that the potatoes do not absorb too much water when cooking. My mum is a vegetarian and she loved the idea.

    Recipe #374368

    This light pie is a joy to make and adored by my vegetarian mum.

    Recipe #374332

    You need to use small calamari for this recipe. The secret for calamari is not to overcook them. Once overcooked they become rubbery. I would say that about 2-3 minutes on each side is enough. Better a bit on the raw side tha overcooked, infact calamri is eaten raw in sushi.

    Recipe #374310

    A Kilogram t-bone is cooked whole, then sliced into pieces and served. You may cook this on a BBQ too, but you'll have to do without the lovely pan juices.

    Recipe #374309

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