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    138 Recipes

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    This recipe is very quick to make because self raising flour is used to make the bread rise rather than yeast. The bread and butter can be made ahead or also frozen (baked)

    Recipe #374117

    Recipe #373822

    With the addition of a can of pineapple you won't need as much sugar as usual making it ideal for kids. The muffins are removed from their casing then dipped in icing and rolled in desicated coconut making it look like a snowball, of course you could just leave the paper case on and just dip the top.

    Recipe #373816

    This is a very easy recipe that happens to be both gluten and lactose free. I tried this recipe with some windfall oranges that were still not ripe enough to eat and it turned out great.

    Recipe #373797

    This look very elegant as a starter. You will need 10cm tartelet cases for this.

    Recipe #373751

    I love the taste of the rosemary and wine in this soup.

    Recipe #373623

    Tallegio is a soft creamy Italian cheese with an amber coloured rind ( the rind is edible so dont remove it). Its somewhat similar to brie with a mild blue cheese taste. If you don't find tallegio use Brie or a mixture of mozzarella and some blue cheese. Serve with boiled new potatoes and french beans

    Recipe #373575

    A large rectangular focaccia is sliced in half horizontally then stuffed inside with brie slices, peppers and cherry tomatoes, then grilled on the BBQ until the sides are slightly charred. Cut in portions then serve. Dolcelatte, Tallegio or Mozzarella may be used instead of the Brie

    Recipe #373572

    A fruity christmas pudding that is not too rich or heavy. I have been making this recipe year after year. Traditionally the pudding should be made on 'Stir up sunday' which is the suday before Advent ( sometime at the end of November). Everyone in the house should stir the pudding and make a wish. This recipe is enough to make 2 puddings of 2 pints, of course you can half the recipe but I love giving one away as a gift. Start 3-4 days before because the fruits need soaking to soften.

    Recipe #373562

    Cook on a grill pan, BBq grill or frying pan. knead in your own favourite blend of crushed seeds, spices and herbs. A good combination is 1 tsp fennel seeds, 1 tsp crushed coriander seeds, 1 tbsp thyme, 1 tbsp marjoram or basil and 2 green spring onions finely chopped. knead these flavours in when the dough is ready not before.

    Recipe #373551

    A quick recipe for dessert. It looks great in transparent glasses. Amaretti biscuits can be used instead.

    Recipe #373550

    This wonderful recipe can be served slightly warm or cold. I haven't made it yet so please let me know . It has no flour, and the milk should be easily replaced with soy, almond or rice milk.

    Recipe #373528

    This recipe is so delicious, even when served cold. Gluten free and wheat free. you can use some grated cheddar instead of the tofu cheese.

    Recipe #373521

    From the magazine Good Food. Serve with roast vegetables. if you dont have physalis, you may use peeled green grapes or under ripe cherry tomatoes ( + 1 tsp sugar).

    Recipe #373366

    A recipe with middle eastern flavours. The lamb is part boned, meaning that you just remove the bone from the first joint ( from the thick end).

    Recipe #373344

    This is the vegetarian version of the south african meatloaf dish. I haven't made this yet but do let me know. I had this cutting from a magazine but I don't know which magazine it was.

    Recipe #373021

    Just a simple recipe full of flavour. Perfect for entertaining.

    Recipe #372996

    A rich chocolate no-bake cake. Serve in small slices.

    Recipe #372279

    Biscuits for canapes. Top with fresh goat's cheese mousse( 250g soft goats cheese mixed with 4 tbsp cream cheese) or salmon mousse ( 200g smoked salmon + juice of 1 lemon + 1 tbsp horseradish cream+ 200g cream cheese). Pipe on top of the canapes and garnish with some parsely.

    Recipe #372181

    This is an elegan salad perfect for a buffet. Serves 10. If you are expecting Vegetarians make a batch and replace the salmon with quail's eggs. This salad can be made a day ahead but keep every thisng seperate, potatoes in a covered bowl, chopped salmon in another container and the dressing in a jar.

    Recipe #372174

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