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    90 Recipes

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    We love this recipe and cook it regularly, adapted from a recipe from the BBC Good Food magazine.

    Recipe #427636

    3 Reviews |  By Lou van

    Taken from Olive Magazine posted for ZWT6

    Recipe #427635

    From Good Food Magazine, this is great as it gives you all of your five a day, is vegetarian and low fat.

    Recipe #427631

    From Olive magazine, posted for ZWT6

    Recipe #427629

    From Good Food Magazine, posted for ZWT6.

    Recipe #427624

    From BBC Good Food Magazine posted for ZWT6

    Recipe #427621

    Taken from the BBC Good Food Magazine, super healthy and low fat.

    Recipe #427611

    Taken from the BBC Good Food Magazine. Can be frozen. Very healthy.

    Recipe #427607

    2 Reviews |  By Lou van

    I've taken this directly from a Greek cookbook that I purchased whilst on holiday in Crete. The author is Myrsini Lambraki, we love this as a light pie served with salad and its very easy to make.

    Recipe #427518

    My husband is from Cheshire, near to the border with north Staffordshire and he grew up with these. I'd never heard of them until I met him but rapid grew to love them. We like them best with cheese in the middle, rolled up and heated under the grill till the cheese melts as a snack but they can also be eaten as breakfast served with crispy bacon and fried mushrooms, I've also had them cold rolled up with crem cheese and smoked salmon. So I am really pleased to have found this recipe by the Hairy Bikers and have posted it here for safe keeping.

    Recipe #427514

    Slightly adapted pie originally from the Hairy Bikers, posted here so that I don't lose it. Prep time includes 3 hours marinading time, but ideally marinade overnight. I intend to try it cooking the filling in a slow cooker but haven't got round to it yet.

    Recipe #427511

    I love this recipe from Nigel Slater; its really intense and gets the taste buds going! It uses all the best of British Summer berries which are also used in the traditional Summer pudding, hence the name. To quote Nigel "It is not for the faint-hearted".

    Recipe #427504

    2 Reviews |  By Lou van

    I cook this whenever I do my Christmas Ham with Prunes and Red Cabbage recipes. The three work wonderfully together. Its taken from Scandinavian Holiday Recipes. I have copied the recipe directly but I've never added the herbs or leeks (I always seem to forget) and I must warn you that every time I do this the potatoes take ages (an hour or so!) to cook, maybe its me doing something wrong. The saving grace is that if you do do it to accompany the ham and cabbage, both of those recipes are very forgiving timewise ; ie the ham can be turned down and then rested and the red cabbage can simmer away quite happily just being stirred occasionally.

    Recipe #427410

    I haven't made this recipe for a long time but I do remember enjoying it. Have found it again whilst looking for recipes for ZWT#6. Taken from Scandinavian Holiday Recipes. Cooking time is chilling time.

    Recipe #427409

    1 Reviews |  By Lou van

    I've never made this recipe although have intended to many times. It is taken directly from Scandinavian Holiday Recipes. It doesn't specify whether to use fresh or dried tarragon but due to the amount I presume it would be dried.

    Recipe #427408

    Taken from Good Food Magazine, a lovely proper British pie.

    Recipe #426878

    8 Reviews |  By Lou van

    We go to Greece as often as possible and I love Tzatziki, I more or less live on it whilst there. This is the most authentic recipe that I've ever come across, unfortunately in the UK people seem to think that you put mint in it but I've never had it that way whilst in Greece. This is taken directly from a cookbook I picked up whilst in Crete, its by Margaret Phoca called The Best Greek Dishes. The only alteration I make is I tend to reduce the oil to 2 or 3 tbsp just to make it more healthy and I use Greek Extra Virgin Olive Oil. Cooking time is chilling time.

    Recipe #426838

    This is the recipe my Aunt has been using since moving to Wales in the early 1950s. I have no idea where she got it from. These are delicious served warm just as they are. This makes loads, I've never actually counted them so yield is a guestimate.

    Recipe #426834

    This recipe came from my nan so can be dated back to at least 1900, interestingly my husbands nan also made a version of this so it must be a traditional British Summer salad. Cooking time is actually chilling time.

    Recipe #426833

    This is my mums recipe which she has been cookin since the early 1950s, I've asked her where she got it from but its been that long she can't remember; I had cravings for this whilst recently pregnant and religiously cooked one on a Sunday which I ate all to myself as DH was on a diet and my daughter decided she didn't like it without trying it (typical 5 yr old!) I usually don't measure the sugar or sultanas which are scattered over the bread and just guess it, it all depends on how sweet your tooth is. Prep time includes standing time.

    Recipe #426832

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