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    26 Recipes

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    2 Reviews |  By RonaNZ

    Malawi is famous for two crops, tobacco and tea. The tea plantations are in the cool highlands, a totally magical place after being in the hot plains of Africa. We had friends who lived in Thyolo right in the middle of a tea plantation. Incidently, Mount Mulanje, in this area, is the highest mountain in Central Africa and the second highest mountain in Africa, after Kilimanjaro in Tanzania. Naturally, the main drink in Malawi would be tea and everything stops for afternoon tea (served about 4pm). When we lived in Malawi (in the 1960s), fresh milk was hard to get and not necessarily very hygienic so we mostly used powdered milk. For tea, however, we used condensed milk which sweetened and added milk to your tea at the same time. It's a real childhood memory for me. I still keep a teaspoon or two of condensed milk for a cup of tea if I'm making a dessert with condensed milk - and I don't even drink my tea sweetened these days. Afternoon tea always consisted of a small sandwich, perhaps a bit of cake or a scone and jam and a cuppa char. The name comes from the Hindi for tea and I suppose was a leftover from the British colonial days in India.

    Recipe #310618

    4 Reviews |  By RonaNZ

    The fastest and most delicious vegetarian pizza you have ever tasted. This is a great favourite with Sure Slim members. We have a flat bread called Mountain Bread in NZ and Australia but any flat bread or even flour tortilla will do.

    Recipe #253322

    3 Reviews |  By RonaNZ

    This is a classic rum punch recipe that follows the 1 of sour, 2 of sweet, 3 of strong and 4 of weak formula. The way it is served makes it uniquely St Vincent, or maybe it's just that my parents had a fridge that made crushed ice! For whatever reason, this punch makes me think of St Vincent. I told my Caribbean friends that I made a mean rum punch and I don't think they believed me. After tasting it they all decided that we had to use this recipe at our next steelpan performance. (check out my website link for band news.) This makes a very strong drink that gets progressively weaker. See the note at the bottom of the recipe.

    Recipe #259730

    2 Reviews |  By RonaNZ

    My granny used to cook fish on a plate. It’s a great way to make perfectly steamed fish without overcooking it. Any white fish fillets will do; Snapper, Gurnard, Terakihi, to mention some New Zealand fish. In Scotland I made this with Haddock. Granny preferred Lemon Sole. This recipe is really only suitable for cooking for one or two. Any more than that and the fish won’t fit on the plate!

    Recipe #265447

    4 Reviews |  By RonaNZ

    My daughter made me this salad once. She said that it was from the Meal-in-a-minute TV advert but this version doesn't use any Watties products. (Not that there is anything wrong with bottled sauces but I prefer to make my own dressing) This is a nice easy recipe that makes a good side dish to some steamed fish.

    Recipe #264917

    15 Reviews |  By RonaNZ

    I make this with Shanghai Bok Choy, a smaller Bok Choy than the regular one with light green ribs rather than the white ribs. If you have Bok Choy in a Chinese restaurant, they tend to slice it lengthways and cook the whole thing at once. I decided to cook the ribs and leaves separately and accidentally came up with this recipe because I was distracted after adding the ribs. I found that by overcooking the ribs slightly, they take on an almost buttery flavour, a nice contrast to the freshness of the leaves. I make this with Easy Prep Vegetable Stock (Recipe #247153). One serving of this soup contains quite a lot of protein and is suitable for South Beach or Sure Slim weight loss programmes.

    Recipe #264604

    3 Reviews |  By RonaNZ

    I looked in the fridge tonight and all I could find was a small bit of roast chicken and some veggies. I decided to give this method of making chicken stock a go – shared with me by the Home Ec. teacher I work with. It makes a wonderful stock and this was the resulting soup.

    Recipe #263211

    4 Reviews |  By RonaNZ

    This was a recipe I came up with when I started trying to lose weight with Sure Slim. It uses Cruskit crispbreads or crackers and follows the "rules" of the diet. Cruskits are those revolting puffed crispbreads that you buy thinking that you are being good but then don't eat. I found that they make an excellent binder for burgers.

    Recipe #254905

    1 Reviews |  By RonaNZ

    Bacon, mushroom, pancakes and the best fried eggs makes a perfect breakfast. Best of all, all it takes a bowl and two frying pans and is very easy to make, with everything being ready at the same time. Make sure that you have a well-fitting lid for one of the pans.

    Recipe #311279

    This unusual combination of flavours for a dessert fruit dish needs no other accompaniment. I have included some instructions for cutting up pineapple. It seems to be a bit of a fiddle but this is the way I always do it and it makes such a difference to the pleasure of eating pineapple. You could slice off more skin but you’d lose some of the tasty pineapple. Or you could go for the leave-the-skin-on approach – but then you get pineapple stuck in your teeth as you attempt to bite it off the skin. Not a good look if you happen to be having a romantic dinner for two!

    Recipe #289597

    6 Reviews |  By RonaNZ

    This is a great cooking project you can make with small children. I can’t remember if there was a reason for the name but part of the charm is that it doesn’t make sense! My kids are all grown up now but we can’t resist making Wee Men if we are entertaining little people - or big people who haven’t grown up yet!

    Recipe #271824

    1 Reviews |  By RonaNZ

    A bread poultice is a nice easy way to get thorns or glass out of a child's foot. Much better than fighting a screaming child with a needle. I never let anyone near me with a needle when I was a kid! Works best when you use Daddy's handkerchief, lots of love and words like "poor soldier, been in the wars, have you?"

    Recipe #271964

    2 Reviews |  By RonaNZ

    One of the first recipes I used to try out my new BBQ. From Taste magazine. I liked the picture. My photo is not as professional but I hope it still inspires you to try this recipe!

    Recipe #284918

    I only had 4 sheets of phyllo left and I wanted something a little bit more substantial. The lonely kumara in my veg bin was the perfect answer.

    Recipe #296882

    3 Reviews |  By RonaNZ

    I love roasted vegetables. I love pumpkin soup. Put them together and you have the best pumpkin soup with none of the hassle of peeling the pumpkin. Also, no dairy products necessary for the creamiest soup ever.

    Recipe #264631

    2 Reviews |  By RonaNZ

    I made this with pork and fennel sausages, triple-smoked bacon and ingredients I had in the pantry/fridge. Delicious - but if you start with tasty sausages and bacon, you can’t go wrong! You could make this with any vegetables you happen to have.

    Recipe #269022

    1 Reviews |  By RonaNZ

    These tasty little appetizers are perfect for anything from a treat at home to elegant party nibbles. It will always be Jenny W.'s recipe to me, a lovely woman I worked with when I first came to New Zealand. She used to make them for morning tea, something I had never experienced before - a tea break where you actually talk to your workmates and share food. Brilliant idea! She shared this recipe with me and I've passed it on several times. It's always a hit. So Jenny W., if you see this and recognise your recipe, get in touch with me.

    Recipe #257346

    Soup just like my mum makes. This is a traditional Scottish soup that makes full use of leftovers, or can be cooked from fresh ingredients. I prefer it made with roast chicken leftovers. Apparently the original recipe dating back to the 1600s included prunes but not rice. I’m not quite sure where rice comes into Scottish cuisine but the recipe that most Scots would recognise these days would have rice and no prunes! The rice is supposed to be overcooked and should split and go curly. Par-boiled rice won’t work.

    Recipe #296831

    4 Reviews |  By RonaNZ

    I used to make a cheese soufflé topping starting with a white sauce. This is easier and delicious. The Halloumi and Ricotta cheeses gives it a buttery taste that complements the creamyness of the eggplant and the acidity of the tomatoes without being too heavy.

    Recipe #253318

    Easy recipe using store bought ingredients pepped up with a little brandy and apple. Using ready-rolled frozen pastry makes these tarts very quick to make. If you don't have a tart tray with shallow cups, use a muffin tray but cut the circles of pastry just slightly larger than the base of the cups so that it makes a shallow tart. I have assumed that the tarts will be cooked in three batches but if you have more than one tray, this could be reduced.

    Recipe #270854

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