From the cookbook, "Family Food for the Heart", which was published by the National Heart Foundation of NZ. I found this a tasty and simple way to include a healthy seafood in our diet. This mixture is a suitable filling for Filo pastry parcels, jacket potatoes, or pile onto pasta, rice, pancakes or pita bread. I usually put it into Filo parcels
This recipe was given to me by my German sister-in-law. It goes really well with the Rouladen recipe I have also published. The vinegar ensures that the lovely red colour of the cabbage remains as it cooks. Enjoy.
When staying with my brother and his lovely wife from Germany she made me this dish served with cooked red cabbage. It was so delectable I asked for the recipe and she also made it again on my last night with them. I hope you enjoy it as much as I did. I believe it is a genuine German recipe as she had to translate it from a German cookbook. She didn't give me amounts for some ingredients, so I have estimated the amount of flour, water and wine that is used.
Found this recipe in the Woman's Day magazine, Sept 23. It is from a cook called the Seasonal Kitchen by Serge Dansereau. Linguine is rather similar to fettuccine and I would imagine any long pasta would work well. I've made this and it is delicious, quick and easy. The recipe says that basil can be swopped for parsley, but I think the basil adds another dimension to the recipe that parsley wouldn't. The left-overs, reheated the next day, taste just as nice as when first made. A keeper for sure.
A recipe by Ray McVinnie and published in the Sunday magazine. When making the Paneer lemon juice is added to the boiling milk which coagulates the protein and makes the milk separate into curds and whey. The main tip is to make sure the milk is hot enough.
This is a recipe I created Easter 2013 which was the highlight of our camping weekend. Absolutely delicious with a cold beer or light Savignon Blanc. I think the non negotiable ingredient is the red onion. I ran out of red onions and used 1/2 a brown onion and the result was not quite so impressive. Quantities are approximate, but the aim is to have a slightly thick, pourable batter consistency.
I found this recipe on the bake of a Pam's Barley packet. Sounds interesting and should make an easy winter meal. April 2013: Have made this recipe now and while it is quick and easy, does require the addition of salt and pepper to taste.
I found this recipe in a Lebanese Cook Book by Hussien Dekmak. Really, really delicious. Nice and easy to prepare. I served them on brown rice with grilled vegetables. They would also go nice with a fresh salad.