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    159 Recipes

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    An iron rich meal for all the family. Published by the NZ Beef & Lamb Marketing Bureau.

    Recipe #398202

    Blu Gourmet Pearl Couscous (GI 52) now carries the GI Symbol. Unlike traditional couscous, pearl couscous which takes its name from its pearl-like shape and size is often described as a ‘toasted pasta specialty’. Like regular pasta, it is made from hard (durum) wheat and water. But instead of being dried, it is toasted in an open flame oven. It has a rich, nutty flavour and a chewy texture, with a smooth, almost buttery mouth feel. It makes a perfect side dish to meat, poultry, or fish instead of potatoes, rice, or traditional pastas or couscous. It cooks in around 10 minutes by the absorption method – just like rice – and you can also use it in a variety of dishes – just like rice and other pastas. Product ambassador, chef Gabriel Gate, has developed a number of recipes using pearl couscous. You’ll find it will serve around 10 people at a barbecue and is a great way to use up leftover vegetables. Serves 6.

    Recipe #397722

    If you like pesto these little darlings will make you go, "Wow". They tickle the tastebuds delightfully. Boil the rice in the morning so that it is cold and ready to go at meal time. These make a great vegetarian dinner. Recipe from the October 2009 edition of Recipes+

    Recipe #396624

    A money saving low GI meal. Fresh tasting, easily prepared, satisfying and delicious.

    Recipe #388532

    A money saving one pot wonder. You can use pork pieces or pork fillet thinly sliced. Also chicken can be substituted for pork. You can use any Asian greens that you fancy.

    Recipe #388526

    Using parmesan cheese to crumb the fish makes a delicious change to breadcrumbs. Recipe from 'New World' brochure 24 August 2009

    Recipe #388279

    A meal that is ready to serve in 25 minutes. This is really delicious with great flavours. Recipe was found on the Internet and tagged as being originally from "TasteItalia"

    Recipe #387852

    A delicious and tasty pasta dish from a cookbook by Linda Fraser

    Recipe #383772

    An elegant pasta dish that is quick, easy and delicious.

    Recipe #383661

    Corned beef served with Orange & Ginger Sauce as given to me by my husband's cousin. Once you've cooked your corned beef this way, you won't do it any other way. This was cooked in a 600watt oven, so times may need changing for higher powered ovens.

    Recipe #383659

    A Mediterranean style recipe that is full of flavour and quick to prepare. An ideal after work treat. From Recipes+ May 09.

    Recipe #381906

    A tasty starter that is an ideal treat when having friends around. Leftover dip (if any) can be used on sandwiches, or with grilled lamb, pork or beef sausages. From Recipes+, May 09

    Recipe #381893

    A quick and easy egg based recipe from May 09 Recipes+. For a change you can omit the bacon and add 185gm can of flaked tuna.

    Recipe #381858

    Quick and easy lamb salad. You can use lamb leg steaks instead of fillet, or a mini lamb roast. For the roast, sear in a preheated frying pan, then roast in an oven preheated to 180degrees C / 160 degress C fan forced for 15 minutes. rest; then chop. From Recipes+ May 09

    Recipe #381822

    Ouso Buco (veal shin) casserole served over fluffy couscous. From Recipes+ May 2009

    Recipe #381819

    A substantial soup which is a meal in itself. I haven't made this yet, but am posting for safe-keeping.

    Recipe #380667

    This is a great recipe for toddlers, especially if you are vegetarian or have a baby who is not fussed on eating meat. My grandson refuses to chew meat (now aged 19 mths) so we are always looking for ways to make sure he gets an adequate diet. These simple ingredients cook up easily and the recipe makes at least 10 servings and is good to freeze.

    Recipe #378130

    This is a healthier take on a classic dish. The meat quanity has been reduced and replaced with kumara (sweet potato) and burghul wheat. Low GI and delicious. I used beef mince and the taste was fine. Time to make does not include soaking time for burghul.

    Recipe #376365

    This is a most delicious meal in a soup ever. It makes a huge amount and I usually make a batch at the start of each winter and then freeze it in meal size lots. Is very satisfying by itself or with toast or garlic bread. You will need a very large saucepan to make this. Check salt before serving as I find I need to add more than the recipe recommends. Servings are approximate.

    Recipe #374623

    A wonderfully versatile dish that makes a great vegetarian meal or accompaniment to a main course. Also works well cold as a salad. This recipe was from the 'Milly's Kitchen' website.

    Recipe #362173

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