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    You are in: Home / Sascha's Public Recipes
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    52 Recipes

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    This is a no-cook ice cream with cream and eggs. You don't need an ice cream maker for it. I found the recipe in a binder stuffed full of handwritten recipes that I got in a boot sale last summer.

    Recipe #209571

    2 Reviews |  By Sascha

    These do contain potato, but they don't contain coconut! I made this for Saint Patrick's Day with my class years ago when I was in third grade. Later, right before I graduated from high school, I tracked down my former teacher and got her to give me this recipe. It's easy and fun for kids, and making them was such a wonderful memory for me.

    Recipe #205449

    1 Reviews |  By Sascha

    Namora is a semolina cake soaked in sugar syrup that is often found on baklava platters.

    Recipe #205448

    This is fast and easy chicken dish which goes well with basmati rice.

    Recipe #202599

    Whitebait are little fish which are dredged in milk and flour and then fried until crispy. They are eaten whole while hot, and are particularly good dipped in garlic mayonnaise.

    Recipe #201905

    3 Reviews |  By Sascha

    This recipe is from "New British Classics" by Gary Rhodes. Creaming the parsnips in this way, instead of just boiling and mashing them, gives them much more flavor.

    Recipe #201904

    This recipe comes from "New British Classics" by Gary Rhodes. The fruit is surrounded by slices of bread, and it goes well with custard or cream.

    Recipe #201786

    2 Reviews |  By Sascha

    Kaya (or Serikaya) is an Asian coconut egg custard that is eaten spread on thin toast with lots of butter. Is it a traditional breakfast in Singapore and Malaysia. The directions in this recipe come from "Cook Malaysian" by Lee Sook Ching, with a slightly modified ingredient list to make things simpler for people outside of Asia. I find pandan leaves in my local Asian market, but I have also used pandan extract with good results. It can be omited, but the flavor won't be the same. I press the mixture through a sieve before bottling.

    Recipe #201031

    I know there are a lot of garlic recipes out there. This is my standby, and it's just as good on a steak as it is on steamed vegetables. It's very close to heaven.

    Recipe #201028

    These soup puffs are like a rich home-made Italian egg pasta or German spaetzle. It takes minutes to prepare, and they add glamour to any hot soup. You can also make a soup puff dough into vermicelli if you knead more water in the dough until it is thin as mashed potato. Then press this through a strainer directly into the hot soup. This recipe is from "Serious Kitchen Play" by George Erdosh

    Recipe #201025

    1 Reviews |  By Sascha

    This is minced pork cooked with mushrooms and spring onions. It is great over rice or noodles, and it can be easily freezed to be reheated quickly later. I use rehydrated shiitake mushrooms which have been squeezed dry and minced, because I prefer the flavor. This recipe is from Kimiko Barber's "The Japanese Kitchen."

    Recipe #201026

    1 Reviews |  By Sascha

    As an American living in England, I really missed real American-style baked beans. The kind you get here are in a plain tomato-based sauce, with no sweetness at all. This was my answer, after a bit of tweaking.

    Recipe #201020

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