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    44 Recipes

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    A very easy but delicious soup, which uses more vegetables than the traditional Pea & Ham soup. I puree the soup before putting the meat back in, but its fine if you don't. In fact if you don't puree, you get to taste more of the individual vegetable flavours. If you like it meatier, just put in more bacon bones!

    Recipe #68047

    From "Food of the World" cookbook. The unusual name of this spicy Szechuan dish is supposed to come from the fact that it bears a resemblance to ants climbing trees, with little pieces of minced pork coating lustrous bean thread noodles.

    Recipe #457082

    Chicken and pasta salad with an asian style dressing. Concocted from a few other similar recipes (uses the sauce from #40882).

    Recipe #335119

    From the excellent Australian Women's Weekly series, the Italian Cooking Class Cookbook. Recipe in the book only uses 1/3 cup of cream and suggests 250g of pasta whereas I use a whole cup of cream (usually light) and 500g of pasta. Fettucini or tagliatelle is more traditional but my kids prefer it with penne. You can also add a teaspoon of minced garlic while cooking the bacon (before adding the cream and paprika) if you like.

    Recipe #358030

    From the BBC Good Food site, adapted so as to avoid using a food processor.

    Recipe #509814

    1 Reviews |  By Baz

    Authentic, as it doesn't use a commercially produced curry powder. From Pat Chapman's excellent Curry Club Indian Restaurant Cookbook. Use beef or chicken. A delicious, typical curry from South India where they don't come much hotter. This is also delicious cooked in a slow cooker. It keeps well and can be frozen.

    Recipe #388795

    1 Reviews |  By Baz

    Using baked pumpkin and grilled chicken, this is a delicious creamy risotto.

    Recipe #177913

    1 Reviews |  By Baz

    Delicious fish marinade that makes even the plainest fish outstanding on the barbecue.

    Recipe #240601

    I would always order Beef Rendang when I saw it on a menu because I love it but have never been able to cook it. I've experimented with a few recipes and have now come up with a beauty that combines the best of a couple of others. The secret ingredient that "makes it" is the tamarind (I think). I use a cheap cut of casserole beef, cook the recipe initially on the stove top and then put it in a slow cooker and cook the bejeezuz out of it until the meat is falling apart. Some prefer to use larger chunks of meat than the usual 1 inch cubes and this is fine also. Also, no need for a blender/food processor with this recipe (but you might need a good old mortar and pestle to grind some of the spices, if they're not already ground).

    Recipe #229397

    Similar to other recipes but including red wine and olives in the meat sauce.

    Recipe #500208

    6 Reviews |  By Baz

    From the California Pizza Kitchen Cookbook, with some minor amendments. When the crisp rocket lettuce and tzatziki dip is added to the warm pizza, it's a taste sensation. To make your own tzatziki use Recipe #239744.

    Recipe #354955

    1 Reviews |  By Baz

    The Smokehouse in Sorrento, Victoria does an excellent Boursin pizza so I attempted to replicate it. It worked and was delicious, so here it is! They use a basil pomodoro pesto sauce but I did it the first time with just a plain basil pesto sauce. Either is fine, but I prefer the pomodoro version. I've also done it without the mozzarella, but it's better with just a little sprinkled on top. You could also substitute another cheese for the Boursin, like fetta, goat's cheese or even Philadelphia cream cheese. Awesome pizza!

    Recipe #380187

    Adjusted version of #2006608 (as there is too much chili in that one) and I prefer Australian/metric measurements! Also, some different ingredients and quantities.

    Recipe #427877

    From the excellent Australian Women's Weekly cookbook series. I've tried a number of different paella recipes but keeping coming back to this one, so thought I'd better post it. If some of the seafood is unavailable you can substitute others like clams or scallops. You can also substitute the first 4 seafood ingredients for 1kg of seafood/marinara mix from the supermarket. I sometimes substitute the fresh tomatoes for a tin of diced tomatoes too.

    Recipe #404865

    From Donna Hay's "Modern Classics" cookbook

    Recipe #519717

    Based on a recipe out of a little book called "Perfect Risotto", with some amendments. Using canned asparagus makes it very easy, but of course you can use fresh aparagus - just add it 10 to 15 minutes earlier in the process.

    Recipe #345649

    1 Reviews |  By Baz

    Pretty quick to prepare and cook. Delicious!

    Recipe #155627

    A Jamie Oliver recipe. This is a great combination and the way we have asparagus most often. It is so easy and delicious.

    Recipe #343490

    Adapted from an excellent 'Quirky Cooking' Thermomix recipe. Make the nacho-style sauce first in a saucepan and then transfer as much as you need depending on how many you're cooking for, to a fry pan to complete the dish with the eggs. Freeze or store the rest. Can be served on tortillas, pitta or just toast.

    Recipe #507525

    Adapted from a Jamie Oliver recipe, this is probably the best lamb I've ever tasted - it just falls apart, no need to even carve it! The original recipe used a shoulder of lamb but I used a leg of lamb. I have rosemary growing like crazy in my garden so I love recipes that use lots of it. It can be cooked on the barbecue under the hood (my preference), but can also be done in an oven. No marinating required as it is cooked slowly.

    Recipe #343262

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