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    44 Recipes

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    1 Reviews |  By Baz

    An excellent side dish. For variation, the caulflower florets can be steamed and then added to the other ingredients, except the flour and water, and be served as a salad. Taste and add more oil of necessary.

    Recipe #374651

    1 Reviews |  By Baz

    This is virtually the same recipe as French Tart's #1919460, (so I'm not claiming it as my own!) Having cooked it several times with a slightly smaller quantity, I've changed the quantities of ingredients just a little over time to suit the smaller size and my taste (and the fact that I can't find a 9 ounce tin of tomatoes). Also, to save confusing myself when using the Recipezaar conversion, I've done it in metric.

    Recipe #374564

    I love mushroom risotto and I love leeks and cashews however the only risotto recipe I had with these ingredients was with brown rice, boiled in a pot. I prefer the traditional method of cooking risotto and with arborio rice so I used that recipe as a guide, along with another mushroom risotto recipe I had and it is delicious. (Believe it or not, the first time I cooked this recipe I forgot to add the cashews - after all that! Anyway, it still tasted great even without the cashews, but is better with them.) Use the best quality stock you can as with any risotto, the quality of stock makes a huge difference. Preferably, make your own using one of the many chicken stock recipes on 'Zaar as a guide. (It should be a criminal offence to throw away a chicken carcass I reckon!) Alternatively, Campbell's "Real Stock" from the shop is very good.

    Recipe #370053

    From a brilliant slow cooking cook book that has a wide variety of recipes that tend to be a little more complex than the average crock pot fare, but well worth the effort. The spices in this recipe are dry-roasted before the meat is cooked for added depth of flavour. I served it over cous cous but it would also work well over mashed potatoes. Recipe calls for cooking in the oven but would obviously work well in a slow cooker too. (Preparation time excludes marinating time.)

    Recipe #370042

    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

    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

    A great recipe from The California Pizza Kitchen Cookbook. One of their pioneering pizzas, originally called Grilled Lime Chicken Pizza. Recipe makes one large pizza. A bit fiddly but well worth the effort - a real gourmet pizza.

    Recipe #346689

    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

    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 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

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

    Recipe #335119

    An excellent sauce for fish cooked on the barbecue. Feel free to substitute different, larger pieces of fish and the taste will still be fantastic. I think it's the sesame oil, when added to the chili/lime that really lifts it out of the ordinary.

    Recipe #300828

    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

    1 Reviews |  By Baz

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

    Recipe #177913

    3 Reviews |  By Baz

    Orinally a chicken "satay on a stick" recipe, adapted to a curry - fantastic!

    Recipe #157689

    1 Reviews |  By Baz

    Easy dish and delicious. Szechuan pepper, also known as anise pepper, is actually the dried red berries of a type of ash tree - hot and peppery. Should always be roasted before use. If not already done, place the 'peppercorns' on a baking tray and roast in preheated oven at 180 deg C for 15 minutes.

    Recipe #155630

    1 Reviews |  By Baz

    Pretty quick to prepare and cook. Delicious!

    Recipe #155627

    3 Reviews |  By Baz

    A delicious and simple meal. Served with plain rice, my kids love it. Can also substitute canned tuna (or chicken) for the salmon. As the first reviewer has pointed out, it works just as well if you substitute more milk for the cream. If I do that I generally add a bit more cheese though.

    Recipe #93527

    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

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