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    44 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    13 Reviews |  By Baz

    I have adapted the best of three other moroccan chicken recipes (primarily the Million Dollar Chicken) to produce this one. The main difference is it uses more authentic ingredients like harissa paste, onions and chick peas. This is now one of my favourite dishes.

    Recipe #65189

    12 Reviews |  By Baz

    This is an awesome curry for those who like their curries very hot indeed. It's from Pat Chapman's excellent "Curry Club" recipe book and is one of my favourites. Serve it with plain or pullao rice (and with a yoghurt raita, in case it is too hot!) Update note re some reviews: Chef #379274 from New Orleans, Indian cooking usually uses birdseye chilies, fresh or dried - I usually use dried as they store really well. Re the salt comment - I'm not sure why you'd think lack of salt in a recipe means it's an oversight? You don't need added salt in most Indian recipes as it's salty enough with the salt that's in most ingredients anyway (ketchup, tinned tomatoes etc). Of course feel free to add salt if you like things salty - and want to harden your arteries and kill the flavour!: ) Chef johnthetrevor, this is an authentic Indian recipe with a beautiful flavour - it's not just about the hotness - if you prefer using commercilly bought vindaloo paste, don't bother with this recipe, just follow the instructions on your jar of paste! :)

    Recipe #61187

    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

    5 Reviews |  By Baz

    A delicious and nutritious Indian dish. Can complete the cooking in the oven if you need the stove top for other dishes, so ideal for a dinner party. Can also use tinned tomatoes instead of fresh. Easier to make than it looks!

    Recipe #60572

    3 Reviews |  By Baz

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

    Recipe #157689

    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

    2 Reviews |  By Baz

    Thanks to my work colleague Sandra Brown for this simple, yet still one of the best I've tasted, Beef Burgundy recipe. I think the reduction of the bottle of red at the start is the secret to its rich, full flavour. I've adapted Sandra's recipe to one for a slow cooker, so it uses a little more stock. It calls for pickling onions but if you can't get them, use the smallest French shallots you can find, (and maybe use only 8 to 10).

    Recipe #388183

    2 Reviews |  By Baz

    A delicious, economical and healthy winter casserole. Use whatever vegetables you choose and serve on mashed potatoes.

    Recipe #380216

    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

    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

    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

    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

    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

    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

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