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    1,552 Recipes

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    A refreshing, non-dairy smoothie from the LCBO magazine.

    Recipe #224454

    These tomatoes are delicious on their own or as a separate side dish for any kind of meat off the grill. From the LCBO magazine.

    Recipe #224451

    Apricots become more acidic with cooking and that gives this tart a delicious sweet-and-sour quality. The eventual amount of caramel sauce depends on the juiciness of the apricots. Turn the cooked tart onto a large plate with a lip to catch it all. From the LCBO magazine.

    Recipe #224450

    A bed of kosher salt serves 2 purposes. It prevents the potatoes from tipping over during baking and seasons them in the process. From the LCBO magazine.

    Recipe #224257

    Our first day in Salzburg and we were famished. This was one of the desserts we ordered at a Gasthaus near our hotel. Delicious. Much like the molten cakes in fashion. This version was picked up at Global Gourmet.

    Recipe #224187

    Forget the Sacher Torte! This is, imho, the best desert made in Austria. My friends and I were just finishing lunch at a heuriger in Grunzig when we saw enormous platters of this being served to another table. We had to find out what it was and order it ourselves. It may well have been the culinary highlight of our trip (that, and the one perfectly-prepared Wienerschnitzel, something that is not often done right, even in Austria). Spear a piece of the hot pancake, dip it into the plum compote and, yes, that is a smile on your face!

    Recipe #224185

    My 3 friends and I tried a lot of different dishes when travelling in Austria. Our policy was to always order something different - and never the same dish twice. This is a tasty meat and potato stew. I do forego the 'pastry lid' as I have a pretty good oven casserole dish and little steam escapes.

    Recipe #224173

    On a recent trip to Austria, we enjoyed several soup containing these unique noodles. Yield is estimated in pancakes, but these will be sliced into noodle strips.

    Recipe #224159

    These sticky, chewy candies are positively addictive. They'll keep, covered in the refrigerator, for 1 week. They remind me of a candy I had, growing up in Canada, called 'eatmores' or something like that (a LONG time ago). If anyone remembers the name of this candy/confection, I'd love to know it. From the LCBO magazine.

    Recipe #224135

    This dish is particularly good served with some great bread to sop up all the juices. The spicy sauce complements the sweetness of the mussels. From the LCBO magazine.

    Recipe #224119

    The lemon garlic sauce is an emerald green, spicy, flavourful dip for the shrimps. From the LCBO magazine.

    Recipe #224116

    The depth of flavour of the peppercorns contrasts beautifully with the tuna. This is a tuna version of pepper steak. From the LCBO magazine.

    Recipe #224115

    A fellow Canadian, Kim Seagram, granddaughter of Sir Joseph Seagram, owns Stillwater Restaurant. She produces wildly inventive Asian-influenced food. Here is one of her creative desserts. This is definitely a different flavour for those feeling jaded about panna cotta. The caramel is only slightly spicy so as not to overwhelm the dessert. From LCBO magazine.

    Recipe #224113

    An interesting and unusual salad using the ingredients for guacamole in a very different manner. The red-tinged dressing is fresh, herbal and slightly spicy. From the LCBO magazine.

    Recipe #224111

    This version of French Onion Soup is freshened by the green sweetness of leeks, and the slight heat of chili flakes. If the combination of caramelized onion, brandy and cheese doesn't chase away the blues on those lingering grey days then nothing will. From the LCBO magazine.

    Recipe #224108

    This was definitely the best dessert offering my friends and I had at the Kafe Sacher in Wien. Forget Sacher Torte (imo way too dry), try these instead. I have not provided a fruit compote - use one of your liking (at the Kafe Sacher they were served with an apricot sauce). This particular recipe was found at the GlobalGourmet and adjusted to include the toasted breadcrumbs. Note: In Austria, topfen (quark) would be used instead of cottage cheese. If you have it, use it. :-)

    Recipe #224100

    On a recent trip to Austria, this simple cheese 'spread' was much enjoyed, spread on good black bread, between hearty swigs of beer, while waiting for our mains to arrive.

    Recipe #224096

    This is for those moments after traversing slopes and glaciers. When you want to get the jiggle back into your bones and the giggle back into your mood...

    Recipe #215433

    ------Who doesn't like flan? White chocolate and coconut milk are used in this version, and I really like the understated, 'rich' taste they provide. If you want a more pronounced coconut flavour, I highly recommend you add a 1/2 tsp of coconut extract. You could save some calories by using the 'lite' version of coconut milk.------

    Recipe #211521

    ------White chocolate, coconut milk and aromatic citrus and spice combine with coffee to create a drink that is warming, rich and decadent. In brief - a winner! An added plus - if you're lactose intolerant - this is a the latte recipe for you.------

    Recipe #211513

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