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    5 Recipes

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    I needed a hearty way of using the previous nights leftover roast rabbit and veggies for my partner. This recipe is based on the flavours and seasonings already coming from the previously roasted meat, the seasonings I used to bake the rabbit initially were seeded mustard, garlic, fresh thyme leaves and salt & pepper. I had just purchased a silicone muffin tray and decided to bake along the lines of an English savoury pudding. These turned out so well, and were very popular with my carnivore partner & friends.

    Recipe #312517

    I used one of Jamie Olivers recipes and adapted it to what I picked up from the markets. The original recipe is from Gourmet Traveller June 2008. This soup will satisfy even the most devoted carnivore. Perfect for the cooler months of the year. *This will pair nicely with a chilled Spanish sherry, try a amontillado, which is a dry style and has a nutty flavour which will complement the earthy tones of this soup. *Another tip is if you are using dried shitake mushrooms, use that lovely soaking liquid as part of you stock. *For a Vegan version, discard the cream and replace with 1/2 cup rice or soy milk and simmer to desired consistancy.

    Recipe #312468

    I was watching a traveling show and they were showing a brief section on street food of Tunisia, I saw this been served up and immediately was entranced by this ancient dish served for men at breakfast eaten outdoors. There are not many recipes out there but I managed to track this one down from this web site., it was original sourced from Paula Wolfert's Slow Mediterranean Kitchen. The chick peas are a pain to peel but if you love traditional hearty breakfast fare without the meat, the pain is rewarded! DO NOT USE CANNED CHICK PEAS!

    Recipe #311585

    Ward off the chill with this elegant yet hearty bowl of goodness. I make batches of this every winter, highly addictive. This takes roughly 3 1/2 - 4 hrs to make, but as most of it is cooking on top of the stove you can just leave it to do it's job! Keep for 3 days or freeze. This recipe is from Gourmet Traveler, June 2007.

    Recipe #310836

    I always know what to order when this dish is on the menu. I found a top recipe in a book named "The food of China" by Murdoch Books. I love it because it is healthy, low in carbs, sipmle to create and it is authentic. This recipe sets off the soft, cool smoothness of the tofu by adding a hot, highly spiced dressing. Great for lunch by itself or dinner served with rice and steamed greens. Wine Match: A German riesling ( Dr Loosen Dry Riesling is great) or a Spanish Tempranillo or Rioja.

    Recipe #315455

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