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    96 Recipes

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    Sourced from my weekly Who magazine and prepared for a hot Christmas day! Only change we made was to add some marron (small freshwater crayfish found in Australia). YUM!!!

    Recipe #520161

    Another delicious concoction from Donna Hay. We made this dessert for family this Christmas as it suits not only the hot Christmas we have in Australia, but also the food intolerances of the family. We strained the fruit to remove the seeds so used a few more raspberries - but this is only for food intolerances and isn't a necessary step.

    Recipe #520160

    We put this in the recipe book we gave out as a bonbonniere at our wedding in 2008. We use as the protein substitute with salad or vegetables, as well as the 'pattie' in a burger when we feel like a vegetarian meal. You could also change up the spice seasoning from Moroccan - Cajun is one we have tried.

    Recipe #515755

    Sourced from Super Food Ideas magazine. We made changes to the original to suit our tastes, what we had in the freezer, and the way we like to cook a roast.

    Recipe #513576

    Recipe from an old Australian Women's Weekly cookbook. The sate sauce should be a thick paste type that you will probably find in the Asian food aisle of the supermarket near the green and red curry pastes. We used Yeo's Satay Sauce. We changed the beef to round steak, the original recipe called for fillet. You can use whichever cut you prefer.

    Recipe #513373

    Don't know where we sourced this recipe from, it is delicious however. We do the quantities of mushrooms, sweet potato and beans by feel, but the quantities given should be about right.

    Recipe #513372

    A modification of a recipe sourced from WHO magazine. We served with a rice pilaf, using the rice to absorb the dressing, but you could use anything you like to do the same.

    Recipe #513371

    Recipe #512184

    Not sure where this recipe originated from, we did put it in the recipe book that we gave away at our wedding though. Very tasty!

    Recipe #512183

    I'm not sure where my MIL sourced this recipe, but I had it on my first trip to my husbands home state to meet the family. Luckily I liked the recipe and they liked me!

    Recipe #512182

    We probably found this in one of the foody magazines we get each month. This usually gets made for Christmas as it probably isn't the healthiest dessert, but sometimes it's just got to be done!

    Recipe #511421

    We had to find something for our gluten intolerant friends to eat - and found this somewhere. We've also experimented with changing the citrus component with great results. It seems like a long process but it gives an amazing moist result.

    Recipe #511420

    Not sure where we got this recipe but it was included in the Recipe Book we gave out at our wedding in 2008 as our bonbonniere.

    Recipe #511419

    We can't recall where we got the original recipe for this - but it helped us use up excess chillies from the garden. We've eaten it cold, but warmed slightly and served with ice cream and cream is also delicious.

    Recipe #511418

    We can't remember where we originally sourced this recipe, but we have been making it for about 5 years now. We vary the 'taste' depending on the season and who we are making it for. Try swapping the Toblerone for your favourite chocolate bar. At Christmas we use the Toblerone and add 100gms of both pistachios and dried cranberries! Enjoy :)

    Recipe #511417

    Sourced again from the wonderful Donna Hay collection. She always seems to have a good solution for a cooking challenge :)

    Recipe #511091

    We saw this on Australia's Better Homes and Garden's cooking segment with Fast Ed. We both made one for our respective workplaces and was thoroughly enjoyed by all. We modified the amounts and spring-form pan size though. The lemon thickens the mix, so you could probably try other forms of citrus in place of the lemon.

    Recipe #506858

    Thanks New Food Idea's Magazine - we use this for pizza, calzone and stromboli recipes. For pizza we cook in a very hot oven (240 degrees celcius) for around ten minutes - Stromboli we generally eyeball it.

    Recipe #500852

    Sourced from a weekend newspaper lift-out - delicious! We use recipe #500849 for the dough.

    Recipe #500850

    Sourced from a weekend newspaper magazine - we have used the dough to make gozleme, but I think you could use it for just about anything! We have tried making this with potato flour for our gluten free friends - it doesn't work :(

    Recipe #500849

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