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    99 Recipes

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    Sourced this recipe from the TV show 'Everyday Gourmet' with Justine Schofield. Made some changes to suit our food tolerances. Made the pork mixture on the weekend and froze to use for a weekday meal. Simple, but delicious flavours. Thanks Justine.

    Recipe #481402

    Found a recipe online, but didn't have all the ingredients - so we came up with this with what we had in the fridge. Delicious with rare cooked cold roast beef and lettuce greens in a fresh seeded roll. You can easily double this, but this amount should generously do four rolls.

    Recipe #480723

    Sourced from The Food Network website, but we want to keep all our recipes in one place. We used a third for two serves and froze the rest in two batches for later use - yum! We also used dried thyme due to a lack of fresh, but is could also be used - just double the amount if fresh.

    Recipe #480715

    We adapted another Chocolate Zucchini Bread and made some healthy changes that suited our lifestyle and tastes. We add a cup of any nuts or seeds or dried fruit (pepitas, almonds, pecans, apricots, craisans etc)

    Recipe #480079

    We adapted another recipe #220 and made some healthy changes that suited our lifestyle and tastes. We add a cup of any nuts or seeds (pepitas, almonds, pecans, etc)

    Recipe #480077

    Sourced from Mother-in-Law who can't remember where she got it from - possibly a newspaper. We made a few adjustments to the original recipe due to lack of ingredients and taste. We served with quinoa and veg, but serve with what you like. PS Recipe name is our translation of Masala Wali Chaampah.

    Recipe #479242

    Have no idea where this came from apart from Aunty Clare - maybe the CWA or Golden Wattle Cookbook. I usually double or triple this recipe as the sauce tastes great hot or cold.

    Recipe #478996

    Sourced from Bowl Food cookbook we got from somewhere :) We used blade steak cut into thin strips - adjust to your taste or availability. Palm sugar can be substituted with soft brown sugar. Measurements are metric as we are Aussies! Prep time includes the marination, but not any accompaniments.

    Recipe #478800

    Another Donna Hay recipe with a change in ingredients to suit our tastes and what was available in our freezer.

    Recipe #478597

    Sourced from the Australian weighitup.com.au website - a lighter alternative to the original recipe

    Recipe #478505

    Another great recipe from Donna Hay magazine. Beautiful flavours and a bit of spice. Quinoa uses 1/3 cup grain to 1 cup water and is cooked (simmer) around 15mins until liquid is absorbed - we haven't included this in the prep time.

    Recipe #478428

    Sourced from the recipe section of a friends Woman's Day Magazine. I have a hankering for anything with cauliflower lately. You could substitute other vegetables if cauliflower is not your thing.

    Recipe #478256

    Can't recall where we sourced this recipe from, but on a cold winter's day I could eat the entire pot!

    Recipe #478151

    Another Donna Hay winning recipe - we have however changed ingredient quantities as they seemed a little large for those who are keeping an eye on their waistlines. Lovely flavours and textures!

    Recipe #477757

    A recipe from my childhood that Mum doesn't exactly know the source of. Every family seems to know about it, but has their own version. It tends taste better in the following days One of my favourite (although naughty) ways to serve is over fresh white bread roll with lots of butter, Hi-Li-Min on top. We usually season to personal taste with Soy Sauce. If you wish to freeze - cook just the mince and either leave the cabbage out entirely or place cut cabbage on top and it cooks well from there.

    Recipe #477678

    Sourced again from the wonderful Donna Hay collection. Another very easy dinner to prepare for guest with minimal fuss. Also delicious!

    Recipe #477324

    Adaptation of a Donna Hay recipe as a last minute resort to pimp up some Asian Coleslaw for dinner.

    Recipe #476593

    Sourced from New Zealand Chef Jo Seagar - made for an indulgent 40th birthday this is a delicious twist to a simple roast lamb.

    Recipe #472385

    Sourced from the Alive & Cooking TV show website. The name pretty much says it all, very tasty though. We used topside steak rather than veal as we couldn't source veal at the time. We would recommend using a tasty cheese.

    Recipe #469216

    Sourced from 'Who' magazine's recipe section this month, with a little substitution due to us lacking ingredients. Elevates your standard 'bacon and eggs' to another level!

    Recipe #466545

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