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    You are in: Home / Pendiya's Public Recipes
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    5 Recipes

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

    1 Reviews |  By Pendiya

    I use these as a first course, served on lettuce. You do have to warn guests that the filling is hot. They are so simple to make but as usual, no real measurements.

    Recipe #320752

    Just like you buy from the Christmas Glogg stands in Scandinavia. This is alchoholic but mellow and needs overnight preparation and the beer to soften the alchohol flavour. Well worth the effort but IT MUST BE COLD OUTSIDE! You can make the base flavouring and then store and make in smaller quantities later.

    Recipe #316940

    Ideal for a party. Easy to make and looks great on a large platter surrounded with crackers as a large brie style disc or as smaller ones. Keeps well. Can be shaped in any style to suit.

    Recipe #320699

    This is the easiest and quickest dinner I know, so simple the children can make it and my daughter's Chinese homestay student loves it. There are no measurements, what ever suits. Whenever we travel we make this - the ingredients are so easy to source and the result so delicious. While the pasta is draining, add the sauce to the pan to heat and dinner is ready.

    Recipe #321049

    Fill a whole pumpkin with cheese fondue, bake and serve with crusty bread. Ideal for an informal get together - all made ahead, no washing up - what more could you want for entertaining but so laden with calories.

    Recipe #320705


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