Recipezaar: Australian recipes

Salmon and Brie Pie

Mon, 20 Jul 2009 02:43:18 -0400

Russ and I bought individual ones of these in Tasmania. This is my attempt to recreate them (and I think I got them better than right). I made 1 pie in an 8 inch pie dish using pre rolled sheets of short crust (which is how we get it in Australia). -- posted by JustJanS

Cream of Cauliflower Cheese & Potato Soup

Wed, 22 Jul 2009 01:44:27 -0400

I find this soup to be very similar to Potato and Leek soup but its refreshing to taste the cauliflower and cheese through it. A winter warmer that will delight. -- posted by ozzygirl

Chocolate and Macadamia Nut Fudge

Thu, 23 Jul 2009 01:40:32 -0400

You can substitute in your favourite nut in place of the macadamias if you wish or use a mixed cup of nuts.Can be stored for upt to two weeks in an airtight container and refrigerated. Cooking and prep time does not include refrigeration time of 4 hours -- posted by **Jubes**

Weet Bix De Luxe

Fri, 24 Jul 2009 13:57:43 -0400

Had this recipe for years and years, not until DS asked about these a few months ago did I remember them. It was a very old recipe from Mum's cookbook, I used to send this slice with my kids to school and they loved it as did their friends. A girlfriend used to ask me for the recipe all the time, and I just never got around to giving it to her, time just eludes us all sometimes!!!! ........Probably too late now, seeing her eldest in now 21 !!!!!!! ....lol -- posted by Tisme

Pumpkin & Spinach Frittata

Tue, 28 Jul 2009 10:55:21 -0400

This is healthy lunch or dinner recipe from Australia's CSIRO Total Well-Being Diet. Serve with a nice, crisp salad. You'll need a baking tray, a frying pan & a baking dish. -- posted by Rhiannon&Matt.gauci

Creamy Potato and Bacon Soup.

Wed, 29 Jul 2009 15:55:16 -0400

Quite simple, not alot of work involved. Produces a wonderful soup full of flavour! I made this recipe a few weeks ago on a very cold day. As for preperation of the bacon, you can choose to cook it in the stock pot, leaving behind as much fat as possible for flavour, and add back after cooking of the rest of the soup, or do as I've suggested with the microwave. I suggested the microwave because making the bacon cripsy is much easier this way. -- posted by Ambien.

Pasties

Thu, 30 Jul 2009 03:11:28 -0400

My mum made the best pasties on earth, but she's gone so I had to make them today from my memories. Pasties were a food we ate when we were poor, so there wasn't much meat in them compared to veg. Swede turnip is very important in pasties. Mum made her own pastry with dripping, but I don't save dripping! -- posted by JustJanS

Cinnamon Homemade Muesli

Sun, 02 Aug 2009 10:10:26 -0400

This is from a pamphlet by Sanitarium called "Eat to prevent cancer", thought it sounded yum! *LSA is a combination of ground linseeds, sunflower seed and almonds, available in the health food section of the supermarket. Its perfect sprinkled on cereal or yoghurt, and can be used in muffin and cake recipes. Store leftover LSA in a sealed container in the freezer. -- posted by **Mandy**

To Die for Coconut Pie! (New Zealand)

Sun, 02 Aug 2009 10:37:26 -0400

There doesn't seem to be anything similar on Zaar yet, so this had to be posted!! This is a wonderful, versatile 'pie'. I serve it cold with thick yoghurt and passionfruit pulp, however others like it warm with ice-cream. It's totally up to you. If you like a very moist cake with a tang, then you'll love this - it's to die for!! Note: My mum uses milk and coconut extract instead of coconut milk, so that could be an option. -- posted by Mellowpuff

Saveur's Aussie Burger

Mon, 03 Aug 2009 11:40:10 -0400

Adapted from Saveur magazine(issue #122), filled with great ingredientts! A meal in itself! :) -- posted by Sharon123

Minted Apricot Fish

Thu, 06 Aug 2009 11:07:02 -0400

This recipe comes from "The Best Seafood Recipes" by The Australian Womens Weekly. This is a very easy recipe and the result is quite delicious. I used ling fillets and they recommend Ocean Perch Fillets. -- posted by Wendys Kitchen

Quick Lemon Garlic Chicken

Thu, 06 Aug 2009 11:54:09 -0400

Yes, this is quick to put together, I guess that is where quick comes from, but then you have to marinate it for hours or over night. BUT it is worth it ;-) I serve it with cucumber tomatoes and chips. -- posted by djmastermum

Grilled Maple Roasted Quail

Fri, 07 Aug 2009 02:56:00 -0400

From fooddownunder. Would serve 4 as a main or 8 as an appetiser. -- posted by JustJanS

Asian Style Quail

Fri, 07 Aug 2009 03:10:13 -0400

From Fooddownunder -- posted by JustJanS

Warm Potato Salad

Fri, 07 Aug 2009 10:13:21 -0400

I loved the sound of this combo in a salad and it doesn't appear to be posted here on Zaar yet, from Coles summer Mag. -- posted by **Mandy**

Simple Fennel Salad

Fri, 07 Aug 2009 10:13:52 -0400

I've only begun to eat fennel and have decided this salad of my own invention is one of the ways I like it the most! -- posted by JustJanS

Breakfast Bars

Mon, 17 Aug 2009 01:39:42 -0400

I have taken the from the side of a carton of soy milk. Obviously they don't just have to be for breakfast and would be great in the kids lunch boxes. -- posted by djmastermum

Lentil Sausage Rollettes

Mon, 17 Aug 2009 02:24:59 -0400

From Santitarium -- posted by **Mandy**

Moroccan Chickpea, Carrot & Spinach Salad

Mon, 17 Aug 2009 02:28:45 -0400

This is from Sanitarium, love the sound of it but I would minus the raisins, I don't really do fruit in a savoury dish. -- posted by **Mandy**

Chocolate Spiders

Wed, 19 Aug 2009 01:32:16 -0400

My partner introduced me to this delight of delicious chocolatey, peanut buttery, and crunchy goodness! Fast and easy to make, and kids as well as adults love them ;) Cooking time = Fridge time. -- posted by ByNDii

Mango Cake

Wed, 19 Aug 2009 14:17:02 -0400

This is a moist, flourless cake that I am just itching to try. -- posted by katew

Slow-Roasted Stuffed Swiss Brown Mushrooms

Thu, 20 Aug 2009 10:57:50 -0400

I love mushrooms: could eat them every day! And love this recipe, adapted from one by Nino Zoccali, that I found in the September 2009 issue of the 'BBC Australian Good Food' magazine. Nino comments that he never peels the skins from mushroom caps "unless they are damaged or stained and (that) unlike many chefs (that he likes) to use the mushroom stems - as long as they're tender." Ah, great, I thought, before trying this recipe! Perhaps it's uncool, but I only peel mushrooms if the recipe persuades me of the need to do this, and I generally use the stems. As Nino says "I think they taste great." Some conversions: 15 grams = 1/2 ounce; 60 grams = 2 ounces; 80 grams = aproximately 3 ounces. -- posted by bluemoon downunder

Peppered Venison Steak With Spiced Smothered Onions

Thu, 20 Aug 2009 10:58:08 -0400

Australian chef Huey (Iain Hewitson)'s recipe for what he describes as basically an American recipe: Peppered Venison Steak with Spiced Smothered Onions. Venison, he advises, should be medium rare at the most so have everything ready to go before adding the venison steaks to the pre-heated grill. Some conversions: 150 grams = approximately 5 ounces; 180 grams = just over 6 ounces. -- posted by bluemoon downunder

Haloumi, Sausage and Pesto Skewers

Thu, 20 Aug 2009 11:12:53 -0400

A simple budget-conscious and yummy everyday recipe with no pretensions to sophistication, which I've adapted from an online recipe from the Australian magazine 'New Idea'. The recipe uses beef sausages, but obviously you could use your favourite sausages. You could also vary the capsicums (or peppers) and use more than one coloured pepper; and you could add a slice of onion onto the skewer. My personal preference is red peppers, but just go with your preference! Love the pesto and haloumi in this recipe! :) -- posted by bluemoon downunder

Red Salmon and Spinach Tart

Fri, 21 Aug 2009 12:07:20 -0400

A Kraft tart which Ive so substantially adapted that Ive pretty much de-Krafted it, but I have left in the Philadelphia cheese as an echo of its culinary ancestry. If you havent used leek, onion and garlic together, they offer a subtle blend of flavours when combined. If time isnt a factor and you want to make a healthier crust, you could try a rice crust either from my Recipe #147043 or my Recipe #147047. Some conversions: 220g = 7oz; 100g = 31/2 oz; 210g = approximately 61/2 oz. -- posted by bluemoon downunder

BBQ Spice Rub

Fri, 21 Aug 2009 12:35:17 -0400

In the September 2009 Australian magazine 'super food ideas', where it features as a Father's Day BBQ Spice Rub, this recipe is described as "perfect for Dad to sprinkle over beef rump steak or other favourite BBQ meats before cooking." I'd hope that any dads worth spoiling won't be expected to BBQ for all and sundry on Father's Day but will be spoilt rotten! But for anyone BBQing at any time, this sounds yummy so I'm posting it here for safe-keeping. Personally, I'll be leaving out the dried chilli flakes. But do feel free to crank up the heat if that's your preference! My only change was to add the black pepper, but I'm in two minds about this as it's perhaps better to add this at the time. -- posted by bluemoon downunder

Yum Yum Yo Yo Biscuits

Mon, 24 Aug 2009 01:49:14 -0400

Adapted from a recipe I found on the Simply Great Meals website. Faced a dilemma in settling on a name for these. They are n-e-v-e-r called Yo Yo Biscuits, just Yo Yos... the Simply Great Meals website called them Yo Yo's, but the apostrophe makes no sense, and without the apostrophe the name looks like Yo YOS - which sounds silly and is NOT what they are known as! Conversions: 150g = just under 5oz; 60g = 2oz. Personally, I'd prefer to omit the food coloring. Not anti-pink, just prefer to avoid unnecessary chemicals. Seems to me that even a 1/2 teaspoon of cherry juice would achieve the pinkness if that's what you're after. The slivered almonds are not generally found in a traditional Yo Yo: I've added those. I'm of the belief that yummy nut never goes astray, be it in sweet or savoury dishes. -- posted by bluemoon downunder

Asparagus & Corn Quiches

Mon, 24 Aug 2009 01:51:03 -0400

Quiche is always so versatile - an easy-to-prepare dinner, lunch or snack; and individual quiches are great for take-to-work lunches or for picnics or potlucks. Made with the canned vegetables, this can be made very quickly but it can, of course, also be made with fresh or frozen vegetables. If you are using frozen vegetables, steam them briefly and make sure that all excess liquid has been drained off - or saved for making soup, such as my Recipe #135453. I've adapted this recipe from one I found on the Simply Great Meals website. Conversions: 425g = approximately 131/2 ounces; 125g = 4 ounces. -- posted by bluemoon downunder

Healthy Greek Style Chicken Tacos

Mon, 24 Aug 2009 01:53:19 -0400

Idea I came up with for something quick and healthy that can be mostly prepared in advance. I used a large cooked chicken breast cut-up but would also be a good use for leftover roast chicken. Makes 4 large tacos so I think would be a complete meal for two or a light snack / lunch for four, if using the smaller shells you'll probably be able to fill six of them. I listed a gherkin because that's what I used but you could also use a small handful of diced cucumber. Because it's served slightly chilled I think this would make a nice and quick summer meal at the end of a hot day. You could also use a low-fat Greek yoghurt and/or omit the feta. There is not a lot of sweetness in the recipe so I couldn't really say it was a kid pleaser, more of a slightly sharp taste from the salty and sour ingredients. -- posted by Peter J

No-Bake Lemon Slice

Mon, 24 Aug 2009 02:16:41 -0400

This no-bake slice can be made in a just a few minutes, although it does need time to set before it is ready to be eaten. NOT for those who don't like lemons but for the rest of the world, great for lunch boxes, picnics or potlucks! Another recipe I've adapted from one I found on the Simply Great Meals website. The conversions you may need: 125g = 4oz; 400g = just under 13oz; 250g = 8oz. Marie biscuits are a plain sweet biscuit. You could also use Granita biscuits or shortbreads. You could -- posted by bluemoon downunder

Dark Chocolate and Sangiovese Pear Brownies

Mon, 24 Aug 2009 02:40:42 -0400

This yummy and super-rich chocolate brownie recipe has been adapted from a recipe by Maggie Beer, a revered Australian chef and author of many cookbooks. If Sangiovese Verjuice is not available use any Verjuice; and you could use glacé cumquat, ginger - or whatever glacé fruit you like instead of the pear - and you could use a mixture of fruit and nuts. I'd recommend macadamia nuts. Some conversions: 300g = approximately 91/2 ounces; 250g = 8 ounces; 60g = 2 ounces; 40g = 11/3 ounces. For the BEST results, do use top quality chocolate, such as Lindt 70% cocoa. Recently, I tried some German chocolate that was 85% cocoa... that was probably too rich and too bitter for most tastes, so rich in fact that you'd find that much as they enjoyed it people wouldn't be coming back for a second and third brownie - so your brownies would last longer! -- posted by bluemoon downunder

Rich Mallow and Honey Almond Fudge

Mon, 24 Aug 2009 10:31:39 -0400

Ive adapted this recipe from one I found on the Simply Great Meals website. The original recipe uses pistachios; Ive used honey-roasted almonds. Obviously, you could use whatever nuts you fancy or a mixture of several different nuts. Once youve melted your chocolate, butter and marshmallows, no more cooking is required. Great for lunchbox snacks, picnics and potlucks! For the best results, use top quality chocolate rather than cooking chocolate. Ive suggested Lindt, and if you choose one with orange or peppermint chips, youll add another subtle flavour. Ive wondered also about using a fruit juice instead of the water but havent tried this yet. The conversions you may need: 90g = 3oz; 250g = 8oz. -- posted by bluemoon downunder

Chocolate and Beetroot Cupcakes

Mon, 24 Aug 2009 10:31:46 -0400

Rich and moist cupcakes, adapted from a Maggie Beer recipe. Maggie Beer is a well-known Australian chef and has written several books on food. For the best results, use top quality chocolate! Conversions you may need: 90g =30z; 60g = 2oz; 100g = 31/4oz; 14g = just under 1/2 oz. 15g = 1/2oz. -- posted by bluemoon downunder

Buttery Wine Risotto With Smoked Salmon

Tue, 25 Aug 2009 02:58:52 -0400

From the Women's Weekly cookbook Great Italian Food -- posted by JustJanS

Mushroom and Tomato Ragout With Risoni

Wed, 26 Aug 2009 10:02:59 -0400

Making this for dinner tonight so posting...from the Mushroom Gorwers Website. -- posted by Wendys Kitchen

Rigatoni/Spicy Italian Salami/Roasted Tomatoes/Olives/Capers

Wed, 26 Aug 2009 18:09:20 -0400

Curtis Stone's Dinner for Four Under $10.00 - the Aussie host of TLC'S "The Take Home Chef" serves up a hearty Italian dish. It is a tasty family favorite from his complete seven-day meal. "Cooking should be chilled out" says Stone (at home in Malibu)." There shouldn't be too many rules. I found this in People Magazine, 08/10/2009 & featuured on Oprah.com. -- posted by Manami

Char-Grilled Chicken With Broad Beans and Chive Butter

Thu, 27 Aug 2009 02:59:42 -0400

From Woman's Weekly Great Italian Food -- posted by JustJanS

Roasted Vegetables

Thu, 27 Aug 2009 13:52:41 -0400

We love roast vegetables and this recipe is delicious. It comes from Campbells website. -- posted by Wendys Kitchen

Anzac Squares

Mon, 31 Aug 2009 11:22:26 -0400

Better Homes And Gardens, a new take on an old classic. -- posted by Chickee

Anzac Squares

Mon, 31 Aug 2009 11:22:41 -0400

Better Homes And Gardens, a new take on an old classic. -- posted by Chickee

Mushroom, Spinach and Ham Tarts/Quiches

Mon, 31 Aug 2009 11:23:19 -0400

From a national chain supermarket as part of their Feed You Family for Under $10 - recipe created by Aussie Chef Curtis Stone. Have not included 1 1/2 hour chilling times for the pastry. -- posted by I'mPat

Salmonetties

Tue, 01 Sep 2009 13:02:47 -0400

From James Reeson Alive and Cooking. This looks interesting and though the recipe is to serve 4, if scaled back for 2 I think it would be a special occasion dish or for 4 to impress guests. Times are estimated. -- posted by I'mPat

Poppyseed Cheesecake -- Australia

Thu, 03 Sep 2009 14:12:49 -0400

Although I've slightly tweaked the ingredient amounts, this recipe was found in the 1997 cookbook, BAKE YOUR CAKE & EAT IT, TOO! that I received in the current Cookbook Swap from Tansy, my partner in New Zealand! Preparation time includes neither the time needed for the cake to cool nor for the curd to set. -- posted by Sydney Mike

Garlic Zucchini Damper Bread

Fri, 04 Sep 2009 09:47:40 -0400

I have enjoyed Australian damper bread in the past because it is tasty and easy enough to make up for my lack of baking skills. This morning I fancied bread and I also had a zucchini that needed using up. So, I tried this mixture out and it turned out pretty good. The cooking time includes the dough resting time. -- posted by Sarah_Jayne

Red Hot Night Cap

Sun, 06 Sep 2009 09:18:53 -0400

I made this one up the other day as I still had some cinnamon candies left from a swap I did a while back, makes a great warming treat on a cold day or before bed. -- posted by **Mandy**

Blueberry, Apple 'n' Spice Bread (Abm)

Tue, 08 Sep 2009 10:26:54 -0400

A lovely simple bread that's not too sweet, is lovely toasted and served with cream cheese & apple jelly. -- posted by **Mandy**

Chilli Pumpkin Topper - for Baked Potatoes

Tue, 08 Sep 2009 11:00:12 -0400

Always on the lookout forsomething yummy to put onto baked potatoes for an easy weeknight meal. This is from the Victorian Government on their website for healthy eating. -- posted by Wendys Kitchen

Pineapple Cake

Mon, 14 Sep 2009 10:45:36 -0400

Simple recipe. Bethonga is a variety of pineapple that is low acid & very sweet. -- posted by Coasty

Caramelised Chilli Chicken

Tue, 15 Sep 2009 11:34:10 -0400

From our local/state paper. Posting here to share as it sounds good. At this stage times are estimated. -- posted by I'mPat

Best-Ever Roast Beef With Vegetables

Wed, 16 Sep 2009 16:07:00 -0400

From and old resurrected recipe card found during a clean out. Times are estimated. -- posted by I'mPat

Pink Pear Angel

Thu, 17 Sep 2009 10:30:26 -0400

Here's a pretty drink to make with pears and sure to please! Adapted from USA Pears. -- posted by Sharon123

Pear Slush

Thu, 17 Sep 2009 10:33:36 -0400

Slushies offer unlimited possibilities for ingredients. Here´s one from Safeway Stores Eat Like a Champion. Berries in season could be added. Your option! From USA Pears. -- posted by Sharon123

Morello Cherry Sauce

Thu, 17 Sep 2009 10:35:10 -0400

Found this recipe from the cook and the chef. This sauce is great served over vanilla or a rich chocolate ice cream. I think this would go well over pancakes also. I have added brandy to the original recipe, so you can leave brandy out if prefered. -- posted by Tisme

Sweet and Sour Dipping Sauce

Thu, 17 Sep 2009 12:15:32 -0400

I am not sure where this recipe came from ............but its another vegemite find. -- posted by Tisme

Dark "n" Stormy

Thu, 17 Sep 2009 14:46:45 -0400

This is for those that enjoy ginger. Using ginger beer a non alcoholic carbonated soft drink. Not the same as ginger ale. And dark rum is a must. -- posted by ~Rita~

Sunday Supper Pot Pies

Mon, 21 Sep 2009 01:04:28 -0400

I love pastry and it is excellent when you have vegetables you need to use up. -- posted by Missy Wombat

Chrise's Yummy Dip!

Thu, 24 Sep 2009 14:26:57 -0400

i went to a restaurant in Adelaide, and had a dip platter. so i tried to reproduce all of the things i could taste. it turned out delicious! -- posted by newy65

Sunflower Coconut Balls

Mon, 28 Sep 2009 01:08:28 -0400

This is an old Cadbury recipe found in a vintage cookbook, I haven't tried it yet but thought it sounded simple to do and tasty to boot. -- posted by **Mandy**

Blushing Peach Dessert

Mon, 28 Sep 2009 01:10:24 -0400

Another from cooking with wine by Betty Dunleavy.. -- posted by **Mandy**

Pine-Orange Cream

Mon, 28 Sep 2009 01:38:44 -0400

This is from Betty Dunleavy's book, cooking with wine...not all measurements were given so I'm guessing a little. A variation for "Che-berry" flavour is also given at the bottom. -- posted by **Mandy**

Pumpkin Salad

Mon, 28 Sep 2009 14:05:01 -0400

This is one of my favourite salads which is out of an old Vogue Cookbook. It is simple but very delicious. -- posted by Wendys Kitchen

Teriyaki Chicken and Avocado Salad With a Fresh Papaya Dressing

Mon, 28 Sep 2009 14:06:29 -0400

This is one of our all time favourites. From The Hyatt Hotel. Time does not include 4 hours marinating time. -- posted by Wendys Kitchen

Balsamic Herb Lamb Chops

Wed, 30 Sep 2009 01:14:34 -0400

O.k. I am not a lamb eater, but was assured by the family this was great! I used this marinade on some lamb chops for a family dinner. The family loved the added flavour. This was just enough for 5 lamb chops. Perperation time does not include marinating time. -- posted by Tisme

Feta and Spinach Rolls

Wed, 30 Sep 2009 14:52:32 -0400

My own invention that I took to a party yesterday and got asked for the recipe aseveral times. Aus puff pastry comes as interleaved sheets of which there are 6 in a 1kg packet. -- posted by JustJanS

Golden Syrup Puddings

Mon, 05 Oct 2009 17:15:33 -0400

A wonderful sponge type pudding. Just the thing when winter is knocking at your doortstep! This recipe is made in small moulds and serving size will depend on the size of the moulds being used. Serving can range from 6 - 8 pending on your mould size!. Maple syrup could be used as a subsitute for Golden Syrup. -- posted by Tisme

Basic Pancakes

Tue, 06 Oct 2009 11:14:38 -0400

From the Australian Women's Weekly 'Best Ever Recipes' book. There is no sugar in these pancakes. Also requires standing for 30minutes before cooking - but I'm sure it would still work without doing this. -- posted by KiwiMegan

Barbecued Butterflied Leg of Lamb With a Minted Couscous Salad

Tue, 06 Oct 2009 11:21:28 -0400

This recipe is from http:www.dariwillfarm.com.au/recipes.html and sounds delicious, they served it with a Minted Couscous Salad. Times are estimated, though have not included 2 hour marinade time and would assume you would make the couscous salad while lamb is cooking. -- posted by I'mPat

Mushrooms on Toast

Tue, 06 Oct 2009 11:41:20 -0400

From our local/state paper The West Australian and by Margaret Johnson one of my favourite posters. Times are estimated. -- posted by I'mPat

Seared Lemon Chicken

Wed, 07 Oct 2009 12:17:40 -0400

From an old recipe card that I came across during a clean up, looks good. Times are estimated but have included 30 minute marinating time in the cooking time. -- posted by I'mPat

Spring Chicken Casserole

Wed, 07 Oct 2009 12:25:20 -0400

From a old recipe card I found during a clean up. Times are estimated. -- posted by I'mPat

Mini Egg & Bacon Pies

Wed, 07 Oct 2009 12:31:18 -0400

This is my little egg & bacon pie. It is very basic, made for kids, so feel free to add any little herbs, etc, that you like! They are great served either hot or cold, and my kids love them in their lunchboxes. -- posted by Sara 76

Mini Bacon & Zucchini Pies

Thu, 08 Oct 2009 11:05:46 -0400

This is a great little recipe I came up with yesterday, to use up some leftover ingredients! They are great hot, or cold! You can make these as written, in a muffin pan, or make small free form pies by cutting the pastry sheet into 4 squares, and placing a spoonful of filling in each square, then pinch the sides up to form a parcel. I have posted pics of both. -- posted by Sara 76

Lemon Loaf

Sun, 11 Oct 2009 02:56:11 -0400

from taste.com.au -- posted by KiwiMegan

My Own Frittata

Sun, 11 Oct 2009 03:22:42 -0400

This recipe is by Guillaume Brahimi from "The Sydney Morning Hearld" 11 Oct 09. Haven't made it but I think it will be a good one for the coming festive season. -- posted by Coasty

Poached Eggs on Crumpet

Wed, 14 Oct 2009 11:21:38 -0400

I really like the way my egg yolk penertrates though my buttery crumpet. It tastes so yummy. I serve this with 1/2 dozen strawberries or cheryy tomatoes. Bacon on the side would be nice too, but I have never felt like bacon with this. -- posted by djmastermum

Shhh Secret Secret Cookies

Wed, 14 Oct 2009 14:10:57 -0400

Well it isn't secret anymore lol. This recipe makes a lot, so half it if u want -- posted by djmastermum

Vanilla Custard & Passionfruit Scrolls

Thu, 15 Oct 2009 14:20:44 -0400

A great way to use up some passionfruit. Very easy to make and so very delicious. I make my own custard for this recipe, but you can use the pre made one. -- posted by Tisme

Onion Jam and Chorizos Pizza

Thu, 15 Oct 2009 15:58:50 -0400

O M G This is the best for a slap together dinner when I didn't feel like cooking. Turned out great, better than any goumet pizza I have ever tasted ;-) -- posted by djmastermum

Bacon, Egg and Spinach Breakfast Rolls

Mon, 19 Oct 2009 16:04:02 -0400

An easy, all in one breakfast that can be prepared ahead of time. Can be made for a couple or a baseball team with equal ease. I have had this recipe for years and still like it. -- posted by Hal Taylor

Spaghetti Meatballs Aussie Style

Wed, 21 Oct 2009 12:42:48 -0400

O.k..... so you have made meatbalss before!!!! BUT have you tried Aussie meatballs, using Kraft Vegemite? Go on .................these might suprise you! You can use Beef or Lamb mince for this recipe..... I prefer the Beef as I dont eat lamb. Serve over spaghetti with a sprinkling of Parmesan Cheese. I use fresh breadcrumbs and wholegrain breadcrumbs could also be also be used. ....ohh and dont forget the garlic bread! -- posted by Tisme

Lemon Scented Lamb

Wed, 21 Oct 2009 13:36:48 -0400

Usually I am not a fan of Hueys recipes, but this recipe is wonderful. I found this recipe whilst watching Hueys Cooking adventures and copied it! Great outcome. -- posted by Tisme

Gomae - Japanese Style Spinach Salad

Mon, 26 Oct 2009 12:18:52 -0400

This is Chef floWers version of Spinach Gomae. It's a side dish I often ordered at my favourite Japanese restaurant (before it closed down.) I found a visual version on you tube and since I couldn't find a recipe on www.recipezaar.com I thought I would add it to Zaar's collection. We all love this salad and my daughter can eat the whole serving (if I let her). I often double the recipe, so she can have extra greens, well it worked for Popeye The Sailor Man. Ayyye -- posted by Chef floWer

Potato and Chickpea Salad

Tue, 27 Oct 2009 01:19:02 -0400

We ate this at our local Indian restaurant recently. I decided to make it myself and we reckoned it was better as our ingedients were fresher! It was very rustic, so I wouldn't stress about how anything was cut.. -- posted by JustJanS

Seared Kangaroo With Creamed Corn

Tue, 27 Oct 2009 12:48:48 -0400

I got this recipe at a local Farmers market, but have modified slightly. The recipe use sous vide method to cook the meat but as most of us don't have a vaccum packing machine in our kitchens I have gone for an easier option. You could substitute venison, as kangaroo is rather strong very dark meat, so I think the flavours would work well with venison too. If you can get the porcini and morel mushrooms fresh use about 100g of each. This -- posted by Coasty

Fruit Crunch Muesli

Tue, 27 Oct 2009 18:55:40 -0400

I love granola for brekky & this is similar to a granola but uses a few different types of ingredients not often seen in granola and it contains no butter or oil...bonus...tastes good too! -- posted by **Mandy**

Pineapple Pork Ribs

Thu, 29 Oct 2009 12:08:25 -0400

Sooo sticky and good, if youre kids don't love these, they are beyond help lol. Enjoy this BBQ recipe with potato salad and other BBQ salads ;-) -- posted by djmastermum

Lemon Fruit Twist

Thu, 29 Oct 2009 16:30:02 -0400

from the AWW 'Cakes and Slices' cookbook - posting here for nutritional info -- posted by KiwiMegan

Fast Ed's Fancy Roast Beef

Mon, 02 Nov 2009 10:55:49 -0500

This recipe comes from "Fast Ed" from Better Homes & Gardens. It's a lovely, simple way to jazz up a roast beef dinner! -- posted by Sara 76

Scone on a Stick

Mon, 02 Nov 2009 11:44:58 -0500

A camping recipe. -- posted by katew

Bed and Breakfast Spiced Pumpkin Scones With Honey Butter

Mon, 02 Nov 2009 12:04:21 -0500

Gorgeous spiced pumpkin scones with honey butter - what a treat for the tea-time table during autumn and winter. I have made these twice now and love the combination of the honey butter with the scones, although they are also delicious with plain unsalted butter. This recipe came from an Australian "Olive" magazine that was sent to me, apparently, Queensland is famous for its blue pumpkins where this recipe originates from - I added the spices as well as the honey butter! A wonderful recipe for the cooler months, but as it uses tinned or frozen pumpkin, these can be made all year around. If you don't want to serve these with the honey butter, just split them whilst warm and spread with normal butter or cream. Mixed spice is a British spice mixture, I have a recipe for this on RZ: Recipe #266688 -- posted by French Tart

Meringue Nests With Kahlua Cheese Cake

Mon, 02 Nov 2009 22:27:32 -0500

When I thought of this recipe, I couldn't get to Zaar fast enough to type it out, before I forgot lol. This is so easy. Cooking time is chilling time. -- posted by djmastermum

Great Meatballs of Fire

Tue, 10 Nov 2009 16:07:04 -0500

My sister's recipe that she serves with antipasto or tapas style meals. She makes a half recipe usually. Original recipe called for beef, she uses lamb, use whatever you like. -- posted by JustJanS

Candied Cumquat Bread and Butter Pudding

Tue, 10 Nov 2009 16:07:42 -0500

This recipe is taken from "The Sydney Morning Herald" Oct 20 2009 but slightly modified. A twist on traditional bread and butter pudding. You can make the cumquats ahead of time but store in fridge. Also by adding 1 cinnamon stick, 1 tsp of yellow mustard seeds and 3 cloves when cooking the cumquats you can then serve as a condiment to ham, cold meats or roast duck. -- posted by Coasty

White Chocolate and Macadamia Cookies

Tue, 10 Nov 2009 16:07:41 -0500

This recipe is off the packet of Sunbeam brand dry roasted macadamia's. -- posted by Coasty

Tosca Cake

Wed, 11 Nov 2009 02:18:30 -0500

This recipe is from a very old Australian Woman's Weekly circa 1970's and one of the first recipes I made and collected. You can cheat and use a cake mix, use a butter cake. -- posted by Coasty

Labna-Stuffed Zucchini Flowers

Wed, 11 Nov 2009 05:39:33 -0500

From "The Sydney Morning Herald" 10 Nov 09. -- posted by Coasty

Strawberry and Yoghurt Cake

Wed, 11 Nov 2009 05:56:57 -0500

From "The Sydney Morning Hearld" 10 Nov 09. I haven't made this yet, but the 2 hours baking time seems excessive. Check after 1 1/2 hours. -- posted by Coasty

Date and Chickpea Cous Cous

Mon, 16 Nov 2009 01:21:10 -0500

This was a throw together I made one night that turned out brilliantly. You can adjust the seasonings to your taste... just remember the stock and cous cous should be equal quantities. Great blend of sweet, sour and spicy. It's quick, filling, nutritious and will keep for a few days in the fridge - nice cold as well. To make vegan just omit butter. -- posted by Malaliu

Marinated Kangaroo Fillets

Wed, 18 Nov 2009 01:19:56 -0500

We've been trying kangaroo meat lately for it's nutritional benefits. This is one of the recipes I came up with for my family. :) -- posted by ByNDii

Broad Bean, Freekeh and Mint Salad

Fri, 20 Nov 2009 01:33:23 -0500

I saw this on Good Chef Bad Chef recently. I haven't made it, but love grains and middle eastern style salads, so I'm guessing I'll like this. I'm saving it here until I hunt down the freekeh to make it with. Freekeh is whole wheat harvested green. -- posted by JustJanS