Recipezaar: Historical/Traditional,Oceania recipes

Pavlova

Sun, 06 Feb 2000 10:48:00 -0500

This is an adopted recipe. My thanks to all those who have reviewed this. -- posted by V'nut-Beyond Redemption

Minced Beef and Noodle Casserole

Mon, 28 May 2001 09:51:10 -0400

A hearty winter meal on its own or a light tasty summer meal with salad. I've been making this for years and have forgotten where it came from, but I know that now it's got my own personal recipe additions of more of everything. It's become the favourite of my children and their friends...and their friends. -- posted by Jenny Thetford

Yummy Fish Pie

Fri, 15 Jun 2001 09:38:14 -0400

Yummy Fish Pie -- posted by Louise Mann

Camp Oven Bake

Fri, 29 Jun 2001 10:53:02 -0400

Camp oven cooking is the most delicious method of cooking roasting meats of any type. The slow cooking of a camp oven locks in the flavour of all ingredients. After you have eaten meat cooked in this traditional Australian way you will never want to eat roast meat prepared any other way. -- posted by Norma

White Fish Fritters

Wed, 08 Aug 2001 18:32:49 -0400

-- posted by V'nut-Beyond Redemption

Brown Sugar Pie

Wed, 08 Aug 2001 18:33:55 -0400

-- posted by Jellyqueen

Alaskan Curried Shrimp

Wed, 08 Aug 2001 18:33:59 -0400

-- posted by Barefoot Beachcomber

Kiwi Biscuits

Wed, 08 Aug 2001 18:34:05 -0400

-- posted by UnknownChef86

Shepherd's Pie

Sun, 25 Nov 2001 14:10:26 -0500

Authentic British recipe -- posted by Mille®

Sheer Korma

Tue, 11 Dec 2001 12:55:35 -0500

This special Muslim dish is traditionally served on Eid day (both Eid Al-Fitr and Eid Al-Adha) to the household after they come back from Eid prayers. It is then served throughout the day to all well wishers and guests who come to celebrate Eid with you. It is served by Muslims from a variety of ethnic backgrounds, Arab, Asian, America, European, Southeast Asian, Oriental, etc.. s -- posted by Fatima Ahmed

Mint Sauce

Sat, 19 Jan 2002 14:36:04 -0500

Quick, easy, elegant sauce to accompany most lamb dishes. -- posted by Mille®

Poi Maoli (taro Poi)

Mon, 04 Feb 2002 18:07:00 -0500

Traditional poi recipe. Recipe from Phillipe Padovani, Executive Chef, Manele Bay Hotel. -- posted by Mark O.

Shrimp Ono Nui

Sat, 16 Feb 2002 08:01:47 -0500

Wonderful addition to your party hors d'oeuvres tray! -- posted by Mille®

Shrimp Kabobs

Sat, 16 Feb 2002 08:02:59 -0500

A nice change of pace for your next cook-out -- posted by Mille®

Teriyaki Chicken and Veggies

Mon, 25 Feb 2002 15:57:32 -0500

I made this last night for the first time. There was a lot of food but my boyfriend and I loved it so much that there were absolutely no left-overs. If you're vegetarian just sub chicken for a cup of peanuts or nut of your choice. -- posted by Casie

Lamb Shanks in Barbecue Sauce

Sat, 02 Mar 2002 09:51:24 -0500

This recipe came from one of the first cookbooks I ever bought, "Casserole Cookbook". The price is still on the cover-$1.25- so you can only imagine how many years I have been cooking and enjoying these shanks. -- posted by JustJanS

Australian Meat Pie

Wed, 06 Mar 2002 11:18:37 -0500

This is The Australian Traditional Meat pie! usually eaten for lunch for just watching the aussie rules footy. You can make 1 big meat pie or more little ones from this recipe! -- posted by elke

Sticky Toffee Date Pudding

Thu, 14 Mar 2002 15:42:44 -0500

Traditional favourite. I like to double the sauce as I like it saucy! -- posted by dale!

Steamed Syrup Pudding

Thu, 28 Mar 2002 15:34:46 -0500

Yummy traditional pudd! Make it on a cold winters day and enjoy. -- posted by dale!

Spicy crab cakes

Thu, 28 Mar 2002 19:56:52 -0500

Tasty crabcakes for a light meal. -- posted by dale!

Lomi Lomi Salmon

Sat, 27 Apr 2002 17:40:18 -0400

This is a popular recipe used in hawaii that I grew up on. It really compliments roast pork,or as we call it kalua pig. The best thing is that it doesn't have to be cooked. -- posted by Rosalind Hafoka

Chicken Adobo

Wed, 08 May 2002 17:01:53 -0400

-- posted by Mille®

Weeping Salad

Sat, 18 May 2002 13:03:50 -0400

from southernfood.com. Great addition to your family gathering. tried and loved. -- posted by Izzy Knight

Sicilian Braised Sweet and Sour Chicken

Sun, 23 Jun 2002 19:06:51 -0400

Another magazine find that I'm storing here until I try it. The combination of flavours looks yummy. -- posted by JustJanS

Plum Clafouti

Sun, 23 Jun 2002 19:23:41 -0400

I'm not much of a dessert cook, but this is foolproof and tastes great. -- posted by JustJanS

Chilli Beer Damper

Fri, 05 Jul 2002 19:21:31 -0400

I often make this Damper for the adults on 26 January to celebrate Australia Day. The boys eat their slice of Chilli Damper with their beer and a snag. The kiddies have a damper minus the chilli and beer. -- posted by Chrissyo

Lemon Cheesecake-unbaked

Fri, 02 Aug 2002 17:33:10 -0400

I've been making this for years without a recipe, so when dale! asked me for the recipe, I had to stop and think. I also use the same mix (less lemon juice) for a pineapple cheesecake. You can add sugar, but I love the tart lemon flavour. If you like your base right up the side of the cheesecake, double the base mixture-I like more cake, less crumbs! -- posted by JustJanS

Rich Christmas Fruitcake

Mon, 05 Aug 2002 19:32:10 -0400

I have been making this particular fruit cake recipe for about 28 years now. It's a traditional cake for weddings, birthdays and Christmas in Australia. Although I submitted the original recipe, I personally would soak the fruit for a day or two in port or brandy before I baked the cake, as I like a really moist and boozy fruit cake. I double or triple the recipe depending on the size tins I will be using, and often make about 12 of these in varying sizes as gifts for Christmas. -- posted by JustJanS

Stained Glass Cake

Mon, 05 Aug 2002 19:46:27 -0400

This beautiful fruit cake looks best cut into thin slices to show off the colours of the fruits and nuts. This is great to serve at Christmas time- or any time with coffee and port after dinner! An Australian cup is 250mls and a tablespoon contains 4 teaspoons. Thanks to the reviewer who pointed out my typo in the intro :-) -- posted by JustJanS

Rich Chocolate Cake

Fri, 09 Aug 2002 00:23:17 -0400

This Chocolate cake from Aust. Women's Weekly Cookbook-Cakes and Slices-is posted in response to a request. -- posted by JustJanS

Obas Shoyu Chicken

Fri, 09 Aug 2002 00:54:08 -0400

This is the easiest and best tasting Hawaiian chicken dish I've ever found. I made it for my church's luau and the chicken ran out long before the roast pig did. -- posted by chicagorob

Dark Chocolate Cake

Fri, 09 Aug 2002 00:55:00 -0400

This recipe comes from The Aust WW's New Cookbook (a very OLD cookbook I own) and is posted by request. -- posted by JustJanS

Mock Chicken or Mock Turkey (You Choose!)

Tue, 13 Aug 2002 17:55:10 -0400

This very old fashioned sandwich spread is posted for lovers and users of Velveeta-or in Australia, Kraft processed cheese in the blue box. This is amazingly popular when discovered amongst a platter of assorted sandwiches! -- posted by JustJanS

Ham, Zucchini & Pumpkin Risotto

Tue, 24 Sep 2002 23:05:08 -0400

This dish is very tasty, easy to make and is always enjoyed in our home. -- posted by SandraMK

Christmas Plum Pudding

Mon, 30 Sep 2002 21:58:37 -0400

We love Christmas pudding. I make mine in October, and give many away as gifts. I make several sizes, and try to keep about 3 for us-one for Christmas, another for New Year, and the last for around Easter. I find it very satisfying to make these, though I can hardly wait to eat the first one! This recipe is a combination of 2 favourites and works well. If you don't want to use the stout and brandy, use orange juice as one of the recipes suggested-I think the stout and brandy give the recipe depth of flavour. -- posted by JustJanS

tongan papaya

Mon, 30 Sep 2002 22:03:25 -0400

from the pit ovens of tonga traditionally baked all day but you can hurry that a mite -- posted by nzsailor

Chocolate Ripple cake

Mon, 07 Oct 2002 22:06:34 -0400

This is a REALLY popular Aussie dessert-one that you often find at potlucks. It's simple and yummy-what more could you ask for! Editing to add the photo is of a double mixture. Additional photos show the steps involved making this ring. -- posted by JustJanS

Green Tomato Pickles

Sat, 16 Nov 2002 20:08:44 -0500

This recipe from P.W.M.U. cookbook is the one my mum and I have always made. i am posting it for a request. The recipe has no quantity listed-I just sterilize a heap of jars, and keep filling them 'til the pickles run out! -- posted by JustJanS

Lamb Chops With Deviled Bananas

Wed, 11 Dec 2002 20:15:22 -0500

I really cannot remember where I first got this recipe, but it has been in my family for ages. My kid's friends all expressed "concern" about the ingredients, but they also licked the plate clean :) If you think you need too, you can add a little water to stop the chops from sticking or burning, just adds to the sauce, which everyone seems to love. You can also do these on the barbecue. -- posted by mummamills

Thursday Island Nummus

Fri, 03 Jan 2003 20:11:43 -0500

Thursday Island is found at the Northern tip of Queensland where Australia meets Papua New Guinea. -- posted by Missy Wombat

Ginger Beer Plant

Fri, 03 Jan 2003 20:12:28 -0500

If you love ginger beer as much as I do, you will want to try this. Refreshing, non-alcoholic...I lived on ginger beer when I was pregnant and just wish I had this recipe then. -- posted by Missy Wombat

Biblical Cake

Fri, 03 Jan 2003 20:14:34 -0500

This recipe is the result of a puzzle I was given to solve at my Sunday School. If you found the verses you found the ingredients. It makes one of the best fruitcakes I have ever tasted and I use this recipe as the base of my Christmas fruitcakes. A truly blessed recipe. -- posted by Missy Wombat

Worth Staying Home For Steak

Wed, 08 Jan 2003 20:15:15 -0500

Dad has forsaken many a meal outside, just so that he wouldn't miss out in this meal at home. Try it, and you will see the wonderful effect it has. :) -- posted by KitchenManiac

Shrewsbury Biscuits

Thu, 16 Jan 2003 20:15:50 -0500

Dum di do! Shades of Cookie Bear and the Hudson Shrewsbury biscuits and the Cookie Bear Club that every kid of a certain age belonged to... Make your own homemade Shrewsburys.."so hurry, scurry, get your Shrewsbury now!" -- posted by Missy Wombat

Smoked Cheddar Damper

Tue, 28 Jan 2003 20:11:43 -0500

A modern version of an old Aussie classic -- posted by Missy Wombat

The Great Aussie Meat Pie

Tue, 28 Jan 2003 20:12:06 -0500

Contemplating making a Pie Floater? Well here is the recipe for the pie. Posted in response to a request for Aussie recipes. Times are guesses. -- posted by Missy Wombat

Mushroom Risotto

Wed, 29 Jan 2003 20:20:54 -0500

This is my favourite dish to cook, and its so easy. Very impressive. -- posted by Food_Lush

Kangaroo and Beer Pie with Damper Pastry

Mon, 03 Feb 2003 20:01:47 -0500

This was in our Age Sunday supplement. I'm posting it in honour of Australia Day, but have to admit I personally couldn't eat kangaroo meat and would make it with lamb or beef! Prep time includes chill time. -- posted by JustJanS

Talautu

Mon, 10 Feb 2003 20:04:05 -0500

A traditional recipe from Papua New Guinea. The prep time is totally dependent on how quickly you can prepare the coconut -- posted by Missy Wombat

Mouth Watering Nectarine French Toast (LOW FAT)

Mon, 24 Feb 2003 20:07:25 -0500

Nothing got my housemates out of bed faster than these mouth watering french toast. It is fantastic too cos it is low in fat, though you would NEVER realise this when you pop some in your mouth. -- posted by KitchenManiac

Vanilla Slice

Tue, 08 Apr 2003 20:07:22 -0400

This is a traditional Aussie slice. There are even national competitions to find out who can make the bset slice. -- posted by Food_Lush

Salt Baked Fish

Thu, 22 May 2003 20:06:02 -0400

Always wanted to know how to make a salt baked fish? So did I...tried out quite a few recipes, and loved this one from Donna Hay's "flavours" cookbook. It is essential that your fish is FRESH. -- posted by KitchenManiac

Regal Alaskan's Blackened Shrimp or Halibut

Sat, 26 Jul 2003 20:08:50 -0400

This recipe was given to me by a chef at the Regal Alaskan Hotel in Anchorage, Alaska, while on a fishing trip. This is by far the best tasting fish or shrimp I have ever had, and tons of people agree with me. I have used this recipe several times for large parties and have yet to find anyone not completely satisfied. If you cook the food properly it will not come out burnt, but will have some charring on the outside and be perfect on the inside. My favorite is the blackened shrimp with the cajun hollandaise sauce, it is to die for. (If you don't wish to make the blacken seasoning, I've found Cajun's Choice blackened seasoning to be the best store bought blackened seasoning on the market) -- posted by The Crazy Chef

Hawaiian Barbecued Pork Ribs

Wed, 30 Jul 2003 20:01:46 -0400

This recipe is posted by request. The original recipe comes from Chef Sam Choy's "Sam Choy's Island Flavors". -- posted by DiB's

Barbecued Emu, Ostrich or Kangaroo Fillet

Thu, 21 Aug 2003 20:04:07 -0400

-- posted by Old Magic1 Barfield

Stewed lamb and green peas

Thu, 09 Oct 2003 20:01:09 -0400

From "Colonial Everyday Cookery". A recipe wellknown to southern New Zealanders. -- posted by Missy Wombat

Jude's Yummy Fudge Recipe (New Zealand)

Sun, 02 Nov 2003 20:00:46 -0500

A great kiwi friend's Mum's recipe... Oooohhh it's impossible to only have one piece :) I have no idea where she got the recipe, but all the stirring is definitely worth it! Original. boiling time was 8 min, and it *sometimes* wouldn't set, I've increased it to 10 minutes and never had it fail (and I get asked to make this every time there's a family party) Enjoy ! -- posted by kiwidutch

Myra's Jam Filled Biscuits

Mon, 03 Nov 2003 20:00:21 -0500

We used to spend many of our holiday's on a high country sheep station in NZ, and Myra McKinnon, the farmer's wife used to make these cookies (as a kid I would sometimes help her too) She, sadly is no longer with us. but I thought her recipe deserved sharing. -- posted by kiwidutch

Oven Kalua Pork

Mon, 15 Dec 2003 20:00:39 -0500

A luau favorite! Preheat oven to 350 degrees -- posted by marisk

Maui Sweet Potato Bake

Thu, 01 Apr 2004 20:00:04 -0500

An island flavoured side dish! It can be prepared in advance - cover & refrigerate for up to 2 days or wrap in foil & freeze for up to a month. Defrost overnight in fridge, bring to room temperature (2 hours) then bake for 40 to 45 minutes. -- posted by CountryLady

Uncle Gary's Manhattan Clam Chowder

Mon, 20 Sep 2004 19:59:23 -0400

While working in Rhode Island,one of my co-workers husband introduced me to his version. It is awsome. Hope you enjoy as well as I did. -- posted by Auntie Jan

Jellied Christmas Pudding

Mon, 15 Nov 2004 20:00:16 -0500

Christmas in Australia is just too hot for a heavy, traditional Christmas pudding. If you're having Christmas in a hot climate, try this! It's been our Christmas favourite for about 20 years. It provides all the wonderful fruity, groggy taste of a traditional Christmas pudding but it's light and easy to digest. What's more, you don't have to boil it and you can make it up to a week in advance. Preparation time does not include refrigeration time. -- posted by Kookaburra

Decadently Rich Port and Chocolate Christmas Cake

Wed, 17 Nov 2004 20:00:22 -0500

This is the richest, heaviest, moistest, most alcoholic Christmas cake you're likely to find anywhere! It's from Australia's "Better Homes and Gardens" magazine (December 2002). The tablespoon measurements for the spices are correct - this cake is so flavoursome it can take this quantity of spice. -- posted by Kookaburra

Quick Easy 20 Min Xmas Pudding

Fri, 07 Jan 2005 20:00:15 -0500

I like this cheats recipe for xmas pudding. that will have you family believing that you made it from scratch. -- posted by Dropbear

Quick & Tasty Hawaiian Chicken Kebabs

Mon, 16 May 2005 15:48:19 -0400

Awesome grilled chicken kebabs with pineapple chunks and veggies! This is a must try, your family will thank you!!! Quick and easy recipe with no need to marinate in advance--just assemble the kebabs and grill immediately. Or, you may assemble them in advance if you wish, then cover and refrigerate until grilling time. Makes 9 kebabs. Great served with baked potatoes and all the trimmings, or rice (see my Royal Thai Rice recipe #114887 #114887). Yum! -- posted by BecR

Colonial Goose

Fri, 30 Sep 2005 15:04:04 -0400

This is a fun, surprisingly effective preparation of roast leg of lamb. Early colonial pioneers in New Zealand had sheep aplenty, but goose was relatively scarce. To prepare dishes similar to those they had back home in the old country the pioneers were very inventive. Colonial Goose is now a recognised classic, with some restaurants featuring it as a main attraction at midwinter festivities (June 21 in NZ). It involves the careful boning out a leg of lamb, stuffing it with honey and dried apricots, and then marinating it in a red wine based marinade which even gives it the appearance of goose when cooked. You need a large leg of lamb. If you dont know how to bone it out, ask your butcher to do it, stressing that you need to be able to stuff it. This does need to marinate all day or overnight, so prepare ahead. Posted for Zaar World Tour 05 -- posted by Amis

Luau Pork

Fri, 07 Oct 2005 15:58:05 -0400

I got this recipe out of a convection oven cookbook and I have had excellent results every time I have made it. It produces a very nice Hawaiian-type pulled pork. It is very good for theme parties (luaus, tropical, etc.). The leftovers (if any) make delicious sandwiches. -- posted by MA in Florida

Anzac Biscuits

Wed, 02 Nov 2005 23:30:09 -0500

Simple and classic. The mixture will seem dry, but they bind as they bake. -- posted by Midge_

Green Beans With Lemon-Herb Butter

Thu, 01 Dec 2005 13:03:46 -0500

This is a super quick recipe that uses fresh French green beans but would work equally well with frozen. The recipe was printed in Betty Crocker Thansgiving booklet, November 2005. The recipe calls for butter. Please do not sub margarine! The original recipe called for dried marjoram leaves. Not having those I used Penzeys Bouquet Garni with rewarding results. -- posted by PaulaG

Anzac Biscuits

Thu, 20 Apr 2006 19:04:19 -0400

This is the first time that I made Anzac cookies. Even though I use microwave(with oven function). It is a bliss! Smells and tastes very nice! I love the crispy texture! -- posted by Beeleung

Middle Eastern-Style Lamb Pizzas

Thu, 01 Jun 2006 20:51:40 -0400

A typically Australian recipe: a wonderful multicultural mix, in this instance a blend of Italian and Middle Eastern cuisine! I found this recipe in the June 2006 issue of The Australian Womens Weekly and have adapted it just slightly, and posted it here for the 2006 Zaar World Tour. I havent yet made these pizzas but they contain all the Middle Eastern ingredients that I love: in other words, they sound as if they are right up my culinary alley! -- posted by bluemoon downunder

White Chocolate Custard

Thu, 08 Jun 2006 18:49:29 -0400

A delicious creamy custard which is as simple and quick to make as it is delicious! Ideal for chilly winter evenings, served with puddings or Danish pastries, or any time of year with apple pie, pecan pie - or other pies. Another recipe from the Simply Great Recipes Club website. -- posted by bluemoon downunder

Nanna's Christmas Cake

Tue, 22 Aug 2006 18:10:05 -0400

As the name suggests, this is the grandmother of all cakes. The cake has excellent keeping qualities. You can frost the cake or I like to decorate the top with blanched almond kernels and glace cherries. If you intend to keep the cake, it may tend to dry out. Just pour some sweet sherry or brandy over the top surface and it will help to regain the moisture. -- posted by Pietro

Divine Rum Balls

Mon, 11 Sep 2006 18:52:51 -0400

This is my take on rum balls. I have added to our taste what we like in them. If the recipe seems too moist, add a little more cocoa or coconut. -- posted by Angel-mae & cleopatra's mummy

Mulled Wine Sorbet

Sat, 02 Dec 2006 14:02:39 -0500

A cool taste of Christmas and perfect for a Christmas 'down under' (where it's hot). Also great for a northern hemisphere celebration as it's a palate cleanser after all of those rich festive dishes. Make this one the day before. Time stated does not include freezing time. -- posted by Kate in Katoomba

An Australian White Christmas

Mon, 04 Dec 2006 18:27:23 -0500

We may not get snow for Christmas, but we make a beautiful sweet slice called "White Christmas". Great for gift baskets - definitely an Australian icon. This recipe is from a clipping I have kept as a young bride circa 1989. -- posted by Catherine Robson

Dolly Cake

Wed, 12 Sep 2007 21:10:14 -0400

I got this recipe from Kraft & made it for my daughters 2nd birthday, it's very simple to put together & the kid's will love to help you decorate it as my little one did. Cooking time is refrigeration time. You will also need a plastic doll or dolly varden spike for this. -- posted by **Mandy**

Honeycomb Ice Cream With Toffee Sauce

Wed, 17 Oct 2007 00:06:26 -0400

Sweet, crunchy and indulgent. For the sweet tooth in us all. Time does not include cooling or freezing times. Allow 8 hours in total to make this recipe. -- posted by An_Net

Butterscotch Bombshell

Wed, 12 Dec 2007 00:16:20 -0500

Created by Ingram Jung of Australia, found on a Monin website, thought this sounded like a nice Xmas cocktail, haven't tried it yet but will soon. -- posted by **Mandy**

Multi Purpose Fruit Mince

Fri, 21 Dec 2007 02:17:44 -0500

Perfect for plum pudding, Christmas cake, mince tarts, mini pudding balls, etc. This is for 1 quantity. -- posted by Angel-mae & cleopatra's mummy

Gluten Free Brandy Snaps for Christmas

Fri, 21 Dec 2007 02:19:47 -0500

Another one from my gluten free Christmas menu. Perfect with custard or ice cream. -- posted by Angel-mae & cleopatra's mummy

Christmas Tree! Rocky Road Treat

Sun, 23 Dec 2007 18:15:06 -0500

This is from a recipe in the Women's Weekly magazine that I have modified slightly! It is just gorgeous and very well received on Christmas Day! Happy Holidays! -- posted by limecat

Little Lamingtons

Tue, 29 Jan 2008 16:36:45 -0500

Lynne Mullins Sydney Morning Herald January 25, 2005 -- posted by Chickee

Double Smoked Salmon Mousse

Mon, 04 Feb 2008 00:49:03 -0500

This chunky Salmon Mousse is made with hot smoked salmon and cold smoked salmon. Hot being the salmon that is smoked in hot smoke so that it cooks; and cold being the stuff that is cured in smoke and served thinly sliced. I buy the cold smoked salmon pieces rather than the expensive slices. Hot smoked salmon is available in vacuum packed packets beside the cold smoked salmon in New Zealand. This mousse could also be made with poached or baked salmon, tinned salmon or even tuna fish made to look like salmon. My mum and I once made it with pilchards when we ran out of salmon and tuna! Our excuse was that it was 1981 in Tonga, supplies on the island were running a bit low and we were cooking for 35 people for a Burns Supper. We just used the white bits from the tinned pilchards (the dog loved the dark bits!) and added some red food colouring! What has salmon mousse got to do with a Burns Supper? I hear you ask. Well, Scottish food is served at this event to celebrate the great Scottish Bard, Robert Burns, on the 25th January. January in Tonga is very hot so you dont really want something hot like Scotch Broth. We decided that in an ideal situation we would serve Scottish smoked salmon. No Scottish smoked salmon to hand, or even anyones smoked salmon so Mum decided salmon mousse was the next best thing. Then we couldnt find enough tins of salmon!! I dont recommend our pilchard recipe. This is the best recipe. -- posted by RonaNZ

Goats Cheese With Sesame Seeds in Phyllo

Fri, 22 Feb 2008 20:24:49 -0500

Very quick and easy yet impressive appertiser. We serve this at Easter -- posted by An_Net

Michelle's Most Delicious Cassava

Thu, 06 Mar 2008 01:37:01 -0500

"Cassava" is a dessert from Guam. Traditionally served at barbecues these chewy tapioca and coconut bars are sure to be a hit anytime. Cassava is what the root of the yucca plant is called and tapioca is derived from it. It is also the main ingredient in "cassava," the dessert. This is a recipe given to me by Michelle Camacho during my stay on the island. -- posted by WiTay

Butterflied, Barbecued Leg of Lamb

Wed, 07 Jan 2009 19:09:09 -0500

This sounds perfect for my Australia Day menu.You can cut down on the prep time by asking your butcher to bone and butterfly the leg. -- posted by Fairy Nuff

Chinese Almond Cookies

Sun, 11 Jan 2009 12:23:51 -0500

This recipe is from a Chinese bakery in Hawaii. Typically served during Chinese New year and now available year round. -- posted by Celticevergreen

Drop Dead Gorgeous - Garlic Studded Roast Leg of Lamb

Sun, 11 Jan 2009 20:56:14 -0500

This is the name my daughter came up with when I served this roast leg of lamb for Boxing Day this Christmas holiday! We love roast leg of lamb and this was a variation on my normal way of roasting it. I would have studded the leg with fresh rosemary as well as garlic, but I could not find it under the snow and heavy frost, another time! I am spoilt for choice with fresh lamb in France (and when I go home to the UK), but when I cannot get hold of fresh local lamb, I buy frozen New Zealand or Australian leg of lamb - which is always excellent. One tip I would like to share is ALWAYS allow the meat to rest for at least 10 minutes before carving - it allows all the juices to run back into the lamb and makes it moist, tender and easier to carve. Serve the slices of meat on hot dinner plates with lashings of piping hot gravy and you're done! Roast leg of lamb will go nicely with roast, mashed of gratin potatoes and a medley of fresh seasonal vegetables, especially green beans. Save the roasting juices to make your gravy - allowing them to cool slightly before skimming off the fat that will rise to the surface. This would be an ideal meal for Mother's Day and Easter - Spring lamb is delectable if you can get hold of it fresh. -- posted by French Tart

Easy Pavlova

Tue, 05 May 2009 01:08:16 -0400

A New Zealand dessert that is all the rage at the All Recipes site. "To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites." -- posted by WiGal

Soldier's Biscuits (Anzac Biscuits)

Sun, 10 May 2009 19:39:00 -0400

From the handwritten recipe book of Margaret E. Walker's grandmother. Brian Wilson states:"Soldiers Biscuit was one of the original names for these biscuits and was only changed to ANZAC sometime after the Gallipol landing. Therefore, you can date the Soldier's Biscuit recipe to somewhere most likely between 1914 and 1920 or so. The anzac recipe however, would be dated after 1927 as they didn't begin to include coconut until after this year." -- posted by Sue L

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