Recipezaar: Oceania,Holiday/Event recipes

Lychee Lime Sparkler

Wed, 10 Dec 2008 19:05:16 -0500

From the 'New Idea: ultimate barbecue cookbook'. I haven't made this yet but it sounds SO delicious and what a nifty way of getting juice and zest into the drink without having to grate the limes! Sounds also like a great Christmas Day - or any other festive occasion - drink and particularly a welcome cooling drink on a hot day, whether it's served at a BBQ or indoors! -- posted by bluemoon downunder

Coconut Fruit Balls

Wed, 10 Dec 2008 20:10:00 -0500

Healthy little treats for people with sweet tooths. I've made these during the holiday season to bring to functions and was enjoyed by all. I'm really finicky on getting all the dried fruit the same size so it took me a little longer then 20 mins to put this recipe together. -- posted by Chef floWer

Christmas Cake

Thu, 11 Dec 2008 09:08:54 -0500

This recipe was on the back of a glace cherry bag. I am hoping to get time to make it this year for Christmas. I love fruit cake! :) -- posted by Sara 76

Fried Chorizo With Garlic

Wed, 17 Dec 2008 11:56:52 -0500

Adapted from a recipe in 'The Australian Women's Weekly's TAPAS antipasto mezze'. Chorizo sausage - surprisingly NOT in the Zaar Kitchen Dictionary - is a sausage of Spanish origin made from ground pork, garlic and chillies, so if you cannot get chorizo sausages that gives you the general idea: just substitute with a sausage you really like. The appeal of the dish is certainly going to be largely determined by your choice of sausage; and if you like a bit of heat in your food, either choose a spicy sausage or add something like red pepper flakes in step three. 680g? Well, 500g = 1lb; 750g = 11/2lb, and exact quantities are obviously not crucial here. 5mm? 3mm =1/8 inch and 6mm = 1/4 inch. Again, the exact size of the slices is not crucial, but be ready to decrease or increase your cooking time according to the thickness of your sausage slices. You can prepare this recipe to the end of step two earlier in the day (and have the additional ingredients ready) and complete step three just prior to serving. -- posted by bluemoon downunder

Toffeed Apples

Thu, 18 Dec 2008 15:50:15 -0500

Adapted from a recipe in 'The Australian Women's Weekly's 50 FAST desserts'. Simple to make - and delicious.Since Australian recipes are considerably less sweet than Australian recipes, American chefs may well want to add more sugar. Judge according to what tastes right for you. In her review, Karen=^..^= says that she used Fuji apples. Excellent choice: they've SO delicious. Granny Smith apples would also work well. I have two other toffeed fruit recipes posted: Recipe #144733, Recipe #153652. -- posted by bluemoon downunder

Zucchini, Potato and Herb Fritters

Sun, 21 Dec 2008 01:45:37 -0500

Adapted from a recipe in 'The Australian Women's Weekly's TAPAS antipasto mezze'. Be vigilant about squeezing all the liquid from the vegetables and, after thoroughly squeezing out the liquid, pat the vegetables (except the garlic which is likely to stick to the paper!) with paper kitchen towelling. This is a recipe where it's a good idea to have all your ingredients ready before grating the vegetables and grating the potatoes last so they have less time to turn brown! The weights indicated are approximate so the following approximate weight equivalents should give you an idea of the general amount required: 410g = 13oz; 375g = 120z; 75g = 21/2 oz. The number of fritters you get will depend on what size you make them; the number that the fritters will serve will, of course, depend on how many appetisers or other dishes you are serving as part of an antipasto mezze platter. -- posted by bluemoon downunder

Bacon & Ricotta Stuffing

Tue, 23 Dec 2008 03:34:49 -0500

This is from Family Circle's, The Tastes Of Christmas cookbook. It goes well with turkey and pork. -- posted by Sara 76

Ham, Cheese and Mushroom Quiche

Mon, 29 Dec 2008 22:48:06 -0500

I've adapted this recipe from one which featured in the pre-Christmas 2008 Australian magazine 'New Idea' as an excellent way to give new life to various leftovers from the Christmas Day meal, in this case, leftover leg ham. This recipe can, of course, be made at any time of year, with leftover ham or ham bought specifically for making this recipe. The preparation time below includes the time needed to bake and cool the pastry case. The other recipes posted from this collection are Recipe #344949, Recipe #345642 and Recipe #345416. -- posted by bluemoon downunder

Roast Beef, Blue Cheese and Caramelised Onion Bagels

Tue, 30 Dec 2008 00:27:53 -0500

Adapted from a recipe in the pre-Christmas issue of the Australian magazine 'New Idea' which contained several recipes which make good use of Christmas day leftovers. This recipe could, of course, be made at any time of year when you have left over roast beef. At other times, you could always buy sliced roast beef at your local deli. You can either halve your bagels and toast the halves, or simply warm them in the oven. Whichever you prefer. :) And if you know you like lots of mayonnaise or dressing on burgers or bagels, consider increasing the quantities of the cheese and the mayonnaise. The other recipes posted from this collection are Recipe #344949, Recipe #345416 and Recipe #345446. -- posted by bluemoon downunder

The Ultimate Christmas Leftover Sandwich

Tue, 30 Dec 2008 00:29:27 -0500

Ok, so this has got to be really bad for you, but it's only once a year, and it just tastes SO good!!!! -- posted by Sara 76

Jo's Christmas Crackle

Tue, 30 Dec 2008 02:03:16 -0500

I had my niece sleep over last night, and today she insisted on me making this out of the rind from the Christmas ham. Her Dad makes it every year, and she loves it. It's not really my cup of tea, I thought it was tasty, but too fatty for me to have more than one piece, but here is the recipe for you to be the judge! -- posted by Sara 76

Ginger Glazed Ham

Tue, 30 Dec 2008 21:04:57 -0500

This is from the 2003 Chrisco calenser. It looks good, so I'm putting here to keep it safe til next Christmas! -- posted by Sara 76

Salmon and Corn Fritters

Tue, 30 Dec 2008 21:28:52 -0500

A great appetiser which can be made a day ahead of when you want to serve them, wrapped in foil and reheated when you're ready to serve them. Adapted from a recipe in the Australian magazine 'New Idea'. If you are serving these at a family gathering, most children would probably enjoy these minus the sour cream and smoked salmon! -- posted by bluemoon downunder

Banana Eggnog for Adults

Wed, 31 Dec 2008 14:27:59 -0500

This was on the back of a carton of eggnog, this is divine! -- posted by **Mandy**

Asian Mini Meatloaves With Noodle Salad

Fri, 02 Jan 2009 23:33:03 -0500

Asian Pork Mini Meatloaves made in a muffin pan and served with noodle salad. Adapted from a recipe by Liz Macri in the February 2008 issue of the Australian magazine 'Super Food Ideas'. Conversions: 500g = 16oz. so 600g is about 31/2 oz over the pound weight. 225g = approximately 71/2 oz.; 250g = 8oz.. -- posted by bluemoon downunder

Beetroot Dip / Beet Dip

Mon, 05 Jan 2009 17:45:45 -0500

This was given to me by an Egyptian friend who said it's a family recipe. I like the fact it's doesn't contain dairy and nuts so it was perfect for Menu #24612 because we had a few guest who are lactose intolerant and have an allergic to nuts. You can chill the dip until it's needed. It will keep for two days in the refrigerator but the flavour will enhance -- posted by Chef floWer

Quesadillas With Guacamole

Tue, 06 Jan 2009 01:31:50 -0500

From the Australian Women's Weekly's 'Smart Mince'. -- posted by bluemoon downunder

Pina Colada Martini

Tue, 06 Jan 2009 02:17:59 -0500

Had a similar drink at Burton's, a local restaurant, and loved it. After a few trials, this comes pretty close. Can make multiples just using the same ratio. -- posted by Vicki in CT

Coconut Raisin Oatmeal Cookies

Tue, 06 Jan 2009 19:17:41 -0500

This recipe come from a cookbook called 'Country Classics, Treasured recipes from the Country Women's Association of New South Wales', Australia. -- posted by Rhiannon&Matt.gauci

Basil Butter Sweet Potato Patties

Wed, 07 Jan 2009 00:03:24 -0500

This yummy recipe is from the Australian Women's Weekly's 'fresh food fast: delicious no-fuss healthy recipes'. When making patties, I often use well-greased egg rings. I have some that can be used in non-stick pans and place the mixture directly into these, then remove them when flipping the patties - with the help of two spatulas - to cook the reverse side. -- posted by bluemoon downunder

Chrysanthemum

Wed, 07 Jan 2009 00:15:36 -0500

A very refreshing mocktail. -- posted by djmastermum

Tart and Tangy Potato Salad

Wed, 07 Jan 2009 18:40:28 -0500

Our DIL Leah's take on a BH&G recipe. -- posted by JustJanS

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

Deep-Fried Oysters With Chilli Dressing

Thu, 08 Jan 2009 17:41:53 -0500

Another tasty and really easy to prepare appetiser from The Australian Women's Weekly's 'TAPAS: antipasto mezze'. I've also posted Recipe #344630, Recipe #344049 and Recipe #343935 from this fabulous little cookbook. Increase or decrease the heat to suit your taste preferences. I cannot eat these: they're way too hot for me! But I've made them for friends who've loved them. -- posted by bluemoon downunder

Oat Cookies

Fri, 09 Jan 2009 13:32:28 -0500

This recipe comes from Queen of baking Mary Berry. It's her version of the old McVities Abbey Crunch biscuits (now no longer in production). My children love these! -- posted by Noo

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

Spaghetti With Feta, Zucchini and Mint

Sun, 11 Jan 2009 17:45:16 -0500

You may miss the oil, you may miss the cheese, but this recipe is not only very simple to make but is very healthy and flavoursome, and costs only $A2.65 per serve. It has been adapted from a recipe in the January 2009 issue of the 'Australian Healthy Food' magazine. If you find this recipe just too frustratingly fat-free, add some parmesan just before serving! -- posted by bluemoon downunder

Cashew and Parsley-Crumbed Chicken With Mustard Vinaigrette

Sun, 11 Jan 2009 17:47:20 -0500

A tasty chicken dish with easy-to-prepare salad greens, cherry tomatoes and red capsicums (or red bell peppers). Rocket, mesculun or baby spinach leaves are ideal greens. I always opt for baby spinach leaves. This recipe is from The Australian Women's Weekly's 'fresh food fast: delicious no-fuss healthy recipes'. -- posted by bluemoon downunder

Char Siu Pork Tortillas

Sun, 11 Jan 2009 17:57:09 -0500

This easy-to-make recipe for Char Siu Pork Tortillas is from Australian magazine 'New Idea" chef Barbara Northwood. I found it online. The preparation and cooking times below do not include the time needed for marinading the pork for two hours or overnight. -- posted by bluemoon downunder

Zucchini Mustard Chicken Burgers

Sun, 11 Jan 2009 18:26:22 -0500

This low GI recipe has been adapted from a recipe in Michelle Trute's 'cooking with conscience book 2' which focuses on low-fat, low GI, easily prepared food. In making this, I processed the garlic and zucchini and used a small amount of oil to panfry the patties in a non-stick pan, and added a dollop of tzaziki on top of the burgers. Zaar would not allow me to include tzatziki as an ingredient, so I've included Greek yoghurt which is what I'd use if I had no tzatziki on hand. If you haven't tried Greek yoghurt before, it's much creamier than other yoghurts. And if you want a good recipe for tzatziki, I recommend Ravenseyes Recipe #306901 or Recipe #157176. 160 grams of ground chicken = just over 5 ounces of ground chicken. -- posted by bluemoon downunder

Pork Sloppy Joes

Sun, 11 Jan 2009 19:05:06 -0500

Huey's version of Sloppy Joes, from the Snack Attack section of his website. As always, he has his own take on a recipe and as always he adds lots of heat! Before posting this recipe, I read several hundreds of Zaar recipes for Sloppy Joes and concluded that in 99.9% of cases they are made from ground beef. But that was just my impression so I'll happily be corrected if I've misunderstood the concept. :) Huey's recipe was sufficiently different from all those I read, so I decided to post it. Increase or decrease the heat to meet your taste preferences. Some conversions: 410g = 13oz; 440g = 14oz. And another conversion I had to make because Huey - in typical fashion - was vague in his specification of ingredients: I have converted his "1 good splash soy sauce" into "1-2 tablespoons of soy sauce". From watching his TV cooking shows, I know that by a "splash" he means a fairly liberal splash! Please use your discretion and taste preferences to guide you here! 26 January 2009 UPDATE: Thank you to the two reviewers whose reviews have enabled me to make this update. First, you may like to incorporate some of justcallmetoni's additions. I know if I were making this - minus the heat - I'd be adding onion and garlic. Secondly, appleydapply's finding that there was too much liquid suggests that you need to be cautious of how much liquid you include. As you undoubtedly know, canned tomatoes vary enormously in how much liquid they contain. Aldi's Italian tomatoes contain very little liquid compared with other brands. So I'd suggest pouring off all the liquid or most of it and, as she suggested, reducing or eliminated the amount of stock used. I've retained the original amount but stated that its addition is optional. -- posted by bluemoon downunder

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

Huevos Rancheros

Wed, 14 Jan 2009 21:49:31 -0500

Serve these for lunch, as a snack or as an appetiser. From the Australian Women's Weekly's 'little pies & cakes'. -- posted by bluemoon downunder

Mini Shepherd's Pies

Mon, 26 Jan 2009 00:20:51 -0500

Delicious appetisers that can be made up to 2 days ahead. Adapted from a recipe I found in the Austrlaian magazine 'New Idea'. This recipe makes 45 Mini Shepherd's Pies. When making this, I'll omit the tomato paste as the spices in it disagree with me. Instead, I'll use 2 teaspoons dried Australian Bush Tomatoes. Worth tracking down if you can. VERY tasty! I'd suggest only adding the lemon juice if you lke citrus flavours. This recipe could also be used for making a single Shepherd's Pie or perhaps two Shepherd's Pies, depending on the size of your dishes. You could then also omit the pastry. If making larger Shepherd's Pies, remember to adjust the cooking time appropriately. -- posted by bluemoon downunder

Jamie's Spiced Sugar and Christmas Popcorn Recipe

Mon, 26 Jan 2009 18:27:29 -0500

This Jamie Oliver sugar mix really does smell like Christmas (although you are not limited to eating it only at Christmas!). The sugar recipe makes loads, (but is easily halved) and it keeps in an airtight container for absolutely ages and can be used on a variety of things (to sweeten whipped cream, on porridge, on fruit--you name it...), so it's well worth doing a full batch. I don't usually do sweet popcorn, but I like this one! -- posted by Noo

Tuscan Burgers

Tue, 27 Jan 2009 00:39:50 -0500

This recipe was one of 8 favourite recipes by Valli Little on recipe cards which came with the current issue of the Australian cooking magazine 'delicious'. -- posted by bluemoon downunder

All Barbecue Ribs

Mon, 02 Feb 2009 11:27:54 -0500

This recipe was the winning recipe in the "ONE POT COOK OFF" at the Northside Farmers Market in October, 2008. An extremely simple and lucky recipe. The organizer of the contest (me) was, short cooks needed for a successful event, so I cooked. Knowing I was very short of time, during the cook off, and had some meat in my freezer to eventually make some Roadkill Chili, this recipe was born. Using my 14" cast iron Dutch Oven, everything got thrown into the pot and see what happens. The other ingredients came from a similar recipe for baked beans over a campfire. Damn, I won the contest. So sorry-really not very appropiate for the cook off organizer to win the cook off! However it did showcase some of our market vendors products. Heck with the appropiate behavior!-I'M COOKIN' AGAIN NEXT YEAR. -- posted by MadCity Dale

Gordon Ramsay's Chocolate Fondant

Mon, 02 Feb 2009 11:42:18 -0500

A gooey, decadent dessert-a hot pudding with a molten middle--irresistible! This is perfect for entertaining, as it can be made way ahead of time. They will sit happily in the fridge overnight, or in the freezer for up to a month (baking from frozen, add 5 minutes extra onto cooking time). I strongly advise you to make some extras as an 'insurance policy to allow for any errors. I can assure you that they won't go to waste if all goes to plan. Once you have mastered this recipe, feel free to experiment with flavourings--add Baileys, Cointreau or finely grated orange zest to the chocolatethe possibilities are endless! Try serving it with recipe #353546. Gordon claims that this is the best selling dessert in his restaurants! -- posted by Noo

White Choc Brandy Sauce

Fri, 06 Feb 2009 00:21:19 -0500

This is from the Australian magazine, New Idea. The sauce can be made up to 2 days ahead, and can be reheated in a saucepan prior to serving. I haven't tried this yet. They show it served over plum pudding, but I think it would be nice over any hot, fruity pudding, or icecream. -- posted by Sara 76

Fully-Loaded Cajun Chicken Burgers

Wed, 11 Feb 2009 15:20:35 -0500

These delicious burgers make a nice change from the more conventional beef burger. So simple to prepare and really tasty too! Obviously you don't need to use the bacon, cheese, avocado etc, but it is rather nice with them all included! -- posted by Noo

Balsamic and Brown Sugar Roasted Carrots

Mon, 16 Feb 2009 09:48:24 -0500

A delicious variation for roasting carrots. Perfect as an accompaniment to a roast or a casserole. -- posted by Noo

Filled Focaccia With Ham and Melted Fontina

Tue, 17 Feb 2009 07:59:11 -0500

A Delia Smith creation that she describes as a 'hot, home-made sandwich'. I love everything to do with hot cheese and this is no exception. The focaccia dough is made in a bread machine, stuffed and then baked. Any number of fillings would be great here. Use your imagination--mushrooms, artichokes, salami, bacon--the possibilities are endless! -- posted by Noo

Chocolate Spiders

Wed, 25 Feb 2009 11:58:16 -0500

Kids love this yummy chocolate treat, and they are so easy to make, the kids can do it themselves! For white chocolate spiders, simply use white chocolate instead of brown, and add 1/4 cup glace cherries for scarey redbacks! -- posted by Sara 76

Sumac-Spiced Potato Wedges

Mon, 02 Mar 2009 14:10:01 -0500

A recipe I have adapted quite substantially to suit my taste preferences from one I found in the Australian Women's Weekly's 'cafe food'. The original recipe had chilli powder - which I never include, having zero tolerance of anything hot and spicy - but I've included it below as an optional ingredient as I'm aware that many people just love it. I've also added cumin, garlic, lemon zest and the option of adding salt and freshly ground black pepper. Don't include lemon zest if you don't like lemons or any of the optional ingredients if you don't like them! The original recipe suggested serving these wedges with tomato relish. When I've made them, we've enjoyed them with either deli tzatziki, KITTENCAL's Recipe #157176 or Ravenseyes Recipe #306901. The original recipe specified cooking these wedges in a very hot oven for 40 minutes; I've found that these wedges were done in a hot (NOT a very hot) oven after 40 minutes. Cooking times will vary, of course, depending on the size you cut your wedges. -- posted by bluemoon downunder

Okinawan Purple Sweet Potato Pie With Haupia Topping

Sun, 08 Mar 2009 17:17:13 -0400

The Okinawan sweet potato is a very special potato. It doesn't look like much from the outside (<a href="http://labofedibles.wordpress.com/2007/12/13/the-ugly-duckling-okinawan-purple-sweet-potato/">This site</a> calls it the ugly ducking of potatoes), but it is one beautiful and delicious spud! This pie is a mixture of recipes from <a href="http://onokinegrindz.typepad.com/ono_kine_grindz/2004/10/okinawan_sweet_.html">Reid at Ono Kine Grindz </a> and my family's special shortbread recipe. I would not use any other potato for this recipe. It IS labor intensive, but the pay off is so worth it! This should be a smooth, rich, mouth-watering treat. People always ask me to make this for them. Cooking time does not include overnight refrigeration. -- posted by HawaiiChef79

Steve's Often Copied, Never Duplicated, Furikake Chex Mix

Wed, 11 Mar 2009 01:55:56 -0400

This is a sweet and spicy Asian variation of Chex mix. There are times I have made this by the bucketful, and it still runs out at parties. I often give this out as Christmas or hostess gifts. Be very careful. This party mix is HIGHLY addictive, very dangerous to keep around in big quantities and may result in some weight gain!This recipe is a combination of a few recipes, one from foodgeeks.com and another from beanpaste.blogspot.com. It also has a few of my own personal touches. By the way, furikake is a Japanese condiment that is usually put on top of hot sticky rice. Nori Komi Furikake is a type of furikake that is made with toasted white and black sesame seeds, sugar, black and green dried seaweeds and salt. I only ever use the Mishima brand because it tastes the best!About the cereals... I HIGHLY recommend the Honeycomb cereal, but it is optional. Also, you can use any combination of the Rice, Wheat, Corn and/or Multi-Grain Chex that you want. You can also use plain Cheerios, just as long as all of your cereals (including the Honeycomb) is equal to 8 cups. -- posted by HawaiiChef79

Pear, Spinach, Walnut & Celery Salad

Sat, 28 Mar 2009 17:02:38 -0400

Another healthy recipe that I have collected for my pre-summer health push. I found this in the "Healthy Eating" cookbook put out by "The Australian Woman's Weekly" I was particularly drawn to it by the dressing as it is without oil which always pushes up the calorie count a good deal. -- posted by Sarah_Jayne

Eggplant Onion Dip

Fri, 10 Apr 2009 14:04:59 -0400

Adapted from a recipe in Jean Paré's 'Company's Coming: dip, dunk & dab, party dips and spreads'. This recipe has been descibed as "an update of baba ghanouj... sweetened with caramelised onions (and served) with pita bread chips or vegetables". I learnt also from this book that 'baba ghanouj' means 'indulged father' in Arabic! Rather patriarchal for 2009! Perhaps that's why Jean Paré has re-named this 'eggplant onion dip' - bland and politically correct! I decided to stay with this name but if anyone knows the Arabic for 'eggplant onion dip', I'll happily rename it. The cooking time includes one hour chilling time. -- posted by bluemoon downunder

Bridies

Sun, 12 Apr 2009 00:53:19 -0400

My adaptation of another of Huey's recipes. He describes a Bridie as "a South African pasty filled with spiced minced lamb... well, kind of..." Minced lamb is what Americans call "ground lamb". As I don't like my foods hot and spicy, when I make these I shall be omitting the sambel oelek (or any other chilli paste) and increasing the garlic. They looked so delicious that I'm really looking forward to making these. I'm also interested to learn from South Africans how well-known this dish is in South Africa and the degree to which this version has varied from the standard Bridie. If you are planning to make this recipe, please check the NOTE below the directions about a problem I had in posting one ingredient. For yield, I also tried to write, again unsuccessfully, "2 large or 4 small Bridies". Whether you consider this recipe appropriate to serving 2 or 4 will, of course, depend on the appetites of the eaters, and whether the Bridies are being served with other side dishes or on their own! -- posted by bluemoon downunder

Wiener Schnitzel With a Proper Potato Salad

Sun, 12 Apr 2009 01:06:02 -0400

My adaptation of Huey's Weiner Schnitzel with a Proper Potato Salad. It is the homemade mayonnaise that makes this potato salad particularly delicious - or as Huey described it "proper" - and making it in a food processor couldn't be easier, although it could, of course, also be made by hand. Huey opts for vegetable oil here rather than olive oil as he insists that it can more effectively be flavoured with other ingredients such as herbs and garlic. The bacon he panfries in olive oil and then adds to the hot potatoes which readily absorb the bacon juices. The leftover eggwash he suggests saving and later adding to some extra eggs to make scrambled eggs. To avoid getting lumps in the breadcrumbs, he suggests using one hand for dipping each schnitzel in the flour and egg and the other hand for dipping the floured, egged schnitzel into the breadcrumbs. If you want to enjoy the potato salad at its most flavoursome, it is essential that it NOT be placed in the fridge but that it is made and eaten on the same day. -- posted by bluemoon downunder

Beef Burger With Grilled Eggplant (Aubergine) & Salad Greens

Mon, 13 Apr 2009 17:44:03 -0400

Adapted from a recipe 'The Australian Women's Weekly's Grills & Barbecues'. The eggplant (aubergine) not used in step 2 can be added to other vegetable peelings, stalks etc. and kept in a freezer bag until you have enough to make Recipe #135453. -- posted by bluemoon downunder

Potato and Rosemary Pizza

Mon, 13 Apr 2009 18:11:20 -0400

Adapted from a recipe in 'The Australian Women's Weekly's Cooking on a Shoestring'. If you aren't vegetarian and you can stretch your shoestring to include bacon, a couple of rashers of bacon tastes great as an additional topping. I've added a couple of extra herbs to the original recipe that had only the rosemary and, if you're making this, I'd encourage you to use whatever are your favourite herbs. I've included the pizza dough from the original recipe but I've also made this with Recipe #4892, which I found when checking on Zaar before posting this recipe. It also makes a deliciously crisp and flavoursome pizza base. The preparation time below includes the 60 minutes standing dough when making the dough. -- posted by bluemoon downunder

Pork Scalopine With Feta and Pine Nuts

Sat, 18 Apr 2009 17:04:42 -0400

A delicious-sounding recipe that I'm intending to make soon, found this morning at the hairdresser's - I usually come away with several recipes! :) This one is from the February/March issue of the New Zealand magazine 'dish'. There are serving suggestions for a salad comprising a thinly sliced raw fennel, rocket, orange and roasted almonds, but obviously you can serve this with a salad of your choice. My preference would be to serve it with a potato salad and salad greens. the preparation and cooking times below do not include the 5 minutes resting time after the pork rolls have finished cooking. -- posted by bluemoon downunder

Roasted Almond & Parmesan Pesto

Sun, 19 Apr 2009 23:33:44 -0400

A delicious-sounding pesto I found this morning while at the hairdresser's. I usually come away with a few recipes! :) From the February/March issue of the New Zealand magazine 'dish', and recommended as being excellent with grilled vegetables, salmon, fish and chicken and as mixing well with bitter leaves such as witlof and raddichio. -- posted by bluemoon downunder

100 Year Old New Zealand Lamb Dish - (I Have Used Deer W/This

Sun, 26 Apr 2009 21:29:46 -0400

A unique and exotic dish for the acquired taste of lamb . Not just any lamb only Imported lamb from NEW ZEALAND (because of the type of food the lamb eats) Australian lamb will do as well. It has a Kick so expect it. I Dont recommend you using American lamb as the flavor is not the same . Around Easter most stores get imported lamb from NZ (i buy all of my local stores imported NZ lamb to make sure i have enough for the year ) as they only carry American the rest of the year. This is over 100 years old but i said that to be safe . It was given to me by Grandfather who's Mother and Father was one of the first white familys to move into South Africa and they had New Zealand Lamb Imported to them to their farm. -- posted by Hotwingcooker

Bananas With Chocolate Sauce

Wed, 29 Apr 2009 14:47:50 -0400

Great recipe I found for the WT 5. Wonderful Old Party Treats to Enjoy from Australia. This recipe is easy to double, triple. -- posted by Sage

Balsamic Glazed Baby Onions

Mon, 04 May 2009 15:03:16 -0400

This recipe comes from the Australian Women's Weekly Christmas Cooking. -- posted by Dreamer in Ontario

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

Home-Style Baked Beans With Crispy Bacon

Tue, 05 May 2009 01:16:07 -0400

Australian style baked beans with bacon bones. I felt totally alien until I realized they are just pork bones, which I use in economical Soul food cooking al the time. Do I smell barbecue? Yum. Recipe by Dixie Elliott. Thanks, Dixie! -- posted by Sue L

Drunken Watermelon

Tue, 05 May 2009 12:05:05 -0400

From The Australian Women's Weekly Christmas Cooking. Those Aussies know how to throw a party! The prep time does not include the standing and freezing times. -- posted by Dreamer in Ontario

Chocolate Coconut Macadamia Drops

Fri, 08 May 2009 01:33:00 -0400

These candies are quick to make, but allow 15-30 minutes for them to set up in the fridge before serving. Cook time is chill time. Very nice on a dessert tray...Posted for ZWT 5. -- posted by alligirl

Anzac Day Oaty Biscuits

Fri, 08 May 2009 01:35:29 -0400

I found this recipe for a healthier Anzac Day biscuit on the New Zealand Heart Foundation website. It comes from a program they have done aimed at schools. I was also drawn to it because of the lack of coconut which I was finding in a lot of Anzac Day biscuit recipe. Since I am not a fan of coconut these sound perfect for me. The recipe didn't give a yield. So, I am guessing on that. -- posted by Sarah_Jayne

Kiwi Daiquiri

Fri, 08 May 2009 01:37:21 -0400

A New Zealand inspired twist on this classic drink. You can omit the rum and have it as a non-alcoholic drink too. -- posted by Sarah_Jayne

Herb and Goat Cheese Pizza

Fri, 08 May 2009 01:40:42 -0400

This pizza combines the earthiness of sage, rosemary, and thyme in an aromatic topping. Sage and rosemary impart a slightly piney flavor with citrus undertones. And thyme, with a trace of clove and pepper, enhances almost any food! Then add the yummy goat cheese and you have a winner! -- posted by Sharon123

Macadamia Shortbread

Fri, 08 May 2009 02:03:07 -0400

An Australian twist on the classic shortbread. Cooking time includes the chilling time for the dough. -- posted by Sarah_Jayne

Orange Macadamia Nut Cookies

Fri, 08 May 2009 02:24:35 -0400

A classic combination of Macadamia Nuts and White Chocolate kissed with Orange. From Christmas with Southern Living 2000. No need to wait for Christmas though, with a cold glass of milk or some tea, they are good anytime. Please allow 2 hours for dough to chill in the refrigerator -- posted by cookiedog

Chocolate Macadamia Nut Clusters

Fri, 08 May 2009 02:24:53 -0400

These cookies taste like chocolate covered macadamia nuts candies. It is important to not overbake these cookies and their centers should remain soft and chewy. From Sunset -- posted by cookiedog

Macadamia Nut Bars

Fri, 08 May 2009 11:40:32 -0400

Macadamia nuts first grew in the coastal ropical forests of northeastern Australia and were discovered there by Dr. MacAdam. Make these bars when you want to splurge. From The New Carry-Out Cuisine. -- posted by cookiedog

Avocado and Kiwi Salsa

Fri, 08 May 2009 12:16:56 -0400

A New Zealand twist on salsa. -- posted by Sarah_Jayne

Savory Macadamia Nuts

Fri, 08 May 2009 23:32:28 -0400

This recipe is from "8 Grams or Less Low-Carb Recipes", a cookbook I got in the cookbook swap this year. These are good as a snack or on top of salads. Posted for ZWT5! -- posted by breezermom

Grilled Figs With Honey Ricotta

Sat, 09 May 2009 00:10:27 -0400

Sprinkled with brown sugar, the figs are grilled for several minutes until they are tender and exploding with flavor and then paired with a dollop of creamy honey ricotta. Adapted from About.com. -- posted by Sharon123

Barbecued Shrimp With Mango Lime Mayonnaise

Sat, 09 May 2009 00:11:57 -0400

Apparently, Australians don't actually do much 'shrimp on the barbie' but thanks to Paul Hogan the world thinks otherwise. Traditional or not BBQ shrimp is actually really nice and this is an extra nice way of serving it. -- posted by Sarah_Jayne

Wellington Lamb Burgers

Sat, 09 May 2009 00:12:17 -0400

I got this recipe off the New Zealand lamb website. It sounds rather different with the egg mixture in the middle of the burger. -- posted by Sarah_Jayne

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

Grill a Juicy Burger With the Only Rub You'll Ever Need!

Mon, 11 May 2009 17:39:11 -0400

Want to ensure juicy great tasting burgers for barbecuing? Try this! This is a basic recipe, actually more of a technique. Season with the rub to kick it up, or use your own. From Woman's Day magazine, they say to feed your friends and you'll get a reputation for the best burgers in town. -- posted by Sharon123

Wiggly Cookies

Tue, 12 May 2009 14:12:29 -0400

Named by my children,who go mad for these (as does everybody who tries them!),these are deliciously light little butter cookies,that are very easy to make.Sandwich two together with a little butter cream and jam and a dusting of icing sugar for an afternoon tea,or drizzle them with plain chocolate for a coffee break treat..or enjoy them just as they are!! -- posted by Noo

Mum's Potato Salad

Thu, 14 May 2009 02:33:41 -0400

I know there are a million potato salad recipes, but I adore this one and I searched very hard to find one the same on 'Zaar. No luck, so I have to post it! From cuisine.com.au. -- posted by Gingernut

Homemade Coconut Cream

Thu, 28 May 2009 23:19:55 -0400

Coconut cream fresh from your kitchen. Found on About.com when researching recipes for ZWT5. To be used in savory dishes, desserts, and drinks. Use within five days. -- posted by Julie B's Hive

Hawaii Da Kine Burgers W/ Sweet-Chili Glaze & Goat Cheese

Thu, 02 Jul 2009 11:52:00 -0400

Sutter Home's 2008 Build a Better Burger ® Winner!!!! "Da kine" is a key phrase in Hawaiian Pidgin, the language of the "locals." It can mean almost anything, but commonly refers to something good or genuine, or as in this case, "the best." This burger is as local as it gets, both in taste and ingredients. The patties are tender and juicy, thanks to fresh papaya and sweet onion, and are spiced with Hawaiian Portuguese sausage, which is so popular in Hawaii that it is on every breakfast menu (including McDonald’s). The accompanying salad employs heating oil to its smoking point, a local cooking method, resulting in a dynamite burger accompaniment. To complete the Hawaiian flavoring, I added a sweet glaze (Hawaiians love sweet and savory) and was inspired by our award-winning goat dairy to create a mouth-watering ginger-infused cheese spread. Ho, dat's da kine! Pairs with Zinfandel -- posted by College Girl

Coconut Bundt Cake With Roasted Peaches- Gillan Estate, New Zeal

Sun, 12 Jul 2009 09:40:31 -0400

The outside of the cake is chewy and macaroon-like; the inside is moist and tender. Note that the cake is eggless. The original recipe uses apricots instead of peaches. Could also substitute nectarines. -- posted by swissms

Hawaiian Nachos

Sun, 19 Jul 2009 13:15:31 -0400

This is from a book called "Take This Dish and Twist it" by George Duran. The collection of recipes here is really fascinating. Can't wait to try them! -- posted by Recipe Junkie

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**

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

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

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

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

Coconut Oil on Toast

Mon, 21 Sep 2009 18:18:57 -0400

A senior Malaysian chef taught me this recipe on my travels. It has been handed down through the generations and never been published until now. -- posted by Chef #1390999

Lamb Burger With Avocado and Chilli Jam

Sun, 04 Oct 2009 01:41:26 -0400

My husband found this recipe in an advert for avocados in Delicious magazine,and insisted that we try it.I wasn't so keen,but made it anyway-I'm really glad that I did. It definately makes a change from your regular cheese burgers!! -- posted by Noo

Low-Fat Christmas Cupcakes

Fri, 09 Oct 2009 17:05:29 -0400

From the NZ Healthy Food Guide website -- posted by KiwiMegan

Crispy Buttermilk Chicken

Sun, 11 Oct 2009 03:39:05 -0400

An easy and tasty supper solution,although a little prior planning is required. I quite often use chicken breasts,and cut them into goujons for the kids to dip into sauces! Great served with a simple salad. -- posted by Noo

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

Cured Salmon

Sun, 29 Nov 2009 03:10:45 -0500

This fish can be used in the similar manner as smoked salmon. The fish must be extremely fresh. Ocean trout can be substituted. You need to plan ahead - 3 days of curing is needed. This is always part of my families Christmas lunch which I usually serve with cucumber salad and sour cream. Also goes well with scrambled eggs for a decadent breakfast. -- posted by Coasty

Jo's White Christmas

Sat, 05 Dec 2009 12:08:43 -0500

This is my niece's recipe for White Christmas. It's a yummier, more kid-friendly version of the tradional recipe! -- posted by Sara 76

Fruit Mince

Sat, 05 Dec 2009 23:36:24 -0500

The fruit mince needs to macerate for about 2-3 weeks, although the longer the better. I usually make a few jars around August and then let it sit until December. Traditionally suet would have been used instead of butter. Now days most butchers don't carry suet. -- posted by Coasty

Cranberry and Orange Pavlovas

Wed, 09 Dec 2009 02:25:10 -0500

By chef Wendy Boys of Vancouver's Lumiere...twist on Australian dessert topped with cranberries and mint. The cooked cranberries can be refrigerated overnight. The meringues can be made up to 8 hours ahead (on a dry day) and kept at room temperature. -- posted by GoldsmithLissa

Nuts & Bolts

Mon, 14 Dec 2009 17:28:38 -0500

There are quite a few Nuts & Bolts recipes here on Zaar, but not of them are quite the same as mine, so I thought I would add mine. The main difference is that I bake mine. It brings out the flavours of the spices, and seems to do a way with the sweetness of the Nutrigrain, as well as making it more crunchy! -- posted by Sara 76

Christmas Coleslaw

Mon, 21 Dec 2009 01:43:34 -0500

This receipe I found on the net is by Anneka Manning and its perfect for our hot aussie Christmas! -- posted by Chef #1474060

Cinnamon Butternut Log

Thu, 21 Jan 2010 14:11:23 -0500

This is an alternative to the very popular Chocolate ripple Cake but this uses Butternut Snap Bikkies instead. I did this for Xmas and it went over well with everyone. From Taste.com.au & Arnott's. -- posted by **Mandy**

Cheese and Herb Crumbed Mushrooms

Thu, 28 Jan 2010 13:26:21 -0500

This looks like great nibblies to serve a crowd or as tapas. -- posted by Rhiannon&Matt.gauci