Recipezaar: Oceania,Served Cold recipes

Auntie Maebelle's Oven Kalua Pork

Mon, 11 Jun 2007 21:55:42 -0400

This makes some YUMMY pork!! I found this recipe a few years ago on line when I was throwing a luau. It went over so well that people still ask "Are you making that awesome pork" every time we have a party! -- posted by BNLNikki

Honeydew and Chilli Salsa

Fri, 15 Jun 2007 14:28:33 -0400

A light refreshing salsa. From my Australian/Mexican cookbook. -- posted by Jewelies

Peach and Ginger Salsa

Fri, 15 Jun 2007 14:28:39 -0400

A lovely fresh salsa recipe from my Australian/Mexican cookbook. -- posted by Jewelies

Exciting Mango Drink

Sat, 16 Jun 2007 10:35:30 -0400

This is a drink that has only 110 calories and is packed full of antioxidants and vitamin C. Hungrygirl Newsletter You'll freel like you have been transported to the islands. A sweet and delicious way to eat the underappreciated fruit. -- posted by Manami

Blue Bahama

Tue, 19 Jun 2007 21:01:46 -0400

From the Webtender. I love blue drinks and am posting this for ZWT3. -- posted by cookiedog

Kona Mousse

Thu, 28 Jun 2007 15:08:21 -0400

A dessert incorporating Hawaii's wonderful kona coffee. You can substitute kahlua or other coffee-flavored liqueur for the chocolate liqueur if you prefer. Preparation time includes chilling times; active preparation time is actually very short. -- posted by echo echo

Glazed Pineapples

Fri, 03 Aug 2007 16:07:21 -0400

Top ice cream, fresh toast, pancakes, cake, grilled salmon, tuna or chicken ham, pork with these sweet Yummy pineapples. The jalapeno does work with the sweet dishes as well savory. Just a hint of heat. No fat. -- posted by ~Rita~

Meatballs With Creamy Spinach Sauce

Tue, 04 Sep 2007 18:23:48 -0400

A magazine find that I haven't tried yet. I love the ingredients though and plan to try it soon. -- posted by JustJanS

Picnic Salsa

Sat, 29 Sep 2007 23:32:41 -0400

Another salad for when you've run out of ideas. I love the freshness of this dish. I often leave out the Jalapeno or add a bird's eye chili instead. -- posted by An_Net

Marinated Green Olives - Chakistes Kibrisli Style

Tue, 16 Oct 2007 23:01:01 -0400

My parents were taught as a child in Cyprus how to prepare their own olives, it's a long process but this is worth it. The raw green olives are split in half with a special stone but seed still intact, this allow the brine (salty water) to soak into the olives. The olives are then jarred with the brine and stored away for months. This recipe is not that process but it's the way it's marinated for Mezze's. Measurements are for personal preference only, you could use less lemon if you don't prefer it to be tangy. Enjoy -- posted by Chef floWer

Baby Blue, Green and Red Salad

Thu, 18 Oct 2007 14:49:14 -0400

I serve this salad as a side to crispy skin chicken legs but any BBQ meat would be great. For ease, make the sweet and spicy pecans and balsamic vinaigrette ahead of time. Store the leftover balsamic vinaigrette in the refrigerator for up to 2 weeks -- posted by An_Net

Vanilla Cream Cheesecake With Balsamic Strawberries

Wed, 31 Oct 2007 22:44:37 -0400

A lovely special-occasion dessert. This cheesecake doesn't have a crust, so you might want to serve it with some tuiles or other biscuits for a bit of crunch. Overnight chilling of the cheesecake and chilling of the strawberries not included in prep time. Untested by me so times are estimated only. By chef Paul Wilson, printed in the Herald-Sun newspaper. -- posted by westivan

Mini Herbed Scones With Smoked Salmon

Wed, 07 Nov 2007 02:22:49 -0500

From Australian BH&G Diabetic Living issue 12 2007. Have not included cooling time for scones in times. -- posted by I'mPat

Mushroom, Parmesan and Basil Muffins

Sat, 10 Nov 2007 19:44:19 -0500

Yummy savoury muffins off an old recipe card. Good as a breakfast on the run. -- posted by I'mPat

Salmon Pate

Sat, 10 Nov 2007 19:45:35 -0500

Found a old box of recipe cards (70/80's era) and this one seems to be good and easy. Times are estimated. -- posted by I'mPat

Swiss Cheese and Tomato Tart

Wed, 14 Nov 2007 02:14:23 -0500

Easy summer dish to share with friends. Perfect! casual, tasty, no fuss or nonsense. There's nothing like a picnic on a fine spring day and this easy tart will make a delicious addition to any hamper! * Tip: Shortcrust pastry sheets are available in 2 sizes, large (pie/quiche) or regular. If using regular-sized, you will need to join 2 sheets together. -- posted by An_Net

Festive Savoury Tartlets

Wed, 14 Nov 2007 23:03:33 -0500

These mini pastry tartlet shells are wonderful to have on hand for Christmas drinks. Other fillings could include caramelised onion and goats' cheese; a soft chicken liver pate; or simply pesto. They are also great served sweet with either mincemeat or lemon curd. (Serve soon after making or the pastry will soften.) * Chili jam is from Asian food stores. -- posted by An_Net

Ice Cream Crunch Cake

Thu, 15 Nov 2007 18:59:37 -0500

This is always a winner at Christmas time, of course in Aus it's hot at Christmas, so its ideal as a sub for a hot dessert. SO good. Cooking time doesn't include time taken to soften ice cream, or overnight freezing. -- posted by Droopy Drawers, By Lucy Lastic

Raspberry and Malteser Ice-Cream Cake

Fri, 30 Nov 2007 00:13:26 -0500

I wish you could see the photo of this dessert; It looks gorgeous! Notes & tips: This recipe suggests using Blue Ribbon ice-cream as it refreezes without forming ice crystals. I fusing frozen raspberries, I think you'd have to thaw them a bit before starting. Cooking time is freezing time. Source: Super Food Ideas magazine - February 2004 -- posted by Rhiannon&Matt.gauci

Berry Ice Cream Log

Tue, 11 Dec 2007 17:15:26 -0500

Perfect for Christmas dinner... -- posted by Missy Wombat

The Starr Spinach Cobb Dip

Wed, 12 Dec 2007 01:38:32 -0500

This recipe is a variation of some of the spinach dips... it doesn't use sour cream, instead, it uses Greek yogurt. Use a hollowed out Cobb loaf of white bread (round loaf) to hold the ingredients So you can make this a low fat dip by using fat free mayo and yogurt. Add some garlic for a stronger taste. -- posted by limecat

Angel's Kiss

Tue, 01 Jan 2008 22:51:21 -0500

Oh yes..refreshingly yum! -- posted by Stardustannie

Rice, Mushroom & Bacon Delight

Mon, 14 Jan 2008 19:33:37 -0500

A simple & tasty salad from Kraft. I like this warm or cold! -- posted by **Mandy**

Cinnamon Almond Shortbread Pear

Mon, 14 Jan 2008 22:54:04 -0500

On the first day of Christmas my true love gave to me a partridge in a pear tree.... These shortbread pears remind me of the 12 days of Christmas song. I was given something similar to these for Christmas and the whole family really enjoyed them so I wanted to tried to make them myself and here is what I came up with.. These are prefect for gifts not only Christmas time. It's also my families tradition to serve shortbread biscuits to visitors who go to visit a new born baby, these would be ideal. -- posted by Chef floWer

Peanut Butter, Banana and Sultanas Sandwiches or Pinwheel Style

Tue, 15 Jan 2008 12:47:12 -0500

Yummy little snack for little kids or big kids. Alternatively, you can use either two slices of the same bread (either two white bread or two wholemeal bread) it's just to make it look pretty and healthy for kids. The pinwheel style is difficult to do without making a mess so if you don't like a mess or a challenge. You can use two more slice of bread and place them on the top, this will then be a serving size for two. Please be careful with nuts, we don't give Little Miss (DD) nuts because her cousin has a severe nut allergy. -- posted by Chef floWer

Tomato Salad - Domates Salatasi

Sun, 27 Jan 2008 19:52:44 -0500

This salad goes well with most Turkish meals, particularly in summer when tomatoes are at their best. You can arrange the salad any way you like, I have listed the way I prefer to arrange the salad. If you wish to peel the tomatoes and cucumber you may however it is not necessary. You can make this salad one hour before serving. Original recipe comes from a book called "Turkish Cookbook" by Tess Mallos -- posted by Chef floWer

Bob's Grilled Vegetable Terrine

Sun, 27 Jan 2008 19:53:14 -0500

a very attractive addition to a buffet meal, or just with drinks. you can actually use all bought grilled vegies from the deli, no one would know :) next time I am going to add some of Mirj's oven dried tomatoes, -- posted by mummamills

Chef Flower's Potato Salad - Kibrisli Patates Salata

Tue, 29 Jan 2008 18:09:47 -0500

This is my mothers recipe, she always makes it if we had a barbeque. All my relatives have a different version of Patates Salata, some add lemon juice instead of vinegar. Others relatives add beetroot/beet or fresh parsley or fresh mint or onions. This is the way I like it, quick, simple and mums recipe. -- posted by Chef floWer

Aussie Pasta Salad

Tue, 29 Jan 2008 20:09:29 -0500

This is from masterfoods, a tasty salad that doesn't use mayo :shock: -- posted by **Mandy**

A Tropical Fruit Parfait

Sun, 03 Feb 2008 21:02:12 -0500

Mango and kiwi and 'nana, oh my... makes me dream of a warm beach even in December (coincidentally, the month I invented it). -- posted by White Rose Child

Peanut Butter Ice Cream Squares

Fri, 22 Feb 2008 20:28:12 -0500

Sweetened peanut butter coats crisp cereal and forms the crust for this easy four ingredient ice cream dessert recipe. Corn Syrup is available in health food stores in Australia or you can substitute for honey in this recipe. Liquid Glucose could also be used but it is sweeter than corn syrup. Preparation time does not include cooling/freezing time of approx 2hrs. -- 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

Carrot Salad With Olives, Honey and Cumin

Mon, 14 Apr 2008 18:47:21 -0400

My DIL Leah made this Bill Granger salad for us last night. The original calls for a handful of small olives, Leah used a 375g jar of kalmata olives which was perfect. She cut the carrots into long thin matchsticks (julienne). -- posted by JustJanS

Berna's Bars

Wed, 16 Apr 2008 19:34:27 -0400

Healthy fruit, nut & cereal bars...these are really more-ish & good for you as well !!!!! -- posted by Fishwyfe

Roast Capsicum (Pepper) and Chickpea Rice Salad

Fri, 18 Apr 2008 12:34:57 -0400

High in fibre, low in cholesterol, this salad is great for barbeques, picnics or lunch boxes. It is vegan & diabetic friendly. Recipe courtesy of Sanitarium foods. -- posted by Rhiannon&Matt.gauci

Chicken Kelaguin

Sun, 25 May 2008 03:13:03 -0400

This recipe is from Holiday Cookbook, a Home Economics book, an old book-printed in 1970. It was submitted by a nun who did missionary work on a Pacific Island. The timing does not include the 3 hours for marinating. The original recipe calls for Spanish peppers, so you may adapt to what your family prefers. Easy, now enjoy the tropical breeze! -- posted by WiGal

Plum and Orange Baked Cheesecake

Wed, 11 Jun 2008 02:29:57 -0400

I love this cheesecake, it tastes as good as it looks! -- posted by djmastermum

Brandied Apricot Trifles

Thu, 12 Jun 2008 02:28:03 -0400

You will never regret making these. I have even made this in a large serving bowl and it was wonderful! -- posted by djmastermum

Crab Salad in Avocado Halves

Fri, 13 Jun 2008 02:11:02 -0400

A yummy crab salad that I found at fooddownunder.com originally. -- posted by JustJanS

Asparagus With Truffle Oil Vinaigrette

Mon, 23 Jun 2008 22:45:08 -0400

My 'Zaar buddy Terese gave me a bottle of white truffle oil for my birthday-now I'm looking for recipes to use it. -- posted by JustJanS

Moroccan Style Pumpkin and Couscous Salad

Mon, 30 Jun 2008 19:21:34 -0400

Russ found this one in the Western Australian Sunday Times-it's yummy! -- posted by JustJanS

Chocolate Cheesecake Brownies

Fri, 11 Jul 2008 17:01:39 -0400

Delicious chocolate brownie swirled with creamy cheesecake mixture-Heavenly! -- posted by Noo

Chicken and Orange Salad

Mon, 21 Jul 2008 03:23:11 -0400

A refreshing and flavoursome summer salad, adapted from Quick Meals. Vary the yoghurt according to taste preferences. If you want to add more colour variation, use a red capsicum instead of the yellow capsicum, or use ½ a red capsicum and ½ a yellow capsicum. -- posted by bluemoon downunder

Zesty Pineapple Cole Slaw

Wed, 23 Jul 2008 02:18:39 -0400

Full of FLAVOR and less fattening than traditional slaw. Great for pitch in, parties or everyday side dish. Especially good with "Turkey Burgers with flavor," fish and kabobs. -- posted by carmel housewife

Basil and Lime Granita

Tue, 05 Aug 2008 18:29:08 -0400

This is a lovely fresh granita that couldn't be easier to prepare. We like to add a couple of shots of vodka to it just before freezing, to make a more grown up version. Perfect for after a barbecue! Timing does not include 3 hours freezing time. -- posted by Noo

John's Seafood Salad

Thu, 14 Aug 2008 01:27:41 -0400

It is a very oceanic type of meal that the whole entire family will enjoy. It or may be a little pricy but it is good for holidays or family renuions. If you are going on a diet this is a good meal because it is full of protein and is packed with a whole bunch of vegatables. If you enjoy seafood you have to try this. -- posted by Redneck John

Apple Mint Yoghurt Salsa

Fri, 22 Aug 2008 13:28:30 -0400

A refreshing super low-fat yoghurt apple mint salsa from the Simply Great Meals website. A tasting refreshing accompaniment to fish cakes, potato cakes, latkes etc. When making this, I used Greek yoghurt and a tangy Granny Smith apple. Those with a sweeter tooth, and not liking so much tang, might want to omit the or reduce the lemon juice and lemon zest, and perhaps add some sugar or honey. Personally, I like it just as it is. Be guided by your taste buds! I made this first to serve with Nasseh's delicious Spiced Potato Cakes Recipe #314462. -- posted by bluemoon downunder

Dark Chocolate Fridge Squares

Wed, 27 Aug 2008 19:08:31 -0400

A very simple recipe that's easily adapted to whatever you have in the cupboard. I am driven crazy on a regular basis, being pestered to make these...so be warned! -- posted by Noo

Hot Water Pavlova

Tue, 09 Sep 2008 02:28:06 -0400

I like this pavlova recipe because its easy and fast to make. I adapted it from 'Food in a Minute' website recipe of same name. I've made it 3 times and each time its come out perfectly - whether 1 big dessert or 6 small individual ones. On the website recipe, they make a boysenberry sauce to go with it. I've only ever served fresh kiwifruit or berry fruit and whipped cream with mine - this is the traditional kiwi way. -- posted by Zaatarbella

Matchsticks

Tue, 16 Sep 2008 23:22:13 -0400

The original Aussie Matchstick was filled with fresh whipped cream, and though it tasted great, it was very messy and very rich! This recipe is just the basic matchstick, dessert size; but you can make them smaller for kids or as a flash morning tea item. They go very well at kid's parties, try a chocolate pudding and grated chocolate for the filling, or use Nutela instead of jam. Both the filling and the pastry can be prepared 2 days ahead, but dont put them together until your ready to eat them! -- posted by mummamills

Baja Blue Jello Shots

Fri, 03 Oct 2008 19:33:36 -0400

SO good. The beautiful color of blue for the sea, tropical in taste and sure to please. Made these up for my neice's Bachelorette party. Number of servings depends on the size of your cups; I used 2 oz cups, so mine made about 20. Sugar free versions of jello work just fine as well! -- posted by JanuaryBride

Ricotta and Pine Nut Cheesecakes

Sun, 05 Oct 2008 02:18:13 -0400

Delicious individual cheesecakes made in a muffin pan. I found this recipe in the April 2008 issue of the Australian 'Good Taste' magazine. This recipe can be made ahead to the end of step 4 up to a day ahead. If you've not used Greek yoghurt before, DO try it: it's amazingly, creamily delicious! And when it comes to yoghurt, I just cannot eat low-fat or reduced fat varieties. There's just NO comparison between their watery flavourlessness and Greek yoghurt. The stated cooking time of 20 minutes does not include the cooling and 11/2 hours chilling time. -- posted by bluemoon downunder

Black Russian, Cola Black Russian and White Russian

Sun, 05 Oct 2008 23:56:46 -0400

I found these recipes in the April 2008 issue of the magazine 'Australian Good Taste'. Apparently, this coffee-flavoured cocktail was first mixed at the Hotel Metropole in Brussels in 1949. Cola Black Russian and White Russian with Vodka and Cream are obviously direct descendants of Black Russian! How much cola you use in Cola Black Russian and how much cream you use in White Russian with Vodka and Cream will obviously depend both on the size of your glass and the portions that best suit your taste preferences! There is an inconsistency in the spelling of "'Kahlúa" in this recipe because Zaar would not accept this spelling in the list of ingredients. Intriguing! Not to worry: just relax and enjoy your choice of Black Russian, Cola Black Russian or White Russian With Vodka and Cream. -- posted by bluemoon downunder

Huey's White Chocolate Mousse With Grand Marnier

Sun, 12 Oct 2008 02:23:30 -0400

Another of Huey's recipes: this one he called Matthew's White Chocolate Mousse but I have no idea who Matthew is! Huey (Iain Hewitson) is a larger than life Melbourne restaurateur and chef who also features on his own extremely popular TV show. I have posted several of his recipes on Zaar. The preparation and cooking times below do not include the 2-3 hours chilling time and the 30 minutes recommended for allowing the mousses to come closer to room temperature. If you prefer your mousse colder, then this last 30 minute step could be omitted. -- posted by bluemoon downunder

Couscous With Zucchini & Tomato

Wed, 22 Oct 2008 19:28:20 -0400

I found this in a flyer from Safeway, a great salad for lunch, you could cheat like I did and use chargrilled zucchini from a jar. -- posted by **Mandy**

Fruit and Ham Salad over Baby Spinach

Mon, 27 Oct 2008 17:46:30 -0400

A light refreshing salad with a tangy dressing. -- posted by *Parsley*

Squid Salad or Octopus Salad - Japanese Style

Thu, 13 Nov 2008 00:33:13 -0500

You could either use squid or octopus for this salad, I have trouble finding octopus most times so I used squid. I normally buy my squid/octopus already cleaned and gutted. If your squid/octopus needs to be clean then remove the guts (discard) and legs from the body and rinse. Cut off the tips on the legs and discard, then chop the remaining leg pieces and body into bite-size chunks. Original recipe comes from Harumis Japanese Home Cooking by Harumi Kurihara but I have twinkled with it -- posted by Chef floWer

Italian Mayonnaise

Wed, 19 Nov 2008 14:52:54 -0500

Another Leggo's recipe, thought this sounded good, it also has variation for Herb or Pepper corn flavour -- posted by **Mandy**

Creamy Mocha Cocktail

Fri, 21 Nov 2008 01:39:22 -0500

From Australian Good Taste, a decadent sounding dessert cocktail. -- posted by **Mandy**

Cherry Ripe Cheesecake

Fri, 21 Nov 2008 01:39:56 -0500

Cherry Ripes are my favourite chocolate bar. For Non-Aussies, they are a dark-chocolate coated bar filled with a cherry-coconut filling, mmmm! I haven't tried this yet but just had to save it here! -- posted by **Mandy**

Festive Chocolate Mousse

Sun, 23 Nov 2008 23:26:13 -0500

A recipe from the Family Circle Mini Book "Traditional Christmas Treats -- posted by djmastermum

South Pacific Chicken Strips With Guava Dipping Sauce

Thu, 27 Nov 2008 00:38:18 -0500

This hot appetizer is made of chicken strips marinated in soy sauce, pineapple juice, passion fruit juice and ginger. I made this for the Tapas party my friend was going to have. Just a different twist on things! -- posted by Manami

Red Wine Granita With Seasonal Fruits

Sun, 30 Nov 2008 02:50:21 -0500

A light and refreshing dessert for a hot day. Cooking time is freezer time. -- posted by djmastermum

Caramelised Onion and Mushroom Spread

Mon, 01 Dec 2008 00:45:37 -0500

Spread this on crusty bread or savoury biscuits, use it as a topping for tartlets or as a delicious spread in sandwiches. Used as a sandwich spread, I simply add something like a slice of roasted red pepper and baby spinach leaves. Or slices of ham. I adapted this recipe from one I found online because I was not satisfied with the gourmet spreads I'd been buying. Well they classified themselves as gourmet but they were, in fact, rather ordinary and also quite expensive! I love the fact that this recipe also has mushrooms in it - and a few other goodies! The original recipe must have been a Birds Eye recipe as it specified using Birds Eye Frozen Sliced Onions. I've slightly increased the mushrooms and garlic as I generally do with recipes and I've added leeks as the combination of flavours from onions, leeks and garlic is just so delicious. And I've also added thyme. Vary the garlic - and any of the ingredients - to suit your taste preferences. I've suggested adding more balsamic vinegar if your onion mixture seems too dry. If like me, you are a bit inexact in the measurement of some of the ingredients - oh, I may as well use all of that! - ;) this would obviously be the easiest way to correct this. Have fun playing with this recipe - and I hope that you enjoy it. I keep meaning to add some chopped nuts, probably walnuts, and must try to remember to do so next time I make this. -- posted by bluemoon downunder

Christmas Berry Trifle

Wed, 03 Dec 2008 01:23:24 -0500

My over used recipe book is not going to last forever, so I am copying this wonderful recipe here. A great addition to any festive table, the fruit is so refreshing after a big meal. -- posted by djmastermum

Hoisin Chicken Kebabs

Tue, 09 Dec 2008 22:17:30 -0500

Hoisin (or Hoi Sin) sauce also known is Chinese barbeque sauce, can be found pre-made in a jar at the supermarket. I prefer to use the "Fountain" brand, but there are many options these days. I've served this recipe hot as a main meal with an Asian Vegetable Stir-fry as a side dish. I've also brought them to a social function and thread them on small skewers, they were eaten cold as finger food. Ten minute marinating time is included in preparation. You can marinate this overnight or just ten minutes. -- posted by Chef floWer

Chocolate Orange Cream Cocktail

Tue, 09 Dec 2008 23:07:31 -0500

This is a drink that's as pretty as it is a sweet indulgence. In fact, we like to call it dessert in a martini glass. It tastes a bit like those Chocolate Orange Cream candy eggs, but a whole lot better and more grown up. Wanna really make this pretty? Drizzle some chocolate syrup lightly across the finished drink in a zig zag pattern. Oh yummy! -- posted by Jess4Freedom

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

Emz Fantastic Felafel

Wed, 10 Dec 2008 20:12:26 -0500

Delicious chickpea patties or balls, great served in a pocket bread with "Emz Lovely Lemon Tahini Sauce" and heaped with a salad. -- posted by tizzylish delish

Hawaiian Rice Salad

Sun, 14 Dec 2008 00:39:53 -0500

I have no idea where this recipe came from, but it goes well at BBQs! -- posted by Sara 76

Eggplant (Or Aubergine) Dip

Mon, 22 Dec 2008 19:41:35 -0500

NOT your classic baba ghanoosh but nonetheless a very tasty eggplant dip which I've adapted from a recipe in 'The Australian Women's Weekly's TAPAS antipasto mezze'. This dip tastes best if refrigerated overnight. The overnight refrigeration time has not been included in the cooking or preparation times. Because vegetable sizes will inevitably be variable, add the olive oil sparingly until you can see how much you need to achieve the right consistency. -- posted by bluemoon downunder

Layered Fruits With Lemon Pistachio Syrup

Tue, 30 Dec 2008 01:10:01 -0500

This is from Nourish magazine. I haven't tried it yet, but it just looks so yummy! Each serving gives you 2 full servings of fruit. -- posted by Sara 76

Avocado Tarts

Mon, 05 Jan 2009 23:50:51 -0500

This recipe is from the "Avocado Cookbook". -- posted by Sara 76

Bircher Muesli

Tue, 06 Jan 2009 00:16:45 -0500

This is from the Jenny Craig cookbook, "Healthy Living For Life". It is an excellent source of Vitamin C and calcium. If you can prefer, you can substitute finely chopped dried apricots for the currants, and chopped pistachios for the almonds. -- posted by Sara 76

Green Olive Dip With Sesame Twists

Wed, 25 Feb 2009 11:47:27 -0500

This comes from the January 2009 issue of "recipes +" magazine. It suggests that you can add some chopped herbs, such as oregano, to the pastry sheets. -- posted by Sara 76

Anzac Cookies

Mon, 02 Mar 2009 17:53:06 -0500

These iconic cookies were originally made to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli. ANZAC Day-25 April-is probably Australia's most important national occasion. It marks the anniversary of the first major military action fought by Australian and New Zealand forces during the First World War. ANZAC stands for Australian and New Zealand Army Corps. -- posted by English_Rose

Pavlova With Whipped Cream and Fresh Fruit

Sun, 08 Mar 2009 01:33:56 -0500

Pavlova is a traditional to Australians and New Zealanders that was apparently created in honour of the ballerina Anna Pavlova, when she toured in those parts. It is basically a delicate mountain of whipped meringue. After being baked under low heat, the outside shell gets crunchy, the top gets browned, but the inside stays chewy and soft - like creamy fresh marshmallow. It then gets piled high with softly whipped cream and fresh fruit. The result is dreamy, with the consistency of a cream-smothered cloud. -- posted by Chef #1008075

Banana Coconut Ice Cream (No Eggs)

Thu, 12 Mar 2009 00:58:21 -0400

We received an ice cream maker attachment for our KitchenAid mixer last Christmas. We also had a spare can of coconut milk left over from a curry recipe. After a few ice cream batches, I began wondering how to use the coconut milk in an ice cream recipe. This is the result. My favorite thing about homemade ice cream is the delicious taste from only a handful of ingredients, so this one is a simple, Philadelphia-style ice cream (no eggs). It has a rich coconut flavor that isn't over-powering. The banana and (optional) rum complement the tropical theme. -- posted by calamari

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

Kathi's Ode to Almond Joy Haupia Pie

Thu, 16 Apr 2009 02:08:15 -0400

I hope you enjoy my version of this traditional coconut milk-based Hawaiian dessert, which is often found at luaus and other local gatherings in Hawai'i. Key differences include a dark chocolate layer of coconut-flavored gelled-pudding (in addition to the regular white layer), and almond flavored whipped topping. So easy to make and like the recipe says, BEST IF REFRIGERATED OVERNIGHT to let the layers set up and the flavors develop - in the words of Alton Brown: "Your patience will be rewarded!" (This pie also freezes well - I would say easily keeps for 6 months in the freezer. If you want to make more than one at a time, use regular 8" instead of deep dish pie shells, and then split the coconut mixture and chocolate coconut mixture each into equal halves after step 12 & proceed w/the rest of the steps for each pie shell. You will then have one to share, and a spare!) -- posted by Kathi Ann

B52

Tue, 05 May 2009 01:17:48 -0400

Bomber, Aussie style. From Good Taste - May 2005. Yes, they have (good taste!) -- posted by Sue L

Applemint Iced Tea

Tue, 05 May 2009 01:36:30 -0400

This intriguing combination is great for quenching your summertime thirst. Recipe by Taste.com.au - December 2008. -- posted by Sue L

Asparagus Salmon Battleships

Tue, 05 May 2009 12:02:03 -0400

Basically, this is sushi using smoked salmon and asparagus. Nothing raw. -- posted by Sue L

Australian Pavlovas With Fresh Berries and Strawberry Puree

Wed, 06 May 2009 11:19:09 -0400

Posted for ZWT5, this recipe is from Emeril Lagasse's "There's a Chef in My World". Prep and Cooking time does not include the standing time for the meringues. -- posted by breezermom

Fresh Fruit Parfait With Lemon-Poppy Seed Yogurt

Fri, 08 May 2009 02:11:36 -0400

A yummy blend of fresh fruits with a delicious dressing....make sure you use fresh lemon juice and zest...it is key to the recipe. And don't forget the mint! Posted for ZWT5....from Danny Boome Ltd. -- posted by breezermom

Turkey/Chicken Mixed Greens Salad With Kiwi and Strawberries in

Fri, 08 May 2009 02:12:25 -0400

Wonderful tasting salad with a fabulous dressing! Posted for ZWT5! From the Food Network Channel, Robin Miller. -- posted by breezermom

Avocado and Kiwi Salsa

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

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

Chocolate Sticky Date Pudding With Whiskey Butterscotch Sauce

Thu, 28 May 2009 23:26:30 -0400

Entered for safe-keeping. From Super Food Ideas, September 2008 (#1 Australian food magazine). Leftover cake and sauce can be saved for up to 3 days: store cake in airtight container at room temperature. Refrigerate sauce in an airtight container. Whiskey is an optional ingredient. I have tried to give U.S. equivalents of measurements. Double cream is the name in Britain for a very rich cream containing 48% butterfat. Whipping cream in this country, by contrast, contains between 30% and 40% butterfat. Single cream in Britain is comparable to American half and half (and may also be called pouring cream), with between 10% and 12% fat. I am guessing that spreadable mascarpone will yield a similar rich creamy taste to finish off this dessert. -- posted by KateL

Mango Grand Margarita

Wed, 01 Jul 2009 11:48:57 -0400

Mango lovers beware. This is yummy and addictive. -- posted by ~Rita~

Tropical Twister Smoothies

Mon, 13 Jul 2009 15:11:13 -0400

A great tasting family breakfast smoothie that is also good for you; add the rum for an adult version, if you like. You can sub strawberries for the mango and papaya to make strawberry pineapple banana smoothies. Yum..... -- posted by BecR

Dukkah Spiced Carrot & Feta Salad

Sun, 09 Aug 2009 21:39:48 -0400

Another recipe from Taste NZ found in a mag from chef #998052. -- posted by **Mandy**

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

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**

Fool Medemmas -- Fava Beans

Wed, 14 Oct 2009 13:59:21 -0400

Yet another Egyptian Marie Henein recipe. Serves 4. This is a way of preparing fava beans, which are commonly eaten as a breakfast food in Egypt. The ingredients tend to be common for the dish but may be varied in their quantities. -- posted by Chef Baby Hippo

Banana Ginger Parkin

Mon, 26 Oct 2009 13:16:01 -0400

This is a great way to use up soft bananas. This nutritious and energy giving cake doesn't break up easily,making it good for the childrens packed lunch boxes.The parkin keeps really well in a covered container for up to two months. -- 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

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

Lime in the Coconut Jello Shots (With Coconut Milk)

Fri, 06 Nov 2009 15:26:40 -0500

This is a fun & tasty treat to serve at parties. I found this on another web site when I was looking for jello shooters for our Hawaiian ethnic party. It didn't say what size of jello pkgs to use, I used small ones & for coconut milk I estimated @ 13 oz. I liked these because they weren't quite as sweet as other jello shooters & smooth tasting with the coconut milk. -- posted by Mustang Sally 54269