My recipe posts from March
This tuna sauce has oriental flavours and uses teriyaki sauce, sweet chilli sauce and sesame seed oil. The coriander can be left out.
I created a salmon pasta dish using tinned salmon as that is what I had in my pantry, and I am clearing it out by making use of all the tins.
This recipe for boozy blackberry sorbet will do more than cool you down on a hot summers day. It is perfect for an after dinner treat as well.,
I used the recipe ingredients in the March 2011 Woolworths Taste magazine to make gezpacho. This recipe is easy to prepare in advance.
Sabayon is a light dessert that tickles the palate. Here I have gone against tradition of using marsala wine and made Honey Liqueur Sabayon.
Cari Curry Powder is a Vietnamese curry powder which takes its influence from India. It is best to make your curry powder when you need it.
Various herbs and other ingredients can be added to salted or unsalted butter to produce different colours and flavours. I have made an anchovy butter.
This is really easy to make and versatile enough to use with any cooking method.
I love making these Moroccan eggs for breakfast when we have guests. You do not have to watch over them and they never fail to please.
There does not really seem to be a need for a recipe for trail mix but I have shared one in case you have never thought to make this snack.
This pistachio paste will form the base for gelato!
My mom sent me a recipe for a bean salsa using red beans, but I chose to make a black bean salsa using up the the beans in my pantry.
I can tell how far my recipe development has come along from my first post on Snoek Pâté to this one. I now use notebooks to write my recipes into.
This hearty breakfast will warm you up on a cold morning.
The trick here is to get the brownie mixture to melt into the base so that you get a smooth Chocolate Fudge Brownie Ice Cream.