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Returned to site after years away,so glad I did! I lost this recipe a long time ago and voila! Here it is!

Tahini or sesame oil can very easily be omitted with no problem...in fact you will find many recipes about that do not include it. Add a little cayenne or chili for a bit of a kick along with some cumin.

I am glad we dont have butterscotch chips here in New Zealand I can tell ya!! :lol: :sad:

Blend a good tasty cheese with some mild onions and a touch of mayo, spread on bread, top with thin slices med rare beef, onion marmalade and fresh red onion slices. Bliss. :smile:

Oh boy...our typical Kiwi burger would not go down well with North Americans methinks. :lol: Inside you will find the meat pattie, canned beetroot ( the vinegary, sweet sliced type) a fried egg, fried onions, tomato relish/chutney, grilled cheese, tomato and iceberg lettuce. And I swear it...

If you still have some venison left, take a look at this link as there is sure to be a recipe that will suit. :smile: Contents

Thats real Scottish talk for 'understand'......lolol. So #1 must be a wee Scots lass?? :wink:

If you want to sour milk to use for pancakes....add 1 tbsp lemon juice to one cup milk and leave for 5 minutes before using.

My mother used to make butterfly cakes by slicing the top off cupcakes and then cutting that slice in 1/2 lengthways. She then put the two pieces back onto the iced cupcake in a kind of V to look like wings. You could use a similar method and use as bunny ears? Then just pipe on whiskers, eyes...

That recipe sure gets around!! Has been emailed to 1000's of people here in New Zealand the past few weeks. :) I will definitely be trying it out.

I have a feeling I have posted this recipe here before but here it is again. So many of you have mentioned asparagus and lemon on this thread and this risotto combines them both with a wonderful twist at the end! I use the cream/egg combo with a mushroom risotto sometimes....delicious! Since...

First thing that came to mind was mustard and it will definitely help....if you can get some real English mustard so much the better. Also agree with Worcestershire sauce, it will add a good 'bite'. :smile:

I cook rice stick noodles until they are tender then refresh under cold water before using in a stirfry, they are excellent! Dont soak them, cook them. :smile: Oyster sauce is a favourite with us also as is black bean sauce. Especially with beef and broccoli. Yum! Recipes for sauces made from...

I am wondering what your sweet potatos taste like...we have Kumara here in New Zealand, a native ' sweet potato' and they are wonderful. Also come in 3 different colours! Pumpkin soup is one of my favourites made this way. I never measure anything BTW. First taste your pumpkin to make sure...

My current favourite ( has been for a couple of years) is Lemon Chicken and in whatever bread I have about at the time. Just mix shredded chicken with some good mayo, capers, S&P, lemon zest and juice. Thats it! Add some salad leaves to the bread, pile on the chicken and enjoy. :smile:

I will admit to being dreadfully extravagant when I food shop. :sad: My business also supplies our household with much of our food. I have a friend however, who is a shining example of thriftiness! She grows heaps of vegetables all year in a smallish back yard, she bakes her own bread in the...

Proper curries are made from individual ground spices, (and sometimes whole ones like cardamom) rather than a storebought curry powder. The spice mixture that is fried off at the beginning of a curry is called a ' masala'. Giood on you for wanting to explore curries further than a premix...

If you have coconut milk to use up Id go with Alix re the rice. I eat rice cooked this way reasonably often and add some lime zest also. Just fantastic stuff but I DO only use 1/2 coconut milk, the rest is water. :angel: Gotta look after these aging hips. :wink:

Im sure you will find some gems amongst those recipes Lorraine.:smile: xx

I love indian food and cook/eat it every second day at least. Have discovered the recipes of Anjum Anand a year or so ago and love them all. This recipe for Masala Scrambled Eggs is lovely and simple, so if you like spicy eggs, give them a try. I dont scramble eggs any other way these days...

I am keeping outta trouble June.....that counts for heaps!! lolol..:wink: Hope you are doing well?? I have tried some of the venison recipes listed, there sure are tons of them. Most venison in New Zealand is farmed now which is OK but I do miss the wild venison we had growing up after my...

Here is a link to all the venison recipes you will ever need. Well, most anyways! :smile: Contents

I cook for up to 1000 or so per week at work (I am a caterer) but at home its just me and my other half. And I always want something I dont have at the work kitchen. You can easily get hammed or sushi'd out! :neutral: :wink:

GB the cranberry/couscous combo sounds interesting and as I have some pomegranate juice at home, Im going to try that! Thanks for the idea! :smile: