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18th April 2012 | 02:00 AET

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Featured Food & Recipes

NEWLY ADDED
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TOP RATED

Spring lamb stew
Madeleines with lemon curd
Andhra curry leaf chicken
Fish head curry (gulai kepala ikan)
Roast capsicum sauce (salsa de pimiento)
Spiced pork skewers (pintxos morunos)
Linzer torte
Cauliflower and cavolo nero rice pie
Indian chicken korma
Lemon meringue tart with blueberry jelly

Hainanese chicken rice
Cypriot Easter bread (flaounes)
Orange and almond cake
Paella
Malaysian laksa (cheat's laksa)
Tiramisu
Preserved olives
Chicken curry
Olive pickling
Greek Easter biscuits (koulourakia paschalina)

Orange and almond cake
Pad thai
Beef bourguignon
Hainanese chicken rice
Paella
Veal osso buco with anchovy gremolata
Salt and pepper squid
Orange marmalade
Barbecued lamb (mechoui) with minted yoghurt
Sindhi biryani

Hot Tips

Creme Caramel

When making the caramel for Creme Caramel, put the water into the saucepan first then pour sugar into the centre of the water, not at the edges. This will prevent crystals forming.

Glossary

Cazuela (Cassola)

Terracotta cookware with straight sides and glazed inside which distributes the heat evenly. Often used for slow cooking in the oven and on top of the stove. Smaller versions are used in Spnish cooking for the classic dish of garlic prawns.

SBS Food email newsletter

Your Cookbook

Featured Food & Recipes

Hot Tips

Creme Caramel

Glossary

Cazuela (Cassola)

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