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This is an incredibly easy version of a tasty Pakistani sweet recipe, best eaten warm when the cardamom is most fragrant.
This is a family recipe from Ramona Koval's book Jewish Cooking, Jewish Cooks. It can be served either hot in winter or as a refreshing cold soup in summer. It is made with water, although you can use either water or chicken stock to cook the beetroots (to be kosher, if you’re using stock don’t…
This is the lovely, sticky, red-coated pork you see in Chinese barbecue restaurants – it smells divine as it’s cooking and the recipe is very easy.
The taste of homemade molasses is magnificent – sweet, sour and beguiling and this easy salad celebrates all of those flavours and more.
This recipe is from a beautiful Pakistani woman called Nighat who makes her own bread every morning and thinks nothing of catering for fifty people! The chicken, with its incredible fresh mint sauce, is simple and very, very delicious. Serve with roti, tomato and lettuce. If you enjoyed Nighat's…
This dish is a wonderful way of using up leftover meat. Alice’s recipe has a few additions to add extra flavour, like a dash of soy sauce for saltiness, cider for a little sweetness and lemon zest for a slight tang. As well as leftover meat, Alice says you can add other leftovers from the fridge…
Peter Kuruvita's prawn curry is a creamy, velvety dish with delicious depth of flavour. This is achieved by including prawn pieces in the curry sauce (to be strained out with the aromatics later) and pureeing and straining a few heads just like in a French bisque. The recipe includes Peter's…
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When cucumbers and tomatoes are at their summer best, there is nothing to match this fresh-tasting Greek salad. Seek out the best feta cheese you can find for this recipe.
Like most Australians, Dom Knight grew up eating pizza piled high with toppings. But he’s recently decided that when it comes to authentic pizza, less is more.
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