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Cuisine - alphabetically with photos

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Souly
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« on: 09 March, 2012, 02:18 »

Avocado tortillas

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DingBat
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« Reply #1 on: 09 March, 2012, 12:12 »


Baklava




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Souly
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« Reply #2 on: 09 March, 2012, 12:27 »

Mmmm...loving this virtual diet!

Chicken a la king

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« Reply #3 on: 10 March, 2012, 07:48 »


Donor Kebab




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Souly
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« Reply #4 on: 10 March, 2012, 12:25 »

Epicurean delights

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« Reply #5 on: 11 March, 2012, 09:52 »


Fricassée of chicken






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Souly
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« Reply #6 on: 14 March, 2012, 20:06 »

Gateau

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« Reply #7 on: 15 March, 2012, 10:32 »


Yes, but choc/mint? Yuck

No decent cook can manage without ...

Herbs




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Souly
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« Reply #8 on: 15 March, 2012, 10:53 »

Those herbs look like my kind of heaven!

Indian curry

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« Reply #9 on: 16 March, 2012, 07:03 »


Mmmm, love curries! Yummy Grin

Jalfrezi chicken




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Souly
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« Reply #10 on: 16 March, 2012, 07:46 »

Kidneys

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« Reply #11 on: 16 March, 2012, 08:12 »


Laksa




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Souly
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« Reply #12 on: 16 March, 2012, 08:53 »

Meringue tower

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DingBat
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« Reply #13 on: 17 March, 2012, 20:46 »


Oh my ^ Looks too good to eat! Blink

Nasi goreng




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Souly
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« Reply #14 on: 18 March, 2012, 11:24 »

Onion rings

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« Reply #15 on: 19 March, 2012, 11:35 »


Prawn Pasta




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Souly
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« Reply #16 on: 20 March, 2012, 06:49 »

Prawn and Wattleseed Fettuccine...thanks, I'll have one of those!

Quince paste (gonna make some this week!)

http://www.recipestap.com/wp-content/plugins/wp-o-matic/cache/e72e5_4178832430_4cf46e9087.jpg

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« Reply #17 on: 26 March, 2012, 11:41 »


Raspberry Heart




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Souly
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« Reply #18 on: 26 March, 2012, 13:23 »

Souffle

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« Reply #19 on: 12 April, 2012, 10:38 »


Tagliatelle alla Puttanesca



The Puttanesca sugo goes with all kinds of pasta. I had freshly made Tagliatelle at home so I tried this combination. I always make a classic Puttanesca sugo with anchovies, capers, olives and tomato sauce. A simple but delightful pasta dish. People are often afraid of using anchovies in cooking, but in this dish they fit perfectly.

Preparation time: 20 minutes
Difficulty: easy
Ingredients for 4 servings:

    2 tbsp capers
    4 tbsp olives
    6 anchovies
    1 large onion
    2 cloves of garlic
    some chili
    a can of pelatoi tomatos
    4 tbsp Acetto Balsamico
    2 tbsp Oregano
    salt and fresh pepper
    good olive oil
    Parmesan cheese, grated

Preparation:

Bring pasta water to boil. Add some salt and boil the pasta until al dente. Time this process in a way that the pasta is ready when the sugo is.

Peel and dice the onion and fry it gently in some olive oil until it takes on some colour.

Remove the stones form half of the olives and chop them up. Also chop up the capers.
Add the anchovies to the onions. They will dissolve after stirring them a bit. Now add the garlic and fry for a minute.

Cut the Pelati tomatoes into pieces and add them to the pan. Also add the vinegar. When it is season for fresh tomatoes take those instead, when they are out of season don’t bother.

Add the capers, the Oregano and the remaining olives. Season with chilli and salt and let the Sugo cook for 10 minutes. Season to taste and serve with the pasta and some parmesan cheese.

Recipe credit to Tobias Cooks dot com Thumbs up


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