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Autum Windfall Jelly TartBritishModernBreads, Cakes and PastriesMiscellaneous
Autumn PuddingBritishTraditionalDessertMiscellaneous
Crabapple and Sloe JellyBritishTraditionalSauces and JamsMiscellaneous
Gin SlingBritainTraditionalDrinksMiscellaneous
Hedgerow JamBritishTraditionalSauces and JamsMiscellaneous
Sloe BrandyUkraineTraditionalDrinksMiscellaneous
Sloe GinBritainTraditionalDrinksMiscellaneous
Sloe JellyBritishTraditionalSauces and JamsMiscellaneous
Sloe MeadBritishModernMeadsBrewing
Sloe SyrupBritishTraditionalDrinksMiscellaneous
Sloe Syrup BavaroisBritishTraditionalDessertMiscellaneous
Sloe Syrup ParfaitBritishTraditionalDessertMiscellaneous
Sloe WineBritishTraditionalWinesBrewing
Sloe Wine IIBritishTraditionalWinesBrewing
Venison Chops with a Sloe Gin and Horn of Plenty Mushroom SauceBritishTraditionalMeatMiscellaneous

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Saté (Marinated Kebabs)

This classic Aruba recipe for Saté (Marinated Kebabs) is made from onions, garlic, lemon uice, sugar, soy sauce, salt, ground coriander, oil, beef or pork or chicken with: meat and vegetables as main constituent(s). This is a: Snacks dish.

Chocolate Coulant

This classic French recipe for Chocolate Coulant is made from butter, chocolate, eggs, sugar, four, cocoa powder with: chocolate and eggs as main constituent(s). This is a: Dessert dish.

Meat and Fish Tempering

This classic India recipe for Meat and Fish Tempering is made from anise seeds, black mustard seeds, curry leaves, onions, sesame oil or ghee with: mustard seeds and anise seeds as main constituent(s). This is a: Sauces and Jams dish.

Baked Egg and Shaggy Ink Caps

This classic British recipe for Baked Egg and Shaggy Ink Caps is made from ink cap mushrooms, eggs, garlic, salt and black pepper, butter with: eggs and mushrooms as main constituent(s). This is a: Snacks dish.

Ffiled Pupur Cig Eidion (Fillet of Beef with Pepper Sauce)

This classic Welsh recipe for Ffiled Pupur Cig Eidion (Fillet of Beef with Pepper Sauce) is made from beef fillets, sour cream, onions, butter, mixed peppercorns, white wine, brandy with: beef and sour cream as main constituent(s). This is a: Main Course dish.

Mushroom Cobbler

This classic British recipe for Mushroom Cobbler is made from self-raising flour, cheddar cheese, milk, wild garlic, hedge mustard, wild mushrooms, onions, oil or butter, vegetable stock or chicken sotck, white wine, plain flour, salt and black pepper with: cheese and mushrooms as main constituent(s). This is a: Vegetarian dish.

Spinach And Parmesan Croquettes

This classic France recipe for Spinach And Parmesan Croquettes is made from onions, spinach, oil, rice, Parmesan cheese, paprika, salt, nutmeg, black pepper, cayenne pepper, lemon juice, egg, breadcrumbs, with: spinach and rice as main constituent(s). This is a: Accompaniments to Main Courses dish.

Humintas (Corn Purèe Cake)

This classic Bolivia recipe for Humintas (Corn Purèe Cake) is made from sweetcorn, milk, yellow cornmeal, sugar, baking powder, salt, anise seeds, raisins, ground cinnamon, eggs, cheese, paprika with: corn and cheese as main constituent(s). This is a: Breads, Cakes and Pastries dish.

Black Forest Mini Cheesecakes

This American recipe for Black Forest Mini Cheesecakes is made from vanilla wafers, cream cheese, sugar, cocoa powder, plain flour, eggs, sour cream, almond extract, sour cream, cherry pie filling with: cheese and fruit as main constituent(s). This is a: Breads, Cakes and Pastries dish.

White Chocolate Coconut Nests

This classic American recipe for White Chocolate Coconut Nests is made from white chocolate, vegetable oil, chow mein noodles, sweetened coconut, jelly beans with: chocolate and pasta as main constituent(s). This is a: Snacks dish.

Using Chocolate in Cooking

By gwydion | Published 2008-10-25 13:03:03 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.

Waffles for Breakfast - The Art of Waffle Cooking

By gwydion | Published 2008-09-30 14:57:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

This article gives an introduction to the history of that classic breakfast food, the waffle, starting form the Medieval European origins to the invention of the classic American waffle. Recipes for traditional and chiffon waffles are also given as well as some ideas of how to adapt and very these classic recipes.

Making the most of Cheese

By gwydion | Published 2008-10-28 11:34:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.

The Recipes of Wales — Modern and Traditional Foods

By gwydion | Published 2008-05-01 19:56:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...

The Recipes of Ghana

By gwydion | Published 2008-04-28 21:20:37 | 2008 Recipes and Cookery Articles |

Recipe Information:

Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.

The History of Chillies and Their Use as a Spice

By gwydion | Published 2008-10-29 08:18:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chillies (chili, chilé, ají) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.

Review of 'Leiths Cookery Bible'

By gwydion | Published 2008-04-15 18:54:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?

The Origins of Chutney

By gwydion | Published 2008-04-27 11:07:36 | 2008 Recipes and Cookery Articles |

Recipe Information:

Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.

Fruit-based Dessert Recipes

By gwydion | Published 2008-10-30 09:37:35 | 2008 Recipes and Cookery Articles |

Recipe Information:

The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.

Making the Most of Chicken - Chicken Recipes

By gwydion | Published 2008-10-23 14:36:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.


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