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16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Large pieces of peppers, onion, eggplant, zucchini, asparagus and mushrooms grilled until charred at the edges and tossed while hot in a lemon herb dressing.
WesternMains, Side Dish40 minServes 859 kcalGluten-freeDairy-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Orzo tossed with olives, arugula, cherry tomatoes, capsicum and colby in a garlicky red wine vinegar dressing. Salami chopped into squares is crisped in its own fat and scattered through the salad and over the top.
Westerncold pasta salad, Main30 minServes 5340 kcalEgg-freeDiabetic
Simple butter cookies rolled into balls, flattened, thumb-printed and filled with strawberry or raspberry jam. They bake pale gold in about 14 minutes and finish cooking as they cool on the tray.
A whole turkey dry-brined for two days in seasoned salt, started upside down in a hot oven, basted with garlic and herb butter, and served with a gravy made from the pan juices, onion and garlic.
A warm, red pork seasoning of smoked paprika, garlic, onion, oregano, mustard, cumin and sage, rubbed over pork chops that are pan-fried or seared and oven-finished, with the pan butter spooned over.
Lamb shanks seared and oven-braised in red wine, tomato and chicken stock with thyme and bay until meltingly tender, with the strained sauce spooned over.
Lemon and honey dressing doubles as a chicken marinade for a substantial romaine salad with tomatoes, avocado, corn, red onion, dill and optional bacon.
An ermine frosting made by cooking flour, sugar and milk into a thick custard, cooling it, then whipping it into softened butter with vanilla until fluffy and pale.
A savoury slab of pizza-topped quick bread with cheese folded through the batter and pepperoni, capsicum, onion and olives baked on top. It slices into twelve lunchbox-ready pieces and keeps fresh for days in an airtight container.
A creamy vegetable soup whose broth is made by blending cauliflower, zucchini, onion and garlic with milk instead of butter, flour and cream. Chunks of carrot, celery, capsicum, zucchini and reserved cauliflower florets simmer in that broth to finish it.
A bone-in leg ham is stripped of its rind, scored in diamonds and studded with cloves, then baked with a maple syrup, brown sugar, mustard and spice glaze, basted every half hour until sticky and golden. The pan juices are warmed and used as the serving sauce.
Salmon fillets are marinated in soy sauce, lemon juice, honey and garlic, then grilled and basted with the reserved marinade simmered down to a syrup. The same sauce is served at the table over the finished fish.
Roasted capsicum, eggplant, zucchini, mushrooms, onion and asparagus are tossed hot in a lemon and herb dressing so they absorb it as they marinate, then folded through curly pasta with feta. The salad keeps for four to five days and is served at room temperature.
Smooth mashed potato enriched with milk, butter and sour cream, spread in a baking dish under mozzarella, a second melting cheese and crisped bacon, then baked until bubbling.
Make-ahead mashed potato with butter, sour cream and milk, reheated under a protective layer of two cheeses and bacon so the top turns golden while the mash stays creamy.
WesternPotatoes, Side DishServes 10216 kcalGluten-freeEgg-freeDiabetic
Cheesy savoury muffins loaded with feta, green olives, sun-dried tomatoes, roasted peppers and green onions, mixed with minimal stirring so they stay soft.
Small cheesecakes with a digestive biscuit base and a lemon-zested cream cheese filling, baked in muffin liners and chilled overnight. Each one is finished with whipped cream, fresh berries and a dusting of icing sugar.
Tiny three-layer chocolate cakes cut from a single thin sheet cake and stacked with fluffy chocolate buttercream. Shaved dark chocolate and raspberries finish the tops.
Two dozen pastry-cup quiches from shortcrust rounds blind-baked in muffin tins, filled with an egg and cream custard. Fillings range across bacon and shallot, spinach, mushroom, and an olive, sun-dried tomato and feta mix.
Buttermilk muffins with both baking powder and bicarbonate of soda for a soft, fluffy crumb, studded throughout with blueberries. A short blast of high heat starts the rise before the temperature drops.
Individual chocolate cakes with a set ganache centre hidden inside the batter, so the middle stays molten after baking. They are turned out and served with ice-cream and a dusting of cocoa.
Long grain rice cooked in stock in the same pot as browned mushrooms, onion and garlic, then rested with extra golden mushrooms and green onions folded through.
A no-bake cheesecake on a digestive biscuit crust, its cream cheese filling lightened with whipped cream and set with gelatine, decorated with strawberries.
Caramel-like layered bars assembled directly in the baking pan: a biscuit crumb base under coconut, peanuts and choc chips, all bound with sweetened condensed milk and baked until golden at the edges.