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Krapfen

Posted on December 15th, 2009 by Head Chef
Filed in: Cakes, Germany

Krapfen is a deep fried German doughnut with a marmalade or jam filling and usually icing, powdered sugar or conventional sugar on top. This recipe uses cinnamon and sugar as a coating.

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Black Forest Cherry Cake

Posted on December 15th, 2009 by Head Chef
Filed in: Cakes, Desserts, Germany

Layers of chocolate cake soaked in rum with whipped cream and cherries inbetween each layer, topped with additional whipped cream, cherries and chocolate shavings.Traditionally served as a dessert in Germany, Black Forest cake is now more commonly served as a cake. Either way, it is heavenly!

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Grilled Bratwurst

Posted on December 15th, 2009 by Head Chef
Filed in: Germany, Main Course, Meat Dishes

Bratwurst cooked in a beer, peppercorn, onion and clove broth and grilled till juicy and brown. Bratwurst is traditionally served with hot German mustard in a bread roll or Brötchen.

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Souvlaki

Posted on December 15th, 2009 by Head Chef
Filed in: Greece, Main Course, Meat Dishes

Souvlaki is a greek fast food consisting of cubes of meat grilled on skewers. This version of Souvlaki uses pork cubes and served in pita pockets topped with tzaziki. Serve with crispy potato wedges and a fresh green salad.

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Baklava

Posted on December 15th, 2009 by Head Chef
Filed in: Desserts, Greece

A rich, sweet pastry made with layers of phyllo pastry filled with chopped nuts and sweetened with a honey and lemon syrup. Serve with whipped cream and top with chopped nuts.

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Crispy Szechuan Beef

Posted on December 15th, 2009 by Head Chef
Filed in: China, Main Course, Meat Dishes

Crispy beef strips and julienne carrots in a spicy soy and redwine vinegar sauce. Serve hot with rice.

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Szechuan Chicken with Cashews

Posted on December 15th, 2009 by Head Chef
Filed in: China, Main Course, Meat Dishes

Szechuan Chicken is a spicy Chinese dish made in the Szechuan style of Chinese Cuisine originating in Sichuan Province of southwestern China and is famed for bold flavors, particularly the spiciness resulting from liberal use of chillies and the Sichuan peppercorn. Serve hot with rice.

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Glazed Spare Ribs

Posted on December 15th, 2009 by Head Chef
Filed in: China, Main Course, Meat Dishes

Grilled Pork Spare Riblets marinated in a ginger-infused plum sauce. This recipes serves 4 on its own or 8 – 12 as part of a dim sum menu.

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Potato Pancakes

Posted on December 15th, 2009 by Head Chef
Filed in: Accompaniments, Australia, Vegetable Dishes

Shallow fried pancakes of grated potato, egg, and flavoured with onion and shredded ham. These Potato Pancakes can be served ungarnished or topped with sour cream.

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Passionfruit Pavlova

Posted on December 15th, 2009 by Head Chef
Filed in: Australia, Cakes, Desserts

A popular Summer dessert in both Australia and New Zealand, Pavlova is a large meringue dessert that is crispy on the outside with a soft marshmallow-like centre. A traditional pavlova is topped with whipped cream and strawberries, kiwi fruit, banana and passionfruit pulp, but there are many alternatives to this topping.

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Crayfish Salad

Posted on December 15th, 2009 by Head Chef
Filed in: Fish Dishes, Salads, South Africa

Crayfish tails tossed in a tangy sauce with honeydew melon and celery cubes on a bed of lettuce. This Crayfish salad is perfect for a light summer lunch or starter.

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Peri Peri Chicken Livers

Posted on December 15th, 2009 by Head Chef
Filed in: Meat Dishes, South Africa, Starters

Deliciously spicy Peri Peri Chicken Livers best served on buttered bread rolls with a fresh green salad.

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Biltong Pate

Posted on December 14th, 2009 by Head Chef
Filed in: South Africa, Spreads and Dips, Starters

Deliciously creamy with a uniquely South African taste, this Biltong Pate makes an excellent spread for crackers or breads

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Garlic Prawns

Posted on December 3rd, 2009 by Head Chef
Filed in: Fish Dishes, South Africa, Starters

This recipe for garlic prawns makes a great starter and is best served with rice and a green salad.

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Kingklip and Prawn Paella

Posted on December 3rd, 2009 by Head Chef
Filed in: Fish Dishes, Main Course, South Africa

This kingklip and prawn paella makes a lovely starter to the Christmas lunch or served as a meal on its own. Mussels and calamari make good additions to this paella as a variation, in which case you would marinate the mussels and calamari with the kingclip and prawns.

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Rosemary Garlic Roast Turkey

Posted on December 2nd, 2009 by Head Chef
Filed in: Italy, Main Course, Meat Dishes

Roast Turkey made the Italian way…Infused with the wonderfully fragrant flavours of garlic and rosemary, this roast turkey will be sure to wow your guests. Use whole chicken as an alternative if you prefer. Serve with rosemary and garlic gravy.

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Honey Glazed Ham

Posted on December 2nd, 2009 by Head Chef
Filed in: Main Course, Meat Dishes, North America

Jazz up your Christmas ham with this honey and butter glaze, which will leave your ham looking beautifully golden brown, a feast for the eye and your tastebuds.

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Fruity Christmas Trifle

Posted on December 1st, 2009 by Head Chef
Filed in: Desserts, South Africa

Christmas is just not Christmas without trifle for dessert and for many of us in South Africa, it is the only time of the year we get to enjoy this delicious treat. This is the very basic, most traditional way of making trifle.

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Peppermint Crisp Fridge Tart

Posted on November 20th, 2009 by Head Chef
Filed in: Desserts, South Africa

An oh so delicious peppermint crisp tart, with layers of crispy biscuit, caramel, cream and mint chocolate. Be sure to enjoy in moderation as this dessert is very rich.

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Strawberry Mousse

Posted on November 20th, 2009 by Head Chef
Filed in: Desserts, South Africa

An alternative to the infamous chocolate mousse, this version is made with low fat strawberry yogurt instead so you can enjoy this summer treat without the guilt. Experiment with different flavours yoghurt and jelly and create your own mousse.

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Lemon Fridge Tart

Posted on November 20th, 2009 by Head Chef
Filed in: Desserts, South Africa

A crunchy biscuit crust with a tangy lemon filling makes this lemon tart the perfect summer dessert.

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Lemon Meringue

Posted on November 19th, 2009 by Head Chef
Filed in: Desserts, South Africa

A quick and easy recipe for Lemon Meringue that can be whipped up in minutes and look absolutely beautiful when it comes out of the oven.

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Banana Caramel Fridge Tart

Posted on November 19th, 2009 by Head Chef
Filed in: Cakes, Desserts, South Africa

Layers of crunchy gingernut biscuit with slices of banana, caramel and topped with whipped cream makes this tart sinfully delicious.

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Sosaties

Posted on November 19th, 2009 by Head Chef
Filed in: Main Course, Meat Dishes, South Africa

Skewered marinated lamb with a deliciously spicy curry sauce, grilled to a succulent softness.

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Potage Créme Crécy

Posted on September 2nd, 2009 by Head Chef
Filed in: France, Soups, Starters

A few basic ingredients makes this deliciously thick and hearty cream of carrot soup a breeze to put together.

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Potage Purée de Pois Cassés

Posted on September 2nd, 2009 by Head Chef
Filed in: France, Soups, Starters

A hearty split-pea soup with an attractive appearance and delicious flavour.

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Potage Queue de Boeuf

Posted on September 2nd, 2009 by Head Chef
Filed in: France, Soups, Starters

Potage Queue de Boeuf is a thickened brown oxtail soup, delicious when served with a dollop of creme fraiche, whipped cream or sour cream dropped in the middle of each bowl.

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Sopa Juliana

Posted on August 26th, 2009 by Head Chef
Filed in: Soups, Spain, Starters

A hearty vegetable soup with a garlic infusion, Sopa Juliana is the the perfect winter treat to keep the cold at bay.

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Sopa a Alentejana

Posted on August 26th, 2009 by Head Chef
Filed in: Soups, Spain, Starters

Sopa a Alentejana is a coriander and garlic soup with poached eggs. Although not traditional, a poacher may be used to poach the eggs and will produce a more predictable result.

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Sopa al Cuarto de Hora

Posted on August 26th, 2009 by Head Chef
Filed in: Soups, Spain, Starters

Sopa al Cuarto de Hora is a deliciously quick and easy to prepare seafood soup, with clams and prawns, infused with the flavour of smokey ham. Sopa al Cuarto de Hora is translated as “quarter of an hour soup”, which refers to the period the soup is cooked.

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Sopa de Ajo

Posted on August 26th, 2009 by Head Chef
Filed in: Soups, Spain, Starters

Sopa de Ajo is a spicy garlic soup which is quick and easy to prepare and a perfect starter to any meal.

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Arroz Doce

Posted on July 8th, 2009 by Head Chef
Filed in: Desserts, Portugal

“Arroz Doce” is a portuguese rice pudding. In Portugal, it is traditional to sprinkle the cinnamon through a lacy paper doily to form a pattern on the rice.

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Pastel de Manzana

Posted on July 8th, 2009 by Head Chef
Filed in: Cakes, Desserts, Spain

Delicious Apple slices with cinnamon and mint, baked to a golden crisp . Best served with a bowl of whipped cream.

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Natillas

Posted on July 8th, 2009 by Head Chef
Filed in: Desserts, Spain, Sweets

“Natillas” is a Spanish soft custard poured over sponge fingers for a delicious dessert.

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Bizcocho Genovesa

Posted on July 8th, 2009 by Head Chef
Filed in: Cakes, Desserts, Spain

Bizcocho Genovesa are delicate golden brown sponge fingers. In Spain, sponge fingers are served with “natillas” (soft custard) and provide the base for “torta moca” (mocha layer cake).

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Mantecadas de Astorga

Posted on July 8th, 2009 by Head Chef
Filed in: Breakfast, Cakes, Desserts, Portugal

There are few things that can beat the smell of fresh Cinnamon Buns baking in the oven. These buns can be whipped up in minutes and is perfect for breakfast or a relaxing afternoon tea.

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Romescu

Posted on July 8th, 2009 by Head Chef
Filed in: Accompaniments, Portugal, Spreads and Dips

A thick and creamy Almond and Pepper sauce that can be served with grilled or boiled meats, shell-fish or fish.

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Patatas en Salsa Verde

Posted on July 8th, 2009 by Head Chef
Filed in: Accompaniments, Portugal, Vegetable Dishes

“Patatas en Salsa Verde” are potatoes in a parsely sauce. These potatoes are the perfect accompaniment to meats and the traditional sunday roast.

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Bife à Portuguêsa

Posted on July 8th, 2009 by Head Chef
Filed in: Main Course, Meat Dishes, Portugal

Portuguese steak with smoked ham in a red wine and lemon juice sauce. Best served warm with a portion of Portuguese fried potatoes arranged around the edges of the serving dishes.

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Batatas à Portuguêsa

Posted on July 8th, 2009 by Head Chef
Filed in: Accompaniments, Portugal, Vegetable Dishes

Portuguese fried potatoes best accompany “iscas” or ” bife à portuguêsa” and are traditionally arranged in a symmetrical ring around the meat.

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Iscas

Posted on July 8th, 2009 by Head Chef
Filed in: Main Course, Meat Dishes, Portugal

Marinated Liver and Bacon bits in a Red-wine sauce. “Iscas” is best served warm, accompanied by Portuguese fried potatoes.

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Pfeffernüsse

Posted on July 1st, 2009 by Head Chef
Filed in: Cakes, Germany, Sweets

Pfeffernüsse are German spice biscuits combining the aromatic flavours of cinnamon, cloves and allspice. These biscuits can be stored for 6-8 weeks in sealed jars or tins.

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Apfelpfannkuchen

Posted on July 1st, 2009 by Head Chef
Filed in: Cakes, Desserts, Germany, Sweets

Delicious pancakes with a spicy apple and cinnamon filling. Apfelpfannkuchen are traditionally made on the stove top – a delicate process that involves turning the filled pancake without dislodging the apple filling. Finishing the pancake under the grill is easier and safer for most cooks, and produces almost the same result.

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Polpette alla Casalinga

Posted on July 1st, 2009 by Head Chef
Filed in: Italy, Main Course, Meat Dishes

This Italian dish is more commonly known as Meatballs. Serve hot smothered in tomato and garlic sauce or combine with tomato sauce and spaghetti for a filling pasta dish.

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Tomato and Garlic Sauce

Posted on July 1st, 2009 by Head Chef
Filed in: Accompaniments, Italy, Spreads and Dips

This sauce is used as a base on the Traditional Italian Pizza and may also be used as a pasta sauce on spaghetti, ravioli and other pasta or smothered over meatballs.

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Traditional Italian Pizza

Posted on July 1st, 2009 by Head Chef
Filed in: Bread, Italy, Main Course

Make your own pizza at home and add any topping of your choice to this basic cheese pizza with a tomato and garlic sauce base.Try various combinations of seafood, meat or vegetables, then top with garnishes of your choice, the only limitation is your imagination.

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Gingerbread

Posted on July 1st, 2009 by Head Chef
Filed in: Cakes, Desserts, Great Britain

A delicious gingerbread which may be enjoyed on its own for tea or with custard for a lovely warm winter dessert.

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Madeira Cake

Posted on July 1st, 2009 by Head Chef
Filed in: Cakes, Desserts, Great Britain

A delicious sponge cake with a lemony tang. The name of this cake comes from the Victorian habit of serving it with a glass of Madeira.

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Scones

Posted on July 1st, 2009 by Head Chef
Filed in: Breakfast, Cakes, Desserts, Great Britain

An absolutely scrumptious treat served with a dollop of strawberry jam and whipped cream or with cheese as a savoury snack.

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Hashed Brown Potatoes

Posted on October 14th, 2008 by Head Chef
Filed in: Breakfast, North America, Vegetable Dishes

Hash browns are a simple potato dish in which potato pieces are pan fried after being diced.Hash browns are a staple breakfast food at restaurants in North America, where they are often fried on a large cooktop or grill.

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