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Egg-Free Bonbon Cookies
All Recipes — Cream butter or margarine, sugar and vanilla until mixture is light and fluffy. Slowly blend in the flour. For each cookie, shape one level tablespoon of dough around a cherry. Form each cookie into a ball and place them on an ungreased cookie ...More…
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Mussels gazwah
Australian Womens Weekly — Add olive oil to a hot wok then add chilli and garlic, cook for 1 minute or until fragrant. Add anchovies, capers and tomato paste and cook for another minute. Add mussels and cook for 2 minutes then add stock, wine, pureed tomatoes, saffron and ...More…
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BBQ butterflied leg of lamb with herb salsa
Australian Womens Weekly — Sprinkle lamb with remaining ingredients. Turn to coat and place on BBQ. Cover and reduce heat to medium. After 10 minutes turn lamb. Cook a further 15 minutes. Test for doneness by pressing the thickest part of the lamb. For well done lamb cook ...More…
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Vegetable bake with crispy goat's cheese topping
Australian Womens Weekly — Vegetable bake with crispy goat's cheese topping INGREDIENTS Preheat oven 240°C/220°C (fan forced) and lightly grease a large 2 litre capacity baking dish with cooking spray or oil. Peel vegetables and slice them finely. (Using a Japanese ...More…
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Quince crostata
Australian Womens Weekly — Egg free, Heart friendly, Low Carb, Low fat, Nut free, Vegetarian Place sugar, water, vanilla and cinnamon in a large saucepan. Stir over a low heat until sugar dissolves; bring to boil. Wash, peel and quarter the quince, cut quarters in half ...More…
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Beef & mango salad
Australian Womens Weekly — Preheat a barbecue plate or frying pan and cook the steaks for 2-3 minutes or until cooked to your liking. Remove steaks and cover loosely with foil. While the steaks rest, toss together mangoes, rocket, lettuce and mint leaves. Whisk together ...More…
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Chilli BBQ prawns
Australian Womens Weekly — Heat a char-grill plate over medium high heat and grease lightly with oil. Using a small knife, cut chillies in half leaving stem intact, do not cut all the way. Remove top from chillies and scrape seeds out to form a pocket. Place peeled prawn ...More…
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Roast Pumpkin With Bacon And Fetta
Australian Womens Weekly — Remove seeds from pumpkin then chop unpeeled pumpkin coarsely or cut into wedges. Combine pumpkin in a large shallow baking paper-lined baking dish with oil, garlic, chilli, coriander and freshly ground black pepper. Roast for 30 minutes, turning ...More…
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Chestnut & spinach soup
Australian Womens Weekly — Heat butter in a large pan over medium heat and cook leeks, stirring frequently until collapsed but not coloured. Add parsnips and chestnuts and continue cooking for a further 5 minutes or until parsnips have softened. Stir in spinach and stock ...More…
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Crispy chicken & bamboo lettuce cups
Australian Womens Weekly — Combine curry paste, coconut cream, palm sugar, fish sauce and half the oil and mix well. Spoon mixture evenly over chicken and marinate for as long as possible. Heat a barbecue plate or frying pan over medium high heat and add oil. Cook chicken ...More…
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Chicken & seafood paella - paella pollo gambas
Australian Womens Weekly — Egg free, Kid friendly, Low Carb, Low cholesterol, Low fat, Nut free Add the onion and garlic and cook gently for a couple of minutes until the onion is soft then add the chicken and cook for about 3 mins until it is sealed, season with salt and ...More…
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Mango lime cheesecake
Australian Womens Weekly — Process biscuits until fine. Add the butter and process again briefly until the butter is combined with the crumbs. Press crumb mixture over the base and halfway up the side of a 22cm springform pan. Coarsely chop the flesh from one of the ...More…