A friend of mine, Debbie, is from the Bahamas and she gave me this recipe. This is a traditional Bahamian recipe that is made with conch, the wonderful shellfish that is delicous but not so easy to find outside of the Bahamas. We, here in South Florida, are very close to Key West; the Conch Republic. These fritters are great as appetizers, finger foods or very tasty hors d’oeuvres to accompany your favorite rum punch or tropical drink! Conch can be replaced with any seafood. Make this batter with calamari, shrimp, imitation crab meat and lobster & see how awesome it turns out. Read about CONCH on the web, it’s interesting. BEWARE – these are HOT.
I’m not a vegetarian, but occasionally I cook vegetarian meals for my dad (He hates them, but they’re good for his diabetes!) These are Thai style rissoles, made with black eyed beans, and they’re absolutely delicious!
Sounds delicious; sounds SO easy: found this recipe in today’s ‘Herald Sun Sunday magazine’ and just had to post it here for safe-keeping! LOVE sage – and I’ll most probably add rosemary to the sage as I have a nifty Rosemary and Sage grinder and I’ve discovered that these two work just SO well together. I’m planning on making these for over the Christmas break. And I’ll certainly be adding minced garlic. UPDATE: since two reviewers have found that their sausage rolls were slightly burnt on the bottoms, if you know your oven is inclined to be perhaps hotter than some other ovens, perhaps cook them at a slightly lower temperature even if they take a bit longer to cook.
A deliciously different recipe for spiced nuts which I came across this afternoon in the current issue of the Australian magazine ‘Woman’s Day’, and with my usual impatience just had to make this evening, with a few modifications – minus the chilli powder to meet our taste preferences – but I’d certainly make these complete with the chilli powder for friends, and have left the chilli powder in as an ingredient. In making these, I increased the garlic from 1 to 2 cloves, and I minced it rather than crushing it. I used cashews, macadamias and hazelnuts. Why, oh why do I keep buying all these magazines each week? Spot on if you guessed to check out their latest recipes! And it was worth buying this week’s just to have found this recipe! These would be demolished very quickly if served with other appetisers and drinks, and they’d be a great addition to salads and stir-fries – if they lasted that long! 🙂 Don’t add salt – or add it sparingly – if your nuts are already salted.
I made these for dinner guests and everyone enjoyed them. Cooking them in batches takes a little long but if you have a few oven trays it would be faster. These could could serve these unusual crackers after dinner (supper) with cheese, dried fruit, nuts and wine. I served the with cheese and grapes. The recipe comes from a book called 100 favourite cakes and biscuits by Alison Holst
