This has been one of my recipes for ages. I got it from a magazine, but I’ve no idea which one. It is very simple to make, and looks very impressive as part of an antipasto platter. Cooking time is refrigeration time. I prefer to use field mushrooms because they have more flavour, but it has a more dramatic visual effect if you use the buttons. They also soak up a lot of flavour from the dressing. Since the dressing is so simple, it relies on good ingredients. Please use fresh everything for optimal results.
This is my mum’s recipe, which I made just recently. My son’s girlfriend wanted the recipe, so I figure this is the easiest way to give it to her! If you like hearty old-fashioned soup, this is a good stick-to-your-ribs one! Cook time includes making the stock, then next day, the soup, but not the sitting overnight!
This was given to me by an Egyptian friend who said it’s a family recipe. I like the fact it’s doesn’t contain dairy and nuts so it was perfect for Menu #24612 because we had a few guest who are lactose intolerant and have an allergic to nuts. You can chill the dip until it’s needed. It will keep for two days in the refrigerator but the flavour will enhance
Everybody loves chips…only problem is the high calorie count!! This really simple recipe cuts the calories down so you don’t have to feel so guilty about indulging!
This is one of those easy=peasey recipes you can do when you want an easy night! especially true is you have some leftover rice:)
