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.
Another simple but scrumptious recipe from the October 2005 issue of the ‘Australian Good Taste’ magazine article featuring recipes using ouzo. This is a prepare ahead recipe: 5 minutes preparation, no cooking, then 2 hours chilling. The chilling time is not included in the preparation and cooking times below. The other two recipes using ouzo that I’ve posted from this article – for the 2005 Zaar World Tour – are Recipe #139433 and Recipe #139444.
A yummy blend of fresh fruits with a delicious dressing….make sure you use fresh lemon juice and zest…it is key to the recipe. And don’t forget the mint! Posted for ZWT5….from Danny Boome Ltd.
Make and share this Chocolate Mousse (foolproof version!) recipe from Food.com.
I love these no bake Lemon Coconut Squares, as I love anything with lemon in it. They are really popular in Australia and you often get them at morning and afternoon teas.
