This no-knead bread recipe is made in your Pampered Chef Deep Covered Baker

Focaccia bread that is so flexible you can use just about any herb, but it makes a great sandwich bread rather than dipping bread I find.

A refreshing bush lemon cordial to mix with sodawater, mineralwater, rainwater or your favourite glass of Aussie beer.

a healthier version of an Israeli recipe

¢ Place eggplant in a colander and sprinkle with salt. Let stand for 1 hour. Pat dry with paper towels. Heat 4 tbsp of the oil in a large saucepan over medium heat.

The clue is in the name… a delicious apple, pineapple and fig chutney that goes well with everything! Especially ham, but also lovely on cheesey crackers. The good lady mixed it with creme fraiche and it was a fantabulous dip.

Like Mama Used To Make!

The perfect mocktail for when you are having an Alcohol Free Day, but still want to feel part of the festivities!

Making a sourdough starter to make traditional Flemish desem bread.

Since the days of the Roman Empire, this type of bread has been prepared and eaten in what is today know as Italy.

from recipezaar.com

This is a delicious, fresh and nutritious salad dressing. It’s so good, it triggers cravings and can be addicting…and in this instance that’s good! I first tasted a similar version of it at a restaurant called Gypsy Cab Company…their house dressing.

This is the side dish that I made to accompany the Coconut Chicken dish. It is a good match up in flavor.

If you™re craving gluten-free, dairy-free onion rings but hate the extra calories and fat, try this low-cal, low-fat option. Baked in the oven, they taste like fried.

Found this recipe on a website called: Chickens in the Road. Love this bread. It is very simple to make. It’s a recipe that should be passed down from mother to daughter.

A sweet but tart chutney. This is a new recipe, so I can’t yet say what cheese it goes best with (not ripe enough, yet!)

Spicy-sweet chutney for fish, pork, etc.

Traditional Martini cocktail with an Indian twist!

Sticky, tangy, sweet barbecue sauce

From the Cafe Sunflower cookbook