Get the latest recipes from Tinadc http://www.grouprecipes.com/people/tinadc QUICK EASY LITTLE CAKES TO POP INTO THE KIDS LUNCH BOX OR YOURS ;) .....IT'S DEFT NOT FOR THE DIETERS....LOL http://www.grouprecipes.com/87306/mini-cheesecakes.html AS MY SON IS PRONE TO ASTHMA BUT LOVES SWEET THINGS SO MUCH, I LOVE MAKING THIS AS HIS CHEST DOES NOT CLOSE UP DUE TO THE NO DAIRY INGREDIENTS. IT IS HEALTHY, RICH AND DELICIOUS http://www.grouprecipes.com/85327/dairy-free-trifle.html VERY EASY TO MAKE, PREPARATION IS A BIT TIME C ONSUMING WITH THE RESTING OF THE DOUGH IN THE FRIDGE BUT WORTH IT. IT IS NOT MY OWN RECIPE BUT AS A DO HAVE SO MANY FRIENDS WITH ALLERGIES I ALWAYS HAVE IT IN A CAKE TIN. AND OF COURSE IT JUST MELTS IN YOUR MOUTH http://www.grouprecipes.com/84116/glutenfree-shortbread.html If you are like me I always have a variety of pasta's gnocchi, lentils in the pantry for those days you don't feel like cooking or you get unexpected guests. This is absolutely heaven, rich but oh boy nice!!!! http://www.grouprecipes.com/84112/gnocchi-with-a-gorgonzola-and-smoked-salmon-sauce.html I WISH I COULD CLAIM THIS AS MY OWN BUT UNFORTUNATELY NO.... IT IS THE RECEIPE OF WELL KNOW KNOW FRENCH CHEF: JEAN-CLAUDE. I DO LOVE IT SO MUCH THAT I HAVE TO SHARE IT WITH MY FRIENDS. THE BEST PART OF IT IS THAT YOU CAN ALWAYS HAVE IT ON HAND AS YOU FREEZE IT IN ADVANCE AND THEN BAKE IT. ENJOY MY FRIENDS http://www.grouprecipes.com/81338/chocolate-fondant-with-minted-mascarpone-cheese.html These Greek fritters are very versatile you can serve it with just about anything. Lebkuchen spicy, sultana, honey syrup in winter or on a cold summersa day. http://www.grouprecipes.com/62930/loukoumades.html Rich and syruppy cake, fantastic as a dessert or for that sweet tooth http://www.grouprecipes.com/62927/orange-cake.html Biscotti means Bi (twice) scotti (oven), what that means anything you bake and dry in an oven. This is an Italian version of the South African 'rusks' or in Afrikaans 'beskuit', smoother though but not as smooth as the Biscuit Joconde. I also use yeast and not baking powder. I prefer to cut it in thin finger biscuits.....fits perfect on the saucer of your cuppa... NOW DONT GET SCARED WHEN YOU SEE THE PREP TIME AND BAKING ....It is just for the dough etc to improve.....;-) http://www.grouprecipes.com/62908/biscotti.html This German drink is very popular across the globe and even my mother who does not drink ( only at Xmas a sherry) likes Gluhwein. Be creative - the orange juice and wine I use will be diffirent from your's so you will create your own Gluhwein. This recipe is just a guide play around with it you will be surprised. We are in the middle of winter now and I keep a couple of bottle in my fridge ...just to heat it up before I jump into bed.... ;-) You know what is the best part of this recipe ...... no prepping http://www.grouprecipes.com/62788/gluhwein.html Proper biriyani needs to burn you (your mouth) but I like it this way and therefor you can tast the subtle combinations. According to me a proper biryani is chicken spiced with fresh ginger, onions, chili, garlic, turmeric, cardamom and home made tomato paste with basmati rice which is infused with rosewater and saffron strands. The are of this dish is to SMELL and TASTE the chili AND the saffron/rosewater. The 2 pare put otgether in a dish. The lid goes on and cooked the final stage in the oven. You CANNOT add more chili if the chicken does not talk, or add more rosewter if the chili is too overwhelming. YOu have to fixthe tastes of each component in your mind adn then balance them before you cook it. http://www.grouprecipes.com/56982/chicken-biriyani.html