Get the latest recipes from Tinadc http://www.grouprecipes.com/people/tinadc 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 The fresh orange juice you make YOURSELF is worth the effort.. I make the orange nectar and the freeze it for other usage as well. It is really tasty, sweet and devine http://www.grouprecipes.com/55954/orange-cake.html This is an adaption of Jacques Pepin's recipe. It is not as rich and sweet although you can tast it has it's own uniqueness. This recipe makes 4 litre's of mousse. PLEASE NOTE THE 4 HOURS COOKING IS ACTUALLY IN THE FRIDGE TO SET!!!!! ;-) http://www.grouprecipes.com/55679/chocolate-mouse.html SEE MY STOCK RECIPE!!!! (For a quince soup you follow the same procedures but omit the curry) Very unuasual recipe but it is spicy yet still sweet. It is a quick recipe provided you have stock on hand http://www.grouprecipes.com/55506/apple-curry-soup.html This sauce is a basic sweet white sauce, but not as rich as the traditional egg, sugar and milk custard. Great for us watching what gets stuck on the hips. It is very versatile as you can replace the sugar with honey, molasses or anything that will compliment the dessert you are going to serve it with. The addition of Kirsch,rum, liquers for example give an interesting twist to it (then you can forget how much you have had and just enjoy it. Add milk to control the fluidity.....Enjoy my friends http://www.grouprecipes.com/55505/custard-sauce.html This is a bread develed and baked by the Roux Brothers (Master Chefs) in France.... You can make it your own by adding your own spices and or herbs like I did. The secret of baking the perfect loaf is that the dough must be sticky but not stick to your hand and it must be as wet as possible. Therefore the measurement is vital of importance. The only varioant isthe flour you use. The streng of the flour might vary from bag to bag, but you will get a feel for it. http://www.grouprecipes.com/54055/bread.html