Recipes
Although we constantly review their books and or work with a number of food writers, authors and celebrity chefs to bring you their very best recipes, we do warn you that you won't find every recipe from every show or book on this website.
Why? Because these chefs would be quite mad with us if we printed every single recipe they ever created. We understand this because its takes a lot of hard work, creativity, and commitment to get a recipe right. So if you enjoy the recipes created by these food authors and celebrity chefs that you see on our websites, then please don't hesitate to support these authors and chefs who work so hard to keep food interesting, by going out and buying their cookbooks. By doing this you will build a great personal collection of recipes and what’s more no panic at the last minute looking for a favourite recipe to enhance your special occasion. And if you have difficulty if finding their books please mail us at cookbooks@gigglinggourmet.com and we will find out where its available.
Should you have a need for recipe development, then please contact us at recipes@gigglinggourmet.com as this is one of the regular services we offer.
Recipe By: THE BOOK BUSHVELD BANQUETS BY MYRNA ROBINS
Category: Baking Breads Cakes etc
Depending on the size, this recipe will yield 80-100 rusks...
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Recipe By: RIVER CAFÉ POCKET BOOKS - Rose Gray and Ruth Rogers
Category: Desserts
Butter a 25cm round spring-form cake tin and line it with baking parchment. Combine the almonds with the flour and lemon zest...
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Recipe By: Recipe from the Australian Woman’s Weekly, Isbn No: 1863961 57-7
Category: Asian
Mix together the first 6 ingredients until well combined, then whisk in the sesame and peanut oils till well mixed, stir in the coriander and mint, set the dressing aside till needed...
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Recipe By: From "Good Food for Men" by Gabriel Gate, published by Struik
Category: Asian
For the marinade, mix the honey with the chilli paste, soy sauce, sesame oil, garlic, ginger, lemon juice and a little black pepper in a medium-sized bowl. Add the chicken and coat thoroughly with the marinade...
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Recipe By: Farmhouse cooking - Liz Trigg
Category: Vegetarian
Carefully pick over the beans, discarding any stones or other particles. Places the beans in a bowl and cover with water. Soak for at least six hours, or over night. Drain. Preheat oven to 180º C / 350º / Gas mark 4. Heat oil in a small saucepan and sauté the garlic cloves and sage leaves for 3-4 minutes. Remove from the Heat...
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Recipe By: The food of Thailand; Oi Cheepchaiissara; Murdoch Books; ISBN 1 74045 223 2
Category: Meats
The spare ribs must be chopped intp 13-15cm long pieces (baby back if possible, asl your butcher to prepare it) Using a pestle and mortar or a small blender, pound or blend the garlic and coriander roots into a paste. In a large bowl, combine all the ingredients and rub the marinade all over the ribs with your fingers...
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Recipe By: More Rude Food - Jenny Morris 2005 -2006
Category: Baking Breads Cakes etc
A lovely dense loaf with a mild aniseed flavour – A one bowl mix and bake...
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Recipe By: Take 6 Ingredients; Conrad Gallagher; ISBN 1 85626 454 8; Kyle Cathie Limited
Category: Soups Stews and Casseroles
To make the cumin cream, pour the cream into a bowl and stir in the lemon juice. Fold the ground cumin and season with salt and pepper. Place the squash and the stock in a large pan over a high heat...
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Recipe By: Marie Claire Zest; Michele Cranston; Murdoch Books; ISBN 1 74045 261 5
Category: Baking Breads Cakes etc
Preheat the oven to 180C (350F/Gas 4). To make the almond bread, oil an 8 x 22 cm (3 x 9 in) loaf tin and line it with baking paper. Whip the egg whites until they are stiff and then slowly whisk in the sugar...
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Recipe By: Proof of the pudding; Phil Vickery; Simon and Schuster UK Ltd; ISBN 074322 053 6
Category: Preserves Pickles Jams & Chutney
Use the basic syrup recipe. Add 8 crushed green cardamom pods to the water, glucose and sugar and bring to the boil. Cool and strain when cold...
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