a recipe from my childhood that mum doesn't exactly know the source of. every family seems to know about it, but has their own version. it tends taste better in the following days one of my favourite (although naughty) ways to serve is over fresh white bread roll with lots of butter, hi-li-min on top. we usually season to personal taste with soy sauce. if you wish to freeze - cook just the mince and either leave the cabbage out entirely or place cut cabbage on top and it cooks well from there.
for bergy, hope this is the right piri-piri spice mix. found this in b h & g and will try it this weekend. looks wonderful in the picture and sounds great. it will be interesting to see how it works. will comment after i try it and let you all know.
after being inspired by many breakfast burrito recipes on zaar, i came up with my own version. i didn't have a big enough pan for many of the other recipes! this still makes a lot! adding crushed red pepper after you have rolled up your mild ones makes
this is a very garlicky salad. a nice fast dinner. a slight adaptation from a recipe in "weight watchers miracle foods" cookbook. each serving is 3 points as written. though i suggest a tad more sauce, which would make the points go up a smidge. red onion
these rolls are initially baked for only 5 minutes, then cooled and frozen. whenever you want fresh rolls, pull out amount needed and bake - no thawing necessary. they will taste as delicious as though you just made them. great make aheads for company din
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