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Entrees (1) Desserts (2)

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Soups Top
Pumpkin Soup

Peel and deseed pumpkin and chop into medium sized pieces. Peel and roughly chop onion. Add to large pot with chopped bacon and all the other ingredients. Add enough water to not quite cover pumpkin etc. Cover and bring to the boil. Remove lid and reduce temperature to simmer till pumpkin is tender. Stir occasionally and season to taste. Let cool slightly and put the whole lot through a blender in batches till pureed. Serve with a dollop of cream or sour cream. Serves 8.


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  • 2 kg pumpkin (Butternut or Kent)
  • 4 bacon rashers
  • 2 chicken stock cubes
  • 2 large onions
  • Salt & Pepper
  • Water
Tomato Soup

Pour juice off tomatoes and set aside. Blend tomatoes in food processor. Put all ingredients into a saucepan with 2 cups of water, salt & pepper. Boil at least 10 minutes or until sago is clear. Stir regularly.



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  • Large tin peeled tomatoes
  • 8 chicken stock cubes
  • 2 cloves garlic
  • 2 large onions
  • 4 tablespoons sago
  • 3 tablespoons sugar to taste
Entrees Top

Stuffed Mushrooms

Rinse mushrooms and pat dry. Remove stalks and peel mushrooms. Save stalks for stuffing. Finely dice bacon, onion and stalks in a food processor. Heat butter in frying pan and saute bacon mixture and garlic. When cooked, remove from heat, add ricotta and mix well. Firmly pack stuffing into mushrooms and lay flat in a deep baking tray or lasagna dish. Pour milk into dish. Enough to 3/4 cover mushrooms. Do not cover completely. Bake in a moderate oven for about 5-10 minutes or until mushrooms are cooked. Serve as an entree with salad or as a side dish to a main. Serves 4.


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  • 12 large cup mushrooms
  • 4 bacon rashers
  • 2 tablespoons ricotta cheese
  • 1 medium onion
  • Milk
  • Butter
  • 2 cloves garlic crushed
Salads Top

Fresh Broccoli Salad

Wash and separate broccoli and cauliflower into small bite-sized floweret's.  Toss with bacon, cheese and onion.  Add dressing

Mix dressing into salad.  Cover and chill.


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  • 1 large stalk of broccoli
  • 1 small head of cauliflower
  • 1/2 lb of bacon, diced and fried crisp
  • 1 cup grated cheddar cheese
  • 1 medium red onion, diced
  • 1/4 cup sugar
  • 1 Tablespoon cider vinegar
  • 1/2 cup salad dressing (mayonnaise)
Deserts Top

Pavlova (Soft Centre)

Beat egg whites until stiff. Add the sugar a little at a time, beating till dissolved before adding more. Fold in sifted cornflour and lastly the vinegar. Oil and sprinkle cornflour on a baking tray. Mark out a 25cm circle on foil and fold the edges up to support pavlova. Pour mixture into centre. Do not hollow out the centre and do not use this recipe for small pavlovas. Preheat oven to 190 degrees, reduce heat to 150 when pavlova goes into oven. Cook for 75 to 90 min's. Cool in oven. Top with whipped cream, bananas, strawberries, kiwi fruit and passionfruit.


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  • 4 egg whites
  • 1 cup caster sugar
  • 1 tablespoon cornflour
  • 1 teaspoon vinegar


Beat eggs, add sugar and beat. Gradually add salt, flour and milk, 1/2 a cup at a time, mix well after each. Heat large fry pan and add a dollpop of butter. Pour large spoon fulls onto pan and flip when bubbles start to pop. Serve hot with butter and honey or cold with jam and whipped cream.



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  • 2 eggs
  • 1/2 cup caster sugar
  • 1 1/4 cups milk
  • 1 1/2 cups self raising flour
  • pinch salt


Main Top

Tuna & Mushroom Pasta

Bring a pot of water to boil and add pasta & peas. Cook until aldente, strain and keep warm. In the same pot, melt butter and add chopped onions, cook until soft. Add drained tuna, stir then add mushrroms, tomato paste and cream. Season to taste. Return pasta to pot & warm through. Stir in chopped parsley. Enjoy!


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  • 450 grams tuna
  • 1 large onion
  • 90gr (3oz) butter
  • 100gr mushrooms
  • 300ml cream
  • 2 heaped tablespoons tomato paste
  • salt, pepper
  • 1 cup frozen peas (optional)
  • 1 cup raw pasta
  • 1 tablespoon chopped parsley

Creamy Red Pesto Chicken
With Gnocchi

Heat oil in large frying pan, add chicken. cook, covered, until browned on both sides and cooked through.
Meanwhile, cook gnocchi in large saucepan of boiling water, uncovered, until tender; drain.
Remove chicken from pan, cover to keep warm. Drain fat from pan. Add garlic and mushrooms to pan; cook until fragrant. Add wine; simmer, until most of the liquid has evaporated. Keep about 50ml of cream aside and mix cornflour through. Add pesto, all of cream, chicken and gnocchi. Stir till thickened. Sprinkle basil leaves over the top before serving.  Serves 4

Onion can be used instead of garlic, pasta instead of gnocchi and light cream instead of full cream for a healthier option.


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  • 1 tablespoon olive oil
  • 8 chicken thigh cutlets (1.3kg)
  • 500g fresh gnocchi
  • 1 teaspoon crushed garlic
  • 1/2 cup dry white wine
  • 1/4 cup sun-dried tomato pesto
  • 300ml cream
  • 1/4 cup basil leaves
  • 1 tablespoon cornflour
  • 8 small mushrooms

Chicken & Avocado Fettuccine

Bring a large pot of water to the boil and cook the whole packet of fettuccine until tender. Meanwhile, in a separate saucepan, cook sliced chicken. When cooked, add pumpkin soup and cream and stir till heated and combined. Add capsicum and simmer for 2 minutes. Season to taste with cracked pepper and salt. To serve, place fettuccine on a bowl with chicken sauce over top. Sprinkle with chopped chives and diced avocado. Serves 4

2 cups of chopped cooked chicken can be added after soup and cream are combined instead of using raw chicken. Cook 2 chopped shallots at the very start before adding soup and cream for extra flavour.


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  • 500gr pkt wide fettuccine
  • 420gr can condensed pumpkin  soup
  • 300ml light cream
  • 2 chicken breasts
  • 1 red capsicum
  • 1 avocado
  • 2 tablespoons chopped chives

Sausage & Vegetable Casserole

Heat oil in frying pan, add sausages, cook until brown on all sides; remove from pan.  Pour off excess oil from pan and add chopped onion, bacon and cook until soft. Add dry soup mix, sedded mustard, water & vegetables, stir until well combined. Place sausages in a casserole dish & cover with vegetable mix. Bake, uncovered, in a moderate oven for 30 minutes. Serve with mashed potato & honey carrots. Serves 4-6.



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  • 750 grams sausages
  • oil for shallow frying
  • 1 cup frozen mixed vegetables
  • 1 onion
  • 2 rashers bacon
  • 2 cups water
  • 1 packet French Onion Soup
  • 1 teaspoon seeded mustard

Suzanne's Zuchini Casserole

Mix the eggs and the mayonnaise in a large bowl. Add the parmesan cheese and mix well.  Add the zucchini, onion, salt and pepper and toss it around until it's mixed up really good. Pour into an 8" square baking dish that has been greased. Dot the top with the butter and sprinkle the bread crumbs over. Bake in a 350* oven for about an hour, or until the zucchini is tender. If adding other ingredients such as mushrooms and bacon bits, you may want to add another egg to increase the bonding.



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  • 4 cups fresh zuchini
  • 2 eggs
  • 1 cup mayonnaise
  • 1 brown onion
  • 1/4 cup chopped green capsicum
  • 1 cups grated parmesan cheese
  • 1salt & pepper to taste
  • 1 tablespoon butter
  • 2 tablespoons breadcrumbs