Boil + 3 hours or more recipes (54)

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Aduki Ice Cream (Japanese Red Bean Ice Cream)

Recipe by: INSPIRON41

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This is an very popular ice cream in Hawaii, the Philippines and throughout the Pacific islands.

Apple and Tomato Chutney

Recipe by: cheap chef

Reviews(3)

Spicy and sweet, this delicious chutney goes well with breads, cheeses and chicken. This makes a large batch - great for sharing with neighbours and friends at Christmas!

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Asian-style Pasta Salad

Recipe by: Cathy P.

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Here is a versatile pasta salad with a twist, using red pepper and broccoli. Perfect for lunch or a picnic. You can easily increase the recipe to feed a larger crowd.

Barley and Beef Soup

Recipe by: BRYNN1

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A simple soup that is both hearty and delicious!

Basic Chicken Stock

Recipe by: Margaret Price

Reviews(4)

Chicken stock has almost endless uses, from soup bases and gravies to a rich but low fat flavouring for veggies. The stock freezes will in ice cube trays or bags. After trying homemade stock you will never want the shop-bought kind again.

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Beef, veal or lamb stock

Recipe by: Maggie Pannell

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You can use fresh, raw, or cooked bones to make a meat stock, plus any lean meat scraps. Trim any fat or fatty skin from meat or bones before using for the stock.

Blackberry jam

Recipe by: mrsnorris

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A delicious blackberry jam for blackberry season! I love this recipe as one doesn't have to bother processing the jars in a hot water bath.

Boiled beef and carrots with dumplings

Recipe by: Chrissie Lloyd

Reviews(1)

Silverside is a lean cut of beef, but you can also use plain or salt brisket. The dumplings puff to twice their original size, so allow plenty of room in the casserole.

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Boiled Beef Tongue

Recipe by: BLOSSOMFARM

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My mother used to make this and it seemed like she boiled the tongue forever. It's hard to believe now that as kids we used to fight over the tip, and the next day - tongue sandwich to school with lots of mayonnaise.

Bulgur wheat and fish salad in a lemon dressing

Recipe by: Brenda Houghton

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A gutsy fish salad using orange roughy, a New Zealand import with a hint of shellfish flavour.

Burns Night Haggis

Recipe by: Holdenalix

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This is a traditional haggis straight out of Scotland. Try making your own for Burns Night.

Busia's Polish sausage

Recipe by: cheryl wisniewski

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My Busia taught me this recipe. What more can I say? This is REAL, old fashioned Polish sausage. Busia always said kneading the meat by hand made the sausage more tender than using a meat grinder.

Carrot soup with orange

Recipe by: Azmina Govindji

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Thickening soup with potato gives a velvety smooth result without adding the fat used in other traditional methods. Served either hot or chilled, this soup is ideal as a dinner-party starter all through the year.

Chaat - Dahi Batata Puri

Recipe by: Rani

Reviews(4)

Chaat is a broad term that encompasses many different savoury Indian snacks. This recipe is made of yoghurt and potatoes and other chaat sauces.

Chinese Tea Leaf Eggs

Recipe by: SOYGIRL2

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One of my favourite dishes when I head back home; it combines hard-boiled eggs with the subtle flavour of anise and the deep brown hues of black tea and soy. The cracked patterns from the broken shells make these quite attractive! I eat these sliced in quarters and chilled as a side dish, starter or snack. Recipe courtesy of Mum.

Christine's Tiramisu

Recipe by: christine

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Mascarpone custard layered with whipped cream and rum and coffee soaked biscuits.

Cider Ham with Brown Sugar Mustard Glaze

Recipe by: REDFIORO

Reviews(1)

Ham soaked overnight in cider is slowly boiled and then baked with sugar and mustard. Delicious served with cauliflower cheese and roast potatoes.

Classic Banoffee Pie

Recipe by: Diana

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This is a classic banoffee pie, sure to satisfy any sweet tooth! Since the most time consuming thing is making the toffee, I like to boil a few tins of milk at a time and reserve some for the next time I make banoffee -- doing this makes the second, third and fourth pies actually quite simple to make!

Classic Panna Cotta

Recipe by: CHERYLA33

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A traditional, easy and delicious Italian pud. I had a difficult time finding a good and easy recipe on the internet, so I made up my own recipe. It tastes just like the panna cotta served in Italy. This keeps well for several days in the refrigerator.

Clootie Dumpling

Recipe by: Jill Barrett

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This traditional Scottish boiled pudding is made with suet, currants and sultanas. Perfect Hogmanay fare.

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