In the depths of winter pears are always a go to fruit. This pear flan takes a little bit of work, but you can simplify it by using shop bought pastry and if you leave out the rum it’s a dessert the whole family can enjoy.
I haven’t tried this rice lasagne, although I have made a chicken lasagne both with standard lasagne sheets and with Gluten Free ones. My original recipe uses plain flour like this recipe, but I simply substituted GF plain flour which worked fine. To be totally honest I’m not sure how close to lasagne this rice one would turn out, maybe it would be more a rice slice. I think you’d have to careful you didn’t overcook the rice or it could be quite soggy. Even so it’s probably worth a try.
I confess that I’m a soupaholic, the weather only has to be slightly cool and I’m make myself some soup. For visitors I follow a recipe and make ‘proper’ soups, but for myself I make something closer to this old recipe. The big difference between my soup and this is that I just throw everything in (no sautéing) and add a tin of commercial soup – whatever I have in the cupboard. Oh, and I don’t mash or blend it. My end product is a chunky vegetable soup, very filling and great on a cold winter night. Try it and see if you agree!!!!
This recipe was published by the Women’s Weekly in 1993 with the heading ‘Budget Beaters Under $5’. I haven’t worked it out, but I’m guessing it would cost a bit more to make now, almost 30 years later. With the price of iceberg lettuces around $12 each at the moment, it could be a good substitute for a green salad and also something warm during winter to go with a grill.
With cold winter nights fast approaching the idea of a hot baked pudding is quite appealing. This one uses canned raspberries, but I think it would work just as well with thawed frozen ones.
This recipe is definitely not for those who don’t like meat and fruit cooked together. To be honest I’m not quite sure if I would like it. I find the banana in it a bit strange, but I guess the peanut butter, dates and chilli might be OK. I leave it up to you to decide.
When I’m looking for a lazy dip to make I simply mix a tub of spreadable cream cheese, with a packet or can of salmon and squeeze in some chili sauce, but this dip doesn’t take much more effort. You have to chop up the almonds and parsley, but the rest is just mixing the ingredients together…..easy peasy.
I was a bit baffled when I read this recipe as to what a ‘tube pan’ was. A check of google tells me that it’s what I’ve always called a ring tin. I thought that an alternative name for a ring tin was a Bundt tin and have never heard it called a tube pan, but it turns out that they’re the same thing. So to clear up the confusion I thought I’d add a photo of a tube, ring or Bundt pan.
I like the description that the Herald Sun writer gave this dessert “gooey, rich but light”. Not quite sure how accurate that is as I haven’t made it yet, but I’m sure my chocolate loving granddaughter would be a good person to try it out on.
I like the look of this dessert and can imagine it on a cold autumn night with lashings of thick cream. I can’t find a date on it, but the $5 cost makes me think that it isn’t too old. You should be able to make it for about that with canned peaches, but with the current price fresh ones would make it more expensive…..