Like all risottos this needs a bit of attention and patience to make, but I love the idea of combining chorizo, red wine, vegetables and parmesan cheese. I can’t decide if it’s Spanish or Italian, but either way the end result is worth the effort.
I can’t decide if this is a cake or a dessert. Maybe it can be either. I haven’t made it yet, but from the picture and the list of ingredients, it looks really good so I think I’ll be giving it a go.
I often cook steak and French onion soup wrapped in foil and baked, so the idea of putting these two ingredients together isn’t all that strange to me, but the addition of pineapple……I’m not that sure about. I guess it would work and the sauce should be quite good, especially if you serve it with mashed potato. Worth a try?
Brrrrrrrrrrrrr it’s cold outside and we’re back in lockdown again, so what better time to try out this Steamed Ginger Pudding. Steamed puddings were always a favourite winter dessert that Mum made for the family. Easy to prepare, economical to make they’re a great family dish and of course always served with lashings of custard and cream.
Through this last 18 months of lockdowns my lovely 10 year granddaughter has been cooking up a storm. She’s made cakes, slices and biscuits galore, so this recipe is for her. The Beaut Instant Biscuit Mix can be made and stored, either in a jar as suggested, or frozen and then you can add orange, choc chip, banana and nuts or anything else you like. For a final flair, they can be topped with sprinkles.
With the price of lamb and beef at the moment, pork has become a more economical choice of meat to use. Although this recipe says to use pork medallions from the loin, I think you could use a cheaper cut of pork as there’s plenty of flavour in the mustard, onion and chilli sauce. You just need to cook it a little bit longer, until it’s nice tender.
The first time I made this soup I had my doubts as to whether it would work or not, especially as neither my husband nor I like sweet food. But work it does. The sweetness of the pears blends really well with the pumpkin and while it’s not an everyday soup, it is a great dinner party starter.
It’s been a cold, miserable week here in Melbourne. Between the rain, damaging winds and lockdown No. 4 the only thing that’s kept a lot of us going is planning and cooking yummy food. Lockdown has ended, but winter’s only just beginning. Hopefully this hearty, old fashioned pudding will help in the cold days ahead.
There’s so many different versions of a baked cheesecake out there. I thought this one was a little more interesting as it has canned black cherries through it and a biscuit crumb topping.
This is really a basic zucchini soup. The difference is the addition of 2-minute noodles, which it says to put in before you blend. I think it would be much nicer if you add the noodles after blending – what do you think?