I guess the other name for these rolls is Beef Olives, which I’ve always thought was a strange name for a stuffed piece of steak as there’s never olives in them nor do they look like olives. Beef olives/rolls seem to have a variety of fillings, but this is the first version I’ve seen that uses minced steak, minced liver and bacon, as well as celery tops. Could be worth trying……
I think Mum must have ripped this recipe out of an English magazine as it uses Knorr stock cubes, which you can buy here at a European supermarket. Although there’s absolutely no reason why you can’t use a local variety instead. The measurement conversion is 750g-1kg of lamb, 500g of potatoes, and 300ml boiling water.
I’ve found it hard to find a good recipe for a whole fish. There’s lots for filleted fish, but I’ve never been too sure about using a whole fish. Next time I’m cooking one, I’m going to give this recipe a go. I like the idea that you can fill it with any combination you choose and I think the oat coating would give it a lovely crunch.
This recipe is for pork spareribs, but I think the glaze would be great on any pork, from a full roast to pork chops. With mustard and horseradish it will definitely give the pork a kick.
Heavens knows why this is called Beef Josephine. It’s from a pamphlet put out by the Australian Meat Board sometime in the 70s. The idea was a beef recipe from each State and this one is from NSW. The idea was that it ‘epitomises the career-housewife’s needs when caring for her family – two tasty dishes from the one beef joint’ – outdated terminology, but still a good idea to get value from a piece of beef.
Mum saved this recipe from the Herald Sun recipe column. It was called Everybody’s Favorite, which is a bit general, so I’ve renamed it Lemon Iced Fruit Slice. It’s pretty easy to make and an great lunchbox filler.
Now Spring is officially here it’s time to get the BBQ going again and these marinated drumsticks could be an easy way to start.
My love of sweet corn soup started with takeaway from our local Chinese restaurant many years ago. In my early days of entertaining I even bought it to serve as a first course, cutting down on the work needed to prepare the meal. I haven’t done that for many, many years though, now a days I make it myself but I still love it.
You can tell this is an old recipe because it uses canned pears. Canned fruit was used a lot when I was growing up. Fresh fruit was readily available and often was grown in backyards, but the canned versions were good to have in the cupboard and fairly inexpensive. This would still be a good dessert for the family, easy to make with things you have on hand.
All the soups I make need a bit of time to prepare, but this noodle soup is lovely and quick and is full of vegetables. The vegetarian version with tofu is another great way to serve it.
