LEMON TART WITH CUSTARD COCONUT TOPPING

Yes, this is a lemon tart, but it’s a lemon tart with a difference. The difference being the custard and coconut topping. It’s easy enough to make as per the recipe, but if you want to make it even easier you can use lemon curd from a jar and cut out one of the steps. As the recipe says, enjoy!

RUM ‘N’ RAISIN MOUSSE – Gluten Free

I often make chocolate mousse using Toblerone chocolate, so I really like the idea of using a block of rum and raisin chocolate to make this recipe. Unlike the Toblerone version this one has a little melted butter in it, but otherwise it’s pretty much the same and as long as you check the chocolate, it’s gluten free.

CHICKEN BALLS WITH THAI DIPPING SAUCE

These are a great little idea – basically no chopping. Except for the chicken mince and the shallot the ingredients are things you’ve probably got in the fridge or cupboard. It’s just a matter of combining, shaping and frying the chicken balls and mixing up the sauce – easy as. While this recipe is for nibble size balls, you could easily turn them into patties for an easy entree.

SWEET POTATO AND SPRING ONION SCONES

Scones are something I’ve never been all that good at making. I suspect it’s because I over work the dough, something that this recipe clearly says not to do. I do like the combination of sweet potato and spring onion though, so perhaps I’ll give them a try. I’m sure those with better technique will end up with a very tasty scone.

DOUBLE CHOCOLATE MELTING MOMENTS

It’s a very long time since I made a batch of melting moments. Every time I see them in a jar at a café, I remember how wonderful they taste and think I should make some – then I remember the disappointment of how few you end up with after joining them together…… If that doesn’t put you off, you might like to try these with the added twist of chocolate. Enjoy!!!

LENTIL COTTAGE PIE – Gluten Free

I always think of lentils as being a fairly recent dietary inclusion, but this recipe was printed in the Herald Sun back in the 1970s, so I’ve obviously gotten that totally wrong. Possibly the big difference these days is that you can by them in tins and don’t have to go through the extra process of cooking them – much quicker and easier altogether.

CHEESE AND VEGETABLE SLICE

On a visit to a farm in Central Victoria that friends recently moved to they were telling us of all the lovely produce that they are growing – pears, quinces, zucchinis and garlic just to start with. When I got home I started going through Mum’s cuttings and books to dig out some recipes for them. Fresh pear recipes and quince ones have been hard to find and I didn’t even try for garlic as Mum was not a fan. Zucchini have been the easiest and this one was among them.

RICE CRUST VEGETARIAN PIE – Gluten Free adaptable

If you substitute GF plain flour for ordinary plain flour in this recipe you have a pie that works equally well for Vegetarians and Gluten Free eaters. Finding a good pie base that is GF can be a bit of a challenge and while this has a vegetable filling there’s no reason why some bacon or chicken couldn’t be added. The rice crust makes a good alternative to a flour based crust.