SALMON & DILL QUICHE

Red salmon and sour cream are a great combination and this quiche served with salad would be really nice on a hot summer day.  Enjoy!

Salmon & Dill Quiche

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ITALIAN CROSTOLI FRITTERS

It always surprises me with these recipes of Mum’s, I think that a dish is new and modern and then I find a handwritten or printed recipe from years back.  While Italians have been eating crostoli for generations when Mum cut this recipe out back in 1994 it must have seemed quite new to her.

Italian Crostoli Fritters compile

INDIVIDUAL SAGO PLUM PUDDINGS

Christmas Mincemeat doesn’t have meat it and Plum Puddings don’t have plums in them – makes you wonder how these dishes got their names, doesn’t it.  This year I’ve decided not to make a large Christmas Pudding I think I’ll make individual puddings instead.  This old recipe uses sago, you can substitute tapioca if you need to.

Christmas Individual Sago Plum Puddings

CHRISTMAS MINCEMEAT

I’ve always wondered why this is called Mincemeat when it obviously doesn’t have any meat in it, but as you can see from this very old recipe it’s been called that for a long time.  Mum used to make a batch each Christmas for her fruit mince pies and while buying them from the supermarket is not a lot easier now, they somehow don’t have the same flavor.

Christmas Mincemeat compile

CASSATA CHRISTMAS PUDDING

The easy way to make a Frozen Christmas Pudding is just to soak fruit in brandy and stir it through softened bought ice cream and then re-freeze it.  While this recipe does use bought ice cream it takes the frozen pudding concept a bit further by separating the three colors in  neopolitan ice cream adding cake and Marsala soaked fruit which turns it into a Cassata  Christmas Pudding.  Now I’ve found it in Mum’s collection I’m thinking of making it myself this Christmas.

Frozen Cassata Christmas Pudding 4 compile