To me there’s a couple of advantages with this recipe, a. it contains chocolate mousse and b. you can make it a week in advance. When you’re catering for a crowd the trick is to do as much pre-preparation as you can so that on the day/night of the party you aren’t stuck in the kitchen all the time. For that reason alone this recipe could be well worth trying out.
Although the sun might be shinning and it’s not quite picnic season yet, I couldn’t resist adding this recipe to the collection. Of course you could have it hot for lunch or an evening meal with vegetables, but cold with a few slices of fresh bread and a little chutney………..yum.
I love it when asparagus comes back into season each Spring and enjoy eating it as a vegetable, in salads and in stir fries, but I think served like this it would make a terrific first course. Mum and Dad both loved asparagus so I can see why Mum cut this recipe from the Herald Sun. The leek version sound good as well. Neither of Mum or Dad were wine drinkers though and I doubt they’d ever head of the matched Chateau Tahbilk Marsanne wine. I guess if you could get a bottle of the 1999 vintage for $13 now you’d be doing very well.
This dessert recipe from the New Idea is an interesting take on the old chocolate ripe cake from the ’60s. Not sure you’d get away with it only costing $3.50 to make these days, but it would still be an economical dessert for 6 people.
This is another no bake slice from the Keysborough Bowls Social Club Simple Slice Recipes cookbook. Cochineal is just red food colouring and a few drops will give this slice a nice cherry pink colour, just like a Cherry Ripe bar.