HEDGEHOG SLICE with Rum and Sultanas

This is a modern version of the old Hedgehog recipe which only has walnuts added to the biscuits, cocoa and eggs.  A couple of tablespoons of rum, pecans and sultanas would certainly step it up a bit.

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RASPBERRY DUMPLINGS

We’ve been eating Mum’s Golden Syrup Dumplings for many, many years and I’ve already posted her recipe for them,  but this is the first time I’ve seen a recipe for Raspberry Dumplings.  It looks like it would work OK, it’s pretty much the same batter just with a jelly and jam sauce.  I can just imagine the lovely pink that the sauce would go mixed with cream or ice cream.  I know my pink loving granddaughter would think it wonderful.

PRAWN OMELET

Was travelling through country NSW recently and after a long day of driving we decided to have a quick meal at a Chinese restaurant before an early night – big mistake. I wasn’t all that hungry and thought a prawn omelet would be ideal.  Not so, it was dreadful, unrecognizable frozen seafood and a heavy pancake thick ‘egg’ batter, really awful.  Nothing at all like this recipe which is full of fresh vegetables, prawns and 8 eggs – and I’m sure no dose of indigestion as I had after my Tamworth one.

MINESTRONE WITH BACON

This is another of my minestrone soup recipes.  It differs from the other one in just a few small ways.  It has potato, cabbage and Haricot beans and also less pasta, but the same rule applies about making it up to the marked area before adding the pasta. Either version works really well.

 

CLASSIC MINESTRONE

I’m deviating from Mum’s recipes this week because I made a pot of this minestrone soup for my family last Sunday and everyone said I should add the recipe to the collection.  I always make it the day before up to the marked area, then reheat it the next day and add the pasta.  If you add the pasta too early it can get a bit gluggy.