MOROCCAN MEATBALLS WITH COUSCOUS

These meatballs have lots of spices added, but the fruit (dried apricots and dried prunes), almonds and honey are really what give the dish its Moroccan flavour – and of course the couscous.

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CHOCOLATE DUMPLING DESSERT

This recipe is in a little pullout booklet from New Idea entitled Wicked Chocolate …. great name.  At first I thought it was just a souffle with custard, but then I got to the “cook until firm, allow to cool, remove from moulds and serve with sauce”, so it’s more of a dumpling than a souffle.

BAKED EGG CASSEROLE

You can tell that this is a ’70s recipe by the picture.  It doesn’t look particularly appetizing I’ll admit, but when you realize that it’s just a bolognese sauce with eggs on top it makes more sense.  I’d definitely be sprinkling the grated cheese and bacon on top though as that might make it look a bit better.