If you’ve got a packet of All Bran in the cupboard, you’ve got the base for this easy five cup loaf. You can jazz it up with nuts and dried fruit. Sliced and generously buttered it will disappear quickly.
With Christmas fast approaching and entertaining at home possible again, I’ve started to look for something new to make. I’m thinking if you add, as suggested, basil leaves on the top of these cases you’ll have a really good Christmas treat. They’d make a great addition to the Christmas table or for drinks with family and friends.
Going through the recipe collection this type of chocolate pudding comes up a lot. Mum used to make it quite often for the family, as it’s quick, easy and uses everyday things from the pantry. Served with lashings of cream or ice cream it’s hard to beat and greatly loved by chocolate lovers – even all these years later.
I can’t remember the first time I made a Spanish Omelet – it would have to have been at least 35 years ago. I’m not sure I ever had a proper recipe for it back then, it was just onions, potatoes and eggs. It was an easy Sunday night meal that everyone liked and we still enjoy it. Over the years I’ve added bacon, spinach, mushrooms or whatever I’ve got in the fridge, but onion and potato are always the base.
There’s all types of apricot slices, but I like the idea of this one as there’s no cooking involved, just a bit of crushing, melting and mixing and then icing. Easy peasy…..
Chicken breast stuffed with cheese and bacon and served with a mustard cream sauce – not sure how Mediterranean it is, but it certainly sound good. If you don’t want the gluten or carbs of fettuccine just serve it up with fresh vegetables – great either way.
Making your own liqueurs was a fun thing to do back in the 70s when every dinner party finished with liqueurs or port. They’re not so fashionable these days, but maybe they’ll make a comeback on day and these two recipes will be worth a try (although I think I’d substitute a brewed coffee for the instant).
You can tell the age of this 1970s recipe by the Cost: $1.40. I haven’t worked out what the cost would be now in 2021 – but I’m guessing maybe four times as much. Even so it’s still an fairly economical little starter or finger food. The other sign of the times is that you don’t have to mince the chicken you can buy it already done……how things change……
You don’t often see passionfruit in a slice, sometimes in the ice, but not in the slice itself. So if you like passionfruit, you’ll like this slice. Quick and easy to make and definitely worth a try.
This a Margaret Fulton recipe published in the New Idea back in August 1994. My first cookbook was The Margaret Fulton Cookbook, my copy is now a bit battered and worn as I used it constantly in my early cooking days. Her recipes were easy to follow, covered all types of meals – family meals, entertaining and parties, international dishes, cakes, biscuits, etc and was just an amazing source of inspiration. This is a much later recipe and shows how she continually kept up with the changing influences in Australian eating.