Autumn is a great time for pears here in Victoria. Of course, they’re a great fruit to eat raw, but if you want to jazz them up for dessert this is a nice easy recipe to try. Use a skewer to check that they’re tender though as you want them nice and soft, with lots of sauce and lashings of cream and almonds.
I’m not sure that these aren’t really just large meatballs, cooked in a sauce in the oven. They certainly aren’t hamburgers, as they’re not grilled, but they’re probably a good alternative to barbequing, especially in the cold weather.
This year is the 100th anniversary of the RAAF, which my Father served in during WW2. He was a based in England and was the pilot of a Hailfax plane flying missions into Europe. Like many others we remember him on Anzac Day this month and so I thought it was appropriate to post this unusual Anzac biscuit recipe to mark the occasion. I haven’t tried it yet, but as the best Anzac biscuits are lovely and crisp, I hope this version is too.
Looking for an alternative to plain boiled rice? What about making Greek rice instead. Easy to make in one pan, but unlike risotto doesn’t need constant stirring. It’s a great accompaniment to a Greek inspired meat dish, meatballs, kebabs, chicken or fish.
With Easter just around the corner I thought this old smoked cod and corn casserole might be interesting to make. Fish has become an expensive product to buy, but smoked cod is one of the more affordable types. I quite like it as it holds it’s shape and works well with potatoes and in this case crushed potato chips.
Metric conversion: 1lb = 500g, 10oz = 315g, 2oz = 60g
Everyone loves a crème caramel, but have you made a coffee flavoured one? I haven’t and must admit the last crème caramel I made was a bit of a disaster as the I used the wrong pan and the caramel leaked out the bottom. Lesson learnt though and I think it’s probably time to try again – especially with chocolate coated coffee beans.
I’ve always wondered why Plum Puddings are called that when there aren’t plums in them. The recipe however does have plums and now’s a good time to make it while there’s still lots of lovely fresh plums in the shops. Sadly it doesn’t come with a picture, but depending on the plums you use it should look and taste pretty good.
Frittatas are such a useful thing to make. They can be fancy or fairly simple. They can be served hot or cold. You can make them for guests, the family or take them on a picnic. The list of things you can put in them is long, but this is the first time I’ve seen a recipe using sun-dried tomatoes and rice – I think it’s worth a try.
Cantaloup or Rockmelon, what do you call it? As a Victorian I call it cantaloup, but my husband a New South Welshman calls it rockmelon. It doesn’t matter what you call it, it tastes good and combined with strawberries and cream makes a cool and simple summer dessert.
I often cook lamb over a bed of onions, but haven’t tried cooking pork that way. It looks quite delicious in this recipe, especially the with addition of the two sauces and honey brushed over and then the apple, sage and wine sauce to served with it. The added bonus is that the apple, sage and wine sauce is a good gluten free substitute for gravy.