BASIC PLAIN BISCUITS with VARIATIONS

Through this last 18 months of lockdowns my lovely 10 year granddaughter has been cooking up a storm. She’s made cakes, slices and biscuits galore, so this recipe is for her. The Beaut Instant Biscuit Mix can be made and stored, either in a jar as suggested, or frozen and then you can add orange, choc chip, banana and nuts or anything else you like. For a final flair, they can be topped with sprinkles.

SAUCY TOMATO PORK

With the price of lamb and beef at the moment, pork has become a more economical choice of meat to use. Although this recipe says to use pork medallions from the loin, I think you could use a cheaper cut of pork as there’s plenty of flavour in the mustard, onion and chilli sauce. You just need to cook it a little bit longer, until it’s nice tender.

GOLDEN SYRUP AND WALNUT PUDDING

It’s been a cold, miserable week here in Melbourne. Between the rain, damaging winds and lockdown No. 4 the only thing that’s kept a lot of us going is planning and cooking yummy food. Lockdown has ended, but winter’s only just beginning. Hopefully this hearty, old fashioned pudding will help in the cold days ahead.

POTATO, PEAS & CAULIFLOWER STIR FRY CURRY

As Step 4 in this recipe says, this can be a vegetarian dish or a side dish served with whatever meat you wish. The potato and the cauliflower can be precooked in the microwave and once that’s done the rest is pretty quick and easy – and tasty.

APRICOT SOUFFLE

This recipe makes six souffles, so it’s great for entertaining. I always like to do as much pre-cooking as I can before the guests arrive, so with this recipe I’d have all the elements done and just add the beaten egg whites to the coconut mixture and put them in the oven when we were almost ready for dessert.