This recipe was on the Carnation Sweetened Condensed Milk tin label. I must admit I’ve never made it because I have a strong preference for baked cheesecakes over this no bake type. I think it’s because way, way back the first piece of cheesecake I had was in a little cafe in Toorak and coffee when ‘European’ baked cheesecake was very new and trendy in Melbourne.
I think this dish is really a risotto, because as I understand it the rice is a paella is cooked without stirring, which gives it a crispy bottom. Paella, risotto, I don’t think it really matters all that much, the main thing is that it’s a great rice dish full of vegetables and tasty chorizo.
Reading this recipe has made me drool for a slice of it covered in thick cream. Although I guess even if I started to make it now it would be a few hours before it would be ready. Worth the wait though……
I haven’t made this slice for ages. It used to be one I’d make fairly often because it tastes great and is pretty quick and easy to make. It’s was a great one to throw in the oven when I already had the oven on to cooking something else.
It’s been a cold wintery week here in Melbourne this week, so definitely the right time to make a bowl of hearty soup. This vegetable and rice one should warm everyone up.
This recipe was put out in a little booklet by Mum’s bowls club. You can see I’ve amended it somewhat, as Mum and I both cooked them in the oven and not on the stovetop. They’re really tasty, easy to make and everyone loves them. Just don’t overcook them or you end up with a gluggy mess.
Winter steamed puddings were always on the menu in our household when I was young. They had the benefit of being cheap and easy to make as well as filling and delicious. Mum made a variety of fruit ones, but I don’t think she even made a banana one. Now I’ve found this recipe I’m wondering why she didn’t.
What could be better with a cup of coffee than a couple of slices of almond bread? Almond bread with apricots and pistachios perhaps!!! It’s easy to make and lasts a week stored in an airtight container, that’s if you can stop yourself from eating it all for that long.
I’m not really sure about the name of this dish. I guess it’s a pie because it has a pastry base, but it has a sort of bouillabaisse filling topped with custard – a bit odd altogether. While I’m posting it here I haven’t actually made it. I think I’d better and possibly rename it as well…….
Looking for an easy weekend dinner for the family? This omelette filled with with ham, onion, cheese and pasta could be it. That’s not to say that it wouldn’t make a great lunch for friends if you jazz it up with a fancy salad and bread from your local bakery.
Beb's Recipe Drawer 