This is really a basic zucchini soup. The difference is the addition of 2-minute noodles, which it says to put in before you blend. I think it would be much nicer if you add the noodles after blending – what do you think?
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.
How about this for an easy family winter dessert? Frozen pizza base, canned dark plums and canned mango slices, all with a crumble topping. Probably not the thing if you’re trying to lose weight, but lovely comfort food on a cold winter night – especially in lockdown.
I’ve made and eaten savory zucchini fritters, but never sweet ones. The idea seems a little strange, but I guess zucchinis are used to make cakes and bread, so why not??
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.
The blurb that goes went with this recipe from the Herald Sun cooking page says the recipe was given to the contributor by an American Rotary Exchange student and that it’s simple, sinful and cooks up fudgy and fantastic. I can imagine that’s all true, but I think it should also have added that it’s definitely only for chocolate lovers……
I really like the look of these little gems that come from a Pork Promotion Centre leaflet. Pork mince moulded around cabanossi or kabana (if your a Victorian like me) has a lot of appeal. They’d make a tasty change from meatballs I reckon.
For Australians of my generation Camp Pie brings back memories of a tinned meat that was almost tastless and what taste there was wasn’t good. Our mothers would open the can, slice the meat and serve it with salad…….ughhh. Not a happy memory at all.
Thankfully this recipe has a bit more flavour and is a lot tastier. Although it’s only sausage meat, it does have some bacon and some sauce and spices to pep it up. It can only be an improvement only the tinned version – believe me…….
What makes this rice pudding recipe different is the use of Doongara rice and low fat and low sugar ingredients. It has Diabetes Australia approval. Doongara rice is a low GI Australian rice, which is said to be ‘ruin-proof,’ as it can be cooked for up to 5 minutes longer than the recommended cooking time and still result in fluffy grains. It’s a quick and easy dessert and especially good for those watching their sugar intake.
This is the first time I’ve seen cocoa powder used in a pork recipe – it seems very strange, especially when you add in the brown sugar and nutmeg, then cook it in milk and garlic. It comes from a recipe sheet put out by the Pork Promotion Centre, so I guess it works. Are you brave enough to try it? Not sure I am.
Beb's Recipe Drawer 