I started making these little biscuits to have with pre-dinner drinks years ago. I also make cheese ones, but the chicken flavour in these makes them a bit different. They can be made in advance and the roll frozen Then all you need to do is slice them and bake them when needed.
It’s summer so that means stone fruit are back on the shelves. Fresh juicy peaches are always delicious, but this cream cheese filled and baked dessert is a luscious way to enjoy them.
My husband was brought up in Sydney and chokos hold a special place in his childhood memory – not a good one. Back then choko vines grew in many Sydney and Queensland backyards. My husband’s Irish grandmother, who had emigrated to Australia with her family in 1901 and settled in Queensland, loved them and used to send him around the neighbourhood collecting them. She would boil them and serve them with a white sauce. He said they were totally tasteless and hated them. I don’t know if she used them to make chutney, but this recipe might have made them taste a bit better.
Not sure you can get much more Australian than damper, especially if you serve it with a lamb stew. Originally it was a simple flour and water mix baked over a campfire, now recipes like this one have gone a step further using wholemeal flour, cinnamon and pumpkin. It still goes well with lamb though.
This is a great way to jazz up plain old creamed rice. If you don’t want to use tinned crushed pineapple I don’t see why couldn’t substitute any other fruit fresh fruit or even tinned apricots or peaches.
Almost back to school time after the long summer holidays here in Melbourne.
So I thought some old 1970s sandwich filling ideas might give you some new ideas for the kid’s lunches. Mum used to make the Mock Chicken Filling for our sandwiches and also for afternoon teas with her friends. I remember it as tasting quite nice.
I’m not sure this is an ideal picnic recipe, unless you kept it cool you could easily end up with a melted chocolate mess on your day out. Think I’d rather make it and eat it at home.
Metric conversions: 8oz = 250g – 2oz = 60g – 4oz = 125g
I’m not a fan of cold soup, even in summer, so I’d be serving this hot on a cold winter’s night, but either way it makes a great starter for a dinner party.
Substituting brown or white rice for bulgur (a wheat product) is a really good way to make this salad gluten free, without losing all the other great flavours of the Middle East.
This is the last of the Herald Sun’s ‘Second time around’ ideas for Christmas leftovers I’m posting today, but it’s a good one. Turkey or ham with mayonnaise and sweet chilli sauce and mustard to give it a tang and celery for a crunch. I think leftover chicken would work just as well too.
Beb's Recipe Drawer 