For some reason I always think of pot roasts as being American, but this recipe published in the 70s by the Australian Meat Board would seem to disprove that idea. I’ve never made a pot roast and since I found this recipe I’ve meaning to buy a piece of beef to give it a go. It’s just one of the many ‘treasures’ that Mum’s recipe drawer has uncovered and which I’m yet to cook.
My apologies for the picture with this recipe, Mum cut the picture in half so it’s the best I could do. I thought it worth putting in to show the texture of the cake – the banana is quite chunky. That together with the wholemeal flour and coffee makes it quite a different banana cake.
Instead of the usual biscuit base this cheesecake has a cake mixture on the bottom and then another layer in between the cheese filling. Quite different, but simple to make.
Breakfast or Brunch? I’m not too sure when you should have these, but I am sure that they’ll taste good when you do. They come from a 1980s booklet put out by the Australian Diary Corporation which is introduced by the bearded chef, Peter Russell-Clarke. Beside having some great recipes the booklet describes cheeses from Cheddar through to Pecorino and has a chart of which wine to have with which cheese. It’s a great little booklet. (If you don’t want to go to the trouble of making scones, it could work on bread roll or a muffin.)
Golden syrup dumplings have always been a family favourite, served up with a dollop cream or ice cream they’re delicious. This is the first time though I’ve seen a recipe for raspberry dumplings. Despite the name on the recipe I’m not sure they’re native to Canada!! Of course, you can use fresh raspberries, just gently cook them with some sugar, water and butter, drain them and reserve the juice to mix with the golden syrup.
It’s back-to-school next week for schools here in Victoria so I thought these Vegemite Muffins might be something for their lunchboxes. I’d probably leave the green capsicum out as not all kids like the green stuff, but the vegemite and cheese combination should win them over.
I haven’t seen this Italian dessert on a menu for a long time or for that matter made it myself for years. It was one of our go-to dinner party recipes back in the 80s. Maybe it’s time it made a comeback.
Although this recipe uses tinned mangoes, I can’t see why you couldn’t use nice fresh ones instead – in fact I think it might make it even better.
I’ve already posted a recipe for Pumped Leg of Lamb, but instead of boiling the meat this recipe bakes it in dough and then coats it with a marmalade glaze. That makes it a bit more work, but the result could be quite good. Although the original recipe suggests either mutton or lamb, pork would also work very well.
One of the best things about summer is that stone fruit is in season and, as this recipe says, that makes it the right time to make this delicious Italian dessert.
Beb's Recipe Drawer 