As mandarins are now in season I thought it was worth sharing this recipe. Using a ready made pastry case or creating one with pastry sheets would make this as it says ‘a quick dessert for the family’ also for visitors I reckon.
With the emergence of celeriac as a popular vegetable, celery is often now overlooked. The two are different vegetables although from the same family. Celeriac is not the root of the vegetable you buy called celery, it is a plant cultivated for its root or base instead of for its stalk or leaves like celery. Sadly I think celery is now very overlooked. I use it in salads, casseroles and it’s great with cheese, but had forgotten about using it as a main element of soup until I found this recipe. Try it and see what you think…………. (You could substitute rice or risoni for the sago.)
This recipe from the Women’s Weekly looks luscious. I’m always looking for recipes that you can make the day before an event, it just makes the workload on the day itself that much easier. I think this one would be a good one to try.
I like the sound of this – steak, onion, mushroom and red wine topped with potato, don’t think you can go wrong with that combination. I would suggest though that if you don’t have an ovenproof pan it would be better to transfer the meat to an casserole dish as I don’t think the potato cook all the way through under the grill.
I always thought this soup was made with pasta, but obviously I was completely wrong. Mum seems to have cut this from her bowls magazine back in the 80s, the reverse side has bowling results and an In Remembrance list of members who’d passed away. Maybe like Mum they live on through their recipes too.
This is an early version of homemade Chinese chicken and almonds, before woks were a common household utensil, before you could buy a chicken already cooked from the supermarket and before you could buy cooked rice from the freezer or shelf. A great example of how things have changed in the last 40+ years.
I can’t decide if this is a chowder or a minestrone soup with lots of cheese. For some strange reason it reminds me of a soup Mum used to make with grated onion, carrot, celery and chicken noodle soup which she covered with water and when cooked added some milk to – don’t think there was ever a recipe for it, but it was one of my favorites especially when I was sick.
Here’s another luscious recipe from the New Idea Wicked Chocolate pullout. The cake looks good, but the truffles look even better.
These meatballs have lots of spices added, but the fruit (dried apricots and dried prunes), almonds and honey are really what give the dish its Moroccan flavour – and of course the couscous.
This recipe is in a little pullout booklet from New Idea entitled Wicked Chocolate …. great name. At first I thought it was just a souffle with custard, but then I got to the “cook until firm, allow to cool, remove from moulds and serve with sauce”, so it’s more of a dumpling than a souffle.
Beb's Recipe Drawer 