I’ve filled chicken breasts with ham and Swiss cheese and baked them, but I’ve never coated them in almonds and Swiss cheese. Now I’ve found this recipe I’m going to give it a try. I think I’ll line the tray with baking paper though to stop them sticking.
This is one of those pies where you combine all the ingredients, pour them into a pie dish and hey presto when you take it out of the oven the coconut, sugar & flour have risen to the surface to make a crust. The strawberry and blueberry filling is a little unusual though and the almonds on top add a lovely crunch.
Salmon topping on a pizza might not be everyone’s favourite, but for salmon lovers this recipe from the John West people would be a real treat.
I’ve made the usual almond bread many times as it always goes well with coffee after dinner, but this spicy version looks good and would work really well with a cheese platter.
When I was growing up our backyard in summer always had rows of tomato plants covered with fruit. Sadly I don’t think that’s the case in backyards any more, but if you do happen to have an abundance of tomatoes you might like to try making either of these two tomato jam recipes.
This is one of those old recipes that our mothers made from what they had in the cupboard. Nothing fancy, just cocoa, butter, weetbix, coconut, flour and brown sugar. A cheap easy slice that the kids loved. 4 ozs = 125g
Wish I’d found this recipe before my daughter and I worked out the savories to serve at my husband’s recent 70th birthday party. She ended up making some wonderful treats, but these might have been an easy addition.
Mum must have cut this recipe pretty roughly from the The Sun newspaper, her breakfast time reading every morning. It’s missing a small section, but I think you can work out the ham and corn filling without it. I’ve never made a roulade using potato, but it would make a nice firm base and Nancy Baldwin’s instruction are very helpful.
Having made egg and bacon pies and pasties over the past few weeks I still have a couple of sheets of pastry left in the freezer to use up. Might make these to have with Australia Day drinks, but I think I’ll add a little bit of Swiss cheese for extra flavour.
Like everyone else I buy prepared cheeses from the supermarket, but when you realize how easy it is to make these two versions and how much better homemade ones always taste, it does make me wonder why.
Beb's Recipe Drawer 