It’s turning into a long, hot Australian summer, so what better time to make ice cream. I reckon Mum read this recipe on the label of a can of Nestle Sweetened Condensed Milk, thought it sounded good and decided to make it for Dad.
Australia Day is only a couple of weeks away and how better to celebrate it than with lamb, pavlova and lamingtons. The lamingtons take a bit of patience to make yourself, but are much better than the bought variety. The conversion for this old recipe of Mum’s is: 8oz = 250ml, 4oz = 125g and the 9in square cake tin = 23cm.
My family have always loved this version of a meat loaf – the eggs make the difference. I also make smaller versions for when just my husband and I are going on a picnic or for lunch on the first day of an interstate trip.
It’s mango season and they are finally ripe, tasty and affordable here in Melbourne, so I thought it was good timing to add this recipe. I know not everyone likes the combination of fruit with meat or poultry, but the mustard, port and spring onions make it sound quite appealing.
The beauty of all the different varieties of lasagne is that they can be prepared in advance and cooked when needed. This is the first time though I’ve seen a salmon version. I have a recipe for another seafood one which I make using marinara mix I buy from the supermarket and that tastes pretty good, so this one could be worth trying.
With Christmas on the horizon I’m starting to look for recipes that will work on the big day. I think this salmon loaf would make a great starter. You could make it the day before and serve it cold with the yoghurt sauce and a light salad.
This really is an oldie, but a it’s a goody. Simple to make and one the kids like.
To be honest I can’t really see anything Polynesian in this recipe, but I think the marinade does sound tasty. You get much the same result if you use a casserole dish instead of the oven bag, but the good thing is you don’t have to wash it afterwards.
As this says it’s not a traditional moussaka. Traditional Greek moussaka is made with eggplant and this recipe uses potato in it’s place. I think that using both eggplant and potato would work really well too, but making a traditional mince and tomato base sauce would probably be a lot better than a can of braised steak and onions.
Beb's Recipe Drawer 