These are change from the more traditional lemon curd tarts. The meringue topping combined with the orange curd makes a great combination.
ORANGE CURD TARTLETS
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Author Archives: bebsrecipes
GREEK BAKER’S LAMB
There was a time when racks of lamb were a lot cheaper than they are now, so using them in a casserole was probably OK, but with the price they are now I think I’d make this recipe with a cheaper lamb cut – chump chops would work just as well.
CHOCOLATE SHORTCAKE FINGERS
I was hunting through Mum’s old recipes looking for something quick and easy to make for morning tea at Mum’s retirement village this weekend and came across this recipe. I doubt anything could be much easier.
PLUM CLAFOUTI
Claufouti – a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter – that’s the official definition anyway. This recipe was published in the Woman’s Day sometime ago, but I only started making it more recently. It’s a terrific dinner party dessert, because you can prepare it beforehand and then put it in the oven while you’re eating the main course. I don’t bother with the cinnamon sticks, I just serve it with some cream and icecream and everyone seems to like it.
PEANUT BUTTER FUDGE
Mum saved this recipe from her bowling magazine, which published the same sort of down to earth recipes as the old PWMU Cookbooks that every woman had copy of back when I was growing up and every young cook, as I was back in the 1970s, was given. The cookbook was a fund raiser for the Presbyterian Womens Missionary Union and was full of recipes and useful hints. Along with everything else cookbooks have changed a lot since those days, but I still sometimes hunt through my copy for a good chutney or jam recipe.
CHUNKY CHICKEN IN SPICY ONION & MUSHROOM SAUCE
You can tell this an 80s recipe by the lovely wooden bowl and spoon in the picture. Not convinced that the spoon would be much good for getting the casserole out of the bowl though. Think a more modern metal one would do a far better job.
PORK APPLE AND SAGE CASSEROLE
This casserole base makes two portions and is a great way to pre-prepare a couple of nights dinners. You can make the base, divide in half and then freeze it. It’s easy enough then to defrost it and add the extra ingredients on the night you want to use it.
FRENCH TOAST
There’s really nothing different about this recipe. I think French Toast’s been made this way around the world for a long time. Must admit that the heading Tempting Tucker, followed by French Toast was what appealed to me about this cutting – so Australian ……………
STRAWBERRY MATCHES
The name Strawberry Matches brings to mind flaky pastry, strawberry jam, cream and pink icing to me. Mum used to make the pastry herself, put the jam inside with the cream and topped the whole lot with pink icing – they were Yummy. Sadly this isn’t Mum’s original recipe, but they are much quicker to make and probably taste almost as good.
SAVOURY TOASTS
Tomato sauce and cheese on toast has been a well loved favourite in Mum’s and my households for years. Mum also used to make a little afternoon tea/supper snack that was cheese and bacon on toast, but this recipe combines them both. Personally I’m not sure about the garlic, but after finding this recipe I’m now going to give the sauce, cheese and bacon a go.
Beb's Recipe Drawer 