Author Archives: bebsrecipes

APRICOT RICE PUDDING WITH MERANGUE

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I realize that this handwritten recipe is very hard to read so I’ve typed it out down below.  It’s a classic case of Mum writing two recipes on the one piece of paper and the ink blurring through making both recipes really hard to decipher.  The recipe itself sounds quite good, if you like apricots that is.

Apricot Rice Pudding

BAKED APRICOT RICE PUDDING WITH MERAGUE

  • ½ cup short grain rice
  • ½ coconut
  • 1½ cups apricot nectar
  • ½ cup water
  • 2 tablespoons sugar
  • 3 eggs separated
  • 1 teaspoon vanilla essence
  • Grated rind of 1 lemon
  • ½ cup apricot jam
  • ¾ cup castor sugar

Cook rice, then mix with coconut.  Place in buttered pie dish.  Mix nectar, water, sugar and boil, remove from heat.  Beat egg yolks with vanilla, stir into nectar mixture with rind, pour over rice & coconut.  Place dish in tray of water.  Bake in mod oven 180o for 45 mins.  Cool.  Then spread with apricot jam, beat egg whites with castor sugar till stiff, spread on top.  Bake further 10-15 mins.

 

NEW ORLEANS BREAD PUDDING WITH BOURBON

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To be honest I can’t imagine why Mum would have cut out and saved this recipe.  I doubt she’s ever tasted bourbon in her life and while she likes a glass of sherry or white wine, I’ve never seen her drink either brandy, cognac or whisky.  She does like and often used to make the old style bread and butter pudding, maybe she thought one day she’d go wild…..

New Orleans Bread Pudding with Bourbon

IRISH POTATO CAKES

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I can hardly boast that this is an old Irish recipe passed down through the family, because Mum doesn’t have any Irish ancestors.  Even so, I like the sound of these baked instead of fried potato cakes.  I started off thinking that they would be little less fattening until I came to the last part about splitting them in two and spreading them with butter….   Despite that or maybe because of it – they sound great.

Irish Potato Cakes

 

SALMON WELLINGTON

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I love Beef Wellington, but it’s a tricky thing to make so I usually leave it to the experts.  This Salmon Wellington looks a lot easier and although the recipe uses tinned Red Salmon I don’t see why a nice piece of fresh salmon couldn’t be substituted.

Salmon Wellington

WANGNOO SLICE (NO BAKE)

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This little recipe book compiled by the Keysborough Bowls Social Club is overflowing with great slice ideas so I’ve decided to try to post a recipe each week.

I’ve made this slice many times myself, but I have it in my collection as Wanganui Slice. I’ve always thought that it was named after the New Zealand town of Whanganui.  Whatever the name, it tastes good, although it is rather on the sweet side.

Simple Slice Recipes - Wangnoo Slice

TREACLE TART

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I haven’t made this Treacle Tart, but it does look good.  As the heading says the old original recipe would have used treacle, but this more ‘modern’ version replaces that with golden syrup.  Quick and easy to make and luscious served with either whipped cream or custard, what’s not to like.

Treacle Tart