Didn’t get around to making a plum pudding yet? Why don’t you try this ice cream one. No need to make it months in advance, the night before will be fine. All you have to do is cut up the fruit, add in the spices and gelatine, stir through the ice cream and put it back in the freezer till you need it. Merry Christmas…..
I always think of this as a very fancy trifle. I think that’s because it doesn’t have the traditional layering that most trifles have. It’s just the sponge base, topped with pureed strawberries, a very creamy, runny custard and lots of berries. It always looks and tastes marvellous.
I haven’t actually made these meatballs, but I do make a version with pork mince, chicken noodle soup and a dash of soy sauce that work really well. I make them for picnic lunches on driving holidays and to take to the F1 motor racing at Albert Park. Mine don’t have the cream cheese, but I think that’s a great idea and I’ll add it into the next batch I make.
I don’t know if this is the ‘best’ pasta salad, but it is pretty good. It makes a large bowl, so is great for parties and all the barbeques ahead of us over the festive season and summer.
Scallops are one of my favourite seafoods, but sadly I don’t buy them very often. Back in the 90s I used to make this dish as an entrée for dinner parties, but I’d totally forgotten about it until I found the recipe in one of my old cookbooks. It’s definitely time to make it again.
I’m not sure that this fits into my Christmas theme, but it would certainly make an interesting change from the traditional Australian Christmas seafood – prawns. Of course it would be yummy anytime of the year, no need to wait for Christmas.
This recipe is from a 1991 Woman’s Day Christmas Recipe zip-out. If you’re looking for a main course dish that isn’t pork, turkey or chicken this might work for you. Although really you could serve it any time of the year, not just at Christmas.
Although Christmas is still quite a few weeks away shops have put up their decorations, so I guess it’s time to start to work on Christmas menus. I found this old cutting in Mum’s collection and thought that the Guinness, mustard, ginger and cardamom basting combo sounded interesting and I thought that the carving instructions were useful bonus.
Next time you’re thinking of cooking up some chicken wings for a large gathering, you might like to try this version. The onion, apricot nectar, French onion soup and soy sauce make a great sticky sauce for them.
This is another recipe from one of the Australian Meat Board books. I think this book was put out in the 1970s and along with excellent meat recipes it also has meat cuts, roasting times and measurements. They’re great little cookbooks, long disappeared unfortunately.
Beb's Recipe Drawer 