Through this last 18 months of lockdowns my lovely 10 year granddaughter has been cooking up a storm. She’s made cakes, slices and biscuits galore, so this recipe is for her. The Beaut Instant Biscuit Mix can be made and stored, either in a jar as suggested, or frozen and then you can add orange, choc chip, banana and nuts or anything else you like. For a final flair, they can be topped with sprinkles.
With the price of lamb and beef at the moment, pork has become a more economical choice of meat to use. Although this recipe says to use pork medallions from the loin, I think you could use a cheaper cut of pork as there’s plenty of flavour in the mustard, onion and chilli sauce. You just need to cook it a little bit longer, until it’s nice tender.
The first time I made this soup I had my doubts as to whether it would work or not, especially as neither my husband nor I like sweet food. But work it does. The sweetness of the pears blends really well with the pumpkin and while it’s not an everyday soup, it is a great dinner party starter.
It’s been a cold, miserable week here in Melbourne. Between the rain, damaging winds and lockdown No. 4 the only thing that’s kept a lot of us going is planning and cooking yummy food. Lockdown has ended, but winter’s only just beginning. Hopefully this hearty, old fashioned pudding will help in the cold days ahead.
There’s so many different versions of a baked cheesecake out there. I thought this one was a little more interesting as it has canned black cherries through it and a biscuit crumb topping.
As Step 4 in this recipe says, this can be a vegetarian dish or a side dish served with whatever meat you wish. The potato and the cauliflower can be precooked in the microwave and once that’s done the rest is pretty quick and easy – and tasty.
How about this for an easy family winter dessert? Frozen pizza base, canned dark plums and canned mango slices, all with a crumble topping. Probably not the thing if you’re trying to lose weight, but lovely comfort food on a cold winter night – especially in lockdown.
I’ve made and eaten savory zucchini fritters, but never sweet ones. The idea seems a little strange, but I guess zucchinis are used to make cakes and bread, so why not??
This recipe makes six souffles, so it’s great for entertaining. I always like to do as much pre-cooking as I can before the guests arrive, so with this recipe I’d have all the elements done and just add the beaten egg whites to the coconut mixture and put them in the oven when we were almost ready for dessert.
The blurb that goes went with this recipe from the Herald Sun cooking page says the recipe was given to the contributor by an American Rotary Exchange student and that it’s simple, sinful and cooks up fudgy and fantastic. I can imagine that’s all true, but I think it should also have added that it’s definitely only for chocolate lovers……
