Not a traditional coffee flavoured tiramisu, this John West recipe is filled with boysenberries and mascarpone, but it’s still rich, creamy and yummy.
BERRY TIRA-MI-SU
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Category Archives: All Recipes
BAKED BEAN HASH
My daughter and her family have been caught up in the latest Melbourne hotspot lockdown and are now faced with another four weeks of social isolation. It’s hard for them to return to the conditions that most us us have now been freed from, but one of the positives of the last round was that our lovely 9 year old granddaughter cooked lunches for them. So I’m posting this easy hash brown and baked bean recipe for her to try this time.
POT ROASTED CHICKEN
I was sorting through Mum’s old recipes last weekend and found this Pot-Roasted Chicken recipe. I liked the idea of being able to put everything into a casserole, put it in the oven and forget about it for a couple of hours – so I cooked it last night. It tasted great!!! I didn’t bother to reduce the liquid so it was pretty juicy, but that meant that the leftovers have turned into a great soupy-broth for lunch today. Well worth trying…….
ALMOND MINCE BALLS – Gluten Free
This recipe was in a Kraft Vegemite recipe booklet and have the unusual combination of vegemite and crunch peanut butter, not two ingredients you’d expect to find in a meatball. But from a gluten free perspective the peanut butter is a great substitute for flour to hold the meatball together and the almond coating does the same thing and adds a crunch. Worth a try?
CHOCOLATE PUMPKIN CAKE
I’ve added pumpkin to a fruit cake, but I’ve never put it in a chocolate cake mix. I guess it would work, especially as this cake has a cup of sultanas and some mixed spice added. It’s definitely not your usual chocolate cake though.
BEAN SOUP
With carrot, onion, celery, potato, green beans and butter beans plus tomatoes, I really think this soup should be called Vegetable & Bean Soup not just plain bean soup. Throw in a bit of pasta and you could even call it minestrone – whatever the name it’s a great winter warmer.
BLACK FOREST SELF-SAUCING PUDDINGS
You can make this recipe as six self-saucing puddings or one large family size pudding. Tinned cherries are used and that makes it an all-year round pudding, although I think eating it hot and with a large dollop of cream screams ‘winter’ to me.
HEARTY VEAL POLENTA PIE
Veal is a meat I don’t often cook with these days, it was used a lot more when I was growing up. In this recipe you could substitute beef, but it’s worth using veal if you can buy it, as it’s quite tender and makes a great pie filling. The polenta base and rounds on the top make this into a very hearty pie.
APPLE AND RASPBERRY CRUMBLE
There’s two things I like about this recipe. Firstly, the combination of apples and raspberries together in the filling – I like the sweetness of the apples and the tartness of the raspberries. And, secondly the addition of rice bran in the crumble mix. I find some crumbles a bit dull, but the mix of rice bran, rolled oats and crushed nuts makes this one tasty.
LAMB AND LEEK CRUMBLE
Unfortunately there’s no picture with this recipe, which is a shame as I think a lamb casserole with a crumble topping is a little unusual and would not only taste good, but would look good as well. It would be a good casserole to make for a group and could easily be made gluten free by simply using gluten-free plain flour.
