With it now officially Spring here in Melbourne, barbeque season isn’t far off so it’s probably time to dig out your salad recipes. This recipe has been around awhile, but still looks and tastes great.
TOMATO BOCCONCINI SALAD
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Category Archives: All Recipes
MEATBALLS STROGANOFF
This recipe comes from the Australian Meat Board circa 1970. It’s a more economical way of enjoying the great flavour of stroganoff without the cost of prime beef. It works well for a home dinner with noodles or for a sharing dish when you’re entertaining.
LEMON SOUR CREAM CAKE
Like most home cooks I have cakes of all description in my collection, but I confess that this is one of my favourites. I like it’s solid texture and light lemon flavour. I also like that it has just a dusting of icing sugar on top and when served with thick cream and a few strawberries tastes absolutely delicious.
RUSSIAN BALLS
The ingredients in these Russian Balls sound quite yummy, but I am a bit perplexed by the name. The recipe says to cut them into squares before you roll them in coconut or mixed chopped nuts, surely that would make them Russian Squares!! Mind you I don’t think it matters in the least, balls or squares, they’ll taste great either way.
MOUSSAKA
This recipe was in a little cookbook put out by the Australian Meat Board back in the 1970s and I’ve been making it since those days. So it’s certainly a very tried and tested recipe. I’ve made it with the traditional eggplant, but also with potatoes – both work and both taste great.
BANANA SOUR CREAM CAKE with Chocolate Frosting
I’m not sure which is the best part of this cake – the banana sour cream base or the wonderful chocolate frosting. Together they are pretty good combination though.
POTATO, CABBAGE AND CHORIZO SOUP
It’s still winter here in Melbourne, so it’s not too late to make this very hearty soup.
MOCHA POACHED PEARS
The trick always with poaching pears is to cook them until they’re just right. Too much and they fall apart, not enough and you can’t get a spoon into them. And as the recipe says that all depends on the ripeness of the fruit. Get it right and you’ve got a terrific dessert to serve up to guests.
CHOCOLATE MARSHMALLOW FUDGE
This is a very yummy slice. You only have to look at the ingredient list to work that out. Toblerone chocolate, marshmallows, almonds and cream………………yum.
SWISS STEAK
I’ve been making this recipe for years. It comes from a booklet put out by the Australian Meat Board in the 70s. The Meat Board printed several of these booklets, which were full of great meat recipes. I don’t think they do them these days, although you can find individual recipes on the counter at the butchers sometimes. This recipe uses round or rump steak. The long cooking time tenderizes it and the result is a very tasty piece of steak with a great sauce.
Beb's Recipe Drawer 