The Portugese are fond of potatoes and cabbage, but they’re served separately, which is how I usually serve them. Potato and onion gratin is quite common, but this is the first time I’ve seen cabbage added into the mix. I think it would go well with a steak or roast meat.
I’m just back from six weeks travelling around Spain and Portugal in 30o heat, so returning to wintry Melbourne has been a shock. To warm myself up I’ve been making stews and soup – good winter food. This soup is a favourite.
This casserole has a curry lamb base and a rolled oats, chive and flour crust. Rolling the dough into a log and cutting the log into slices makes a great looking crust. I think that takes it from just a family meal to being good enough to serve up to visitors.
This is another hearty pudding for the cold winter months. It’s almost a cake with banana filling and would probably be quite OK eaten cold or warmed up in the microwave.
Dessert recipes using tinned fruit have gone completely out of fashion, but they’re still worth trying when fresh stoned fruit is out of season. A pudding like this makes a warm and filling dessert – especially in the colder months.
One of our good friends always makes a batch of cheese biscuits to serve with drinks whenever we go there for dinner. I confess I’ve copied the idea, but make this version with sesame seeds instead – both taste great.
French Toast or really fried bread with cheese and walnuts? The Wikipedia definition of French Toast is “a dish made of bread soaked in eggs and milk, then fried” which technically this is, but still for me French Toast has to have cinnamon and sugar or at least something sweet, not cheese and walnuts………..
