The filling in this recipe has a multitude of uses other than in capsicums. You can use it to stuff tomatoes, eggplants, large zucchinis or you could even use it in a baked potatoes.
BEEF STUFFED CAPSICUMS – Gluten Free
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Category Archives: All Recipes
TROPICAL FRUIT PUNCH
We’ve just entered Lockdown No. 3 here in Melbourne and are really hoping it doesn’t last as long as the last one. If, like us, over the past year Zooming with friends or just sitting locked in at home has seen you enjoy a lot more alcohol than you normally do, this recipe could be the answer. Non-alcoholic fruit punch. Of course, the desperate can always add a little something extra if needed……
APRICOT BAVARIAN PIE – No Bake
There’s no date on the magazine page this recipe is on, but I can tell it’s as early as the 1960s in a few ways. Firstly, the paper is really old, secondly the pie dish size is in inches and not centimeters and lastly the silver dish is very similar to one I was given as a wedding present in 1971. Despite it’s age it looks quite a luscious way to use tinned apricots. (Pie dish conversion 20-22cm.)
FRIED RICE – Gluten Free
When I was a kid Fried Rice was an exotic Chinese dish which you bought from the small local Chinese café down the street. When my Mum started making it she would cook the rice first, let it go cold and then add it to the pan with spring onions, bacon and of course, the fried eggs. My husband’s mother used the absorption method like in this recipe, which is more like the Italian risotto technique. This old recipe was put out on a sheet of SEC (State Electricity Commission – Victoria) Tested Recipes, I don’t think my Mum was ever convinced it was a better way that hers though. I still make it like Mum did, but my husband swears by his mother’s method…………
AMARETTI (MACAROONS) – Gluten Free
Do you know the difference between macarons/macaroons? As far as I can work out the French style macarons are multi-coloured and layered together with a ganache. Macaroons, are possibly Italian and are shredded coconut and egg whites. Then we have these Amaretti ones which are ground almonds, caster sugar and egg whites and which according to this cutting are Sicillian – confused? I am. They all taste terrific though….
BAKED RASPBERRY ALMOND CHEESECAKE – Gluten Free
In the past the cheesecakes I made all had a biscuit base, usually Marie biscuits. These days, with my husband being among those who don’t tolerate gluten, I’ve started looking for gluten free alternatives. Gluten free ginger biscuits work really well, but I thought this recipe, which was published by the Women’s Weekly in 1999 was interesting. It uses Amaretti macaroons and brown rice – I’m going to give it a go next time I’m making a cheesecake.
GOURMET CHEESE BALL
I think maybe what was called a Gourmet Cheese Ball back in the 1960s probably isn’t what you’d consider gourmet today and I’m not sure about covering it with chopped corned beef, but with a couple of adjustments it would still make a good appetizer to serve with drinks.
CREAMED RICE WITH MANGO – Gluten Free
As a Christmas fundraiser I bought a tray of lovely mangoes intending to take them to our family Christmas in NSW. Like many families around the country those plans were thrown into chaos and we spent Christmas here in Melbourne. We love mangoes, but we still have quite a few left. This could be a good gluten-free way to enjoy them.
HAM RISONI BAKE
Still got some Christmas ham left that you’re trying to use up? What about trying this risoni pasta bake. If you don’t have any risoni in the cupboard you could try it with macaroni or maybe even rice – either way some of that ham would get used.
TARTUFO ICE CREAM CHRISTMAS PUDDING
The frozen Christmas pudding I usually make has an ice cream base. This one is a little bit different, it still has decadent brandy soaked fruit, but also has lashings of cream, some white chocolate and meringue. I’ve already made a boiled pudding for this year, but think I might give this one a go next year.
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