Melbournians are this week celebrating the easing of our 5km travel restriction and after four months are meeting family and friends in parks within their new 25km range. Everywhere you look there are small groups enjoying each other’s company and a picnic lunch. I thought these Popovers could be good to make and take along. It’s been very hard, but well done everyone for getting us through this……
I’m not exactly sure when this recipe was published in the Herald Sun. You can see by the condition of the print that it is quite old and of course the ingredients being in Imperial measurements is the other giveaway. Cinnamon Scrolls are usually made with a yeast dough and that seems like a lot of trouble and a long wait to me. This recipe is a lot easier and quicker and that has to be a pretty big plus.
These are a nice combination of prawns, peanuts and spices. They are quick and easy to make and delicious when dipped in the sauce.
This another recipe from the Kraft Vegemite booklet. The vegemite is used in the sauce and not in the filling, which means you can add as much or as little as you like. I have doubts myself about using tinned vegetable soup for the sauce and don’t see why you couldn’t use mushroom instead.
You can tell this is an old fashioned slice because of the copha in the filling. Copha was used a lot back in the 70s and 80s, but seems to have gone out of favour these days. Not everyone likes the taste, but in this slice, at least, the peppermint, chocolate and coconut mask it and you end up with a great slice.
Coffee and biscotti time!!!! If you can’t get out to buy your favourite what about having a go at this twice baked treat. Easy to make, you just need a bit of patience to wait while it’s baked and cools before you can sample it.
You could make this pumpkin dish for lunch or serve it with a roast or other main course, whichever way it’s a great way to add a bit of interest to the plain old pumpkin.
This is a quick and easy meatloaf with a glazed pineapple topping. Using tinned pineapple slices is quite outdated now, but they do have the advantage of being available all year, are always sweet and are a lot easier than cutting up a fresh pineapple.
We’re still a few months off luscious ripe peaches or nectarines being in season, but I think you could substitute tinned peaches in this recipe if you want to make it now. Tinned peaches mightn’t be quite as good, but I think you’d still end up with a pretty good tiramisu dessert.
2020 hasn’t been a year for dinner parties, but hopefully we’ll be able to entertain in our homes again soon. When that time comes, this dessert is bound to impress.
Beb's Recipe Drawer 