It’s a bit unusual to have a fruit base, then a crumble layer (instead of the reverse) and then top it all with meringue as this dessert recipe does. I’m guessing the idea is that the crumble would absorb a little of the moisture from the fruit. Whether that’s the case or not, with these ingredients it should taste OK.
Swiss cheese is suggested for this recipe, but I don’t see why you could use whatever cheese you liked or had in the fridge. Even if it melted a bit, a gooey inside would be pretty good.
“The unique taste of Vegemite and how to get more out of every jar” is the opening sentence in this recipe booklet from Kraft. The world probably agrees with ‘unique’, but it’s definitely an Australian favourite. In this recipe it’s added into a cheesy hamburger mince mix and cooked in the oven in a bread roll, worth trying?
This chowder recipe is a bit more economical than most. Using a prepared marinara mix, instead of other individual and more expensive fish, cuts the cost and also the time preparing it. Personally I’m not sure about adding cheese, could be worth trying, but I don’t see why you couldn’t leave it out either.
This is a fairly basic biscuit recipe, but the crushed nuts, sugar and cinnamon coating is what makes them different. If you didn’t want to made them as logs, they’d also be good rolled out and cut into biscuit shapes.
When I’m preparing recipes to post I usually take out any comments made by the columnists who’ve originally published them, but this time I’ve left Jane O’Connor’s in. They’re wise words and her suggestions for modernizing, in this case minted peas, but also mashed potatoes are worth reading.
This looks like a wonderfully sticky caramel walnut chocolate coffee concoction. Great to have with coffee if it lasts that long.
This 1991 recipe published in the Checkout column of the Herald Sun is a bit of a mixture of the old and the new. Brown rice was only just starting to become popular around that time, but the old style curry powder, vegetables and sultanas mix is what curries looked like in most households then. Old fashioned maybe, but still a good vegetarian pie.
A polar blast has ripped through the southern states of Australia this weekend, so it was an easy decision to post another soup recipe. There’s nothing overly fancy about this one, it’s just a good tomato and vegetable soup – easy to make and great for cold weekends.
This is a microwave dried fruit salad recipe published by Sunbeam Dried Fruits back in the ’90s I think. Perhaps not quite so useful now that strawberries, blueberries, etc are available all year round, but nice to have to pour over ice cream or serve with cream or yoghurt as suggested.
Beb's Recipe Drawer 