The combination of chicken, spinach and cheese is always a winner for me and even better if it’s wrapped in pastry. This recipe uses filo pastry, which is a bit fiddly to use, but if you can’t be bothered or don’t have the time, puff pastry would work just as well.
While these little vegetarian pies look great with their lattice topping, if you can’t be bothered cutting the design into the pastry it’s much easier to top them with an ordinary pie lid and they taste won’t be any different.
The blurb that goes with this New Idea soup recipe says “A lovely soup which can be served hot in the winter months or chilled in the summer”. Personally I don’t think soup should ever be eaten cold, I like it steaming hot, but, I’m willing to accept that it might be to some people’s taste. Either way it’s an unusual way to cook cucumbers…………..
I know tinned pineapple isn’t very popular these days, but back in the 70s it seemed to appear in lots of sweet and savoury dishes. In going through Mum’s collection I’ve discarded many of them as I just don’t think anyone would want to make them now. This one seemed to be a bit of an exception mainly, I think, as the berries add a tartness into the mix and that would counteract some of the sweetness of the pineapple, which in my opinion is the main problem with with tinned pineapple. (The biro underlining is Mum’s so she must have thought it would taste OK.)
As you can see the full title of this recipe from the Australian Meat and Live-Stock Corporation is ’24 minute Speedy Mexican Lamb’, a bit long I thought so I’ve shortened it. The good thing is that it’s quick to make. I think the recipe card was put out by the Corporation in the late 1980s, whenever it was, Mum and I both seem to have collected quite a few from our butchers’ counters.
I know white chocolate isn’t everybody’s favourite, but this little dessert with it’s caramel sauce and topped with raspberries might just change their minds.
Finding cake recipes that are gluten free is easier in 2019 than it was back in the 1980s, so this fruit loaf was probably very unusual and a joy to find back then. It has the added bonus that it keeps for 2 months and can be frozen – although it wouldn’t be cheap to make. Then what gluten free product is cheap?
Instead of making the pastry case as described in this recipe you could make it as a regular pie or flan. You could even make it without pastry at all by just lightly greasing a pie plate and covering it with fine, dried breadcrumbs before adding the filling. Whichever way you make it the Mediterranean flavors make it a great lunch dish.
Swiss Chocolate Roll is probably the best known chocolate roll. This is just a bit of a step up from that with brandy soaked black cherries adding a bit of a kick. Possibly not one for the children……………
Eggplant Dip or Baba Ganoush is a fairly easy dip to make and as this recipe can be made two days ahead and is vegetarian, it has a lot going for it. The gluten content wasn’t something we considered back in the 80s when this recipe was printed, and slices of bread have been used to thicken it. If that’s a problem for you, you could substitute GF tahini for the bread.
Beb's Recipe Drawer 