This is another recipe from the Women’s Week Let’s Go Greek supplement. It uses fillo pastry, but you could change that to shortcrust or puff if you wanted to. The fillo would be lighter, but the others would still make a good pie.
I suppose this pie recipe should now be called Beef and Red Wine Pie, but as this recipe was published back in the ’70s before the labelling laws changed and only wine from the Burgundy region of France could be called that, I think I can leave it as Burgundy. I don’t think it matters too much which grape variety of red wine you use for the recipe, but it should be wine that’s worth drinking and of course a good cook should always sample it before adding it!!!!!!
As mandarins are now in season I thought it was worth sharing this recipe. Using a ready made pastry case or creating one with pastry sheets would make this as it says ‘a quick dessert for the family’ also for visitors I reckon.
With the emergence of celeriac as a popular vegetable, celery is often now overlooked. The two are different vegetables although from the same family. Celeriac is not the root of the vegetable you buy called celery, it is a plant cultivated for its root or base instead of for its stalk or leaves like celery. Sadly I think celery is now very overlooked. I use it in salads, casseroles and it’s great with cheese, but had forgotten about using it as a main element of soup until I found this recipe. Try it and see what you think…………. (You could substitute rice or risoni for the sago.)
This recipe from the Women’s Weekly looks luscious. I’m always looking for recipes that you can make the day before an event, it just makes the workload on the day itself that much easier. I think this one would be a good one to try.
I like the sound of this – steak, onion, mushroom and red wine topped with potato, don’t think you can go wrong with that combination. I would suggest though that if you don’t have an ovenproof pan it would be better to transfer the meat to an casserole dish as I don’t think the potato cook all the way through under the grill.
I always thought this soup was made with pasta, but obviously I was completely wrong. Mum seems to have cut this from her bowls magazine back in the 80s, the reverse side has bowling results and an In Remembrance list of members who’d passed away. Maybe like Mum they live on through their recipes too.
This is an early version of homemade Chinese chicken and almonds, before woks were a common household utensil, before you could buy a chicken already cooked from the supermarket and before you could buy cooked rice from the freezer or shelf. A great example of how things have changed in the last 40+ years.
I can’t decide if this is a chowder or a minestrone soup with lots of cheese. For some strange reason it reminds me of a soup Mum used to make with grated onion, carrot, celery and chicken noodle soup which she covered with water and when cooked added some milk to – don’t think there was ever a recipe for it, but it was one of my favorites especially when I was sick.
Here’s another luscious recipe from the New Idea Wicked Chocolate pullout. The cake looks good, but the truffles look even better.
Beb's Recipe Drawer 