Pork is a great barbecued. We usually just marinade it, but this recipe goes a step further by wrapping the marinades pieces in foil and adding potatoes and chutney. I don’t think it really matters which cut of pork you use and if you don’t want to barbecue you can always cook it in the oven.
The heading on this New Idea segment says ‘the perfect breakfast treat”, but I’m pretty sure my granddaughters would like them in their lunchbox and I wouldn’t mind them for afternoon tea.
This recipe sent me off googling ‘apple brandy’ as I thought sprinkling that instead of straight brandy on to the fruit might give it an extra kick. I had Calvados in mind, but I discover there’s other apple flavoured liqueurs on the market these days, so maybe it would be worth trying one of those instead.
This is another one for rhubarb lovers. I don’t see why you couldn’t use store bought custard instead of making your own. Homemade custard tastes creamier, but if you don’t have the time or the inclination, use the bought ……….
This recipe comes from a Women’s Weekly segment entitled ‘Make-ahead Meatballs’. As it says it can be made the day before you need it and that can be really useful if you have a lot of people to cater for. I also think the corn chips and sour cream make it a winner!
I’m a great believer in having as much cooking as possible done before the visitors arrive. This recipe was printed as part of ‘Do-ahead Dinner Party” menu and is a great idea. An easy to make overnight marinade, then a quick grill while the visitors are having a drink ………and ……… entree is served.
The warm months must have finished as there wasn’t any mangoes in the supermarket this week. If you still want the mango taste this recipe using canned slices could be the answer.
Unless you’ve already bought 2kg of baby octopus it’s too late to make this recipe for Easter, but don’t worry it’d be good at any time of the year. It comes from a Women’s Weekly ‘Let’s Go Greek!’ supplement, I like it because it gives clear instructions on how to prepare the baby octopus.
This is really more of a cake than the usual gingerbread. It’s the first time I’ve seen coconut added into gingerbread and it should make it lovely and moist.
It’s Grand Prix weekend here in Melbourne this weekend. My husband is a F1 fan and we not only go to the race here every year, but also have been lucky enough to go to several races overseas. As you’d expect the food on sale at the track varies from country to country. So far, unsurprisingly, Italy has had the best. Here in Melbourne it’s all pretty much heavy duty fried things so I usually take a lighter lunch for us. Tomorrow I’m making these Frittatas to take……..
Beb's Recipe Drawer 