When I was growing up our backyard in summer always had rows of tomato plants covered with fruit. Sadly I don’t think that’s the case in backyards any more, but if you do happen to have an abundance of tomatoes you might like to try making either of these two tomato jam recipes.
This is one of those old recipes that our mothers made from what they had in the cupboard. Nothing fancy, just cocoa, butter, weetbix, coconut, flour and brown sugar. A cheap easy slice that the kids loved. 4 ozs = 125g
Wish I’d found this recipe before my daughter and I worked out the savories to serve at my husband’s recent 70th birthday party. She ended up making some wonderful treats, but these might have been an easy addition.
Mum must have cut this recipe pretty roughly from the The Sun newspaper, her breakfast time reading every morning. It’s missing a small section, but I think you can work out the ham and corn filling without it. I’ve never made a roulade using potato, but it would make a nice firm base and Nancy Baldwin’s instruction are very helpful.
Having made egg and bacon pies and pasties over the past few weeks I still have a couple of sheets of pastry left in the freezer to use up. Might make these to have with Australia Day drinks, but I think I’ll add a little bit of Swiss cheese for extra flavour.
Like everyone else I buy prepared cheeses from the supermarket, but when you realize how easy it is to make these two versions and how much better homemade ones always taste, it does make me wonder why.
It’s turning into a long, hot Australian summer, so what better time to make ice cream. I reckon Mum read this recipe on the label of a can of Nestle Sweetened Condensed Milk, thought it sounded good and decided to make it for Dad.
Australia Day is only a couple of weeks away and how better to celebrate it than with lamb, pavlova and lamingtons. The lamingtons take a bit of patience to make yourself, but are much better than the bought variety. The conversion for this old recipe of Mum’s is: 8oz = 250ml, 4oz = 125g and the 9in square cake tin = 23cm.
My family have always loved this version of a meat loaf – the eggs make the difference. I also make smaller versions for when just my husband and I are going on a picnic or for lunch on the first day of an interstate trip.
It’s mango season and they are finally ripe, tasty and affordable here in Melbourne, so I thought it was good timing to add this recipe. I know not everyone likes the combination of fruit with meat or poultry, but the mustard, port and spring onions make it sound quite appealing.
Beb's Recipe Drawer 