Dietary requirements for friends visiting isn’t as easy as it used to be. Back in the day, we just decided on a menu, cooked it and people ate it. That seems like Good Old Days!!! Now there’s a lot more things to consider, gluten free, dairy free, vegetarian, etc. This recipe works for vegetarians and even the gluten free with a slight change to GF flour in the cheese sauce, so maybe it’s a problem solver.
Something for the kids’ lunchboxes or your own!! A batch of these in the freezer might be useful for those days when you’re in a rush or you’ve just run out of ideas…………..
This is a great recipe for using up leftover pasta. A good combination of vegetables, pasta, cheese and ham. A terrific easy weekend meal.
This is a recipe that a friend used when she was catering for her husband’s 40th birthday dinner a many years ago. She cooked two 1kg pieces of beef and multiplied the marinade and sauce ingredients to match. It could be prepared in advance and was delicious. At the time she wasn’t worried whether it was gluten free or not, but with us being more conscious of dietary issues these day, it would work really well for everyone now.
I’m always looking for something interesting to have with drinks when guests are coming for lunch or dinner. These are quick and easy. They can be made before guests arrive and then reheated and if you use GF plain flour, they work for everyone.
Although this recipe suggests beef cheeks or chuck steak, I think beef cheeks would be my first choice. Either way you’ll end up with a rich and delicious dish.
Homemade savoury biscuits are great to serve to visitors with cheese, dips etc. instead of bought biscuits. I make cheese and sesame ones and chicken ones, but I think I’ll give these French Onion ones a try.
I think the lemon and yoghurt flavours in this cake work really well together and while the recipe uses a baba pan there’s really no need to do so. An ordinary cake tin will work just as well and if you’re like me you’ll be able to get the cake out of the tin a lot more easily. Despite greasing the baba pan mine always seem to get stuck.
I recently went to a paella cooking class at Pizzini Wines in the King Valley, so when I came across this Jambalaya recipe my first thought was how similar it was to paella. Apparently the main difference is in the spices. Paella uses saffron and Jambalaya, cayenne pepper. With the cost of saffron, making Jambalaya looks like a great idea.
This a hearty fruit and nut loaf, just the thing to have in winter with a cup of tea, coffee or hot chocolate. What could be better on a cold day…….
Beb's Recipe Drawer 