This is another of my minestrone soup recipes. It differs from the other one in just a few small ways. It has potato, cabbage and Haricot beans and also less pasta, but the same rule applies about making it up to the marked area before adding the pasta. Either version works really well.
I’m deviating from Mum’s recipes this week because I made a pot of this minestrone soup for my family last Sunday and everyone said I should add the recipe to the collection. I always make it the day before up to the marked area, then reheat it the next day and add the pasta. If you add the pasta too early it can get a bit gluggy.
A friend was giving lemons away this morning, so it seems like a good time to share this recipe. The filling is a coconut lemon curd and sounds yummy. I also like the idea that you can freeze any leftovers, if there are any that is!!
This is a twist on the old favourite – Macaroni Cheese. I rather like the idea of adding hard boiled eggs and ham. It would really make a meal of it.
It’s a cold, windy winter’s day here in Melbourne today, so this Shepherd’s Pie sounds like the ideal meal for tonight. This recipe is a bit different as the topping is rice, cheese and cream instead of the traditional potato. It comes from a Women’s Weekly Rice and Easy supplement Mum pulled out and kept back.
I was looking for a nice warming winter dessert when I found this recipe. It’s probably best served cold, but it might work warm or at least not straight out of the fridge.
This is almost a meal in itself as it has 2 chicken breasts, curry paste and ginger along with the sweet potatoes.
On a cold winter’s day in Melbourne the idea of a lamb stew for dinner is very appealing. I love the name of this one that was published by the Herald Sun back in July 1992 – not quite sure that a shearer ever made it, but you never know it’s certainly hearty enough.
These would be great at a party or to have with drinks before dinner. However you serve them, they’re quick, easy and tasty.
When I first read this recipe I thought it was going to be a fairly standard apricot pudding, then I came to the addition of the cocoa and realized it was actually a Chocolate Upside Down Pudding. I then read on to ‘serve warm with custard or cream’ and decided I could eat a piece there and then – yummy.
Beb's Recipe Drawer 