Zucchini don’t have a lot of flavour by themselves and it’s a bit unusual to find them in a salad, but this recipes which adds pasta, beans, mustard and red capsicums seems to take care of that problem.
ZUCCHINI & PASTA SALAD
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Category Archives: All Recipes
MOCHA MOUSSE SLICE
After watching Mum entertain family and friends for years and years I guess I’ve picked up a lot of her habits. One of the things she always like to do was to have everything prepared before people arrived and I’ve followed in her footsteps particularly with desserts. That’s one of the reasons that this recipe appeals to me. It can be made the day before and then just taken out of the fridge when you need it – marvellous.
CURRIED PICNIC PACKAGES
Finding things that are easy to make, taste good cold and are transportable for a picnic is always a challenge. Homemade pasties have always been a family favourite with us. I think this recipe which adds a little curry and fruit to the traditional flavour is a bit of a winner.
TOMATO RELISH with Apples & Sultanas
This is another version of Tomato Relish, unlike the other one I posted last year, this one has apples and sultanas added into the mix. It’s still a two day job though, as you need to let the tomatoes and onions sit overnight with the salt on them, before adding the other ingredients and cooking until thick the next day.
RHUBARB CHUTNEY
While rhubarb is not popular in my household it was in Mum’s. She made a lot of relishes and chutneys with the produce from Dad’s garden, although I’m not sure she made this one. Personally I think making relishes and chutneys is much easier than jams as they don’t need to set. As long as you cook them until they’re thick they work really well.
UNBAKED CHEESECAKES – Coffee and Rum, Cappuccino
Among Mum’s recipe cutouts I found an article on Cheesecakes. It has four different types of bases, unbaked cheesecake recipes and a basic baked cheesecake with several variations. I’ve divided the article up and this is the unbaked cheesecake using ricotta cheese. I’ve also add a recipe from a Nestles leaflet which uses cream cheese and sweetened condensed milk, which is a bit different. I must admit I prefer a baked cheesecake, but an unbaked or refrigerator one is quicker to make and can taste just as good.
BAKED CHEESECAKES – Basic Bistro, Chocolate Swirl, Peach and Almond, Chocolate Chip, Caramel or Mint, Cherry, Sultana Ricotta
Among Mum’s recipe cutouts I found an article on Cheesecakes. It has four different types of bases, unbaked cheesecake recipes and a basic baked cheesecake with several variations. I’ve divided the article up and these are baked cheesecake recipes. I like the idea of changing the basic cream cheese cheesecake by adding a few extra ingredients. The Sultana Ricotta though is a different style using ricotta cheese instead of cream cheese it gives a softer texture to the cheesecake.
CHEESECAKE BASES – Plain biscuit, Chocolate biscuit, Ginger Pecan biscuit, Pastry
Among Mum’s recipe cutouts I found an article on Cheesecakes. It has four different types of bases, unbaked cheesecake recipes and a basic baked cheesecake with several variations. I’ve divided the article up and these are the bases recipes. I usually make the traditional plain biscuit one using Marie biscuits and occasionally the chocolate but I like the idea of having all four on the one page, it saves having to look them up.
CAULIFLOWER CHEESE
I’m going to make Cauliflower with White Sauce and Cheese, as it’s always been called in our family, to go with Christmas lunch as usual. So I was pleased to find this recipe showing the proper way to make it. It’s something I make quite a lot, passed down from Mum of course. I’ve never had a recipe for it and I was surprised just how much my version has evolved from this 1970s one. I microwave the cauliflower, make a fairly thick white sauce in the microwave, pour it over the cauliflower and then top the whole lot with lots of cheese. Sometimes I even add broccoli – not traditional maybe, but it’s quick, easy and tastes great.
ROLLED PICKLED PORK
After finding the recipe for the Pumped Leg of Lamb I was reminded of another cold meat specialty of Mum’s – Pickled Pork. Like the lamb you don’t see pickled pork ready made any more and you’ll have to ask the butcher to prepare it for you. It’s treated the same way as the lamb and corned beef, pumped with brine and basically you cook it the same way. If you want to modernize it you could cook it in a slow cooker.
Beb's Recipe Drawer 