I’ve added Easy to the name of this tart because, although the recipe gives you directions to make your own lemon filling, you could always just use a bought lemon curd instead. No need to admit to anyone that you’ve taken the ‘easy’ way out.
When I was growing up the best part of the Sun newspaper was the Corinella children’s page. Each week the paper would publish jokes, drawings and recipes sent in by children and they would be awarded certificates of merit. This Fried Rice recipe earned it’s sender a Blue Certificate. It’s not the way I make Fried Rice, it has a much higher egg to rice ratio than my version, but it looks good and certainly worthy of a Blue Certificate.
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.
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.
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.
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.
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.
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.
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.
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.
Beb's Recipe Drawer 