I was watching an English TV program the other night where the family ate lots of expensive bought snacks. The aim of the program is to cut the amount a family spends at the supermarket and to eat more healthily. The presenter showed them how to make Muesli Bars for a fraction of the cost of bought snacks. That reminded me of this old recipe from Mum’s Keysborough Bowls cookbook. Worth trying??
While this recipe is for 2 x 750g loins of boned lamb, I think it would work equally well with a piece of butterflied lamb, which is must more readily available. You could either cut a pocket in the lamb or just lay the seasoning on the top and roll it. Depending on the thickness of the lamb piece doing both might even work. Whichever way you do it the end result will taste great.
I wasn’t too excited when I found this recipe, I thought from the name that these were just going to be fruit toasties….then I realized that before you fried them in butter you soaked them in an egg/milk mixture and topped them off with cinnamon sugar and strawberries. That was when I realized that they were a whole lot more delicious than just an ordinary toasty.
I like the idea of this rice frittata because it’s a one pan dish. It would be a really good weekend meal, especially if you’ve got a bit of leftover cooked rice in the fridge. If you don’t have any a packet of microwave rice would work just as well.
I think the name says it all with this dessert. It’s one of those baked desserts that are easy to make, use ingredients you have in the cupboard, fill the family up and are enjoyed by everyone – especially topped with cream or ice cream.
Mayonnaise is definitely not an ingredient that you associate with a chocolate cake. This recipe comes from an Australian Women’s Weekly sheet, so I’m assuming it was tested in their kitchen and works. It says it can be made a day ahead, so it must be quite moist, which is always a good thing in a chocolate cake. If the worst comes to the worst the fudge frosting will be delicious.
This was a favourite dinner party recipe that I used to make back in the 90s. It didn’t take long to prepare and could be put in the oven when the guests arrived. It looked good on the plate and the sour cream sauce was an unusual addition. It’s worth a try if your looking for something different to serve.
Pumpkin isn’t a favourite vegetable in our house, but I might try this recipe. I think the added crunch of the pumpkin and sunflower seeds might just disguise the mashed pumpkin enough for me to get away with it.
As I write this it’s Easter Sunday here, maybe not the time to add another chocolate recipe after all the Easter chocolate you’ve enjoyed, but I thought that this microwave pudding might be an easy one for the kids to make over the school holidays. Also, once the chocolate eggs are finished, a you might be ready for a choccy pudding.
The discovery of chorizo while on holiday in Spain a few years ago was one of the highlights of the trip. Since then I’ve used it in a variety of dishes, with lamb and with beef, like in this stew, and my favorite cooked in apple cider as a hot savoury. I love it’s texture and spicy flavour and that extra kick it gives everything.
Beb's Recipe Drawer 