I think this recipe came from my sister-in-law’s grandmother. Mum’s mother died when she was quite young and no recipes from her seem to have survived. The addition of mashed potato makes this fruit loaf a bit unusual.
This is very much one of Mum’s classic hand written recipes. Written on a page from an old notebook, with spelling errors and extra instructions added. I can see her in her kitchen hunting through the recipe drawer trying to find it and then enjoying making it – lots of memories.
I was surprised to find this recipe in Mum’s collection. I’ve made Florentine biscuits many times, but this is the first time I’ve seen a recipe for it as a slice.
This recipe comes from the CSR Brown Sugar packet. I’m not exactly sure of the date, but I’m surprised it is headed ‘Try this new recipe’ as Mum had been making Cabbage Rolls since we were kids.
We’re just back from a terrific holiday in Europe. We ate lots of great meals in Italy, France and England, but as always it’s good to be home – back to the land of affordable lamb and beef. This is my favourite Lamb Roast recipe, I wrote it down for Mum years ago. As you can see it’s a bit sketchy, there’s no quantities you just put as much onion and potato in the baking dish as you need.
LAMB ROAST
Fry onions in butter or margarine. Tip into the bottom of a baking pan and cover with sliced potatoes. Pour over beef stock until not quite covered. Generously rub salt and pepper into a leg of lamb. Put the lamb on a rack over the onion & potato mix and bake at 180o. Cooking time depends on the size of the leg of lamb, but it needs a bit extra time to crisp up the onion & potato.
This recipe was published by the Australian Meat Board to promote lamb and Mum would have picked the leaflet up from the counter at her local butcher’s shop. It’s a recipe I’ve cooked a lot over the years and still do. You can’t beat a lamb casserole on a cold winter’s night can you?
This was another of Mum’s afternoon tea or supper treats. I remember the sponge being light and the jam and cream filling delicious.
This is my Mum’s alltime favorite dessert. I can remember sitting at the kitchen table tucking into a lovely bowl of it when I was a kid and I know Mum had been making it for a long time before I came onto the scene. I haven’t found her original recipe, but this is the same as the one she made.
When my children were at school I used to bake a batch of biscuits at least once a week and these were a great favourite. I must have written this recipe out for Mum grabbing the first bit of paper I could find and used a texta to write with, not a great piece of penmanship. It comes out of one of my biscuit cookbooks that was published in the 60s, but I made them a lot later than that. You’ll need 125g of butter.
This is a very hearty beef casserole great for these winter nights. I like the fact that everything is thrown in one dish and you can put it in the oven and forget it for a couple of hours. The recipe converts to 250g of blade steak, but you could put more in if you want to bulk it up a bit.
Beb's Recipe Drawer 