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.
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.
I’m always looking for things to cook when all the family come over for lunch. These days I look for gluten free dishes so that everyone can eat them. I was quite happy when I found this Pork Biriani and I hope they’ll like it. I just wish gluten free desserts were as easy to find.
I think by this far into the summer we’re all a bit sick and tired of our usual salads, so here’s a new one to try. This is quite a hearty one and should go well with a barbeque or any other main dish.
I came across this recipe the other day in one of my old cookbooks. I used to make it for dinner guests back in the day, but haven’t made it for a long, long time. Perhaps it’s time to revive it as all the old recipes seem to be coming back into fashion.
The ingredients in these Russian Balls sound quite yummy, but I am a bit perplexed by the name. The recipe says to cut them into squares before you roll them in coconut or mixed chopped nuts, surely that would make them Russian Squares!! Mind you I don’t think it matters in the least, balls or squares, they’ll taste great either way.
This recipe was in a little cookbook put out by the Australian Meat Board back in the 1970s and I’ve been making it since those days. So it’s certainly a very tried and tested recipe. I’ve made it with the traditional eggplant, but also with potatoes – both work and both taste great.
It’s still winter here in Melbourne, so it’s not too late to make this very hearty soup.
The trick always with poaching pears is to cook them until they’re just right. Too much and they fall apart, not enough and you can’t get a spoon into them. And as the recipe says that all depends on the ripeness of the fruit. Get it right and you’ve got a terrific dessert to serve up to guests.
This is a very yummy slice. You only have to look at the ingredient list to work that out. Toblerone chocolate, marshmallows, almonds and cream………………yum.
Beb's Recipe Drawer 