If you don’t have the time or the energy to make the pastry shell used in this recipe just use a bought one, but make sure you get one big enough, as you don’t want the filling overflowing in the oven.
It’s cold and wet outside today so this hearty soup could be on tonight’s menu. It’s a complete meal by itself – lentils, frankurts and noodles……. certainly very hearty.
It looks like Mum cut this recipe from the back of a packet of CSR brown sugar. It’s certainly one for those with a sweet tooth…………….
I’ve made lots and lots of sweet cheesecakes over the years, but I’m yet to make a savoury one. This chicken one looks good though, so watch out family I’m going to give it a go next time you all come around.
I’m lazy these days and buy prepared herb or garlic bread at the supermarket, but back in the 1970s you had to make your own. This recipe is slightly different because it has both the garlic and herbs in the one loaf. It says to slice the breadstick lengthwise, butter it and then cut into serving size pieces, again not what we usually did. Think I’d stick to just cutting it into serving size pieces and definitely wrap it in foil before you put it in the oven otherwise you’ll have butter everywhere.