You can tell this is an old recipe as it gives directions to soak the chickpeas overnight. Of course you can still do that, but it’s much easier now to just buy tinned chickpeas. It makes the recipe a lot quicker and easier to make as you can cut out the first couple of steps and go straight to frying the onions, garlic and pepper.
Tinned pineapple isn’t used much these days, but it can still be worthwhile when fresh pineapple is out of season. It’s quite sweet and that can make things with it in a bit too sweet – this pudding breaks that sweetness down with lemon juice though. Haven’t tried it myself, but I think it could be a good family pudding.
Thank you to everyone who’s following bebsrecipedrawer. I hope you enjoy it as much as I enjoy finding the recipes for you among Mum’s eclectic collection.
I’m taking a break and heading off to Europe for a lovely long holiday, but I’ll be back in July with more recipes for you. Until then happy cooking and eating.
I’m yet to find a better Carrot Cake recipe than this one (including in Mum’s collection). I’ve been making it for years. It’s quick and easy to make, lovely and moist, but the best bit is the icing, it’s terrific. To be honest I think I mainly make it for the icing………….
This recipe bring back memories of Mum in the kitchen peeling the cooked beetroot and the bright red hands she had afterwards. I think it tasted better than today’s tinned variety and if like me you really like beetroot, it’s worth doing – just make sure you wear gloves…………………
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.
This recipe is from a Women’s Weekly Let’s Go Greek supplement. I tend to think of kebabs as mainly being cooked on the barbeque, but this recipe cooks them in a pan and then the oven with the marinade poured over at the end. It makes them an all year round feast, not just for summer barbeques.