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.
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.
I’ve made the usual almond bread many times as it always goes well with coffee after dinner, but this spicy version looks good and would work really well with a cheese platter.
Mum must have cut this recipe pretty roughly from the The Sun newspaper, her breakfast time reading every morning. It’s missing a small section, but I think you can work out the ham and corn filling without it. I’ve never made a roulade using potato, but it would make a nice firm base and Nancy Baldwin’s instruction are very helpful.