PICKLED BEETROOT

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…………………

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BANANA COCONUT TART

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.

GARLIC AND LEMON LAMB KEBABS

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.

 

HERBED GARLIC BREAD

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.