MOCHA MOUSSE

I usually make Chocolate Mousse in one large bowl and then serve it up with berries, but this recipe makes 10 individual desserts.  Great for a large dinner party, especially as it can be made the day before.

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CHICKEN AND VEGETABLE PASTA PIE

In this recipe cooked pasta with a cheese and mustard sauce is pressed into a pie dish and baked to form a crust.  The filling of chicken, leek, carrot and zucchini is added and then topped with more of the pasta mix.  A quite different sort of chicken and vegetable pie.

LAMB CHOPS WITH MUSTARD CRUST

Lamb is such a versatile meat.  You can roast it, casserole it, grill and bbq it, whatever you have the time or the taste for.  The page of lamb recipes that Mum kept from July 1997 showcases this versatility.  This recipe give a basic lamb chop a real lift and makes a change from just eating it with tomato sauce.

FRENCH COFFEE CAKE

My experience of these type of coffee cakes is that they don’t last long.  Firstly, they taste good and get eaten quickly and secondly they dry out and can’t be kept more than a day or so.  Not sure if there’s anything French about them, but I do know it’s the topping that makes them so good.

This recipe comes from the back of a 1970s White Wings Plain Flour packet so you need to do some metric conversions.  1oz = 30ml, 2oz = 60ml and the pan size converts to a 15cm tin.  Enjoy!!