I confess I’ve never made anything with Coconut Milk Powder and I even wondered if was something you could still buy. Obviously I’ve now realized that you can, so it might well be worth trying out this very summery dessert – when the weather warms up enough, that is…..
When I first started making this terrine you couldn’t buy minced chicken, so there was no alternative but to drag out the mincer and process the chicken and veal yourself. Since those days a blender or pre-minced chicken make it a bit easier. I think if you’ve got the time mincing up the chicken breasts and veal yourself is the best option, as you get a better quality mince, but if you don’t have the time give pre-minced a go. The finished terrine tastes really good and is worth the effort either way.
I’m not sure what makes this colonial, but I thought with the trend to making your own sourdough bread now, trying your hand at potato bread might make a change – colonial or not.
The combination of tinned tuna and vegetables served over couscous makes this a healthy, refreshing meal. If you wanted to you could play around with the ingredients – change the tuna for salmon, the couscous for rice or use whatever vegetables you have in the fridge. It can be quite versatile.
Time for afternoon tea? What about throwing together a batch of these chocolate scones, brewing a pot of coffee and enjoying a break……in these challenging times, you deserve it.
I thought as it’s the last day of winter today it might be time for a summery dessert, although I may be being a little optimistic as it’s not exactly warm outside yet…. But the idea of some warmer weather and luscious cold desserts was just too hard to resist.
Lockdown No. 6 here in Victoria calls for something yummy like these rock cakes. Maybe my 10 year old granddaughter will make them for her parents and sister who are stuck on Zoom work and home schooling calls. Anything that helps us get through all this is welcome, don’t you think…….
This is so simple and easy I doubt if there’s any need to make it the day ahead as suggested, but I guess that means that any leftovers would be still taste as good.
I think this would be an impressive dessert to serve to guests, especially if you have some nice glasses to put it in. I especially like that you make it the day before, as it’s always great to have some of the cooking done early when your entertaining.
When I found this ‘Meat to press, pot and roll’ article Mum had kept from the Herald Sun in 1993 it reminded me that buried at the back of one of my kitchen cupboards is an old meat press of hers. She used it make it make various potted and pressed meats, which I confess I thought were the same thing until I read this definition.
Mum mainly made pressed meats, usually tongue or beef. The article has this recipe for Potted Beef and Potted Ham and also one for Pressed Tongue. I never liked Pressed Tongue and I have never wanted to make it and doubt that anyone else does either these days so I’ve left it out, but the Beef and Ham recipes sound good. The article also shows alternatives to using a meat press. I’ve used the bowl, plate and brick method and it works really well, guess that’s why Mum’s press is still at the back of the cupboard.