We’re going to the F1 Grand Prix at Albert Park this weekend so I’m going to make a batch of these to take for lunch. But if you’re picnicking this Easter or any other time, they could work well for that too.
I’m not sure how many Australians still have a meat free day on Good Friday. It was a tradition that Mum used to stick to, but that was many years ago. I was reminded of that when I came across this tuna recipe and thought that it might be an easy thing to make on the day.
This New Idea recipe suggests serving the chicken with a cucumber and red onion salad, which sounds like a good idea. Sadly though it won’t be a dish I’ll be making, as coriander isn’t popular in my household, I guess I could substitute parsley for it and hope for the best…..
I always think of sesame biscuits as being savory, but these are definitely sweet as they have honey and brown sugar, mixed in with coconut, rolled oats, oil and butter. Almost a healthy combination!!!!
When I was a kid stewed quinces appeared as a dessert each autumn. We didn’t have a quince tree so I’m guessing Mum was given them by a friend. Like most stewed fruit, Mum served them with a custard and ice cream, they needed a sweet topping as they were a bit tart. You don’t seem them around much these days, the only mention of quinces seems to be quince paste. If you do find some they’re worth trying out, either with spices like this recipe or stewed.
Sick of boiled or roasted pumpkin and looking for another way to serve it? This is something different – pumpkin, rice, cream and seasonings, all topped with cheese and browned in the oven. Even the kids might like it.
I’m not sure which paper Mum saved this recipe from, but it says it’s a from NZ chef Kurt Sampson. He suggests serving them with a tomato chutney, mashed potato and green peas. They sound like an excellent accompaniments, although a few chips wouldn’t be bad either.
Mum and Dad both belonged to the Keysborough Bowls Club back in the day, which is where this little Simple Slice Recipe book comes from. I was surprised looking through the recipes to come across this one, because it can so easily be converted to gluten free. The range of GF biscuits is growing, but the one that holds its consistency best from all that I’ve tried is the Gingernut ones. I use them for cheesecake bases and they work perfectly. I’m pleased that I can now try them in this recipe.
These look like a lot of fun and should appeal to the kids. The recipe uses Puff Pastry, but if you use shortcrust you can turn them into more of a pasty/pie. Can imagine they’ll be a bit messy to eat though, so get a napkin or wet flannel ready.
This is a very 70s dessert – one made with things you have in the cupboard. I only make dessert now when we have visitors, but Mum’s generation made one every night. She would have had tinned peaches, coconut, cornflakes, brown sugar, flour and canned cream, in the cupboard, so this was a good recipe to make at the end of her shopping week when fresh produce was running low.