You can probably see that this recipe was one Mum saved from the label on a tin of sweetened condensed milk. I thought slices and biscuits using sweetened condensed milk had gone out of fashion, but maybe not, as during this Covid crisis it’s been one of the items that’s been hard to get at my supermarket. Maybe that’s because, like this recipe, slices and biscuits using it are usually fairly quick and easy to make. Great for baking and eating while stuck at home…………
The traditional egg and bacon pie in our family never has tomato or onion in it, so to me this is a very fancy version. But if you must add the tomato my advice would be not to add too much as it can make it soggy – or just follow our example and leave it (and maybe the onion as well) out. Sometimes the old way is the really best way!!!!!
This is a great way to jazz up fairly boring meatballs. Ratatouille is a great vegetable side dish that goes really well with roasts and these meatballs. The polenta/riccotta cheese cake finishes off the dish really well and makes it a just that bit more interesting.
This looks very luscious, a little bit of work, but what a result.
I decided that I could group these two beef and bean dishes together. They are a little different, but as they both use minced beef and beans I felt they went together. So take your pick….. the Beef and Beans has bacon, chutney and butter beans, the Chilli Beef ‘N’ Beans is spicier and has chilli, red kidney beans and the surprise ingredient of vegemite.
Yes, Cake and Butter, not bread and butter. I’m assuming that this would be a sweeter dish than the traditional version as there’d be a more sugar in the cake than in bread. Although I haven’t made it, I think it would work – could be good with orange cake or other flavours too.
Not everyone likes pumpkin, but it’s actually a fairly versatile vegetable. Growing up most of our mothers only served it boiled or roasted. I now like it mashed or in curries and casseroles too. Haven’t tried this version, but I’m going to as I think the creamy cheezee sauce sounds great.
Most soups require a whole lot of vegetable peeling and chopping, but with the exception of chopping up an onion, there’s nothing else to prepare for this Green Pea Soup. Add stock to the fried onion, garlic, a dash of cumin, throw in frozen peas, puree and you’re done…..couldn’t be easier.
I think that cauliflower is a very versatile vegetable. Traditionally we only had it boiled or topped with a cheesy white sauce, but these days I use it in lots of different ways. Unlike broccoli it’s fairly firm and as long as you don’t cook it for too long it holds up well roasted, in curries, stir fries and stews. As we mainly eat low carb, my favourite use is as a substitute for potato on top of shepherds pie. In this recipe it’s combined with potatoes, lamb mince and spices, certainly a change from plain old boiled cauli……
Don’t think there’s anyway you can go wrong with a combination of chocolate, raspberries, ice-cream and waffles. What more is there to say………………
Beb's Recipe Drawer 