Yes, this is a fruit cake, but it’s only October so I’m not suggesting it should be your Christmas Cake. It won’t be long before it’s time to get the Christmas recipes out and make the pudding and cake, but think there’s a few more weeks before you need to do that . Sadly these days I only make fruit cakes at Christmas, but really they’re an easy cake to make, they keep well and ingredients like the pineapple and carrot in this recipe add extra flavour. Worth making all year round really……
Mum often used to make a dessert of fruit set in jelly, she always served it in a bowl though. This is a bit fancier version as it’s cut into squares and decorated with cream, nuts and cherries and even ice cream….quite a treat.
Lovers of white chocolate will enjoy these. They’re a great combination of dried apricots, coconut and, of course, white chocolate.
I always run out of ideas about what to combine on skewers for the barbecue and usually end up making sate chicken ones. This recipe from McCormick uses their Spicy BBQ Seasoning to add some zing to prawns, steak, chicken and vegetables. Happy barbecuing!!!
If you’re tired of plain old rissoles this recipe might work for you. Curry powder, green capsicum and garlic certainly add an extra bit of kick to the usual mince, onion and breadcrumb mix.
You need to throw the diet out the window when you make this steamed pudding, although to be honest you probably do with any steamed pudding. This one is sticky and sweet and delicious.
I wouldn’t usually think of serving a salad with palmiers, as shown in this picture. I usually serve them warm as a nibble, but as long as you put plenty of ham or even salami in them, they could make an interesting lunch dish.
There’s nothing too unusual about these Little Meatballs, it’s more their size. As the recipe says they’re quite versatile, you can put them a pasta sauce or sweet and sour sauce. You could even serve them with a dipping sauce as a nibble or pop them in the kids lunchbox. I’ve included Mum’s Tomato Sauce for Mince Balls recipe as I think it goes well with them. Enjoy………..
With the price of lamb having risen so much recently, a recipe where you can use cheaper cuts, like the forequarter chops in this recipe, seems like a great idea. There’s quite a mix on flavours here lamb, apricot, curry, soy sauce, peanut butter and all topped with crusty breadstick pieces. Haven’t made it myself, but it would certainly make a hearty meal.
This recipe comes from an Australian Diary Corporation supplement in the Women’ Weekly. It has an introduction by a very young Peter Russell-Clarke, an early Australian celebrity TV chef. It’s an easy puff pastry dessert using cherries and ricotta.
Beb's Recipe Drawer 