For years Mum made a savoury slice using sausage meat which she’d take on picnics, a recipe that I’ve made lots of times as well. This sausage pie is a bit different though with the layers of sausage meat, tomato and onion topped with egg. It’s sort of an adaption of an egg and bacon pie. I haven’t made it, but as it says it would be great hot or cold.
I’ve never made this Italian egg soup, but I like the idea that unlike a lot of soups it doesn’t need a long time to cook. It would be a great soup to make on a cold night when you want something hot and tasty very quickly.
The Herald Sun columnist who published this recipe made the comment that the quality of the chicken makes a difference in this dish – no doubt you could say that about any chicken dish. Even so using free range chicken, that has a lot more flavour, would probably be a good idea.
Using canned pears for this dessert is certainly the quickest easiest way to make it, but if you’ve got the time poaching fresh pears until they’re soft would make it just that much better.
Another soup to warm you in these cold winter months. This one is a rich, creamy, cheesy, cauliflower combo. Served with a dab of cream and the chives or parsley on top I think it would be good enough for a dinner party.
All the fish pies I’ve made have had an expensive mix of white fish and shellfish. I like the idea of this one as you can use a marinara mix, which makes it much easier and more importantly cheaper. I’d probably add extra vegetables, but the choice is yours.
I do find some unusual recipes as I go through all the cuttings. This one not only has an unusual name it also has an unusual topping. The base is fairly standard, but the meringue topping with coconut, orange rind and rice bubbles is quite different. I think it would work…….
This is a seafood version of the classic chicken and sweet corn soup. I don’t see why you couldn’t use tinned crab meat it would be a lot less fiddly than de-shelling a fresh crab – mightn’t taste quite as good, but it would be a whole lot lot quicker and easier…….
This recipe was on a sheet Mum picked up off the butcher’s counter back in the ’80s. She gave a copy to me and I’ve made it many times over the years. It’s a good basic lamb stew, a great family meal.
The sky outside is dark and menacing, so what better time to think of making soup. This recipe was published by Woman’s Day in 1991 before chorizo sausage was so readily available. I think substituting it for the frankfurts would give the soup a lot more flavour and I’d also use fresh potato instead of the tinned Tiny Taters, if you can be bothered peeling and cutting them. A nice and hearty boost on a cold winter’s day.
