Whether you’re having a BBQ, a roast or just a nice steak, a great potato dish is always appreciated. This is a new one to me, a bit of a twist on French Potatoes au Gratin (Dauphinoise). The difference being the cheese, Swiss Raclette. You can substitute Gruyere, Emmenthal, Romano or Mozzarella mixed with grated parmesan if you can get the Raclette, but the Raclette really is the best.
The unusual thing about this apple cake is that instead of using stewed apples for the filling, the apples are grated and simply layered on top of the cake mixture. The picture seems to suggest having it with tea or coffee, but I think it would work just as well as a yummy dessert.
I think this would be a quite hearty meal. The polenta would be quite filling and the mushroom sauce has half a can of chickpeas in it – so not a lightweight dish. It’s gluten free and if you substitute vegetable stock for the beef stock in the sauce, it could work for vegetarians as well.
It’s not surprising I’ve decided to post this recipe today. Here in Melbourne we’re in the middle of a heatwave. It’s 38o outside now and the same is predicted for the next couple of days. So the idea of a bowl of nice cold ice cream is very appealing…….
As far as I can work out Mum must have found this recipe in an English magazine on one of her trips to the UK. It doesn’t look very appetizing, but I suspect if you love rhubarb it would taste really good. It certainly would be a good way to use up rhubarb if like my father you grow a good crop each year. As it’s English you’ll need to covert the fresh rhubarb to 1.25kg, the water to 150ml and the caster sugar to 250g.
This roulade looks delicious, but it’s definitely a recipe that you need to take your time with, especially the rolling. While you can make it a couple of hours before guests arrive, unfortunately it’s not something you can make well ahead of time. It’s worth the effort though.
Meatballs and pasta are a great combination and this is one of those recipes you can prepare beforehand. With a cooking time of only around 40 minutes you can put in the oven when the family or friends are almost ready to eat.
I must confess that I’ve never been a fan of no bake cheesecakes, but I do like the idea of this one with the chocolate swirl on top and maybe an extra layer of whipped cream. As it’s an old 1960s recipe you’ll need to covert the butter to 125g-185g and the cream cheese to 250g.
I make rum balls, apricot balls, shortbread and a few other sweet treats each Christmas. I haven’t tried these, but I think I’d probably change the mixed peel for mixed fruit if I did. I’m not a fan of mixed peel and I think the other fruit would be nicer.
Back when I was a kid roast chicken was the highlight of our Christmas lunch. Unlike now we rarely had chicken, as they didn’t come prepared and packaged ready to cook and eat – Mum had to do that. The idea of turkey for Christmas lunch came along a deal later and I think the first one I cooked was probably in the late 70s and like this one had a forcemeat stuffing.
Beb's Recipe Drawer 