I was looking for something to make to take on a picnic and found this recipe. This size is meant to be served warm with drinks, but I think larger ones would be OK to eat cold at a picnic, so I might give them a go.
filling.
The traditional French toast with just sugar and cinnamon is wonderful enough, but adding bananas, ricotta, honey and macadamias can only make it just that much better.
This recipe bring back memories of Mum in the kitchen peeling the cooked beetroot and the bright red hands she had afterwards. I think it tasted better than today’s tinned variety and if like me you really like beetroot, it’s worth doing – just make sure you wear gloves…………………
A couple of years ago my youngest son had a great holiday in Tasmania and came back with several bottles of a new cider he’d discovered – Pagan Cider. Since then we always have a few bottles in the fridge, one of which I’m now going to use to try this chicken recipe – guess I’d better make it when he’s coming for dinner.
I found this recipe the other day in Mum’s collection and thought the name was, frankly, weird – Indonesian Spaghetti. When you read the actual recipe though, I think it might taste OK, haven’t worked up the courage yet to try it though………………..
When my kids were growing up providing something for them to take to be sold at their school fetes was a major headache. I’m not sure if it’s the same sort of problem these days, but I thought this compile of Fete Treats might be worth posting just in case it is. It’s from a Herald Sun feature in August 1994 and has all the major fete treats of the day printed in one place which I thought was a great idea.
This is a favourite lamb casserole of mine, I’ve been making for years. The curry powder, ginger and sauces work really well together with the lamb and the pumpkin. It’s very tasty combination.
Homemade dinner mints, very 70s. Don’t think they’d be a patch on the bought chocolate ones, but maybe if you coat these with a layer of chocolate instead of the coconut they’d been worth doing.
This 1990s recipe comes from a collection printed by The Australian Women’s Weekly – Delicious Vegetables from the Microwave. Two things give its age away. One, it mentions the wattage of the microwave something you don’t see in recipes now and two, it shows you how to salt and drain the eggplants, which you now longer need to do. Despite those things it’still a nice easy vegetable dish.
I found this recipe in the collection and thought it would make a very hearty vegetarian dish and then realised it would also work as a gluten free dish. The rice/egg/parsley base is a good substitute for flour based pastry.
