I can’t decide if this is a chowder or a minestrone soup with lots of cheese. For some strange reason it reminds me of a soup Mum used to make with grated onion, carrot, celery and chicken noodle soup which she covered with water and when cooked added some milk to – don’t think there was ever a recipe for it, but it was one of my favorites especially when I was sick.
Here’s another luscious recipe from the New Idea Wicked Chocolate pullout. The cake looks good, but the truffles look even better.
These meatballs have lots of spices added, but the fruit (dried apricots and dried prunes), almonds and honey are really what give the dish its Moroccan flavour – and of course the couscous.
This recipe is in a little pullout booklet from New Idea entitled Wicked Chocolate …. great name. At first I thought it was just a souffle with custard, but then I got to the “cook until firm, allow to cool, remove from moulds and serve with sauce”, so it’s more of a dumpling than a souffle.
You can tell that this is a ’70s recipe by the picture. It doesn’t look particularly appetizing I’ll admit, but when you realize that it’s just a bolognese sauce with eggs on top it makes more sense. I’d definitely be sprinkling the grated cheese and bacon on top though as that might make it look a bit better.
It’s cold and wet outside today so this hearty soup could be on tonight’s menu. It’s a complete meal by itself – lentils, frankurts and noodles……. certainly very hearty.
It looks like Mum cut this recipe from the back of a packet of CSR brown sugar. It’s certainly one for those with a sweet tooth…………….
I’ve made lots and lots of sweet cheesecakes over the years, but I’m yet to make a savoury one. This chicken one looks good though, so watch out family I’m going to give it a go next time you all come around.
Snickers, peanut butter, cornflakes and milk chocolate, don’t think I have to say anymore. Except perhaps that you don’t have to even turn the oven on. Yumm……….
A fabulous flavour of Greece or so the Women’s Weekly said in it’s Let’s Go Greek supplement back in 1992. Don’t think anyone would disagree with that statement. Always a favourite at a Greek restaurant, but by the look of this recipe pretty easy to make at home as well.
