Personally I’m not mad about tinned strawberries, they always seem to be too mushy, despite that this recipe looks interesting. I think it would work with fresh or frozen strawberries which are a lot firmer. I’d try it with blueberries as well.
My husband would say that nothing you can add to rhubarb could make it taste any better, but Mum and Dad enjoyed a bowl of stewed rhubarb with custard or ice cream and she must have thought this recipe would be a nice change. Obviously she couldn’t find the scissors to cut it out, I think it’s just lucky she didn’t rip through through more of it.
Although this is one of Mum’s handwritten recipes quite honestly I can’t say I ever remember her using it. Our whole family remembers Mum’s pancakes, how she made them individually and how you had to wait your turn for your next one – they were scrumptious. But no treacle syrup, they were always served with butter and sugar and for the more adventurous lemon squeezed on the top. Still, this does sound good, just not how Mum served them.
Another recipe from the Tiger Oven Bag collection. The marinade sounds tasty and except for crushing the garlic not much work. Like most of the oven bag recipes I don’t think the bag is essential, cooking it in a little oil in a dish would work just as well.
This goes really well with the Greek Style lamb casserole I’ve just posted, but I thought I’d put it on individually as there’s lots of other meals you could use it with.
If you make up the Casserole Base, divide the mixture and freeze it, then when you need it it’s pretty easy to jazz it up by adding some tomatoes, garlic, herbs and lemon juice. If you’ve got time to make the Olive and Fetta Bread then voila – you’ve got a Greek style meal!!!
These are probably my husband’s favourite type of bought biscuit. I must admit I’ve never considered making them for him as I always though they were too difficult. This recipe doesn’t look that hard though so I guess I’ll now have to give them a go.
I know a dessert with canned peaches is very old fashioned, but having just come back from the fruit shop where new season peaches were selling for $15 a kilo, I think sometimes you have no choice. At least using amaretti biscuits modernizes the recipe a bit.
Here’s another recipe from the Pampas Pastry Finger Food Recipe sheet. I can imagine a glass of bubbly in one hand and one of these in the other – a great way to start a party off I reckon.
I often make a large tub of potato bake to serve at barbecues, mine has brown onions, bacon and corn in it. This version with leeks looks good though and I might give it a go over the summer months.
