Sausages have always been one of Mum’s favourite things and onion gravy makes them so much better. At age 98 she still loves them. I don’t think she ever used a recipe, but this one comes pretty close to how she made them, although I’m pretty sure she cooked the sausages in dripping not butter.
I’m absolutely sure that when Mum saved the Pampas pastry leaflet that this recipe comes from she had no idea one of her great grand daughters would be having Nutella on her toast whenever she comes to stay with us. Mum also would never have expected to be able to buy Nutella pizzas, donuts, cheesecakes, etc. It’s a great example of how things have changed in the last 30 years…….
I think the idea of pre-making a large batch of beef casserole, freezing it in batches and then jazzing it up when needed is a great one. This Diane-style version would be a quick way to make a tasty dish when you don’t have much time or energy left after a busy day.
This recipe was in a liftout booklet from the Women’s Weekly back in October 1991. It’s another take on the old bread and butter pudding with the twist being fruit loaf and banana instead of plain old white bread and butter.
Among Mum’s recipe collection I’ve found a great sheet put out by the Pampas pastry people. It has lots of Finger Food Recipes so I thought with Christmas entertaining fast approaching I’d share some of them with you. Pinwheels can be made with a variety of fillings, but I think this pizza one will appeal to kids of all ages.
To me there’s a couple of advantages with this recipe, a. it contains chocolate mousse and b. you can make it a week in advance. When you’re catering for a crowd the trick is to do as much pre-preparation as you can so that on the day/night of the party you aren’t stuck in the kitchen all the time. For that reason alone this recipe could be well worth trying out.
Although the sun might be shinning and it’s not quite picnic season yet, I couldn’t resist adding this recipe to the collection. Of course you could have it hot for lunch or an evening meal with vegetables, but cold with a few slices of fresh bread and a little chutney………..yum.
I’m not usually a great fan of white chocolate as I find it a bit bland, but I think this recipe which combines it with brown sugar, condensed milk, oats and cranberries would end up full of flavour.
I love it when asparagus comes back into season each Spring and enjoy eating it as a vegetable, in salads and in stir fries, but I think served like this it would make a terrific first course. Mum and Dad both loved asparagus so I can see why Mum cut this recipe from the Herald Sun. The leek version sound good as well. Neither of Mum or Dad were wine drinkers though and I doubt they’d ever head of the matched Chateau Tahbilk Marsanne wine. I guess if you could get a bottle of the 1999 vintage for $13 now you’d be doing very well.
These no real need to put the ingredients in an Oven Bag to cook this dish, you can easily put it all in a casserole dish. Although an Oven Bag does save on the washing up…………
Ingredients: ½ oz flour = 15g, 1oz butter = 30g, 4-6oz sultanas = 125-185g, ½ pint = 300ml wine/stock & marsala/sweet sherry
