This dessert recipe from the New Idea is an interesting take on the old chocolate ripe cake from the ’60s. Not sure you’d get away with it only costing $3.50 to make these days, but it would still be an economical dessert for 6 people.
This is another no bake slice from the Keysborough Bowls Social Club Simple Slice Recipes cookbook. Cochineal is just red food colouring and a few drops will give this slice a nice cherry pink colour, just like a Cherry Ripe bar.
This is a great way to turn a shop bought chicken schnitzel into a chicken parmigiana. An easy meal after a long day and when you don’t have a much of time or energy left.
This is a yummy slice combining cornflakes, coconut, sugar and chocolate. It comes from the Australian Women’s Weekly and I particularly like the Cook’s Note at the end about how to use a sandwich bag for piping the chocolate on the top. A great tip.
Did swagmen really make this out in the bush? I have no idea, but even if they didn’t it still makes a great hearty meal for the family. If you want you can easily add potato or other vegetables and I’d recommend leaving the meat mixture to cool a little before you put it on the puff pastry as hot meat will make the pastry soft and harder to handle.
This recipe pops up a couple of times in Mum’s collection. The first one is pre-metrics so it dates from at least the 1970s. This version has been converted which makes it a bit easier for us now. It’s a pretty simple no bake slice, but it does taste lovely and lemony.
One for the chocolate lovers….. I think the name, Chocolate Cream Pie, says it all……………..
Today, September 1st, is the first day of Spring in Australia so it seems fitting to post a recipe that is a side dish to have at a backyard barbecue. A good time as well to hope for lovely barbecuing weather in the months to come.
This is a more upmarket version of the old hedgehog recipe which was traditionally made with Marie biscuits. This recipe substitutes sponge fingers for the biscuits, dark chocolate for the cocoa powder and also adds in almonds and cashews. Much fancier altogether and I’m guessing much more delicious.
Looking for a different way to cook a piece of fish? Then I think this recipe is one for you. I’m not too sure about sugar with the fish, but as it was printed on the Herald Sun recipe page someone obviously liked it!!
