I think the only thing I can say about these biscuits is – once they’re out of the oven and cooled, make yourself a cup of coffee, sit down and enjoy them…….
PISTACHIO OLIVE OIL BISCUITS
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LAMB, RICE AND ALMOND CASSEROLE
I think it’s great when you come across a recipe that can be made the day before you need it. This is a pretty simple casserole with ingredients you’d mostly have in your cupboard, but the addition of a few spices, raisins and almonds makes it a tasty dish for the family or visitors.
CINNAMON TEACAKE
Teacakes are a wonderfully easy cake to make and are great for visitors, especially served with strawberries and cream. The only disadvantage of them is that they don’t keep, so make sure you eat lots on the day you bake it.
HOT SPINACH BACON SALAD
I think the combination of spinach, bacon and eggs together in a salad works really well. Of course, the hot part is simply by warming up the dressing, so it’s easy enough to turn it into a cold salad if you’d rather have it that way.
ICE CREAM PLUM PUDDING
Didn’t get around to making a plum pudding yet? Why don’t you try this ice cream one. No need to make it months in advance, the night before will be fine. All you have to do is cut up the fruit, add in the spices and gelatine, stir through the ice cream and put it back in the freezer till you need it. Merry Christmas…..
SUMMER BERRY TRIFLE
I always think of this as a very fancy trifle. I think that’s because it doesn’t have the traditional layering that most trifles have. It’s just the sponge base, topped with pureed strawberries, a very creamy, runny custard and lots of berries. It always looks and tastes marvellous.
PARTY MEATBALLS
I haven’t actually made these meatballs, but I do make a version with pork mince, chicken noodle soup and a dash of soy sauce that work really well. I make them for picnic lunches on driving holidays and to take to the F1 motor racing at Albert Park. Mine don’t have the cream cheese, but I think that’s a great idea and I’ll add it into the next batch I make.
BEST PASTA SALAD
I don’t know if this is the ‘best’ pasta salad, but it is pretty good. It makes a large bowl, so is great for parties and all the barbeques ahead of us over the festive season and summer.
HONEYED SCALLOP AND CHILLI STIR-FRY
Scallops are one of my favourite seafoods, but sadly I don’t buy them very often. Back in the 90s I used to make this dish as an entrée for dinner parties, but I’d totally forgotten about it until I found the recipe in one of my old cookbooks. It’s definitely time to make it again.
MUSSELS IN FRESH TOMATO SAUCE
I’m not sure that this fits into my Christmas theme, but it would certainly make an interesting change from the traditional Australian Christmas seafood – prawns. Of course it would be yummy anytime of the year, no need to wait for Christmas.
Beb's Recipe Drawer 