FRIED RICE – Gluten Free

When I was a kid Fried Rice was an exotic Chinese dish which you bought from the small local Chinese café down the street. When my Mum started making it she would cook the rice first, let it go cold and then add it to the pan with spring onions, bacon and of course, the fried eggs. My husband’s mother used the absorption method like in this recipe, which is more like the Italian risotto technique. This old recipe was put out on a sheet of SEC (State Electricity Commission – Victoria) Tested Recipes, I don’t think my Mum was ever convinced it was a better way that hers though. I still make it like Mum did, but my husband swears by his mother’s method…………

AMARETTI (MACAROONS) – Gluten Free

Do you know the difference between macarons/macaroons? As far as I can work out the French style macarons are multi-coloured and layered together with a ganache. Macaroons, are possibly Italian and are shredded coconut and egg whites. Then we have these Amaretti ones which are ground almonds, caster sugar and egg whites and which according to this cutting are Sicillian – confused? I am. They all taste terrific though….

EASY LEMON MERINGUE PIE

Lemon Meringue Pie is my husband’s favourite dessert, but made the traditional way it’s a lot of work and so I rarely make it for him.  This recipe is full of shortcuts – a biscuit base, instead of homemade pastry  and sweetened condensed milk/egg/lemon juice filling, instead of a lemon curd filling.  I confess I haven’t made it, but I think I’ll give it a try and see if it meets with his approval.

MARSHMALLOW SLICE (No Bake)

During this enforced lockdown our amazing 9 year old granddaughter has been cooking up a storm.  This week she cooked a three course meal for all of us (the four in her household, plus three visitors) which was delicious.  So when I saw this old marshmallow slice recipe that Mum kept from her bowling club, I thought it might be something she’d like to make, especially as the ingredients are everyday things that will be in the pantry.   I hope she makes it and keeps a piece for us.

CHICKEN COBBLER

The cheesy scone topping on this chicken casserole makes this a hearty and inexpensive meal.  It comes from a New Idea supplement entitled ‘Tasty Meals on a Budget’, published in 1974 and shows weights in metric and the old imperial measurement.  Although metric conversion happened in 1966 it took sometime for home cooks to become confident of using the new system.

SANDWICH FILLINGS incl MOCK CHICKEN FILLING

Almost back to school time after the long summer holidays here in Melbourne.
So I thought some old 1970s sandwich filling ideas might give you some new ideas for the kid’s lunches.  Mum used to make the Mock Chicken Filling for our sandwiches and also for afternoon teas with her friends.  I remember it as tasting quite nice.

CREAMY CHICKEN LOAF

As more and more Australians are deciding that a hot Christmas lunch is a bit silly in our climate, this 1970s cold Chicken Loaf could be worth trying.  It has the added benefit of being made the day before and you only need turn it out and slice it on Christmas Day.  A great way to cut down the stress of the big day.