It’s autumn and apples are appearing back on the shelves, so I thought it was time to post a recipe that included them. Pork and apple have always gone together and I think this recipe that Mum cut out of the Herald Sun looks like a great way to combine the two.
I’ve always thought that a Tea Cake was a cake which can be made quickly just before visitors arrive and eaten fresh and warm with a cup of tea or coffee. Cakes made like this don’t keep well and are really best eaten the day their made.
TEA CAKE
Beat on high speed 3-4 minutes. Place mixture in large cake tin (200ml). Bake moderate oven 180o for about 30 minutes. Turn out while still hot and spread with butter. Mix together 2 teaspoons coconut, 2 teaspoons sugar and 1 teaspoon cinnamon and spread on cake.
My and Dad played cards regularly with Mena and her husband Les. Supper was always served at the end of the night and I think this simple snack was a one of their favourites.
SAVOURY SPREAD
Mix all together, spread on bread and bake until brown.
The original Australian bush damper was just flour and water mixed together and cooked over an open fire. This version has a bit more to it than that and a lot more flavour.
I think this was one of the first dinner party dishes I made after I got married. It was quite modern then with the wine, garlic, oregano and peppers and tasted great. I’m not sure where I got the recipe from, but I can see from the typing that I typed it up on a manual typewriter, probably at work, and here I am posting it on the internet – how the world has changed!!!! It served me well all those years ago, but I haven’t made it for awhile. Perhaps it’s time to give it another go.
This recipe gets it’s name from the Mallee District an area in north west Victoria, but over the years I’ve seen it with lots of other names including Impossible Pie and Zuccchini slice. I suppose it’s an Australian version of a frittata, the Italian crustless quiche to which a variety of meat and vegetables are added. It’s a nice easy meal and if you make this version you’ll feel very Australian.
I found this unusual birthday cake recipe among Mum’s Herald Sun cutouts. She must have been quite taken with it as she cut out around the picture, although I’m sure she never made it. I really wish it was printed in colour as it must look quite good with the red, yellow and green jelly cubes inside. Not quite sure what it would taste like though, but if you’re looking for a kids cake you don’t have to spend hours decorating this might work for you….
Looking through Mum’s recipes I found a few versions of a Chicken & Ham Casserole/Bake. I was going to use one of them here, but really the one I make is so good and very much loved by my family, especially my son, I thought I should use it instead. I’m not sure where I got the recipe from and I have adapted it slightly over the years. I don’t joint the chicken I pull the cooked chicken off the bone as you can see I make it without the paprika and I leave the parsley off. I hope you enjoy it as much as we do. (for the measurements ½ lb = 250g)
Fish cakes have always been one of my favourites. My Auntie Elsie used to make them for me whenever I stayed with her. Her recipe, as do most recipes, used tinned fish either tuna or salmon. This recipe of Mum’s is a little different as it uses smoked cod and hard boiled eggs. Worth trying I think.
This Chicken Bake is an old one of Mum’s easy to make casseroles. With the crunchy topping it works well either for the family or for entertaining.
Beb's Recipe Drawer 