How about a pear crumble instead of the traditional apple crumble? Pears are in season now and are a reasonable price, so why not try this luscious dessert before the weather heats up and our thoughts turn to fruit salad and ice cream.
Making a pot of soup used to be a fairly cheap thing to do, but with the cost of vegetables going crazy at the moment, finding a recipe that is economical to make, but still tasty is a bit harder. Carrots, onions and potatoes aren’t too expensive so maybe this carrot soup could be one to try.
I confess that I’m a soupaholic, the weather only has to be slightly cool and I’m make myself some soup. For visitors I follow a recipe and make ‘proper’ soups, but for myself I make something closer to this old recipe. The big difference between my soup and this is that I just throw everything in (no sautéing) and add a tin of commercial soup – whatever I have in the cupboard. Oh, and I don’t mash or blend it. My end product is a chunky vegetable soup, very filling and great on a cold winter night. Try it and see if you agree!!!!
When I’m looking for a lazy dip to make I simply mix a tub of spreadable cream cheese, with a packet or can of salmon and squeeze in some chili sauce, but this dip doesn’t take much more effort. You have to chop up the almonds and parsley, but the rest is just mixing the ingredients together…..easy peasy.
This is the last of the 80s salads from the Kraft Salad Days leaflet. It also shows bottles of all the dressings used. The only one that doesn’t appear on the supermarket shelves these days is the Creamy Cucumber and I’m guessing that’s probably because the cucumber flavour wasn’t strong enough.
Here’s another batch of 1980s Kraft salad ideas. At first glance some of the combinations seem a bit odd and they’re certainly not what we’re putting together in 2022, but I think most of them would actually taste fairly good – although I do have my doubts about the Citrus Coleslaw…….
Running out of new ideas for salads this summer? How about going back to the 80s and trying out one of these from a leaflet that Kraft put out back then. While the salad dressings they mention may be available anymore, there’s enough other varieties around now that you can easily find a substitute.
As well as not making a traditional Christmas Cake this year, I’m also not going to make a traditional boiled Christmas Pudding. I’ve decided to make a frozen one. I thought I’d make one I’ve made a few times before, but then I found this recipe and now might change my mind. It can be made as late as Christmas Eve and although it says to freeze it in a lamington tray, I sure if you put it in a bowl lined with plastic wrap when you turn it out – bingo you’ve got a Christmas pudding. You could even cover it in chocolate and decorations if you wanted to.
If you’ve got a packet of All Bran in the cupboard, you’ve got the base for this easy five cup loaf. You can jazz it up with nuts and dried fruit. Sliced and generously buttered it will disappear quickly.
When I first started making this terrine you couldn’t buy minced chicken, so there was no alternative but to drag out the mincer and process the chicken and veal yourself. Since those days a blender or pre-minced chicken make it a bit easier. I think if you’ve got the time mincing up the chicken breasts and veal yourself is the best option, as you get a better quality mince, but if you don’t have the time give pre-minced a go. The finished terrine tastes really good and is worth the effort either way.