If you’re tired of plain old rissoles this recipe might work for you. Curry powder, green capsicum and garlic certainly add an extra bit of kick to the usual mince, onion and breadcrumb mix.
This recipe comes from an Australian Diary Corporation supplement in the Women’ Weekly. It has an introduction by a very young Peter Russell-Clarke, an early Australian celebrity TV chef. It’s an easy puff pastry dessert using cherries and ricotta.
Chicken drumsticks cooked on the bbq can often take a lot longer than other meats to cook all the way through. So I usually cook them in the oven and that way I’m sure they’re fully cooked – there’s nothing worse than discovering the drumstick you’re munching into is still pink in the middle. This honey and sesame version is always enjoyed.
Swiss cheese is suggested for this recipe, but I don’t see why you could use whatever cheese you liked or had in the fridge. Even if it melted a bit, a gooey inside would be pretty good.
A polar blast has ripped through the southern states of Australia this weekend, so it was an easy decision to post another soup recipe. There’s nothing overly fancy about this one, it’s just a good tomato and vegetable soup – easy to make and great for cold weekends.
Using canned pears for this dessert is certainly the quickest easiest way to make it, but if you’ve got the time poaching fresh pears until they’re soft would make it just that much better.
I do find some unusual recipes as I go through all the cuttings. This one not only has an unusual name it also has an unusual topping. The base is fairly standard, but the meringue topping with coconut, orange rind and rice bubbles is quite different. I think it would work…….