Having made egg and bacon pies and pasties over the past few weeks I still have a couple of sheets of pastry left in the freezer to use up. Might make these to have with Australia Day drinks, but I think I’ll add a little bit of Swiss cheese for extra flavour.
My family have always loved this version of a meat loaf – the eggs make the difference. I also make smaller versions for when just my husband and I are going on a picnic or for lunch on the first day of an interstate trip.
With Christmas on the horizon I’m starting to look for recipes that will work on the big day. I think this salmon loaf would make a great starter. You could make it the day before and serve it cold with the yoghurt sauce and a light salad.
With Mum’s 100th birthday only a couple of months away I’ve started to look for party recipes. I found these microwave recipes which were published by The Sun in March 1986 around the time everyone was buying a microwave, but still not quite sure what to do with it. I’m not sure I’d use my microwave to cook them today though, as I think we’ve now figured out what works and what doesn’t in it.
I haven’t made one of these cakes for years. It might sound a bit odd at first, but think Bee Sting Cake (Bienenstich) without the honey and nut topping and you have the idea.
I think you’re supposed to make these for kids parties, but with a bit of luck there’s some left over for the adults. They’re best using cocktail frankfurts, but you can use chipolata sausages if you prefer.
This is makes a great dessert served warm or cold with lashings of cream or ice cream.
The only part of this recipe that I’m unsure of is the packet of hearty beef soup. It does say you can substitute a can of condensed hearty beef soup, but I’m not sure that beef stock and extra vegetables, carrots or celery, mightn’t be a better way to go.
These are a slight twist on ordinary rock cakes. The addition of peanut butter gives them a lovely nutty flavour. It’s another treat that would be good in the lunch box.
We’ve been eating Mum’s Golden Syrup Dumplings for many, many years and I’ve already posted her recipe for them, but this is the first time I’ve seen a recipe for Raspberry Dumplings. It looks like it would work OK, it’s pretty much the same batter just with a jelly and jam sauce. I can just imagine the lovely pink that the sauce would go mixed with cream or ice cream. I know my pink loving granddaughter would think it wonderful.
Beb's Recipe Drawer 