I haven’t made this Treacle Tart, but it does look good. As the heading says the old original recipe would have used treacle, but this more ‘modern’ version replaces that with golden syrup. Quick and easy to make and luscious served with either whipped cream or custard, what’s not to like.
Most of the sponge pudding recipes I’ve seen have apples or a jam base. This one’s a bit different as it has dried apricots. You could use stewed fresh apricots in season if you wanted to.
Pure indulgence – chocolate muffins, served with white chocolate sauce, strawberries & cream. I think I’d be tempted to make them bigger than just muffin size though!!!
Mum collected this recipe from the Herald Sun back in the ’80s, back then her curries were always made with curry powder. This must have seemed a bit exotic to her – curry rubbed onto the skin of a lamb roast. Her lamb roasts were always baked plain and served with homemade mint sauce and, of course, gravy.
This is a bit of a twist on the usual carrot cake. No eggs needed and a great way to use up very ripe bananas, which is always useful.
What is the difference between a chicken risotto and just chicken and rice? Is risotto just a modern and must more difficult way to cook a rice dish? I don’t know the answer, but when you see an old recipe like this which is quick and easy it does make me wonder.
To be honest I can’t decide if this recipe would taste great or not. The pork mince, bacon, egg, pine nut filling sounds good, but the pumpkin and potato topping could make it stodgy. Mum must have thought it sounded alright or she wouldn’t have kept it, if you try it out let me know how it goes.
Pork used to be the cheapest cut of meat on the supermarket shelves, but over the past few years the price has gone up quite a lot. Shoulder steak or chops are probably the most economical cut so using them in this casserole makes it tasty and affordable.
This one is for ginger lovers. As it says, it’s deliciously moist, especially when left for a day before serving.
I don’t think Mum ever actually cooked fish this way and I’ve never tried it either. It’s certainly an unusual way to cook fish and might be worth trying.
Beb's Recipe Drawer 