Tag Archives: 1980s

CHOCOLATE HAZELNUT SLICE

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This is a great example of Mum collecting the ingredients and basic cooking method and working the rest out as she went along. The way it’s been written down it looks like the block of Hazelnut Chocolate was almost an afterthought, but it certainly adds to the flavour. When we made it we changed the almond to hazelnuts, but you could make it with plain chocolate and the almonds if you liked, I guess that would make it a Choc Almond Slice though. The verdict the way we made it was Yummm.

Choc Hazelnut Slice CROP

 

CHOCOLATE HAZELNUT SLICE

  • 1 block Hazelnut chocolate
  • 125g butter
  • ½ tin condensed milk
  • 2 tablespoons golden syrup
  • 1 packet slivered almonds
  • 1 packet Marie biscuits

Combine butter, condensed milk and golden syrup. When mixed add crushed biscuits, almonds and melted block of chocolate. Mix well and spread into tray. Put in fridge until set.

HOT & SPICY ALMONDS

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Long before we found out that almonds were so good for us Mum was making these for nibbling on.

Hot Spicy Almonds

HOT & SPICY ALMONDS

  • 250g unbalanced whole almonds
  • 1 teaspoon chilli powder (or paprika if less spicy wanted)
  • 1 large clove garlic
  • 50g chopped butter
  • Salt

Peel & crush garlic, put in heavy frying pan with all the other ingredients. Place over medium heat and toss mixture with spatula or wooden spoon until nuts turn light brown and look nicely crisp. Allow to cool and store in a clean jar.

CAULIFLOWER SOUP with Blue Cheese

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In winter a pot of soup was usually made each week. In the early years Mum made it by boiling bones, vegetables and a split pea mix together, cooling, removing the bones and fat and then reboiling to serve. The soup was full of vegetables and small pieces of meat and was almost a meal in itself. With the advent of tinned soup and stock cubes this process became quicker and easier, with more flavour combinations. This recipe with the blue cheese was something quite different for Mum.

Cauliflower Soup

CAULIFLOWER SOUP

  • 1 cauliflower
  • 1 onion
  • 2 potatoes
  • 2 rashers of bacon, chopped
  • 3 chicken stock cubes
  • 125g blue cheese
  • Cream to serve, if desired

Chop the cauliflower, onion and potatoes. Fry onion and bacon, add cauliflower and potatoes. Barely cover with water, add 3 chicken stock cubes – boil until tender, then blend. If liked add blue cheese before serving. Serve with a swirl of cream.

NANA’S CHEESE MEATBALLS

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Mum’s been bringing these Cheese Meatballs to our house for all sorts of events for years. They are especially loved by my daughter, who on Mother’s Day this year made this batch for us. They were great, just like her Nana’s.

Cheese Meatballs1

CHEESE MEATBALLS

Ingredients:

  • 500g beef mince
  • 1 cup fresh breadcrumbs
  • 1 egg
  • Pepper and salt
  • Cubed tasty cheese
  • Oil

Sauce:

  • 1 x 400g can tomatoes
  • 2 tablespoons tomato sauce
  • ¼ cup water
  • ½ teaspoon sugar
  • Salt and pepper to taste

To make the meatballs: Place the mince, breadcrumbs, egg, pepper and salt into a bowl and mix to combine. Press ¼ cup of the mixture into a patty. Place a cube of cheese into the middle of each patty and fold over the mince to enclose. Heat a little oil in a frying pan over a medium heat and cook the meatballs for 3 minutes on each side or until browned. Place the meatballs in a baking dish. Pour sauce over and bake at 180ºC for 30 minutes.

To make the sauce: Blend tomatoes, add other ingredients.

Serves 4 – but can easily be doubled or tripled if you have a big crowd to feed.

CARAMEL SLICE

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This is a no bake slice that is easy to make and liked by everyone.Caramel Slice cropped

CARAMEL SLICE

  • 250g Marie biscuits
  • 3 tablespoons brown sugar
  • 1 tablespoon golden syrup
  • 3 tablespoons condensed milk
  • 125g butter

Break biscuits into small pieces and place in buttered dish or pan. Combine in saucepan the brown sugar, golden syrup, condensed milk and butter. Bring to boil and simmer for 10 mins. Pour over biscuit pieces stirring to distribute evenly. Leave overnight in fridge and then cut into squares and serve.