All the fish pies I’ve made have had an expensive mix of white fish and shellfish. I like the idea of this one as you can use a marinara mix, which makes it much easier and more importantly cheaper. I’d probably add extra vegetables, but the choice is yours.
This is a seafood version of the classic chicken and sweet corn soup. I don’t see why you couldn’t use tinned crab meat it would be a lot less fiddly than de-shelling a fresh crab – mightn’t taste quite as good, but it would be a whole lot lot quicker and easier…….
The sky outside is dark and menacing, so what better time to think of making soup. This recipe was published by Woman’s Day in 1991 before chorizo sausage was so readily available. I think substituting it for the frankfurts would give the soup a lot more flavour and I’d also use fresh potato instead of the tinned Tiny Taters, if you can be bothered peeling and cutting them. A nice and hearty boost on a cold winter’s day.
Tinned pineapple isn’t used much these days, but it can still be worthwhile when fresh pineapple is out of season. It’s quite sweet and that can make things with it in a bit too sweet – this pudding breaks that sweetness down with lemon juice though. Haven’t tried it myself, but I think it could be a good family pudding.
This is a quick and easy dessert for when pears are in season. The combination of coffee, pear, ice cream and maybe a dollop of cream is delicious.
This casserole has a curry lamb base and a rolled oats, chive and flour crust. Rolling the dough into a log and cutting the log into slices makes a great looking crust. I think that takes it from just a family meal to being good enough to serve up to visitors.
No, this isn’t a recipe for just chocolate macaroons – it’s actually a chocolate dessert with macaroons on top. It’s a new one to me. It’s cooked in individual souffle dishes with a chocolate crumb base, a rich chocolate/coffee sauce and topped with coconut macaroons. Definitely one for the chocolate lovers.
