This a Margaret Fulton recipe published in the New Idea back in August 1994. My first cookbook was The Margaret Fulton Cookbook, my copy is now a bit battered and worn as I used it constantly in my early cooking days. Her recipes were easy to follow, covered all types of meals – family meals, entertaining and parties, international dishes, cakes, biscuits, etc and was just an amazing source of inspiration. This is a much later recipe and shows how she continually kept up with the changing influences in Australian eating.
I confess I’ve never made anything with Coconut Milk Powder and I even wondered if was something you could still buy. Obviously I’ve now realized that you can, so it might well be worth trying out this very summery dessert – when the weather warms up enough, that is…..
I’m not sure what makes this colonial, but I thought with the trend to making your own sourdough bread now, trying your hand at potato bread might make a change – colonial or not.
This is so simple and easy I doubt if there’s any need to make it the day ahead as suggested, but I guess that means that any leftovers would be still taste as good.
With the price of lamb and beef at the moment, pork has become a more economical choice of meat to use. Although this recipe says to use pork medallions from the loin, I think you could use a cheaper cut of pork as there’s plenty of flavour in the mustard, onion and chilli sauce. You just need to cook it a little bit longer, until it’s nice tender.
How about this for an easy family winter dessert? Frozen pizza base, canned dark plums and canned mango slices, all with a crumble topping. Probably not the thing if you’re trying to lose weight, but lovely comfort food on a cold winter night – especially in lockdown.
This recipe makes six souffles, so it’s great for entertaining. I always like to do as much pre-cooking as I can before the guests arrive, so with this recipe I’d have all the elements done and just add the beaten egg whites to the coconut mixture and put them in the oven when we were almost ready for dessert.
I really like the look of these little gems that come from a Pork Promotion Centre leaflet. Pork mince moulded around cabanossi or kabana (if your a Victorian like me) has a lot of appeal. They’d make a tasty change from meatballs I reckon.
What makes this rice pudding recipe different is the use of Doongara rice and low fat and low sugar ingredients. It has Diabetes Australia approval. Doongara rice is a low GI Australian rice, which is said to be ‘ruin-proof,’ as it can be cooked for up to 5 minutes longer than the recommended cooking time and still result in fluffy grains. It’s a quick and easy dessert and especially good for those watching their sugar intake.
This is the first time I’ve seen cocoa powder used in a pork recipe – it seems very strange, especially when you add in the brown sugar and nutmeg, then cook it in milk and garlic. It comes from a recipe sheet put out by the Pork Promotion Centre, so I guess it works. Are you brave enough to try it? Not sure I am.