VINE LEAVES WITH PINE NUTS AND CURRANTS

A fabulous flavour of Greece or so the Women’s Weekly said in it’s Let’s Go Greek supplement back in 1992.  Don’t think anyone would disagree with that statement.  Always a favourite at a Greek restaurant, but by the look of this recipe pretty easy to make at home as well.

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MAPLE SYRUP AND CHOC-CHIP COOKIE DOUGH ICE CREAM

This recipe was published 20 years ago in the Women’s Weekly, the lazy way to make it now would just be to use Oreo biscuits, although the making it with unbaked dough would give it a different texture.  Your choice!

PORK CHOPS WITH POTATO CHUTNEY PARCELS

Pork is a great barbecued.  We usually just marinade it, but this recipe goes a step further by wrapping the marinades pieces in foil and adding potatoes and chutney.  I don’t think it really matters which cut of pork you use and if you don’t want to barbecue you can always cook it in the oven.

MEXICAN PORK MEATBALLS

This recipe comes from a Women’s Weekly segment entitled ‘Make-ahead Meatballs’. As it says it can be made the day before you need it and that can be really useful if you have a lot of people to cater for.  I also think the corn chips and sour cream make it a winner!

OCTOPUS IN RED WINE

Unless you’ve already bought 2kg of baby octopus it’s too late to make this recipe for Easter, but don’t worry it’d be good at any time of the year.  It comes from a Women’s Weekly ‘Let’s Go Greek!’ supplement, I like it because it gives clear instructions on how to prepare the baby octopus.