CREAMY SALMON LASAGNE

This is another John West salmon lasagne recipe.   This version has lots of ricotta cheese in it which makes it lovely and creamy.  Although it’s more expensive to use red salmon rather than pink it’s worth it, as it gives it lots more flavour.  Great served with a salad and garlic bread.

BUTTERSCOTCH RICE DUMPLINGS

I thought this dumpling recipe was interesting because sweet dumplings are usually just flour and water balls that you drop into a golden syrup sauce in a pot on the stovetop.  These are a mix of flour, rice, milk and golden syrup and are cooked in a butterscotch sauce in the oven.  I haven’t made them yet, but from the picture they look really good.

ALMOND MINCE BALLS – Gluten Free

This recipe was in a Kraft Vegemite recipe booklet and have the unusual combination of vegemite and crunch peanut butter, not two ingredients you’d expect to find in a meatball. But from a gluten free perspective the peanut butter is a great substitute for flour to hold the meatball together and the almond coating does the same thing and adds a crunch.  Worth a try?

APPLE AND RASPBERRY CRUMBLE

There’s two things I like about this recipe.   Firstly, the combination of apples and raspberries together in the filling  – I like the sweetness of the apples and the tartness of the raspberries.  And, secondly the addition of rice bran in the crumble mix.  I find some crumbles a bit dull, but the mix of rice bran, rolled oats and crushed nuts makes this one tasty.