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.
Frittatas are such a useful thing to make. They can be fancy or fairly simple. They can be served hot or cold. You can make them for guests, the family or take them on a picnic. The list of things you can put in them is long, but this is the first time I’ve seen a recipe using sun-dried tomatoes and rice – I think it’s worth a try.
The name Chocolate Ripple Cake always conjures up the 1960s dessert of chocolate ripple biscuits sandwiched together with cream to my and others of my generations minds. But this recipe is actual a cake. A cake with a white chocolate filling and dark chocolate icing. Absolutely not for the diet conscious…………………
In the past the cheesecakes I made all had a biscuit base, usually Marie biscuits. These days, with my husband being among those who don’t tolerate gluten, I’ve started looking for gluten free alternatives. Gluten free ginger biscuits work really well, but I thought this recipe, which was published by the Women’s Weekly in 1999 was interesting. It uses Amaretti macaroons and brown rice – I’m going to give it a go next time I’m making a cheesecake.
Still got some Christmas ham left that you’re trying to use up? What about trying this risoni pasta bake. If you don’t have any risoni in the cupboard you could try it with macaroni or maybe even rice – either way some of that ham would get used.
I can’t decide if these look Christmassy or Italian – I guess you could put them in either category. Either way they are quick and easy to make a will be great with a glass or two on any occasion.
This is definitely a tempting slice, but I’m not sure it needs Festive in the title, I think it would be good any time of the year, not just at Christmas. It’s a great combination of chocolate, fruit and Amaretto biscuits and doesn’t need baking – how can you go wrong with that?
Now the calendar has ticked over to December I’ve realised that I’d better get onto Christmas planning. What’s more important food or presents? How good is it if you can combine the two. When my children were at school I used to make a variety of sweet treats to give to their teachers. I’d put them in a jar or basket decorate, it with with Christmas ribbon and problem solved. One of those treats was White Christmas, made with copha and milk powder. This White Christmas is a step up from that as it uses white chocolate, butter and icing sugar and is great for all those who don’t like copha.
When I look at this recipe all I can think of is Mum’s asparagus rolls, that she made for afternoon teas and suppers. They were much, much plainer than these and although we grew asparagus in our backyard, hers were always made with tinned asparagus spears and definitely didn’t have ham or mayonnaise. They tasted good, but I’ve never had much inclination to make them, think I’d give this ‘updated’ version a go though.