SAUCY TOMATO PORK

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.

APRICOT SOUFFLE

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.

RICE PUDDING with WARM FRUIT COMPOTE

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.

PORK AU BLANC

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.

SUN-DRIED TOMATO AND RICE FRITTATA

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.

CHOCOLATE RIPPLE CAKE

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…………………

BAKED RASPBERRY ALMOND CHEESECAKE – Gluten Free

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.