CHICKPEA CASSEROLE WITH POTATO DUMPLINGS

You can tell this is an old recipe as it gives directions to soak the chickpeas overnight.  Of course you can still do that, but it’s much easier now to just buy tinned chickpeas.  It makes the recipe a lot quicker and easier to make as you can cut out the first couple of steps and go straight to frying the onions, garlic and pepper.

CRUSTLESS SAUSAGE QUICHE

Don’t think I’ve every seen a sausage quiche recipe before.  Haven’t tried it, but it looks OK and as long as your sausages are gluten free it could be a bit of a change from  plain fried sausage and egg for those who are gluten intolerant.

FISH, MEAT AND VEGETABLE SKEWERS

I always run out of ideas about what to combine on skewers for the barbecue and usually end up making sate chicken ones.  This recipe from McCormick uses their Spicy BBQ Seasoning to add some zing to prawns, steak, chicken and vegetables.  Happy barbecuing!!!

CRUSTY CURRIED LAMB AND APRICOT CASSEROLE

With the price of lamb having risen so much recently, a recipe where you can use cheaper cuts, like the forequarter chops in this recipe, seems like a great idea.  There’s quite a mix on flavours here lamb, apricot, curry, soy sauce, peanut butter and all topped with crusty breadstick pieces.  Haven’t made it myself, but it would certainly make a hearty meal.

CABBAGE IDEAS

When I was growing up cabbage was sliced and boiled and came out quite tasteless.  As a result I’m always looking for new ways to cook it, to make it more interesting.  The obvious way is to add butter and while that tastes great, dietary wise it’s not such a good idea for some of us.  So finding this cutting has been inspiring, there’s some great ideas on it.