This casserole has a curry lamb base and a rolled oats, chive and flour crust. Rolling the dough into a log and cutting the log into slices makes a great looking crust. I think that takes it from just a family meal to being good enough to serve up to visitors.
No, this isn’t a recipe for just chocolate macaroons – it’s actually a chocolate dessert with macaroons on top. It’s a new one to me. It’s cooked in individual souffle dishes with a chocolate crumb base, a rich chocolate/coffee sauce and topped with coconut macaroons. Definitely one for the chocolate lovers.
Mum seems to have collected a lot of booklets from Sun Rice Australia I suspect she went to one of their cooking demonstrations. This recipe has a great combination of rice, spices and seafood all in a coconut sauce. It’s a meal in itself.
I know it’s lazy but I think being able to buy frozen sheets of pastry is a wonder of modern baking. Although I don’t usually buy wholemeal sheets I do think they would work really well in this tandoori flavoured chicken and vegetable roll.
Almond Castles – a favorite english dessert. Is it? I’ve never heard of it and an online search didn’t seem to answer the question. This recipe was on a page of desserts that Mum tore out of a 1991 New Idea. Favorite or not it sounds good, especially with the raspberry sauce and cream.
The blurb that goes with this New Idea soup recipe says “A lovely soup which can be served hot in the winter months or chilled in the summer”. Personally I don’t think soup should ever be eaten cold, I like it steaming hot, but, I’m willing to accept that it might be to some people’s taste. Either way it’s an unusual way to cook cucumbers…………..
Instead of making the pastry case as described in this recipe you could make it as a regular pie or flan. You could even make it without pastry at all by just lightly greasing a pie plate and covering it with fine, dried breadcrumbs before adding the filling. Whichever way you make it the Mediterranean flavors make it a great lunch dish.
This 1990s Australian Women’s Weekly recipe for a potato omelette slice is a little unusual as it has three ways of cooking the slice, Traditional (baked with cream), Healthy (baked with less eggs, skim milk and low fat cheese) and Microwave (a small variation in the oil and milk quantities). It also gives the kJ and calorie count which is helpful if you’re trying to decide which version to make.
This isn’t a dish for my family as they don’t like recipes that have a meat and fruit combination, which is a shame as I think it would be worth trying. The chilli kick in the base and the coconut in the topping certainly add a lot of interest.
My apologies for the picture with this recipe, Mum cut the picture in half so it’s the best I could do. I thought it worth putting in to show the texture of the cake – the banana is quite chunky. That together with the wholemeal flour and coffee makes it quite a different banana cake.
Beb's Recipe Drawer 