This 1990s recipe comes from a collection printed by The Australian Women’s Weekly – Delicious Vegetables from the Microwave. Two things give its age away. One, it mentions the wattage of the microwave something you don’t see in recipes now and two, it shows you how to salt and drain the eggplants, which you now longer need to do. Despite those things it’still a nice easy vegetable dish.
I found this recipe in the collection and thought it would make a very hearty vegetarian dish and then realised it would also work as a gluten free dish. The rice/egg/parsley base is a good substitute for flour based pastry.
There’s lots of Brownie recipes available and I’ve already posted some myself, but I like this one as it needs no beating and it’s made in just one bowl. That means that by the time the kids lick the bowl and spoon there’s hardly anything to clean up.
This is another of Woman’s Day’s No-Bake cakes. I think they’re a great idea for a do-ahead dessert either for the family or when you have friends visiting.
I’m not sure I’d call this a cake recipe, I think it’s more of a no-bake dessert, but I suppose you could serve it up as a cake. It says it should be made a day ahead, which makes it a great dessert for summer lunchtime bbqs.
I think it’s the salad dressing I like most about this recipe. Unusually the salad itself has peanuts in it – personally I think they’d be a bit too big and crunchy, pine nuts might be a better idea or you could just make whatever salad you like and top it with the blue cheese dressing.
This recipe serves 2, but it would be easy enough to double it and serve it as an entree at a dinner party, especially as you could prepare it beforehand and then cook it at the last minute.
Curries have come a long way since this was published in 1997 and can require a lot more time and effort to cook, but this recipe does have a good blend of spices and is quick and easy to make.
This recipe was published by the Women’s Weekly in August 1992. Veal was more popular back then and wasn’t as expensive as it is now. I make a similar roast using beef so I think you could substitute beef or even lamb as the main meat and you change the minced veal as well.
There’s lots and lots of truffle recipes around and this another version by Nestle. It uses sweetened condensed milk to bind the fruit, nuts and biscuits together and has a rich chocolate coating….they look yummy.
Beb's Recipe Drawer 