This recipe comes from a Women’s Weekly segment entitled ‘Make-ahead Meatballs’. As it says it can be made the day before you need it and that can be really useful if you have a lot of people to cater for. I also think the corn chips and sour cream make it a winner!
Unless you’ve already bought 2kg of baby octopus it’s too late to make this recipe for Easter, but don’t worry it’d be good at any time of the year. It comes from a Women’s Weekly ‘Let’s Go Greek!’ supplement, I like it because it gives clear instructions on how to prepare the baby octopus.
This recipe was published in the Woman’s Day in 1991 and uses a microwave to cook the rice. I think it would work even better if you cooked it in a rice cooker. I’d make sure I washed the rice before using it and I’d substitute cream for some of the water & milk. I think then you’d have a lovely creamy, chocolaty mix.
The thing I like about this recipe is that you don’t have to fry the onions and sausages before you put them in the casserole dish to cook – saving one step not to mention the washing up. It’s not a fancy dish, but maybe a good quick one for a busy night.
As my granddaughters will tell you, I love licorice. They very kindly add extra to any lolly bags they’re making for me and even give me some from their own, such lovely girls……….. So when I saw this Licorice Ice Cream recipe I couldn’t resist sharing it, although I think, like me, you’d need to love licorice.
I almost didn’t post this recipe because Vitari is no longer made by Nestle. I changed my mind though on googling it and deciding you could use Weis Sorbet instead or at a push a good ice cream. It looks so tasty in the picture I thought it was worth doing.
When I was growing up Dad grew a healthy rhubarb crop each year and Mum mainly stewed it and served it with ice cream as a dessert I don’t think she ever made jam with it. It’s never been one of my favourites, but I think adding orange and lots of sugar could make into a nice jam.
I have no idea what the calorie/kilojoule count of this dessert is, but as I think you’d also have to finish it off with cream and/or icecream on top, it’s probably better not to know and just enjoy it.
I’ve filled chicken breasts with ham and Swiss cheese and baked them, but I’ve never coated them in almonds and Swiss cheese. Now I’ve found this recipe I’m going to give it a try. I think I’ll line the tray with baking paper though to stop them sticking.
This is one of those pies where you combine all the ingredients, pour them into a pie dish and hey presto when you take it out of the oven the coconut, sugar & flour have risen to the surface to make a crust. The strawberry and blueberry filling is a little unusual though and the almonds on top add a lovely crunch.
Beb's Recipe Drawer 