I had coconut prawns at a restaurant recently and it reminded me just how good they are. That sent me looking to see if I had a recipe in my collection and unsurprisingly I found this 1990s version, which even comes with a tangy mango sauce. So now I have no excuse not to make them myself.
There’s nothing very complicated about this salad, but the combination of sundried tomatoes, spinach, pasta and pine nuts works really well. It looks good and tastes even better.
These are great, either served as a biscuit with coffee or as an addition to a dessert like chocolate mousse.
I love scallops, but cooking them can be a bit tricky. If you’re pan frying them you need to cook them just before eating and you need to make sure they’re not overcooked. Not everyone will like this recipe as between the marinade and the bacon the scallop flavour is altered, but it does make cooking them easier and appealing to serve with drinks.
This is a great recipe for using up leftover pasta. A good combination of vegetables, pasta, cheese and ham. A terrific easy weekend meal.
This is a recipe that a friend used when she was catering for her husband’s 40th birthday dinner a many years ago. She cooked two 1kg pieces of beef and multiplied the marinade and sauce ingredients to match. It could be prepared in advance and was delicious. At the time she wasn’t worried whether it was gluten free or not, but with us being more conscious of dietary issues these day, it would work really well for everyone now.
I’m always looking for something interesting to have with drinks when guests are coming for lunch or dinner. These are quick and easy. They can be made before guests arrive and then reheated and if you use GF plain flour, they work for everyone.
Homemade savoury biscuits are great to serve to visitors with cheese, dips etc. instead of bought biscuits. I make cheese and sesame ones and chicken ones, but I think I’ll give these French Onion ones a try.
I recently went to a paella cooking class at Pizzini Wines in the King Valley, so when I came across this Jambalaya recipe my first thought was how similar it was to paella. Apparently the main difference is in the spices. Paella uses saffron and Jambalaya, cayenne pepper. With the cost of saffron, making Jambalaya looks like a great idea.
I guess this would now be called a pasta bake, but back in the 90s it was a Pasta Pie. Either way it’s delicious.
Beb's Recipe Drawer 