This is another recipe Mum found in the Woman’s Day, it’s similar to the Easy Picnic Slice, but would be best served hot with salad at home.
VEGIE FRITTATA
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Tag Archives: 1990s
CHICKEN & TORTELLINI SALAD
Mum used whatever pieces of paper came to hand to write down recipes. This piece had someone’s address on it, but there was still lots of blank space to add a recipe!!
CHICKEN & TORTELLINI SALAD
- 300g tri coloured tortellini
- 2 teaspoons oil
- 4 single chicken fillets
- ½ bunch English spinach shredded
- 1 large ripe tomato finely chopped
- Lemon rind to garnish
Dressing:
- 2 teaspoons French mustard
- 2 tablespoons mayonnaise
- 1 clove garlic crushed
- ¼ cup lemon juice
- ½ cup light olive oil
Add pasta to a large pan of boiling water. Boil uncovered till tender. Drain. Rinse pasta under cold water, drain well. Meanwhile, heat oil in non stick pan, add fillets, cook 5 mins on each side or until cooked. Cut diagonally into 2 cm strips. Make dressing – combine all ingredients in jar, shake well. Combine, pasta, fillets, spinach and tomato in large bowl, add dressing toss well. Garnish with lemon rind.
FISH WITH MUSTARD SAUCE
There are not many fish recipes in Mum’s collection. Dad was a keen fisherman and we had fish probably once a week. Mum simply made a batter and fried the fish – that was the way Dad liked it. I’m not sure this recipe would have been Dad’s favourite, but he would have happily eaten it as he enjoyed all Mum’s cooking, including the ‘experiments’.
FISH IN MUSTARD SAUCE
- 500g white fish fillets
- 2 leeks
- 300ml sour cream
- 100ml cream
- 1 heaped teaspoon French mustard
- Salt & pepper
Wash leeks and chop into 2½cm pieces, lay in the bottom of a pie dish. Lay fish fillets on top. Mix both creams with mustard and salt and pepper, then pour over fish. Bake 30-40mins at 200°C. Serve with rice or mashed potato.
MENA’S BOILED FRUIT CAKE
This more of a fruit slice than a traditional fruit cake. The fresh fruit makes it quite moist and it’s nice sliced and buttered.
MENA’S BOILED FRUIT CAKE
- ½ carton margarine
- 1 cup water
- 1 cup sugar
- 1 packet mixed fruit
- 2 oranges
- 2 ripe bananas
- 2 apples
- Cherries & nuts (walnuts, pecans)
- 2 eggs, beaten
- 3 cups self raising flour
- 1 heaped teaspoon nutmeg
- 1 heaped teaspoon cinnamon
Put the margarine, water, sugar and mixed fruit into a saucepan and boil. Set aside to cool. Squeeze 2 oranges, save juice, finely dice peel and add to saucepan. Mash 2 bananas, grate 2 apples, add to saucepan with cherries and nuts. When cool add orange juice and 2 eggs, then sifted flour & spices. Bake 160°C for ¾ hour in 3 small loaf tins.
CHOCOLATE NOODLES
Don’t know where Mum got this recipe from, but I’m guessing she tasted it somewhere and was told the recipe by the cook. She either wrote it down then or when she got home. I’ve added a few instructions, but it’s typical of the hand written recipes from Mum’s collection, just the ingredients and she would work the rest out for herself. They taste great.
CHOCOLATE NOODLES
- 1 packet plain fried noodles (Changs)
- 1 tablespoon peanut butter
- 200g chocolate
Melt the chocolate and peanut butter together, stir in noodles. Place spoonfuls on tray lined with baking paper and refrigerate until set.
TRIPLE CHOC BROWNIES
Mum has always been a chocolate lover and this recipe with three types of chocolate ticked all the boxes for her.
TRIPLE CHOC BROWNIES
- 125g butter
- 200g dark chocolate, chopped
- ½ cup caster sugar
- 2 eggs, lightly beaten
- 1¼ cups plain flour
- 150g white chocolate, chopped
- 100g milk chocolate, chopped
Grease a 20cm square cake pan, line base and sides with baking paper. Combine butter and dark choc in pan, stir over heat until melted and smooth. Cool slightly. Stir in sugar and eggs then sifted flour, fold in white and milk choc. Spread mixture evenly in prepared pan. Bake moderate oven for about 35 mins or until mixture is firm to touch. Cool in pan. Sprinkle with icing sugar over top, if desired.
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