Teacakes are a wonderfully easy cake to make and are great for visitors, especially served with strawberries and cream. The only disadvantage of them is that they don’t keep, so make sure you eat lots on the day you bake it.
I think the combination of spinach, bacon and eggs together in a salad works really well. Of course, the hot part is simply by warming up the dressing, so it’s easy enough to turn it into a cold salad if you’d rather have it that way.
I always think of this as a very fancy trifle. I think that’s because it doesn’t have the traditional layering that most trifles have. It’s just the sponge base, topped with pureed strawberries, a very creamy, runny custard and lots of berries. It always looks and tastes marvellous.
I don’t know if this is the ‘best’ pasta salad, but it is pretty good. It makes a large bowl, so is great for parties and all the barbeques ahead of us over the festive season and summer.
Scallops are one of my favourite seafoods, but sadly I don’t buy them very often. Back in the 90s I used to make this dish as an entrée for dinner parties, but I’d totally forgotten about it until I found the recipe in one of my old cookbooks. It’s definitely time to make it again.
I’m not sure that this fits into my Christmas theme, but it would certainly make an interesting change from the traditional Australian Christmas seafood – prawns. Of course it would be yummy anytime of the year, no need to wait for Christmas.
This recipe is from a 1991 Woman’s Day Christmas Recipe zip-out. If you’re looking for a main course dish that isn’t pork, turkey or chicken this might work for you. Although really you could serve it any time of the year, not just at Christmas.
I came across this recipe the other day in one of my old cookbooks. I used to make it for dinner guests back in the day, but haven’t made it for a long, long time. Perhaps it’s time to revive it as all the old recipes seem to be coming back into fashion.
With it now officially Spring here in Melbourne, barbeque season isn’t far off so it’s probably time to dig out your salad recipes. This recipe has been around awhile, but still looks and tastes great.
Like most home cooks I have cakes of all description in my collection, but I confess that this is one of my favourites. I like it’s solid texture and light lemon flavour. I also like that it has just a dusting of icing sugar on top and when served with thick cream and a few strawberries tastes absolutely delicious.
Beb's Recipe Drawer 