When I was a kid stewed quinces appeared as a dessert each autumn. We didn’t have a quince tree so I’m guessing Mum was given them by a friend. Like most stewed fruit, Mum served them with a custard and ice cream, they needed a sweet topping as they were a bit tart. You don’t seem them around much these days, the only mention of quinces seems to be quince paste. If you do find some they’re worth trying out, either with spices like this recipe or stewed.
Sick of boiled or roasted pumpkin and looking for another way to serve it? This is something different – pumpkin, rice, cream and seasonings, all topped with cheese and browned in the oven. Even the kids might like it.
These look like a lot of fun and should appeal to the kids. The recipe uses Puff Pastry, but if you use shortcrust you can turn them into more of a pasty/pie. Can imagine they’ll be a bit messy to eat though, so get a napkin or wet flannel ready.
This a nutty coconut slice, which is easy to make. It comes from a Woman’s Day liftout entitled Festive Food, but I don’t think you need to wait until next Christmas to make it.
Mum and Dad must have picked the brochure that this recipe is on when they were visiting Gardenworld, which is a very popular plant nursery here in Melbourne. The brochure has recipes for various citrus marmalades, orange cake, a citrus sorbet and surprisingly helpful household hints using lemon juice for cleaning such things as rust stains from the bath and stiffening a straw hat!!! Of the recipes I thought this was the most unusual and might be worth a try. What do you think?
As the New Idea cookery writer says of this recipe ‘When East meets West you get a fascinating mix….”. Back when this recipe was published that was an exotic idea, obviously things have changed a lot since then and the Asian influences in our food are much more commonplace. Either way this is a nice simple chicken and rice casserole…….
I always think of rice pudding as a winter dessert – a fairly bland one at that – but this is a much tastier summer version. Although I think I’d use fresh pineapple and fruit juice instead of canned pineapple, as that would give it a lovely fresh summer taste.
At this time of year there’s lots of Roast Turkey recipes and all sorts of stuffing recipes out there. This one was in a Woman’s Day Christmas Recipe Liftout back in 1991. I think it’s interesting as it’s put out by Devondale Dairy Soft and uses lots of the product in the stuffing, but also spread on the outside of the bird to keep it moist – all quite vital with a Christmas turkey I’m sure you’ll agree……
This is basically a White Christmas recipe, but to give it a bit more of a Christmassy look red glace cherries and a chocolate layer have been added to the rice bubbles and copha. Back in the 80s copha was used in a lot of unbaked slices and while it’s not used as much these days the classic White Christmas something Mum made every year and was a family favourite.
I can’t remember the first time I made a Spanish Omelet – it would have to have been at least 35 years ago. I’m not sure I ever had a proper recipe for it back then, it was just onions, potatoes and eggs. It was an easy Sunday night meal that everyone liked and we still enjoy it. Over the years I’ve added bacon, spinach, mushrooms or whatever I’ve got in the fridge, but onion and potato are always the base.
Beb's Recipe Drawer 