Lovers of white chocolate will enjoy these. They’re a great combination of dried apricots, coconut and, of course, white chocolate.
I wouldn’t usually think of serving a salad with palmiers, as shown in this picture. I usually serve them warm as a nibble, but as long as you put plenty of ham or even salami in them, they could make an interesting lunch dish.
This looks like a wonderfully sticky caramel walnut chocolate coffee concoction. Great to have with coffee if it lasts that long.
The Herald Sun columnist who published this recipe made the comment that the quality of the chicken makes a difference in this dish – no doubt you could say that about any chicken dish. Even so using free range chicken, that has a lot more flavour, would probably be a good idea.
The Portugese are fond of potatoes and cabbage, but they’re served separately, which is how I usually serve them. Potato and onion gratin is quite common, but this is the first time I’ve seen cabbage added into the mix. I think it would go well with a steak or roast meat.
As a child I loved going to stay at my Auntie Elsie’s as she would always make salmon patties for me, I loved them. I’ve never managed to make any as good as hers and they certainly weren’t as fancy as these ones that John West published years later. The closest here is the Australian version minus the corn or lemon.
The combination of chicken, spinach and cheese is always a winner for me and even better if it’s wrapped in pastry. This recipe uses filo pastry, which is a bit fiddly to use, but if you can’t be bothered or don’t have the time, puff pastry would work just as well.