I can’t decide if this would make a good school lunchbox filler or whether it would go soggy. Maybe it would be best to try it out at home before school goes back next week just to check. If you don’t have any pita bread you could always put it in a sandwich instead.
I think the secret of a good flan is the pastry, so I’ve included the Basic Sweet Shortcrust Recipe that was published along with this flan in the Sun newspaper. It’s a lot easier to buy a prepared base, but I think it’s worth the effort to make your own. Filled with the creamy pineapple filling and served with cream or ice cream you end up with a great dessert.
I’ve decided not to make a traditional Christmas Cake this year and in the hunt for something different I came across this Christmas Stollen recipe. It’s not quite a cake more of a delicious yeast bread, but it will make a nice change.
With Christmas fast approaching and entertaining at home possible again, I’ve started to look for something new to make. I’m thinking if you add, as suggested, basil leaves on the top of these cases you’ll have a really good Christmas treat. They’d make a great addition to the Christmas table or for drinks with family and friends.
There’s all types of apricot slices, but I like the idea of this one as there’s no cooking involved, just a bit of crushing, melting and mixing and then icing. Easy peasy…..
Chicken breast stuffed with cheese and bacon and served with a mustard cream sauce – not sure how Mediterranean it is, but it certainly sound good. If you don’t want the gluten or carbs of fettuccine just serve it up with fresh vegetables – great either way.
The combination of tinned tuna and vegetables served over couscous makes this a healthy, refreshing meal. If you wanted to you could play around with the ingredients – change the tuna for salmon, the couscous for rice or use whatever vegetables you have in the fridge. It can be quite versatile.
I thought as it’s the last day of winter today it might be time for a summery dessert, although I may be being a little optimistic as it’s not exactly warm outside yet…. But the idea of some warmer weather and luscious cold desserts was just too hard to resist.
Like all risottos this needs a bit of attention and patience to make, but I love the idea of combining chorizo, red wine, vegetables and parmesan cheese. I can’t decide if it’s Spanish or Italian, but either way the end result is worth the effort.
The first time I made this soup I had my doubts as to whether it would work or not, especially as neither my husband nor I like sweet food. But work it does. The sweetness of the pears blends really well with the pumpkin and while it’s not an everyday soup, it is a great dinner party starter.
Beb's Recipe Drawer 