Although the heading on this recipe suggests serving it with grilled fish, roasted chicken, marinated chops or a mild beef curry, I think it would be a great accompaniment to Christmas leftovers. A touch of spice to go with turkey, pork or ham.
The two big desserts when I was growing up were – Baked Custard and Creamed Rice. My father hated creamed rice, so Mum certainly never made this recipe. Can’t say I’m a great fan of it myself, but I think adding mangoes, whipped cream and meringues definitely makes it more appealing.
I really like the sound of this baked pear dessert. The combination of pears, fruit and nuts, cream and creme fraiche – not forgetting the cider – is quite appealing. It’s probably more a cool weather dessert, although maybe it would work served chilled on a warm night.
Are you looking for a more interesting way to serve brussels sprouts? My childhood memory of this poor vegetable was a greenish/yellowish soggy mess on the plate – my husband still won’t eat them because his lovely Mum cooked them in the pressure cooker!!!! Of course, there’s no need to boil the life out of them, you can steam them, fry them, bbq them and even bake them in cream with parmesan cheese and walnuts as this recipe suggests.
The traditional French toast with just sugar and cinnamon is wonderful enough, but adding bananas, ricotta, honey and macadamias can only make it just that much better.
A couple of years ago my youngest son had a great holiday in Tasmania and came back with several bottles of a new cider he’d discovered – Pagan Cider. Since then we always have a few bottles in the fridge, one of which I’m now going to use to try this chicken recipe – guess I’d better make it when he’s coming for dinner.
I think the words – apple, custard, cake – says it all for this recipe and when you add in apricot jam and perhaps a blob of cream, who needs more………..delicious.
