BACON, EGG AND TOMATO PIE

The traditional egg and bacon pie in our family never has tomato or onion in it, so to me this is a very fancy version.  But if you must add the tomato my advice would be not to add too much as it can make it soggy – or just follow our example and leave it (and maybe the onion as well) out. Sometimes the old way is the really best way!!!!!

MEATBALLS WITH RATATOUILLE AND RICOTTA RICE CAKE

This is a great way to jazz up fairly boring meatballs.  Ratatouille is a great vegetable side dish that goes really well with roasts and these meatballs.  The polenta/riccotta cheese cake finishes off the dish really well and makes it a just that bit more interesting.

CAULIFLOWER AND LAMB MINCE STEW

I think that cauliflower is a very versatile vegetable.  Traditionally we only had it boiled or topped with a cheesy white sauce, but these days I use it in lots of different ways.  Unlike broccoli it’s fairly firm and as long as you don’t cook it for too long it holds up well roasted, in curries, stir fries and stews.  As we mainly eat low carb, my favourite use is as a substitute for potato on top of shepherds pie.  In this recipe it’s combined with potatoes, lamb mince and spices, certainly a change from plain old boiled cauli……

FARMERS SOUP

I love soup, especially if it is quick and easy to make like this one.  This is a really flexible recipe because, as suggested, you can change the vegetables and I don’t see why you couldn’t change the cheese type as well.  Using sourdough or a seeded bread could add to the flavour too.  Lots of choices really, whatever you like………….

POTATO AND CHORIZO HASH BROWNS

Since our trip to Spain and Portugal last year I’ve become very fond of chorizo sausages and am using them in all sorts of dishes.  This week I made Spanish Beef with Chorizo in the slow cooker and I really like them sliced and fried in cider with a glass of wine.  So adding them into hash browns can only be a good thing.

BAKED BEAN HASH

My daughter and her family have been caught up in the latest Melbourne hotspot lockdown and are now faced with another four weeks of social isolation.  It’s hard for them to return to the conditions that most us us have now been freed from, but one of the positives of the last round was that our lovely 9 year old granddaughter cooked lunches for them.  So I’m posting this easy hash brown and baked bean recipe for her to try this time.

BLACK FOREST SELF-SAUCING PUDDINGS

You can make this recipe as six self-saucing puddings or one large family size pudding.  Tinned cherries are used and that makes it an all-year round pudding, although I think eating it hot and with a large dollop of cream screams ‘winter’ to me.

CHOCOLATE AND ZUCCHINI LOAF

Last year I was looking for a recipe for a zucchini loaf to take on a family picnic.  I found this chocolate variety and decided to add a chocolate cream cheese frosting that I use on another cake.  It worked really well and was a great hit with the family.

MINTED PEA SOUP

Seems like winter is approaching fast, especially with Melbourne temperatures dropping to around 12o this weekend, so it must be soup time.  Probably my favourite time of the year, although to be honest I can enjoy a mug of soup nearly any time of the year.  This recipe calls for minted frozen peas, but if they aren’t available, I sure you could add a bit of chopped fresh mint instead.