These almond biscuits are thin and crispy and delicious.
It used to be quite hard to find recipes that catered easily for vegetarian guests, luckily that’s no longer the case. Years ago I remember searching for an interesting dish to serve my son’s girlfriend for a Christmas lunch dominated by roast pork and turkey. The answer I finally came up with was a stuffed eggplant, don’t think it was quite as spicy as this recipe though. Fortunately she seemed to enjoy it.
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.