Here’s a way to update the old rice bubble chocolate crackles that appear at every kid’s birthday party. With school holidays not too far off maybe you can get the kids to make a few different batches, using a variety of their favourite chocolate bars.
In the depths of winter pears are always a go to fruit. This pear flan takes a little bit of work, but you can simplify it by using shop bought pastry and if you leave out the rum it’s a dessert the whole family can enjoy.
With cold winter nights fast approaching the idea of a hot baked pudding is quite appealing. This one uses canned raspberries, but I think it would work just as well with thawed frozen ones.
I like the look of this dessert and can imagine it on a cold autumn night with lashings of thick cream. I can’t find a date on it, but the $5 cost makes me think that it isn’t too old. You should be able to make it for about that with canned peaches, but with the current price fresh ones would make it more expensive…..
We’re going to the F1 Grand Prix at Albert Park this weekend so I’m going to make a batch of these to take for lunch. But if you’re picnicking this Easter or any other time, they could work well for that too.
I’m not sure which paper Mum saved this recipe from, but it says it’s a from NZ chef Kurt Sampson. He suggests serving them with a tomato chutney, mashed potato and green peas. They sound like an excellent accompaniments, although a few chips wouldn’t be bad either.
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.
Beb's Recipe Drawer 