PLUM CLAFOUTI

Claufouti – a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter – that’s the official definition anyway.  This recipe was published in the Woman’s Day sometime ago, but I only started making it more recently.  It’s a terrific dinner party dessert, because you can prepare it beforehand and then put it in the oven while you’re eating the main course.  I don’t bother with the cinnamon sticks, I just serve it with some cream and icecream and everyone seems to like it.

KEY LIME PIE

Limes are now a common thing in Australia to cook with and to add to drinks, but in Mum’s day lime juice was only something 19th century British sailors had drunk and Limeys was a derogatory name for those sailors. This Key Lime Pie recipe comes from a Pie Delight segment in the New Idea, can’t find a date on it, but I’m guessing around the early 2000s.

DEB’S CHRISTMAS CAKE

They say the older you get the more like your mother you become and I found that out this week. My good friend Deb and I were discussing the Christmas cakes we’d just made and hers sounded very unusual.  Unusual, because it’s the first time I’ve heard of the fruit being soaked overnight in strong coffee and then a block of chocolate added – no sugar, no butter – she assures me it tastes great. So like Mum, I had to ask ‘can I please have the recipe’.  She got recipe from a co-volunteer at the local Op. Shop who makes it all the time and so the cycle continues…………………..debs-christmas-cake-compile

ASPARAGUS OR LEEKS WITH PARMESAN

I love it when asparagus comes back into season each Spring and enjoy eating it as a vegetable, in salads and in stir fries, but I think served like this it would make a terrific first course.  Mum and Dad both loved asparagus so I can see why Mum cut this recipe from the Herald Sun.  The leek version sound good as well. Neither of Mum or Dad were wine drinkers though and I doubt they’d ever head of the matched Chateau Tahbilk Marsanne wine.  I guess if you could get a bottle of the 1999 vintage for $13 now you’d be doing very well.

asparagus-or-leeks-with-parmesan

GINGER CREAM SQUARES

This dessert recipe from the New Idea is an interesting take on the old chocolate ripe cake from the ’60s.  Not sure you’d get away with it only costing $3.50 to make these days, but it would still be an economical dessert for 6 people.

ginger-cream-squares