It’s summer so that means stone fruit are back on the shelves. Fresh juicy peaches are always delicious, but this cream cheese filled and baked dessert is a luscious way to enjoy them.
CREAM CHEESE FILLED PEACHES
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Tag Archives: 2000s
NUT LACE COOKIES
These almond biscuits are thin and crispy and delicious.
SPICY BAKED EGGPLANT
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.
APRICOT CHOCOLATE BALLS
Lovers of white chocolate will enjoy these. They’re a great combination of dried apricots, coconut and, of course, white chocolate.
AVOCADO AND HAM PALMIERS
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.
MOCHA WALNUT LOGS – gluten free
This looks like a wonderfully sticky caramel walnut chocolate coffee concoction. Great to have with coffee if it lasts that long.
CHICKEN AND POTATO HOT POT
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.
POTATO AND CABBAGE GRATIN
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.
SALMON PATTIES – THAI, AUSTRALIAN, SWEDISH
As a child I loved going to stay at my Auntie Elsie’s as she would always make salmon patties for me, I loved them. I’ve never managed to make any as good as hers and they certainly weren’t as fancy as these ones that John West published years later. The closest here is the Australian version minus the corn or lemon.
CHICKEN FLORENTINE PARCELS
The combination of chicken, spinach and cheese is always a winner for me and even better if it’s wrapped in pastry. This recipe uses filo pastry, which is a bit fiddly to use, but if you can’t be bothered or don’t have the time, puff pastry would work just as well.
Beb's Recipe Drawer 