If you were publishing this recipe today you’d probably rename is Frangipane Apricot Tarts. It’s a classic case of ‘everything old being new again’. Whatever you want to call them you still end up with a some yummy tasting tarts.
Vegetarian recipes weren’t something Mum would have been looking for on the pages of the Herald Sun. Growing up I can’t remember anyone among our family or friends who didn’t eat meat, so cooking vegetable only dishes just wasn’t necessary. This recipe is on a page Mum kept from the paper that had pork, lamb, sausage and fish casseroles on it, so the recipes were around, they just weren’t something Mum made.
This recipe comes out of a Woman’s Weekly pullout called Pies without Pastry. When I first saw the title I thought the filling was rhubarb and butternut pumpkin which sounded very strange. On reading the recipe I was relieved to discover the butternut was actually butternut biscuits crushed to make the base. When you top that with the filling of rhubarb and apples and the crust of coconut and brown sugar you end up with a great tasting pie.
Did you think using chickpeas in a recipe was a new thing? This Moroccan style casserole from a 1990s, Australian Women’s Weekly supplement Clever Casseroles disproves this. This recipe is more than 20 years old and a. is Moroccan style and b. uses chickpeas – everything old is new again…….and it even includes a couscous recipe.
This is a more upmarket version of the old hedgehog recipe which was traditionally made with Marie biscuits. This recipe substitutes sponge fingers for the biscuits, dark chocolate for the cocoa powder and also adds in almonds and cashews. Much fancier altogether and I’m guessing much more delicious.