With Christmas on the horizon I’m starting to look for recipes that will work on the big day. I think this salmon loaf would make a great starter. You could make it the day before and serve it cold with the yoghurt sauce and a light salad.
This casserole base makes two portions and is a great way to pre-prepare a couple of nights dinners. You can make the base, divide in half and then freeze it. It’s easy enough then to defrost it and add the extra ingredients on the night you want to use it.
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.
Zucchini don’t have a lot of flavour by themselves and it’s a bit unusual to find them in a salad, but this recipes which adds pasta, beans, mustard and red capsicums seems to take care of that problem.
Today, September 1st, is the first day of Spring in Australia so it seems fitting to post a recipe that is a side dish to have at a backyard barbecue. A good time as well to hope for lovely barbecuing weather in the months to come.
This is a nice meaty pasta bake with carrot, celery and mushrooms cunningly hidden to fool those picky eaters. I like that you can make it and freeze it as it’s always great to have something in the freezer for those busy or lazy nights when you just don’t have time or feel like cooking.