This recipe was published in the Woman’s Day in 1991 and uses a microwave to cook the rice. I think it would work even better if you cooked it in a rice cooker. I’d make sure I washed the rice before using it and I’d substitute cream for some of the water & milk. I think then you’d have a lovely creamy, chocolaty mix.
This is one of those pies where you combine all the ingredients, pour them into a pie dish and hey presto when you take it out of the oven the coconut, sugar & flour have risen to the surface to make a crust. The strawberry and blueberry filling is a little unusual though and the almonds on top add a lovely crunch.
It’s turning into a long, hot Australian summer, so what better time to make ice cream. I reckon Mum read this recipe on the label of a can of Nestle Sweetened Condensed Milk, thought it sounded good and decided to make it for Dad.
As this says it’s not a traditional moussaka. Traditional Greek moussaka is made with eggplant and this recipe uses potato in it’s place. I think that using both eggplant and potato would work really well too, but making a traditional mince and tomato base sauce would probably be a lot better than a can of braised steak and onions.
I usually make Chocolate Mousse in one large bowl and then serve it up with berries, but this recipe makes 10 individual desserts. Great for a large dinner party, especially as it can be made the day before.
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.
The name Strawberry Matches brings to mind flaky pastry, strawberry jam, cream and pink icing to me. Mum used to make the pastry herself, put the jam inside with the cream and topped the whole lot with pink icing – they were Yummy. Sadly this isn’t Mum’s original recipe, but they are much quicker to make and probably taste almost as good.