This is another of Woman’s Day’s No-Bake cakes.  I think they’re a great idea for a do-ahead dessert either for the family or when you have friends visiting.



To be honest I’m not a lover of duck, but I know I’m in the minority.  This 70s recipe comes from a booklet put out by the Australian Wine Board titled ‘Bacchus in the Kitchen’, which paired dishes with wines.  The suggestion for this recipe is to serve it with a dry red.


Large filled Vol-au-Vent cases just screams 1970s entree to me.  Of course the smaller version were served before dinner or at parties with drinks, but the larger ones filled with chicken or fish mornay were a popular first course.  The good thing about this recipe is that you can dispense with the cases and just make the chicken filling, if you use a rotisserie chicken and serve it with rice it should taste great.


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.