You can see from the typing that this is an old recipe. I used to make it back in the 70s and 80s and serve it as an entree with thin slices of toast. It was cheap and easy to make – ideal. I rediscovered it this year and now make it to have with drinks. It freezes well so I just put out what I need and keep the rest for later. If you don’t want to do that you can easily halve the recipe.
I really like the sound of this baked pear dessert. The combination of pears, fruit and nuts, cream and creme fraiche – not forgetting the cider – is quite appealing. It’s probably more a cool weather dessert, although maybe it would work served chilled on a warm night.
Are you looking for a more interesting way to serve brussels sprouts? My childhood memory of this poor vegetable was a greenish/yellowish soggy mess on the plate – my husband still won’t eat them because his lovely Mum cooked them in the pressure cooker!!!! Of course, there’s no need to boil the life out of them, you can steam them, fry them, bbq them and even bake them in cream with parmesan cheese and walnuts as this recipe suggests.
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.
I think it’s the salad dressing I like most about this recipe. Unusually the salad itself has peanuts in it – personally I think they’d be a bit too big and crunchy, pine nuts might be a better idea or you could just make whatever salad you like and top it with the blue cheese dressing.
I’m not sure why this has “For Kids” on the tag, why should just the kids have them? Maybe it’s the suggestion that you add green food colouring into the peppermint flavoured cream, personally think I’d leave it out…………
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 from the Women’s Weekly looks luscious. I’m always looking for recipes that you can make the day before an event, it just makes the workload on the day itself that much easier. I think this one would be a good one to try.