I’ve made the usual almond bread many times as it always goes well with coffee after dinner, but this spicy version looks good and would work really well with a cheese platter.
These biscuits are traditionally made for Greek Orthodox Easter, which is usually celebrated on a different date to the Christian festival. This year though the two coincide so I thought it was a good time to share this recipe that I found in Mum’s collection.
I would never have imagined that you could use rice cakes to make the base of a lemon meringue pie, but this recipe from Sunrice Australia published in the Women’s Weekly does just that. In the picture the base looks quite good, it does have some crushed biscuits in there as well as coconut, so I guess it works and the filling has rice in it as well. It’s certainly a different lemon meringue pie!!
Some people might argue that this is a summer recipe, but others, like my father, would disagree. He enjoyed a bowl of ice cream every night – summer or winter.
This was a dish that Mum would make as a ‘special’ dessert especially in summer. It’s light and fluffy and can be prepared before visitors arrive. I haven’t tasted it for many years, but just the name brings back memories of those meals with family and friends.