BAKED EGG CASSEROLE

You can tell that this is a ’70s recipe by the picture.  It doesn’t look particularly appetizing I’ll admit, but when you realize that it’s just a bolognese sauce with eggs on top it makes more sense.  I’d definitely be sprinkling the grated cheese and bacon on top though as that might make it look a bit better.

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LAMINGTONS

Australia Day is only a couple of weeks away and how better to celebrate it than with lamb, pavlova and lamingtons.  The lamingtons take a bit of patience to make yourself, but are much better than the bought variety.  The conversion for this old recipe of Mum’s is: 8oz = 250ml, 4oz = 125g and the 9in square cake tin = 23cm.

PRAWN OMELET

Was travelling through country NSW recently and after a long day of driving we decided to have a quick meal at a Chinese restaurant before an early night – big mistake. I wasn’t all that hungry and thought a prawn omelet would be ideal.  Not so, it was dreadful, unrecognizable frozen seafood and a heavy pancake thick ‘egg’ batter, really awful.  Nothing at all like this recipe which is full of fresh vegetables, prawns and 8 eggs – and I’m sure no dose of indigestion as I had after my Tamworth one.