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.
Long ago Mum gave me the recipe for homemade lemon butter, it was always a favourite when the lemon tree was producing lots of fruit. Nowadays it’s a lot easier to just buy a jar at the supermarket – doesn’t taste as good though. So for this recipe if you’ve got the time, and the lemons, you can use homemade, but if not go with the bought variety.
Claufouti – a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter – that’s the official definition anyway. This recipe was published in the Woman’s Day sometime ago, but I only started making it more recently. It’s a terrific dinner party dessert, because you can prepare it beforehand and then put it in the oven while you’re eating the main course. I don’t bother with the cinnamon sticks, I just serve it with some cream and icecream and everyone seems to like it.