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.
A friend was giving lemons away this morning, so it seems like a good time to share this recipe. The filling is a coconut lemon curd and sounds yummy. I also like the idea that you can freeze any leftovers, if there are any that is!!
As you can see this recipe is from the Keysborough Bowls Social Club Simple Slice Recipe book. I’ve never made it, but I can remember seeing it on the table at a few “bring a plate” events back in the 70s when my kids were little. It’s sort of a fake vanilla slice – the plate was always empty at the end of the event it must taste good.
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!!
I like the sound of this mustard sauce it would turn a bought barbecue chicken into a quick and interesting meal. Great to serve for an easy lunch or dinner for visitors.
I haven’t made this Treacle Tart, but it does look good. As the heading says the old original recipe would have used treacle, but this more ‘modern’ version replaces that with golden syrup. Quick and easy to make and luscious served with either whipped cream or custard, what’s not to like.
Mum collected this recipe from the Herald Sun back in the ’80s, back then her curries were always made with curry powder. This must have seemed a bit exotic to her – curry rubbed onto the skin of a lamb roast. Her lamb roasts were always baked plain and served with homemade mint sauce and, of course, gravy.
I’m not too sure when Oven Bags first came on the scene, but the first I knew of them was when my mother-in-law started using them in the ’70s. This recipe comes from a sheet put out by the manufacturers of Tiger Oven Bags. It’s an unusual way to cook frankfurts, but I actually think they may taste OK.
This is one of those easy no-bake slices made using sweetened condensed milk. Because it’s no-bake it’s a great one for school holiday helpers to make and then eat.
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.
