Individual lemon puddings that you can make for dessert before anyone arrives seem like a great idea to me. As I’ve said before, I like to spend as little time as I can in the kitchen once the visitors have arrived, so these seem perfect – although I would add a dollop of thick cream for serving.
To be honest I can’t really see anything Polynesian in this recipe, but I think the marinade does sound tasty. You get much the same result if you use a casserole dish instead of the oven bag, but the good thing is you don’t have to wash it afterwards.
Little tarts like these always remind me of the afternoon tea parties Mum used to have with her friends. I’m not sure she made these particular tarts, but the sight of the pastry, filling and cream somehow brings back memories of getting home from school and being allowed to eat the leftovers…………..ahhhhhhhhhhh………..delicious memories.
This is a nice simple chicken dish. Chicken breasts, lemon juice, grain mustard, garlic, onions – what’s not to like in that combination.
I’ve added Easy to the name of this tart because, although the recipe gives you directions to make your own lemon filling, you could always just use a bought lemon curd instead. No need to admit to anyone that you’ve taken the ‘easy’ way out.
This recipe pops up a couple of times in Mum’s collection. The first one is pre-metrics so it dates from at least the 1970s. This version has been converted which makes it a bit easier for us now. It’s a pretty simple no bake slice, but it does taste lovely and lemony.
Looking for a different way to cook a piece of fish? Then I think this recipe is one for you. I’m not too sure about sugar with the fish, but as it was printed on the Herald Sun recipe page someone obviously liked it!!