LEMON BUTTER FISH

It’s a bit strange to see this 70s recipe using tinned carrots and tinned stir fry vegetables.  The article says ‘hearty meals – don’t have to mean hours of work”, but  I think using apacket of prepared fresh vegetables, that are available now in the supermarket, would be a lot tastier and just as easy.

COLD LEMON PUDDINGS

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.

MINI LEMON TARTS

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.

 

LEMON BISCUIT SLICE – NO BAKE

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.

Lemon Biscuit Slice

STEAMED PUDDING – SIX WAYS

On a cold winter’s night Mum often made a steamed pudding for dessert.  It was an quick, economical dessert for a family of five.  I think it also worked well for Mum as you could put it on to cook mid-afternoon and not have to make it during the tea time rush.  This recipe she cut out from the Herald Sun is great because it gives lots of variations of the basic mixture.

Steamed pudding - six ways

CURRIED SAUSAGES

What did we do before coconut cream in a can?  The answer is in this old recipe of Mum’s.  She may not have had canned coconut cream or a jar of curry simmer sauce or paste, but Mum’s curried sausages were still great and you can see by the age of her recipe that she’d been making them for a long, long time.

Curried Sausages

 

CURRIED SAUSAGES

  • 750g sausages
  • 1 apple
  • 2 tablespoons sugar
  • Juice and grated peel of 1 lemon
  • 1 onion
  • 1 tablespoon curry powder
  • 1 dessertspoon flour
  • 2 tablespoons desiccated coconut

Put coconut in saucepan with cupful of stock or water.  Bring to boil, boil for a few minutes.  Strain off liquid, discard coconut.  Fry flour and curry powder in a little fat for a few minutes, add liquid from coconut, add sugar and lemon, stir well.  Cook until smooth, pour into saucepan.  Fry sausages till brown add to curry sauce.  Slice onion and apple, fry till brown in little of sausage fat.  Drain.  Add to sausage and curry sauce.  Cook slowly for 1 hour.  Rice or chutney may be added.