VEGETABLE & ALMOND CASSEROLE

Vegetarian recipes weren’t something Mum would have been looking for on the pages of the Herald Sun.  Growing up I can’t remember anyone among our family or friends who didn’t eat meat, so cooking vegetable only dishes just wasn’t necessary.  This recipe is on a page Mum kept from the paper that had pork, lamb, sausage and fish casseroles on it, so the recipes were around, they just weren’t something Mum made.

CHICKEN AND MUSHROOM BAKE – Two Versions

Version One has the grand title Chicken Saute Au Gratin – a bit fancy really for chicken and mushroom topped with chips and cheese.  Still as the tag at the bottom says it’s a great one for kids.

chicken-saute-augratin

Version Two is not that much more sophisticated and should also be one kids love.  Having just made a ‘pasta bake’ ie macaroni cheese for my grand-daughters, I really think this could also be called a pasta bake.  Although I think I’d substitute whole milk for the evaporated milk for a better flavour.

chicken-mushroom-bake

SALMON WELLINGTON

I love Beef Wellington, but it’s a tricky thing to make so I usually leave it to the experts.  This Salmon Wellington looks a lot easier and although the recipe uses tinned Red Salmon I don’t see why a nice piece of fresh salmon couldn’t be substituted.

Salmon Wellington

BEEF AND PASTA BAKE

This is a nice meaty pasta bake with carrot, celery and mushrooms cunningly hidden to fool those picky eaters.  I like that you can make it and freeze it as it’s always great to have something in the freezer for those busy or lazy nights when you just don’t have time or feel like cooking.

Beef & Pasta Bake

BEEF BURGANDY – TWO WAYS

Beef Burgandy is just the fancy name for slow cooked beef with red wine.  My tried and true way of cooking it has always been by using the first method shown here, which gives you lovely tender beef in a rich sauce.  The second method using an oven bag I found in Mum’s collection and should work just as well.  The more modern way, of course, would be too use a slow cooker.  Whichever way you end up cooking it, it’s a great winter dish. You get the best flavor by using the cheaper cuts of beef – gravy beef, blade or even skirt steak.

MY WAY:

Provincial Beef

THE OVEN BAG WAY:

Beef Burgandy

MUSHROOM & BACON SOUP

For me one of the best things about winter is homemade soup.  In the old days Mum’s soups started with ham, chicken, lamb or whatever bones she bought at the butcher’s that week. She’d add vegetables and then cover the lot with cold water, bring it to the boil and cook it for a few hours. The next step was to allow the soup to cool so that the fat from the bones could solidify and it was then carefully taken off. The resulting soup was worth all that effort, but modern recipes like this one make the job a whole lot easier.

Mushroom  & Bacon soup

MUSHROOM, SPINACH & FETA QUICHE

This is another no-pastry quiche which Mum collected from the New Idea.  I’m not sure what the difference between a quiche without pastry and a frittata is.  I suspect it’s just  the country it’s made in – Quiche, Australia – Frittata, Italy.  What do you think?

Mushroom Spinach & Feta Quiche