This 1990s Australian Women’s Weekly recipe for a potato omelette slice is a little unusual as it has three ways of cooking the slice, Traditional (baked with cream), Healthy (baked with less eggs, skim milk and low fat cheese) and Microwave (a small variation in the oil and milk quantities). It also gives the kJ and calorie count which is helpful if you’re trying to decide which version to make.
A couple of years ago my youngest son had a great holiday in Tasmania and came back with several bottles of a new cider he’d discovered – Pagan Cider. Since then we always have a few bottles in the fridge, one of which I’m now going to use to try this chicken recipe – guess I’d better make it when he’s coming for dinner.
With the emergence of celeriac as a popular vegetable, celery is often now overlooked. The two are different vegetables although from the same family. Celeriac is not the root of the vegetable you buy called celery, it is a plant cultivated for its root or base instead of for its stalk or leaves like celery. Sadly I think celery is now very overlooked. I use it in salads, casseroles and it’s great with cheese, but had forgotten about using it as a main element of soup until I found this recipe. Try it and see what you think…………. (You could substitute rice or risoni for the sago.)
I like the sound of this – steak, onion, mushroom and red wine topped with potato, don’t think you can go wrong with that combination. I would suggest though that if you don’t have an ovenproof pan it would be better to transfer the meat to an casserole dish as I don’t think the potato cook all the way through under the grill.
I can’t decide if this is a chowder or a minestrone soup with lots of cheese. For some strange reason it reminds me of a soup Mum used to make with grated onion, carrot, celery and chicken noodle soup which she covered with water and when cooked added some milk to – don’t think there was ever a recipe for it, but it was one of my favorites especially when I was sick.