POTATO OMELETTE SLICE

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.

CHICKEN COOKED IN CIDER

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.

CREAMY POTATO AND CELERY SOUP

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.)

 

BEEF AND POTATO PAN PIE

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.

CHEESY VEGETABLE CHOWDER

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.

PORK CHOPS WITH POTATO CHUTNEY PARCELS

Pork is a great barbecued.  We usually just marinade it, but this recipe goes a step further by wrapping the marinades pieces in foil and adding potatoes and chutney.  I don’t think it really matters which cut of pork you use and if you don’t want to barbecue you can always cook it in the oven.

MINI VEGIE AND CHEESE FRITTATAS

It’s Grand Prix weekend here in Melbourne this weekend.  My husband is a F1 fan and we not only go to the race here every year, but also have been lucky enough to go to several races overseas.  As you’d expect the food on sale at the track varies from country to country.   So far, unsurprisingly, Italy has had the best.  Here in Melbourne it’s all pretty much heavy duty fried things so I usually take a lighter lunch for us.  Tomorrow I’m making these Frittatas to take……..

CORN AND POTATO PIE

The cheesy pastry base in this recipe is filled with mashed potato, bacon, spring onions, creamed corn and more cheese, which sounds like a great combination.  It doesn’t say so, but I’m assuming they mean for you to heat it hot, although cold the next day might be interesting as well.