It’s a cold, windy winter’s day here in Melbourne today, so this Shepherd’s Pie sounds like the ideal meal for tonight. This recipe is a bit different as the topping is rice, cheese and cream instead of the traditional potato. It comes from a Women’s Weekly Rice and Easy supplement Mum pulled out and kept back.
I don’t imagine that Mum ever made these as the spicy red curry paste wasn’t something she or Dad would have liked, but for those who don’t feel that way this recipe sounds like a great way to jazz up the humble rissole.
I would never have imagined that you could use rice cakes to make the base of a lemon meringue pie, but this recipe from Sunrice Australia published in the Women’s Weekly does just that. In the picture the base looks quite good, it does have some crushed biscuits in there as well as coconut, so I guess it works and the filling has rice in it as well. It’s certainly a different lemon meringue pie!!
When I was growing up the best part of the Sun newspaper was the Corinella children’s page. Each week the paper would publish jokes, drawings and recipes sent in by children and they would be awarded certificates of merit. This Fried Rice recipe earned it’s sender a Blue Certificate. It’s not the way I make Fried Rice, it has a much higher egg to rice ratio than my version, but it looks good and certainly worthy of a Blue Certificate.
Who doesn’t love a Caesar salad (with or without the anchovies)? This is the first time I’ve seen rice added though. Even without adding some cooked chicken or salmon it would be a meal in itself.
I realize that this handwritten recipe is very hard to read so I’ve typed it out down below. It’s a classic case of Mum writing two recipes on the one piece of paper and the ink blurring through making both recipes really hard to decipher. The recipe itself sounds quite good, if you like apricots that is.
BAKED APRICOT RICE PUDDING WITH MERAGUE
Cook rice, then mix with coconut. Place in buttered pie dish. Mix nectar, water, sugar and boil, remove from heat. Beat egg yolks with vanilla, stir into nectar mixture with rind, pour over rice & coconut. Place dish in tray of water. Bake in mod oven 180o for 45 mins. Cool. Then spread with apricot jam, beat egg whites with castor sugar till stiff, spread on top. Bake further 10-15 mins.
What is the difference between a chicken risotto and just chicken and rice? Is risotto just a modern and must more difficult way to cook a rice dish? I don’t know the answer, but when you see an old recipe like this which is quick and easy it does make me wonder.
