MEXICAN FIESTA RICE

I’m sure there’s a much more authentic way to make Mexican rice around now, but back in February 1972 Sunwhite rice published this recipe in the Woman’s Day.  It mightn’t be a true taste of Mexico, but could still be a tasty dish.

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GREEK SAUSAGES IN TOMATO SAUCE

These sausage shaped meatballs can be prepared a day ahead or even frozen, which is really handy.  Making a casserole the day before you need it has the convenience factor, but as it can also improve the flavour, it can be a great idea.

OCTOPUS IN RED WINE

Unless you’ve already bought 2kg of baby octopus it’s too late to make this recipe for Easter, but don’t worry it’d be good at any time of the year.  It comes from a Women’s Weekly ‘Let’s Go Greek!’ supplement, I like it because it gives clear instructions on how to prepare the baby octopus.

BAKED SAUSAGES WITH ITALIAN BEANS

The thing I like about this recipe is that you don’t have to fry the onions and sausages before you put them in the casserole dish to cook – saving one step not to mention the washing up.  It’s not a fancy dish, but maybe a good quick one for a busy night.

POTATO MOUSSAKA

As this says it’s not a traditional moussaka.  Traditional Greek moussaka is made with eggplant and this recipe uses potato in it’s place.  I think that using both eggplant and potato would work really well too, but making a traditional mince and tomato base sauce would probably be a lot better than a can of braised steak and onions.

MINESTRONE WITH BACON

This is another of my minestrone soup recipes.  It differs from the other one in just a few small ways.  It has potato, cabbage and Haricot beans and also less pasta, but the same rule applies about making it up to the marked area before adding the pasta. Either version works really well.