So easy and quick...great for an instant chocolate fix. Make these and put them directly into the freezer. This fudge stays nice and smooth but be sure to keep these cool. I use walnuts when I don't have pistachios.
From Australian Women's Weekly. A prize recipe by Margaret Flood of Brunswick, Victoria.
Can be made up to a week ahead. Store in an airtight container to prevent them losing their crispiness. They are very sweet so have them with a cup of coffee!
This satisfies my banana cream pie craving, but in smaller portions...not the whole pie! It is based on Dejah's recipe #37006.
Can also be gluten free if you use gluten free cookies/biscuits. I like to use gingernut because they are full of toasted coconut. The quantity is only a guide; use as many bananas, crumbs and cream as you like.
Taken from Donna Hay magazine July/August 2005. I have put the garlic in the milk mix instead of dabbing it among the potatoes, as she suggests.
If you don't have fresh pumpkin:
- omit it and use all potato
- or substitute slices of raw sweet potato
- or substitute slices of cauliflower.
From Super Food Ideas magazine(July 2007). Be sure to use good quality olives, they make the dish. The lemon slices look very dramatic and give the dish a strong lemon flavour. Sometimes I just use grated lemon rind.
From my mother-in-law. If you don't have coconut milk you can use 2/3 cup hot water and 3 Tbsp coconut milk powder. You can also use fresh mango instead of canned.(Add it just before serving, as it is very delicate.)