I'm all for creativity in the kitchen, especially when we're pushing for payday before we can venture out for groceries!
I whipped this up last night with some Smashed Garlic Potatoes... we sat down rather hesitantly to dinner not so sure how our budget of budget meals was going to turn out, at least the potatoes would be tasty... it was devoured in minutes, there were no leftovers - even the finicky toddler licked his plate clean!
I'm posting this so I can remember how to make it again next week!
We picked up this recipe at lunch last Sunday & had been waiting all week to make it. I'm posting so as not to lose it in the junk draw... They went down a treat with the siblings. Such a simple yet elegant meal. Serve with some fresh baked buttered bread to soak up the delicious gravy.
Monteith's Black is my favourite of the Monteith's range, it's a dark beer blended from five malts with biscuit, caramel, chocolate and coffee flavours - you can substitute but you wont find anything that'll come close to this wee beauty!!!
Passionfruit, Lime & Coconut make this super easy cheesecake so dreamy!! I make it for any pot luck we attend, it's so quick & simple to whip up & I don't know a single person who can resist!! It's delicious! Adapted/evolved from a friends already champion recipe, I was wanting to make something perfect on it's own, as is where is, no further fruit, cream or icecream required (but who would say no if it's not already on offer lol!)
My combination of a few different Lo Mein recipes was too delicious not to share! Not to mention I wanted to record it somewhere so I wouldn't forget for next time... yum!! The meat & vege portions given are approximately what I have used and are all of course adaptable. You could sub minced pork for diced or even chicken / prawns... Also add more cornflour if you feel there is too much liquid.
This really is cheesecake for beginners but it is sooo deliciously rich & creamy - you have to try it. I've acquired this recipe from a friend who simply serves this with fresh raspberries which is wonderful but because I'm prone to distraction & browning the top (usually one half rather than the other) I like to make the berry topping given & let it soak in & set before serving. It's amazing. I find myself contemplating any excuse under the sun worthy of making it again & again & again!!!
This is supposed to be a breakfast recipe but we always use it as a side at dinner time. It has heaps of flavour and is an excellent "store-cupboard" recipe. Unfortunately my husband is a pertinacious pea hater so I always sub with another veggie - whatever is on hand, usually green beans, snow peas (they're different apparently), carrots or capsicum or a combination - this recipe is as versatile as you make it!
From "Savour The Pacific".
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