Baileys Berry Frappe
Make and share this Baileys Berry Frappe recipe from Food.com.
Lemon Garlic Chicken With Coriander
Make and share this Lemon Garlic Chicken With Coriander recipe from Food.com.
Bed and Breakfast Spiced Pumpkin Scones With Honey Butter
Gorgeous spiced pumpkin scones with honey butter – what a treat for the tea-time table during autumn and winter. I have made these twice now and love the combination of the honey butter with the scones, although they are also delicious with plain unsalted butter. This recipe came from an Australian “Olive” magazine that was sent to me, apparently, Queensland is famous for its blue pumpkins where this recipe originates from – I added the spices as well as the honey butter! A wonderful recipe for the cooler months, but as it uses tinned or frozen pumpkin, these can be made all year around. If you don’t want to serve these with the honey butter, just split them whilst warm and spread with normal butter or cream. Mixed spice is a British spice mixture, I have a recipe for this on RZ: Recipe #266688
Hopel-Popel
This dish could be served as a brunch dish, or for any light meal or snack. When I came across this recipe tonight in a recipe book – The Midweek Cookbook: 200 Ways with Potatoes – I really hadn’t looked at since the seventies, the name of this dish intrigued me. A web search produced nothing of relevance, just lots of references to dog breeding kennels! So unfortunately I know nothing of the origins of recipe’s name. I’m posting a C21st adaptation here so that I remember to make it some time! It’s actually rather similar to what I’ve always referred to as a chip omelette, although I usually make that with diced raw potatoes.
Fried Chorizo With Garlic
Adapted from a recipe in ‘The Australian Women’s Weekly’s TAPAS antipasto mezze’. Chorizo sausage – surprisingly NOT in the Zaar Kitchen Dictionary – is a sausage of Spanish origin made from ground pork, garlic and chillies, so if you cannot get chorizo sausages that gives you the general idea: just substitute with a sausage you really like. The appeal of the dish is certainly going to be largely determined by your choice of sausage; and if you like a bit of heat in your food, either choose a spicy sausage or add something like red pepper flakes in step three. 680g? Well, 500g = 1lb; 750g = 11/2lb, and exact quantities are obviously not crucial here. 5mm? 3mm =1/8 inch and 6mm = 1/4 inch. Again, the exact size of the slices is not crucial, but be ready to decrease or increase your cooking time according to the thickness of your sausage slices. You can prepare this recipe to the end of step two earlier in the day (and have the additional ingredients ready) and complete step three just prior to serving.
