A recipe I found in a 2002 copy of the Australian magazine “Super Food Ideas”. I haven’t made it yet but I’m posting it here for safekeeping and because I couldn’t find anything similar already posted. From the accompanying picture, these look like cakes (something like Greek lemon cakes) rather than what normally comes to mind as cheesecakes. They sound really easy to make, I love the sound of the ingredients and they certainly sound worth trying! The estimated preparation and cooking times below do not include cooling time.
Make and share this Banana Dumplings with Toffee Sauce recipe from Food.com.
Make and share this Vegetarian Sausage Rolls recipe from Food.com.
Traditional Anglo-Saxon Australian tucker BEFORE the diverse influences of many migrant groups made our cuisine so rich and varied. This recipe has been adapted and posted for the 2005 Zaar World Tour from a recipe which I found in Huey’s ‘Tales and Recipes from a Travelling Cook’. Huey (Iain Hewitson) is an Australian chef who has written several books. He hosts a TV cooking show twice daily on weekdays, and runs Tolarno’s restaurant in Melbourne. Huey recommends using a floury variety of potato for this recipe. He also advises that: “Blanching the sausages beforehand may be frowned on by the purists, but it is guaranteed to stop them bursting”. The inclusion of garlic is one of my modifications. Bangers and mash of say fifty years ago would have been highly unlikely to have contained garlic. And the mashed potato could not have been heated in the microwave! If you want a more authentic experience of old-fashioned Aussie tucker, leave out the garlic and don’t use the microwave!
Posting for Fairy Nuff to have a look at. These are a very popular biscuit (cookie) in Australia, and this tastes pretty much like the bought variety.
