Viennese Hot Chocolate
This recipe is adapted from one in the wonderful French culinary encyclopedia, “Larousse Gastronomique.” It is delicious and pretty to look at.
Potato Rissoles
Also known as Potato Croquettes, this version was adapted from Modern Cooking for Private Families and then published in The Great Victorian Cookbook by John Midgley, published in 1995…My mother used to make different types of croquettes when I was little, no doubt to stretch the meat for our large family…Decades have passed and the original recipes are long gone, but this one looks very much like one of hers…I’d like to surprise her one day with this old standby, so I’m placing it here for safekeeping!
Beef Rissoles (Croquetas)
This will be good for those “after the holidays leftovers”. Easy to make and very fast. From Cold Meat Cookery
Pumpkin Damper With French Onion Dip
This delicious damper is best made on the day you plan to eat it. Don’t use butternut or kent pumpkin, as they have a high water content. Best part about this delicious damper, is that it comes in at just AU$1.75 a serve! From the January 2009 issue of “recipes +” magazine.
Shearer’s Damper
This is a Damper which I bake on special occations, I found the recipe at the back of a White Wings flour pack and it is always greatly appreciated when we have visitors who deserve a special treat.
