Chicken Cordon Bleu
byAn excellent recipe for lovers of excellent recipes.
Recipes we like. Not necessarily to share with the kids.
An excellent recipe for lovers of excellent recipes.
This date cake is a winner. There will be gasps and possibly applause. Ticker-tape and the keys to the city aren’t out of the question.
This cake really is the bomb.
My good friend Kathy, and her number one son Caleb, decided to join me for some sausage making today. We made one kilo of…
The kids and I made ourselves a yummy snack today – pikelets – which we smothered in butter with jams and honey. The recipe comes from Tracey’s schoolgirl cookbook, Day To Day Cookery by I M Downes.
A large joy for me with these sausages is still trying different recipes to work out which ones we like best. Today I made 1kg of Breakfast, 1kg of Italian (new recipe) and 1.5kg of Bratwurst (because it’s Tracey’s favourite).
My local butcher, an excellent sausage tutor named Garry, provided me with the fatty pork, bratwurst spice and pork casings. Easy and so, so tasty.
I began my smallgood experience by searching a heap of sausage making websites, set up, I assume, by nutters in lederhosen with no sex life. I quickly decided to start my journey by whipping up the classic Italian sausage.
A few less-than-perfect strawberries have prompted me to make strawberry jam afterall. I found this recipe on the internet and, having just made it up, it is a gooden.
I only started making my own pesto this year. And I love it. Nothing tastes as nice as freshly made pesto – the jars of green stuff in the supermarket sure don’t cut it.
A friend of mine had a risotto at Noosa last week which he said blew him away. Turns out the secret ingredient was preserved lemons.
I’m worried that if everyone starts making this cake I will lose my trump card at reunions, bah-mitzvahs and wakes.
With so much fruit in the house, even a house with as many kids as ours, it is inevitable there will be fruit left over and going bad – so lets bake a cake!