I didn't get to post yesterday and today is getting late, so I am just going to share some of my favourite recipes with you. I am afraid I don't have photos to go with these recipes as they come from my private collection. This first recipe I got from a recipe book about 20 years ago and couldn't tell you which one. But it fast became a favourite dish to make when I had guests to dinner. I have not made it much since moving to Belgium because lamb is quite expensive and not so common over here, not like in Australia.
Lamb and Mushroom Casserole
4 large lamb chops
1 tablespoon oil
440g can cream of mushroom soup
1 tablespoon worcestershire sauce
250g halved button mushrooms
3/4 cup chicken stock
1/2 cup dry sherry
2 teaspoons extra oil
2 large onions sliced
1. Preheat oven to 180°C. Trim fat and sinew off chops. Heat oil in heavy-based pan. Cook chops for 1 minute each side or until well browned. Drain on absorbent paper.
2. Place chops in an 8-cup capacity casserole dish. Mix together soup, worcestershire sauce, stock, and sherry. Pour over chops. Cover and bake 1½ hours.
3. Heat extra oil in pan and cook button mushrooms for 3 minutes or until brown. Set aside. Add onions to the pan and cook 4 minutes or until soft and golden.
4. Stir mushrooms through casserole. Sprinkle onion slices over casserole. Return uncovered to oven for 20 minutes or until onions are crisp and lamb is tender.
Serve with steamed vegetables.
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This next recipe was handed down to me from my former mother-in-law. It was a huge family favourite! It is very simple and quick but oh so yummy!
Chocolate Self-Saucing Pudding
1 cup Self Raising Flour
1/8 cup white sugar
½ teaspoon salt
2 dessertspoons cocoa
½ cup milk
2 tablespoons melted butter
Mix all dry ingredients with butter and milk. Put in a greased pyrex dish.
Topping:
½ cup brown sugar
2 dessertspoons cocoa
1 ½ cup hot water
Mix sugar and cocoa and sprinkle over pudding mix in the pyrex dish. Then pour the hot water over.
Bake in a moderate oven 30 minutes.
Serve with vanilla ice-cream or cream.
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When I lived in Hervey Bay in Australia, we had about 6 or 7 mango trees in the backyard. Each summer we would have such an over supply of mangoes and couldn't get rid of them fast enough. This is one of the recipes I used to get rid of some of the mangoes and it is so delicious. It is an ice-cream made WITHOUT an ice-cream maker.
Mango Ice-cream
4 large ripe mangoes
150g caster sugar
1 egg
465ml. cream
¼ cup milk
1 tablespoon vanilla essence
1. Peel, seed and sieve mangoes to remove fibers.
2, Place mango puree and 75g of the sugar in double boiler (saucepans will do and that is what I used). Simmer gently 15 minutes. Chill mango mixture in fridge for 30 minutes before use.
3. Place egg, remaining sugar, 65ml cream, milk, and vanilla essence in blender and process for 30 seconds.
4. Add chilled mango puree and blend 15 seconds. Continue blending for about 30 seconds while adding the remaining cream.
5. Place mixture in an ice-cream container and freeze.
6. Stir occasionally while freezing.
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The last recipe for today. I couldn't find the recipe for the dish I wanted to share so instead I am going to give you one of my yummiest recipes for a party dip. I so love this dip and could eat it all day. And it is very simple to make.
Smoky Capsicum Dip
4 finely chopped bacon rashers
1 finely chopped red capsicum (paprika/bell pepper)
1 finely chopped onion
250g chopped cream cheese (plain Philadelphia Cream Cheese is good)
In a large pan, cook bacon, onion, capsicum (paprika/bell pepper) until soft and beginning to brown. Place mixture in a food processor with the cream cheese and process until smooth.
This is one scrumptious and popular dip.