These quick and easy snack bars are based on a recipe from my mum’s well used Australian Women’s Weekly ‘Beautiful Biscuits’ recipe book. I and probably many other Australian kids grew up in the 80s with the Australian Women’s Weekly cookbook recipes (not to mention the Children’s Birthday recipe book). I desperately wanted the Train Cake at my next birthday party – it never happened :(.
With the constant cold rainy days here in Melbourne, all we’ve felt like lately is warm hearty soups – hence another sunday soup recipe. This hearty soup is super easy and rather filling, great with a serve of warm crusty buttered bread. Enjoy!
Ingredients:
1 tablespoon olive oil
1 small onion, chopped
1 chorizo sausage, chopped
1 clove garlic, chopped
420g tin diced tomatoes
1 litre (4 cups) chicken stock
1 cup risoni
3 cups shredded silverbeet
Method:
1. Heat oil in large heavy based pot, add onion and cook over low heat until soft.
2. Add chorizo and cook until brown.
3. In the same pot add garlic and cook for a further 30 seconds.
4. Add diced tomatoes and chicken stock and bring to the boil
5. Reduce heat to simmer and add risoni and cook for 5 minutes or until soft.
6. Add silverbeet and cook for a futher 5 minutes.
7. Serve with generously buttered crusty bread.
Today Man flu has entered our home and this means a hearty chicken soup is in order. This recipe is from Mark’s sister, Lisa. She makes the stock from scratch – which tastes amazing – but to make it easier for this recipe I’ve just bought some fresh pre made chicken stock from the local meat markets.
On a side note, today is also 1 year since I posted my first short and sweet blog entry on Sunday Best. I’ve loved the routine of blogging my experiences and inspirations. I hope to continue growing and learning with this blog business, and keep upping my weekly posts.
This quiche is a combo of two different recipes from two of my favourite foodie blogs. The gluten free crust is from Joy The Baker and the filling from a regular favourite Smitten Kitchen.
I can’t remember where I first discovered how to do this (I’m sure it was either Donna Hay or Jamie Oliver) but below is my secret weapon for guaranteeing my oven baked potatoes are amazingly golden, fluffy on the inside and crunchy on the outside every time.
