from Georgie Adamson’s parents’ days
6 bananas
½ cup sweet Marsala
1 tbs caster sugar
1 tbs butter
Place bananas in a greased ovenproof dish. Pour over Marsala. Sprinkle over sugar and dot with butter. Bake for about 20 mins in moderate oven. Delicious served with cream or ice cream. Serves 4.
Cost approx 90c
from Georgie Adamson’s parents’ days
This was a pretty exotic dish introduced to the family menu.
1 lb minced steak
½ cabbage, sliced thinly
1 lb beans cut small, 4 stalks celery, 2 medium onions, all cut small.
1 packet Continental chicken noodle soup
1 dessertspoon curry powder
3 cups water
Melt 1dessertspoon butter in saucepan or frying pan. Brown mince steak and season. Add water, soup and all vegs. Cook 20 mins. Add 2 dessertspoon rice when it … Read more »
from Georgie Adamson’s parents’ days
1 tin pineapple
1 packet pineapple jelly
2 eggs
1 pint milk
1 dessertpoon cornflour
1 tbs sugar
Vanilla, water
Drain pineapple, reserving juice and cut into small pieces. Place into glass dish.
Make custard with egg yolks, cornflour, sugar, few drops of vanilla.
When cool, pour custard over pineapple and mix together.
Dissolve jelly with reserved pineapple juice, adding enough … Read more »
Review by Wendy Tucker
by Anna Funder
Two new arrivals have filled our TV screens, newspapers and social media during the last month. And both use the word patriarchy a lot! Both have feminist messages. One is the Barbie movie. The other is Anna Funder’s Wifedom, which has had more publicity, both pre- and post-publication, than any other recent book. Funder has been interviewed widely on 7.30, The Drum, Conversations, the SMH and at numerous Writers Festivals.
Wifedom has been reviewed in most major newspapers, both here and overseas. So, what is all … Read more »
by Mark Evans
Whether you subscribe to the meteorological view that it begins on the first day of the month or to the astronomical view that it begins on the vernal equinox on the 23rd day of the month, September brings us into the season that many consider the beginning of the gardening year, namely spring.
This is our favourite time of the year to get plants into the ground. Planting or re-potting this month means that plants will be ready to get … Read more »
by Georgina Adamson
My approach to making marmalade is fairly basic, probably because I often had buckets of fruit to deal with. Arm yourself with a board, a large bowl for cut-up fruit and a smaller one for seeds and pith, and a good sharp knife. A towel for under the board is handy as this job will get messy.
Prepare fruit: cut into small pieces with not too much pith, it’s really the skin you need. If I am juicing fruit regularly, I save the skins, put them in the freezer and take them out when I’m making marmalade. … Read more »
