Monday - Carbonade Flamandes (still trying to use up that beer), spinach and potatoes
Tuesday - the old fav, chicken and olive tagine, cous cous, some vege
Wednesday - Shepherds pie, peas & carrots
Thursday - Egg & cauli curry, dal, rice
Friday - Lamb tagine with pears, roasted root veges, sauteed cabbage
Saturday - Spag bog, salad (?)
Sunday - Toad in the hole, with something
I wanted to share a baking recipe this week. One of my special memories from my childhood involve an elderly lady Aunty MR. She wasn't everyone's cup of tea, being someone who didn't suffer fools so well, but she was special to me as a kind of grandma figure as my own g-ma didn't live in NZ at that time. We used to look after Aunty MR, and take her shopping, to church things and she spoiled me a bit. It's nice to have someone who thinks you can't do anything wrong! LOL!
Anyway, as she got older I used to take care of her at our annual church retreat because she needed help to get around. In the room where she was staying was another elderly lady called Dolly. Both Aunty MR and Dolly were excellent cooks and I think there was a bit of rivalry between them on this score. One day, Mum told me that Dolly wanted to give me a recipe for a Date & Ginger Slice. I wasn't especially interested at the time, but I went along anyway to their room and wrote it down.
Dolly recited it from memory. So here it is in her own words - a little bit of old fashioned baking from a lady who has long since left the earth, but whose slice lives on in my recipe book, and now on the "Internets". And maybe into your life too :-)
Dolly's Date and Ginger Slice
Melt in a pot, 1/4 pound (115g) butter. Take off heat. Add 3/4 cup brown sugar (pressed down firmly). Add 2 eggs, beat well. Sift 1 cup of flour, 1 tsp baking powder together. Add 1 cup crystalised ginger and dates (chopped). Mix with the butter, sugar and eggs. Pour into a greased tin (I use a sponge roll tin). Break caramello chocolate squares over the top (halve the chocolate squares). Bake at 180 degrees C until golden brown. Cut while warm.
In the photo you'll see I've used chocolate chips instead of the caramello squares. I must say the caramello squares are the better option. Truly.