This recipe works well in individual 1-cup ramekins, but can be made in a single dish, just needing additional cooking time.

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This recipe is one of my grandmother's recipes in my mother's old recipe book.

Ingredients

• 3oz Butter
• 1 cup Sugar
• 1 Egg
• 1½ cups grated Apple
• 1 cup Flour
• 1 teaspoon Baking Powder
• ½ teaspoon Cinnamon
• ½ teaspoon Nutmeg
• Pinch of Salt

Method

1. Cream butter and sugar
2. Add egg, apples, flour, etc.
3. Bake 40 minutes in a moderate oven (180°C).

The recipe notes that this could use bananas instead of apples, providing another way to use up ripe bananas.

This chicken coating was easier than I expected. I cut down the recipe for the photo but in doing so I made too many crumbs from leftover bread. The birds have a treat in store.

Ingredients

• 8 Chicken thighs
• 70g Butter, melted
• 1 Tablespoon Mustard
• ¼ cup fresh Breadcrumbs
• ½ cup grated Parmesan Cheese
• 2 Tablespoons chopped Parsley
• ¼ teaspoon Salt
• ½ teaspoon freshly ground Pepper

Method

1. Mix mustard and melted butter together.
2. Combine breadcrumbs, cheese, parsley, salt, and pepper in a shallow bowl of plate.
3. Dip chicken into butter, then cover in the crumb mixture.
4. Bake for 45 minutes, or until chicken is thoroughly cooked.

I used seeded mustard but Hot English mustard or other smooth mustard will also work. I prepared extra butter/mustard and coated chopped potatoes which I baked them alongside the chicken. The seeded mustard added to the appearance and flavour.

The crust of this custard pie forms as it is baking, removing the need for a separate pastry shell.

Ingredients

• ¼ cup Butter
• 4 Eggs
• ¾ cup Sugar
• 1 pinch Salt
• 2 cups Milk
• 2 teaspoons Vanilla extract
• ½ cup Flour

Method

1. Cut butter into flour in a food processor.
2. Add all other ingredients and blend for 30-40 seconds.
3. Pour into buttered 9 inch pie pan. Sprinkle with nutmeg.
4. Bake for 45 minutes in a 180° preheated oven.

Allow to cool thoroughly before serving.