YUMMO!
I had a bag of coleslaw mix in the fridge and also a bag of shredded carrot to use up..... so I missed that step...but the rest was as per recipe!
LOVE, LOVE LOVED, this great recipe, a little like K.F.C. but I think here is Australia, our's might be a little different, here it is very finelt cut and a little on the sour side. But who care's..... because we loved this and I will be making it again!
So easy to make, and great flavours.

I made this recipe last night for my DH and myself for dinner, and these Vol-Au-Vents took me back to a youngster, when serving the small one's were all the rage at every party and get together.
Apart from using chicken breast and also tinned asparagus spears, which I to cut up myself... (shock & horror, asparagus cuts have vanished from the shelves) I followed this recipe exactly as written.
I used 4 large Vol-Au-Vent case's and still had some chicken mix left over, so I think 5 or 6 cases would have been just right.
We really did enjoy these, creamy and very tasty, and they made for a quick, easy and tasty dinner for us both. I will be making these again for sure.
Thanks for the memories Pat!

O.K..... so I am so glad this is Pat's recipe, because Pat will know I never get through one of her recipes without making a problem for myself...BUT because its a Pat recipe my faults don't count and it always .... yes always ~ works out in the end! lol
Well to start with I followed this recipe as written....no change! The base seemed to be very moist...but not a problem, I just soldiered on!
After I got the base done... nice and neatly may I add, everything fell into plan. I cut the dried apricots in half and on went the jam.... but the topping was not crumbling to well as it was a little moist, but again I soldiered on! lol
The slice was not at all near ready after 20 minutes in the oven (blaming my oven here) so I left in for another 10 minutes, but the top was still not brown. So out of the oven and sprinkle with a few finely chopped nuts (which I knew DH would adore)and under the griller went the slice to brown just a little ....... well it sounded like a plan, until my mobile rang!!!!!!!!!!!! I was about 1 minute too late it had started to burn..... so I carefully picked of any burnt bits, let it cool and cut the slice, which even after cooling the slice~ the texture was so crumbly, so I put the slice in the fridge overnight.
NEXT DAY: The perfect slice! I was amazed it was soooo good and DH commented on how much he really liked it (which is unusual for him... he is always a grump). But may I say I got one piece to taste as DD had taken half of them for the girls to have with their morning coffee, which they commented on how good it the slice was, and DH had eaten the rest leaving me one piece to taste.
So with all that said...it appears it needs a bit of refrigeration after cutting into slices, which sets the slice really well, and you end up with 1 piece only of a really fantastic slice, which again may I add is being made again this week on DH's request!
Thanks Pat....your recipes always work well, after my stuff ups! lol

O.M.G. This spread is the best! Simple and easy to make and the flavor is just divine!
This could be served with anything you like on a bagel and this spread would compliment it perfectly!
I made this exactly as written and served it with sliced avocado on toasted baby bagels.
I made 4 halves for myself and my DD stole (YES STOLE) 2 halves, leaving me with 2 halves. Then I offered half to DH who I thought would not take it because he hate's avocado's... well he took one!
He loved it, saying he loved the avocado with the cream cheese! Go figure!!!
So that left me with half, which I thoroughly enjoyed!
The bagels are hidden and so is the leftover spread ~ both are ready for me to make MYSELF more today!
I can't wait to try this spread with Vegemite ~ This spread could end up being my new favorite food!
Scrumdiddlyumptious!

I did have my doubts as to how this cake would turn out, having so few ingredients.
But it turned out really well, I used a vanilla cake mix and added a 1/2 teaspoon of lemon rind to the mix.
I did have to weigh out the cake mix and used 1 1/2 tins of apricots ~ as the weight of the cake/apricots did not coincide with the weights here .... no problem's, it all worked well, so I must have done something right!
The cake did turn out really well, although very subtle in taste and when completely cooled was very moist, but overnight settled and gave the cake a great texture.
I iced my cake with a cream cheese icing (using some apricot) juice and topped with some dehydrated tangerines.
This was a really nice cake to make, and cake be made with ingredients from the pantry.
I am going to try this with a different fruit next time, as I think this would suit any canned fruit.

I made this last night as written with garden fresh asparagus.
Unfortunately someone rang just as I was to take it out of the oven, so it went over about 5 minutes and the ends burnt. I WAS SO MAD as it was just one of those sales calls and they made me mess up my beautiful asparagus!
But with all that said it came a little overcooked but absolutely delicious.
I will be making this again soon, even though it was overcooked and still tasted wonderful it can only be scrumptious perfectly cooked!Can't wait!
This is a must try for any asparagus lover!

Apart from using mushrooms in this recipe as I made this recipe as written.
I did remove the baking paper and placed straight on the heated tray half way through cooking, as the vegetables and gnocchi seemed to be stewing more than baking ~ then turned the heat up a little to compensate the stewing.
The recipe turned out quite well, although the gnocchi was not really crisp, but was done enough for us. Next time I will just leave out the baking paper I think and just bake straight on the tray.
But with all that said and as a vegetable lover ~ I really did enjoy this recipe. So easy and using packet gnocchi saved so much time!
This recipe lends itself to any vegetable being used, although I think any vegetable with a high water content would not lend itself well to this recipe as the gnocchi/vegetable's would stew in any liquids released from that particular vegetable, rather than bake.
I really liked gnocchi baked this way and will be trying this again~ maybe even with a flavored gnocchi. Maybe pumpkin next time!

I did make a few change to this recipe ~
I used fresh cheese and ricotta Tortellini instead of frozen, I halved the peas and left out the prosciutto ham ~ using some fresh tomato instead (only because my DD does not eat meat).
Apart from that everything was as per the recipe, and what a recipe! Apart from me overcooking the Tortellini (only a little) this was amazing. I served with garlic bread and we really did enjoy this recipe.
I also had enough for the next day... wow, we really did enjoy this. So creamy and rich and full of flavor!
I will be making this again for sure!

Love, Love, Loved this recipe.
What more can I say!
Lovely fresh flavors which all blend together so well.
I followed the recipe as written and served with a small dollop of butter over the top. YUMMO!
Straight to the recipe book with this one!