Lemon Pudding

 It must be that time of year again in Australia when it is finally cooling down enough to think about eating pudding. BUT to eat pudding one must make the pudding.  Dietary concerns mean that we are looking for a recipe that is not over loaded with sugar.  Plus spray free lemons are in abundance in the garden, making lemon zest and lemon juice that bit more doable.

These individual lemon delicious puddings hit the spot, just add a little cream or ice cream and you have a "light as a feather" tangy pudding. Thanks Better Homes and Garden magazine.

Ingredients

1/2 cup caster sugar

Finely grated zest of one lemon

40 g butter melted

3 organic/free range eggs (room temperature), separated

1/2 tsp salt

1/4 cup SR flour

1/3 cup lemon juice

1 tsp vanilla extract

1 1/4 cups milk

Method

Preheat oven to 180 degrees Celsius

Grease 6 x 1 cup capacity dishes (I used teacups)

Place a tea towel on the base of a large roasting pan and then place greased cups on that

Combine sugar and lemon zest in a bowl and massage with your fingers for lemon oils to be released and infuse the sugar

Add melted butter, egg yolks and salt, whisk until smooth

Add flour, lemon juice and vanilla, whisk again.

Slowly add milk, whisking until combined and then set aside

In a very clean bowl whisk egg whites with electric beaters until soft peaks form

With a large whisk fold into lemon mixture in three batches

Pour into cups carefully 

Pour in boiling water around the cups in the roasting dish until it is halfway up the sides of the cups

Bake in the oven for 20 -25 minutes or until a metal skewer comes out clean

Delish (excuse the pun)

Teddy in a blanket

 I am always on the lookout for any ideas for my grandchildren. Social media does come up with some great ideas. Like this one 

Ingredients

2 sheets of shop bought puff pastry

Packet of tiny teddy biscuits

1 or 2 Lindt chocolate blocks

Method

Defrost puff pastry 

Preheat oven to 180 degrees Celsius

Cut puff pastry into long squares, place one piece of chocolate near the top, place a tiny teddy on top and then bring up puff pastry to cover half of tiny teddy.

Cook in the oven till golden, cool and enjoy

Mamma Marmalade

Hot Cross Buns

 Hot Cross Buns is a bake not undertaken lightly.  Each year you promise yourself you will give them another try - after previous attempt 6 years ago, were more akin to rock cakes than fluffy Easter buns.  But as the day approaches you get far too busy to contemplate attempting to bake any, so you pick up a 6 pack at the local farmer's market as a good substitute.

But this year you convince yourself that you will give it a try, after all you are more knowledgeable with all that sourdough bread making that you have done. You know the feel of a good dough.  Ok let's try this, oh no they yeast went out of date last week, never mind.

I thank "Recipe Tin Eats" for the recipe, much easier than the one in the Delicious Magazine this month.  To break up the prep time I made to shaping of buns after initial rise then I popped in the fridge overnight, next morning brought out to room temperature and did second rise before baking and glazing.

My family all agreed they tasted delicious and were my best ever.  Encouraged for next year.

Not the prettiest of Easter buns

Ingredients

Buns

3 teaspoons of instant dry yeast (best if before date :) )

1/2 cup of caster sugar

1 1/2 cups warm milk (just to body temperature if too hot it will kill the yeast)

4 1/4 cups bread flour - I ended up adding at least another 1/2 cup as the mixture looked to wet

2 teaspoons of cinnamon powder

2 teaspoons of all spice powder

1/2 teaspoon salt

1 1/2 cups sultanas and currants

1 - 2 oranges, zest only

50 g melted butter, cooled

1 egg at room temperature

Crosses

1/2 cup plain flour

5 Tablespoons water

Glaze

1 Tablespoon apricot jam - I only had strawberry

2 teaspoons water

Method

Place flour, yeast, sugar, all spice, cinnamon and salt into bowl of a stand mixer.

Give a short mix with dough hook attachment.

Add melted cooled butter, milk, egg, sultanas and zest.

Mix for approximately 5 minutes until a smooth elastic dough forms (I added my extra flour to achieve this) until dough forms a ball and comes away from the side of the bowl.

Remove from stand mixer and cover with an apiwrap or tea towel until dough has risen and doubled in size. This can take anywhere from 1/2 hour to 2 hours.

Line a 9 x 13" tray with baking parchment.

Remove apiwrap or tea towel cover and punch down.

Dust work surface with flour - roll dough into a log shape and cut 12 pieces.

Take one at a time and roll into a ball by pressing down with your palm and then gather into a ball and roll, place on tray.

Cover and pop in the fridge till morning.  If baking that day leave on the counter for another 45 minutes.

Next morning bring buns from fridge and let rise for 1 - 2 hours

Preheat oven to 180 degrees Celsius

Crosses: mix flour and water until sticky paste (adjust consistency, mine was a little too runny as you can see from the photograph).  Spoon into a small ziplock bag and snip the corner off to make a piping bag.

Pipe crosses onto the buns.

Pop in the oven

Mix jam and water for glaze.

Cook for approximately 22 minutes or until tops of buns are a deep golden brown.

Remove buns from oven, pop on wire rack and glaze.

Delicious

Mamma Marmalade

Cacio e Pepe

 

They say sometimes the simplest things are the hardest to do.  Well that is certainly the case with this recipe.  I have been craving this pasta dish for some time and since hubby hasn't taken me to my favourite Italian restaurant I decided to investigate and make it for myself.  There are a few different interpretation's on google but I need to emphasise - good quality pasta makes, freshly ground black pepper and Pecorino Romano (sheep's milk) cheese are a must.  There are not many igredients so you must have top quality.  The main issue is trying to create a delicious creamy sauce with only a hard, dry aged cheese so follow carefully.

Ingredients

Good quality spaghetti, either dried or fresh

2 Teaspoon coarsely ground black pepper

4 Tablespoons of EVOO

Salt to taste

30 g of unsalted butter

1 cup of very finely (microplane) grated Pecorino Romano cheese, plus extra for serving

Method

Heat 3 Tablespoons of olive oil and approximately 1 teaspoon of crushed black pepper in a medium skillet over medium heat until is starts to sizzle, about 1 minute.

Set aside

Place spaghetti in a large pan and cover with water, season with a small amount of salt.  You don't want a huge pan of water because you need the pasta water to have a high concentration of starch. 

Stir with a fork to untangle.

Cook spaghetti according to the instructions on the packet, having it cook 1 minute less than suggested.

Spoon 2 to 3 Tablespoons of pasta cooking water to the pepper and olive oil pan, stir in the butter and then add the spaghetti.

Stir with a fork and then add the cheese and the remaining olive oil, continue to stir until cheese is melted.

Add a few more tablespoons of pasta water to the pan to adjust consistency, reheating as necessary until the sauce is creamy and coats each strand of spaghetti.

Season to taste with salt and more black pepper.

Serve immediately passing extra grated cheese and ground black pepper at the table.

Note: if you end up with a film of melted cheese on the bottom of the pan, the pan had too much heat when combining the cheese and pasta.

Absolutely divine

Mamma Marmalade

 

 

 Seems everywhere I look these days I see a Dutch Baby.  I had never heard of the soft oven baked pancake before.  But they look spectacular and are very easy to make. this one is inspired by Martha Stewart. Great for a breakfast for guests.  Below is a banana Dutch baby but softened apple works well also.

Ingredients

1 1/2 Tablespoons unsalted butter

1 Granny Smith apple or 2 bananas, peeled and sliced

1/3 cup honey

1/4 Teaspoon ground cardamon

3 large organic/free range eggs

3/4 cup milk

3/4 cup plain flour

1/4 Teaspoon salt

1 Tablespoon icing sugar

Method

Heat oven to 200 degrees Celsius

Heat a cast iron skillet over high heat and add butter, and apples or bananna , cook until softened/lightly browned, about 2 minutes. Stir in honey and cardamon and remove from heat.

In a bowl whisk the remaining ingredients apart from the icing sugar pour over the fruit and pop in the hot oven and bake until puffed and brown. About 20 minutes keep and eye on it, and remove when done. 

Dust with icing sugar.

Serve with a dollop of cream or maple syrup.

Mamma Marmalade

 Happy Christmas 2023 🎄🎄🎄

It has been a while since we posted as this year has been a challenging one for us.

But I wanted to take this opportunity to wish you a very Happy Christmas.  We love our little blog and are grateful that readers enjoy trying the family recipes we post.  Family is at the heart of everything we do and we treasure our family and friends, their support and encouragement.

I wanted to share a photo of one of the two Christmas tables that my little Grandson helped decorate.  We had the best time together - it might look like a mountain of tinsel but it was very carefully designed by him and it will add extra special meaning when family gather around on Christmas Day.

May your Christmas Day be filled with joy, gratitude and simple pleasures.

Best Wishes

from Feed Your Inner Cook

Soy Chicken Lunar New Year

 Our family lunch in January 2023 coincided with Chinese Lunar New Year - the year of the Rabbit. So we themed the food and decorations to match.  The menu included this very easy but extremely delicious Soy Chicken, thanks to Red House Spice.  It is traditional to do a whole chicken as a symbol but much easier to use skin on, bone in Chicken thighs.

Ingredients

6 chicken thighs (best with skin on and bone in)

1/2 Tablespoon cooking oil

3 spring onions, cut in half

1 thumb size of ginger, sliced

3 star anise

2 bay leaves

1 cup light soy sauce

2 Tablespoons of dark soy sauce

2 Tablespoons of Shaoxing rice wine

2 Tablespoons of dark brown sugar

2 cups water

1/2 Tablespoon cornstarch, mix with 1 Tablespoon water

Method

Prepare the braising liquid.

Place oil, spring onions, ginger, star anise and bay leaves in a frypan.

Fry over low heat until the spring onion and ginger are fragrant and browned.

Pour in both soy sauce, rice wine, sugar and water.

Turn the heat to high and bring to the boil.

Slide the chicken thighs in, skin side down. (Should be in a single layer).

When the cooking liquid comes back to the boil, lower the temperature until it's a gentle simmer.

Cover and cook for 35 minutes.

Flip and cook for a further 10 minutes.

Take the chicken out and keep about 1/2 cup of liquid.  The remaining liquid can be kept in the fridge as a master stock, good for 4 days in the fridge or frozen for 3 months.

Take the 1/2 cup liquid and heat, just before it starts to boil, add cornstarch slurry.

Remove from the heat once the sauce reaches the desired thickness.

Slice the chicken and pour the sauce over the top.  

Enjoy with rice or as one dish of a banquet.

Mamma Marmalade

 The Christmas season requires a plethora of sides and salads that are stylish with a wow factor but, as time is scarce, needs to be easy to make also. This Tomato tart fits the bill, the tangy fetta on the base of crunchy filo pastry, topped with your choice of cherry and heirloom tomatoes.

 Ingredients

7 sheets filo pastry

75g melted butter

60g (3/4 cup) grated parmesan

150g fetta, crumbled

1/2 cup Greek style yoghurt

300g mixed tomatoes, thinly sliced crossways

2 1/2 Tablespoons extra virgin olive oil

1 lemon rind finely grated, juiced

1 Tablespoon finely chopped spring onion

1 Tablespoon chopped basil

Method

Preheat the oven to 160 degrees Celsius

Line a baking tray with baking paper.

Place 1 filo sheet on the lined tray, brush with melted butter.

Sprinkle with grated parmesan

Repeat with the remaining 6 sheets of filo.

Fold over the sides of the filo to make a thin border

Using a fork prick the base inside the border

Bake, occasionally pressing down with a spoon to prevent it puffing up.

Cook for 20-25 minutes or until brown all over.

Set aside to cool.

In a food processor, combine fetta and yoghurt, blend until smooth.

Season with salt and pepper

Transfer the filo stack to a large serving platter, gently spread the fetta mixture over the filo inside the border.

Top with tomatoes.

Whis the oil, lemon, rind, 1 1/2 Tablespoons lemon juice and spring onions in a small bowl.

Drizzle a little dressing over the tomatoes.

Season with salt and pepper and sprinkle basil over the tart.

Yum

Mamma Marmalade

Christmas gifts to make and give - Chocolate Bark

 It's beginning to look like Christmas! This phrase can either excite or terrify you. For some of us, the lead up to Christmas can start in November (Look away now my friend Kim :) )

This recipe is not quite a recipe but more like a list of ingredients to choose from.

Ingredients & Method

Finely chop your preferred assortment of toppings:

Smarties, marshmallow, biscuit, glace ginger, crumble meringue, glace orange peel, honeycomb, sprinkles, pretzels ...... the list goes on.

Place two blocks of Lindt 90% Cocoa (or your choice) on a baking paper lined oven tray,

Place in a slow oven apprx 160 degrees Celsius until chocolate starts to melt.

Remove from oven and combine by dragging a metal skewer through the melted chocolate.

Then creatively or haphazardly sprinkle toppings over the chocolate. Leave to cool.

Pop in the fridge until firm, then break into pieces and place into cellophane gift bags or jars.

Decorate with Christmas cheer and give to those you love or need to :) 

Ideal teacher gift.

As I live in the sub tropics I store my bags in the fridge.

Ho Ho Ho

Mamma Marmalade

Dump cake

 I wish there was a better name for this dessert but how it reads is really how it is. :) This American hack enables you to have a dessert to feed a crowd in next to no time. Plus it only requires some pantry staples. I have made a version without the cake mix but it is much easier just to use a packet of plain butter cake mix.  You can get all creative with the tin fruit you use, I even added a few fresh blueberries to this one.

Ingredients

1 large can or 2 x 410g can of fruit (I used apricots and cut them in half) including juice

(You can use pie filling also)

1 handful of fresh blueberries (optional)

1 packet cake mix

125g butter

Method

It is ridiculously easier

Preheat oven to 180 degrees Celsius

Tip tinned fruit into the base of an oven dish. add fresh fruit if using. Pour half the tin juice over the to.

Sprinkle cake mix evenly over the fruit

Melt 1/3 of the butter approx.

Cut remaining butter into pieces and lay on top of the cake mix, then pour the melted butter in between to cover entire cake mix with butter

Pour on the remaining juice.

Bake in a preheated oven for about 30 minutes or until cake mix is cooked and top is golden and bubbly.

Tasty and easy

Mamma Marmalade

Hokey Pokey Ice Cream

 I never knew that it was a "Kiwi" thing, but apparently Hokey Pokey Ice Cream is a big deal across the "ditch" in New Zealand.  I have been wanting to make Mary Berry's version for a very long time. No churning or ice cream maker necessary and very few ingredients.  It was my very first time at making honeycomb and it was not difficult at all. So, I encourage you all to give this a go this summer.

Ingredients

4 Tablespoons of golden syrup

150g of caster sugar

2 teaspoons of bicarbonate of soda

600ml of thickened cream

1 tin of condensed milk

Method

Line a flat tray with baking paper

Combine the sugar and golden syrup in a large saucepan on a low heat, stir for about 10 minutes until all the sugar has melted and it does not feel gritty.

Once the sugar is completely melted turn up the heat to medium and leave it boil without stirring until it turns golden brown (I could have left mine a little longer), This only takes a couple of minutes.

Turn off the heat and add the bicarb of soda and quickly whisk for a few seconds. The mixture will froth up so that is why we used a large saucepan.

Spoon or pour out onto baking paper. Leave to cool.

Once cool, break into pieces with a wooden spoon or knife. 

1/3 remains for topping and the remainder will go into the ice cream.

Line a loaf tin with plastic wrap.  Ensuring there is overhang.

For the ice cream, whip the cream in a large bowl until stiff peaks occur. Fold in the condensed milk and stir to combine well.  

Fold in 2/3rds of the honeycomb pieces.

Pour into lined loaf tin, freeze for 6 hours or preferably overnight.

You can now use when required or for a statement piece unmould entire ice cream on a platter and scatter remaining honeycomb over the top.

A really easy ice cream to make and a very nice consistency, not icy at all.

Mamma Marmalade

Harissa Gnocchi

 My tip for a fast but needs to be delicious dinner is don't resort to take away but have some good quality staples stashed in the freezer. This "light as a feather" gnocchi is from New Farm Deli in Brisbane, I paired it with some Harissa Paste from the pantry and a delicious treat was created.

Ingredients

500g good quality gnocchi, frozen or fresh

40g butter

100g cream cheese (I substituted fresh cream and parmesan cheese)

2 Tablespoons Harissa Paste

Garnish with chopped chives and grated Parmesan

Method

Couldn't be simpler

Cook the gnocchi in a large pot of boiling salted water for 2-3 minutes or as directed on the packet, until they float to the surface. Scoop out with a slotted spoon. Retain about 100ml of the cooking liquid.

Melt the butter in a frypan and add gnocchi in batches if making for a crowd.

Add a pinch of salt and fry until golden on one side.

Give the gnocchi a good shake and add the cream cheese/cream and parmesan and harissa paste.

Mix gently then serve, garnishing with chives and extra grated parmesan.

Crusty bread and green salad make an entire meal.

Mamma Marmalade

Radish and Beetroot Salad

 Along with most keen cooks, I do admit to the habit of tearing out recipes from magazines, even the free ones you pick up at the supermarket.  They stay stashed in their clear plastic envelope to be moved around from bench to tables and tidied up and then one day you flick through looking for a healthy lunch inspiration. Excitement, you discover one that fits the bill and you have nearly all the ingredients on hand. Never to be deterred by a little substitution I pulled together this delicious salad.

Ingredients

1 bunch radish, I used a mix of white and small red radish

1 bunch watercress, sprigs picked (I omitted as did not have any to hand)

1 packet of precooked beetroot (about 4 to a pack, very handy to have in the fridge)

1/2 red onion, thinly sliced

Horseradish and Dill dressing

1/4 cup evoo

1 Tablespoon apple cider vinegar

1 Tablespoon horseradish cream

1 Tablespoon chopped dill (I substituted some fennel fronds)

1/2 small garlic clove, crushed

Method

To make the dressing, combine all ingredients in a small jar with screw top lid, season with salt and pepper. Shake 

Slice the beetroot and radish place on a serving tray with the onion and watercress, toss gently to combine, when ready to serve pour over the dressing.

Great with crusty bread.

Mamma Marmalade

Egg Toastie on Flatbread wraps

 A simple variation for eggs on toast - use your favourite fillings - so easy and quick to make a satisfying, nutritious meal for any time of the day.  I use the low-carb, high protein flatbreads/ wraps but there are lots of options.    Enjoy!  Colleen

Preparation         5 minutes

Cooking               5 - 7 minutes

Ingredients   (for 1 serve - multiply to your requirements)

this is a rough guide - add your preferred filling ingredients - either already cooked or quick to cook eg baby spinach leaves.  Nothing too soggy.

2 eggs - beaten together

a splash of oil 

1 round flatbread wrap  (lots of different brands - I like the low carb/high protein)

1 roma tomato - seeds/liquid removed

handful cooked chicken/lamb or salmon etc   - great way to use up leftover roasts

torn spinach leaves

a little sliced celery

sliced shallots

a little grated cheese perhaps

herbs chopped   eg  parsley, mint, rosemary, dill, oregano  etc

salt and pepper to taste

tiny splash of your choice of sauce that suits    eg  soy, bbq, hummus, chilli

Method

warm your pan and then add splash of oil, swirl to coat pan and warm oil.

Pour in the beaten egg mixture and gentle cook for a couple of minutes.

When egg mixture begins to cook, place flatbread wrap on top and gently push into the top of egg mixture.  You want bread to form a layer and egg to adhere and cook onto the underneath. Don't squash it on - just gently pat together.

When you think egg side is cooked, gently flip it over so the flatbread wrap can now cook in the base of pan.

Top one half of  the eggs with your choice of fillings

Fold the bare half over onto the filling half.  Keep cooking until flatbread wrap begins to crisp up a little.  You might need to flip again to crisp both sides.

Remove from pan and enjoy your egg toastie!

Cheers!  Colleen

 

Pumpkin Scones

 I must admit that I do scroll through Instagram when I am bored, when a neighbour posted a picture of her pumpkin scones I was up for the challenge.  You see it's been years since I have made them and they looked delicious. So one chilly morning in Northern New South Wales I cranked up the little bench top oven (my trusty SMEG met it's demise in the February floods) and I must admit the results were delicious.  Recipe is the famous Lady Florence Bjelke- Petersen's

Ingredients

1 Tablespoon butter

1/2 cup sugar

1/4 Teaspoon salt

1 Egg

1 cup mashed pumpkin, cooked and cooled (not too wet)

2 cups self raising flour 

Flour for dusting

Method

Preheat oven to 225 degrees Celsius

With electric hand beaters, beat butter, sugar and salt.

Add egg, then pumpkin and stir in the flour until just combined.

Turn out on to a floured board, bring together and gently roll until the disk is about an inch or 2.5 cm thick. Using a floured cutter, cut and place on a greased tray or dish, the trimmings left over can be combined together to make the final scones.

Bake for 15-20 minutes on the top oven shelf.

Serve with butter.

Delicious

Mamma Marmalade

Paris Brest

 Our family Sunday monthly lunch for June was French themed, for dessert I chose to make a Paris Brest, they look impressive but are relatively easy to make. Apparently it was created and named for a stage of the famous cycling race "Le Tour de France".  Never let facts get in the way of a tasty desert. Why not give it a try.

Ingredients

112g strong flour (I used normal plain flour)

80ml water

60ml milk

Pinch of salt

Pinch of caster sugar

55g unsalted butter

3 medium organic/free range eggs, lightly beaten

1 egg for egg wash

Handful of flaked  almonds

Thickened cream, whipped for filling 

Icing sugar for dusting

Method

Preheat the oven to 220 degrees celsius

Line a baking sheet with baking paper, draw a circle about the size of a small dinner plate, turn the paper over

Put the water, mil, salt, sugar and butter in a saucepan and bring slowly to the boil over a medium heat, until the butter has just melted

When the water is bubbling, remove quickly from the heat, tip in the flour and beat vigorously until it forms a dough the leaves the side of the pan clean.

Return to the heat and cook, stirring for about 5 minutes, to "cook out" the flour

Leave to cool slightly, then gradually stir in the eggs, beating between each addition until the dough is smooth and glossy.

Either place in a piping bag and pipe over the circle drawn and then pipe another circle inside the one already piped.

I placed the mixture on the paper with a spoon and spatula as I did not have a piping bag, worked  out fine.

Lightly brush top with egg wash and sprinkle on flaked almonds.

Bake in the oven for 10-15 minutes then reduce oven to 180 degrees and cook for a further 10 minutes until risen and golden.

Once baked, remove from the oven and slice the ring horizontally and return to the oven to dry out for approximately 3-4 minutes.

Store in an air tight container until ready to serve.

Just before serving, fill with whipped cream and sprinkle icing sugar through a sieve on the top.

Enjoy.

Mamma Marmalade

Oven Baked Spaghetti Frittata

It can be tricky to think of an simple meal you can prepare a day ahead that travels easily and can be re-heated or eaten at room temperature.  I needed a lunch dish to take to my parents that was also easy to eat, plain ingredients and no spices.  I served optional pesto and chilli relish on the side for their other guests. This oven baked spaghetti frittata was satisfying comfort food and served with a green salad made a delicious lunch - serve warm or room temperature.  Also easy to add your choice of veggies or meats too.   Enjoy!  Colleen

  

Preparation   15 minutes not including cooking the pasta.   

                      note  pasta needs to be  Already cooked and cooled 

Cooking         25 - 30 minutes 

Reheating      20 minutes from room temperature approx

Ingredients 

- this is a very loose guide - use your choice of greens, meats etc

depends on how much you want to make - for my large tray I used 1 1/2 cups

1 cup (or more) of already cooked, drained and cooled spaghetti.  Stir in a little olive oil after cooking so won't go clumpy whilst cooling.  Cut up long strands a bit for easy eating later.

your choice of chopped veggies eg

- cooked, fried onions and garlic, mushrooms sliced and cooked

- capsicum diced

-  thawed peas, chopped baby spinach leaves, finely chopped broccoli or diced asparagus  

Meats - optional

- some chopped cooked chicken or ham etc

herbs 

- chopped parsley, thyme or oregano leaves or a little chopped sage

plus

6 eggs

1 cup milk or half milk half cream             (If using less pasta decrease eggs, milk too)

2 tablespoons grated parmesan cheese

Ground Pepper and Salt - to your taste

Topping

Grated Cheese

Some grated parmesan cheese

Sprinkle of some dried breadcrumbs

extra thyme leaves 

Method

prepare your ovenproof tray or pie dish

Preheat oven to 180 - 190℃

In a large bowl - Whisk the eggs with the milk/cream and parmesan.

Stir in your selected chopped vegetables, chopped meats, herbs and salt and pepper.

Add the chopped Spaghetti pieces and stir to combine evenly.

Pour into prepared dish

Sprinkle with Grated cheeses , some breadcrumbs and herb leaves.

Bake for approx 25 - 30 minutes (will depend on dish size) until middle is cooked and topping golden.

To reheat from room temperature

cover loosely with alfoil and reheat at 180℃ for approx 20 minutes or until warmed through.

Can also be eaten at room temperature.

Serve accompanied with optional pesto or chilli relish and with green salad and tomatoes.

Enjoy!   Colleen

Paella

 My fellow blogger Colleen recently celebrated her birthday and hubby took her out to a Spanish restaurant, the hit of the evening was the chicken Paella. It reminded me to post my version inspired by Miguel Maestre.  This is a good version for the non seafood eaters in the family.  It is just a guide really you can vary the quantities and ingredients to suit. I had lightly cooked some green prawns and calamari for the seafood lovers to add at the table.  Great photo taken by Vilte Barnes.

Ingredients

250g diced chicken thigh

2 cured chorizo, chopped

800ml chicken stock

250g Calasparra rice

50g frozen peas or fresh chopped beans

1 1/2 Tablespoons of smoked paprika

1 Teaspoon saffron threads

Extra virgin Olive Oil

4 cloves garlic, crushed

1/2 bunch flat leaf parsley, chopped

1/2 bunch chives, chopped

2 x red capsicums fresh, chopped or substitute 4 oven roasted from a jar

4 x heirloom tomatoes or similar, chopped (can include cherry and grape tomatoes)

1/2 lemon to squeeze for juice

1 lemon cut into 8 for decoration

Method

Heat a frypan or Paella pan over high heat.

Cook chicken and chorizo for about 5 minutes until golden brown, add tomato, capsicum, parsley and garlic.

Continue to cook stirring until the tomato and capsicum are softened.

Pour in chicken stock and add saffron and smoked paprika, bring to the boil then add the rice.

Stir and bring to a gentle simmer, continue to cook for about 18 minutes.

When the rice is tender and most of the liquid has been absorbed, there should still be a little remaining, add the frozen peas or fresh beans.

Don't stir at this stage in an attempt to form a "soccarrada" or crust on the bottom.

Season to taste with salt and pepper, squeeze lemon over the top and garnish with chopped chives and lemon wedges.  Serve with crusty bread.

Ole

Mamma Marmalade

Apple Pie Porridge

Adam Liaw's SBS Cookup show recently made Wilbur very happy - dessert for breakfast! I made a couple of changes to the original and soak the oats and green apple overnight. I keep the apple skin on but you could peel it.   I agree with Wilbur - this is very delicious breakfast which really tastes like apple pie ! Enjoy!  Colleen and Wilbur

  

Preparation    5 minutes     plus overnight soak    OR just prepare and cook

Cooking         7 - 10 minutes 

Ingredients  (this serves 2)

1 Granny Smith apple - cored and finely cubed - I leave skin ON

1/2 cup traditional Rolled Oats  

1 cup milk

1/2 cup water

1/2 teaspoon ground cinnamon

1 teaspoon Maple Syrup   (I don't usually add sugar to porridge - original recipe was for 2 teaspoons but I found that too sweet)  

1/2 teaspoon Vanilla Extract

For Topping

Spoonful of Greek yoghurt with a tiny tiny splash of vanilla if desired

plus

a dollop of nice oven-baked Granola (optional)

A few berries for garnish if you fancy

Method

Combine the cubed apple, oats, milk, water, cinnamon, maple syrup and vanilla in a lidded container and place in fridge. Leave to soak overnight if possible.

Mix the greek yoghurt with vanilla and set aside in fridge til ready for dollop topping.

To cook

place the soaked oat mixture in a saucepan and gently simmer approx 7-8 minutes until begins to thicken. Stir regularly, stay with it as you don't want it to catch on bottom. 

Divide porridge between 2 bowls and top with dollop of yoghurt, sprinkle of granola if you like and perhaps a few berries.

Enjoy your dessert breakfast!  Colleen and Wilbur

Soda Bread

 It was Mother's day 2022 and I know it's a day I should be relaxing and reading a book but I find cooking relaxing. So after a wonderful visit from my children and grandchildren I whipped up this quick Irish Soda Bread (thanks to recipetineats).  It is really easy, just ensure you have the ingredients in the pantry, no Buttermilk, no problem just add a little lemon juice or vinegar to some full cream milk.   I was trying to take a photo of the crumb to show you the texture, but maybe a little bit of butter got in the way. :)

Ingredients

2 cups white, plain flour

1 3/4 cups wholemeal flour

3 Tablespoons extra flour

1 1/2 Teaspoons, bi carb soda

1 1/2 Teaspoons salt

2 cups buttermilk

Method

Preheat oven to 220 degrees celsius

Line baking tray with baking paper

Combine flours (not the extra flour), bi carb and salt in a bowl, whisk to distribute

Add buttermilk and stir until it is too hard to stir anymore.

Sprinkle the extra flour onto a clean work surface, tip dough out and incorporate more flour if needed

Knead for no more than 8 times, just bringing the dough together into a ball

Transfer to the lined baking tray, shape into a disk and cut a cross on the surface

Bake in the oven for 20 minutes and then turn oven down to 200 degrees

Bake a further 20 minutes or until the base sounds hollow when tapped, mine took only 15 minutes

Transfer to a rack and cool for at least 30 minutes before slicing (if you can manage it)

Now you can have bread anytime you like.

Mamma Marmalade