These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.

Both are resources too valuable to waste.

We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!

Thursday, 12 July 2018

Baked Vegetarian Curried Pumpkin Gratin

This may seem an odd combination of curry and cheese but the combination of winter vegetables and a crunchy topping turns it into a warm comfort food perfect for an easy winter dinner.  Hope you enjoy! Colleen

Curried Pumpkin gratin by Feed Your Inner Cook
Preparation    15 minutes
Cooking          1 hour (baking in oven)

add more or less of each veg depending on meal size - this is just a guide

approx 3/4 - 1 kg pumpkin (Kent or Qld Blue - not a watery variety) - peeled, seeded and cut into small chunks
1/4 caulflower - cut into small florets
3 Kale leaves - stalk discarded, leaves shredded
2 cloves garlic - crushed
1 tablespoon fresh thyme leaves (optional)
2 shallots - finely sliced  (sometimes called spring onions/long thin green tubes)
1 tin brown lentils - rinsed and drained
300 ml light cooking cream
1 tablespoon curry powder
tiny pinch salt
Options:  chilli , ground pepper, different veg - ie baby spinach etc

panko breadcrumbs or soughdough bread small chunks for topping
grated cheese for topping
Pepitas - pumpkin seeds for topping - it needs something crunchy on top!

Preheat oven 180 Celcius
Grease and prepare a 2-3 inch deep ovenproof dish - 4 -6 cup capacity OR a few dishes depending on your needs 

Tumble and mix up the small pumpkin chunks with the cauliflower, kale and shallots along with the lentils into the prepared dish / dishes
In a bowl - whisk the curry powder, garlic, thyme and salt until well combined

Pour the cream mixture over the vegetables and cover tightly with foil
Bake for 30 mins.  
then check on tenderness of pumpkin - if any is still quite firm run a sharp knife through the veg for quicker cooking.
Remove foil and sprinkle with the bread and cheese.  Return to oven for 20 minutes.
Check on tenderness of veg - should be cooked.  If not, cook for further 5 min approx.
Sprinkle over the pepita and bake for a further 5 minutes.
Topping should be golden .  Remove from oven, allow to sit for a few minutes before serving.              Enjoy!  Colleen

Wednesday, 4 July 2018

Macadamia Shortbread

Our little recipe blog now has so many family recipes and is becoming a treasure trove of favourites.  I regularly make Mamma Marmalade's Shortbread and am so grateful that Mamma Marmalade shared this gem with us.  
Although mine are not as pretty as hers, they taste delicious and last for a week in an airtight container - perhaps even longer if I hide them!
When I made them last weekend, I decided to add some macadamia chunks to half the recipe mix - it was a great success and I was able to serve 2 types of biscuits from the one recipe base.  
So, keep making the original, but if you are after an easy variation - please try these nutty delights!    Enjoy!    Colleen

Macadamia Shortbread by Feed Your Inner Cook

Preparation       20 minutes
Cooking             25 - 30 minutes
Makes               30 - 36 biscuits approx


250g softened butter  NOT melted
110g caster sugar
250g plain flour sifted
125g rice flour    -  sift with the plain flour

good handful macadamias - roughly chopped into halves and some quarters (This was enough for half batch- as I like to serve a nut free option as well.  Add more macadamias if you want to make the entire batch with the nuts).


Preheat oven to 130 degrees C
Prepare 3 flat biscuit oven trays  (no sides)

Beat butter and sugar in a small bowl until white in colour, (takes a little while) 
add flours one dessert spoon at a time (do not rush this process).

Macadamia Variation
I halved the mixture  and stirred the macadamia chunks through half the dough.  Rolled and baked as below.  You could add more macadamias for the entire batch.

Roll teaspoonfuls of the mixture and place on a greased oven tray, press down gently with a fork

Bake for 10 minutes at 130 degrees C and then 15 minutes at 120 degrees C.  Depending on your oven you may need longer, lift the biscuit to see if the bottom is browned.  The top should remain pale.

Cool and enjoy with a cup of tea or coffee

Thanks to Mamma Marmalade for the inspiration.   Enjoy!   Colleen

Wednesday, 27 June 2018

Dinner Sisters - Roasted Cauliflower

My best friend Sam is always guiding me to the best podcasts around, when she found the Dinner Sisters she knew it would be the perfect match for me - Food, recipes and practical cooking tips. I love it! 

Have a listen and see what you think.

Today's recipe is their take on a Cauliflower salad.


1 head of cauliflower
Olive Oil
3 Tablespoons fresh, soft breadcrumbs
1 1/2 Tablespoons of butter
3 Tablespoons whole almonds
Salt & Pepper
2 Tablespoons of raisins
1 Tablespoon white wine vinegar
1 Tablespoon of capers, rinsed and drained
2 Tablespoons chopped fresh herbs (either parsley, coriander, or tarragon or a combination)


Preheat the oven to 180 degrees Celsius

Chop the cauliflower into florets, toss with olive oil.  Sprinkle salt and place on an oven tray.
Roast for 30-40 minutes tossing halfway through, until tender.
In a fry pan dry roast almonds for 10 minutes tossing constantly to prevent them burning.
Remove and place on a chopping board, roughly chop into pieces.
In the fry pan melt 1 Tablespoon butter and add breadcrumbs toss until golden and crunchy.
In a small pan or use the microwave, combine the raisins, white wine vinegar an 1/2 Tablespoon of butter.
On a platter arrange cauliflower.  Drain the raisins and combine with capers, herbs and almonds, spoon over the cauliflower.  Top with golden bread crumbs. Season with salt and pepper

Mamma Marmalade 

Wednesday, 20 June 2018

Vegetable Pakoras

Watching the FIFA world cup and looking to spice up your snacks? Here is a great alternate to boring crisps or popcorn.


250g Besan flour (chickpea flour)
50g Self Raising flour
1/2 teaspoon red chilli powder
1 teaspoon garam masala
1 teaspoon tandoori masala (from specialist spice shops) optional
1 Tablespoon lemon juice
300g chopped, small dice potato
300g chopped finely, onion
3 spring onions, chopped finely
Small handful of baby spinach, chopped finely
1 teaspoon green chilli, finely chopped
Small handful of coriander, finely chopped
1 teaspoon salt

Peanut or Sunflower Oil for deep frying


Sift both flours into a bowl, add garam masala and tandoori masala (if using), stir well to combine.

Add lemon juice and enough water to form a smooth batter that is thick enough to coat the back of a spoon.

Set aside for 10 - 15 minutes.

Add all the remaining ingredients apart from the oil.

Stir to combine.

Heat oil in a saucepan.

Place spoonfuls of mixture into the hot oil, do not overcrowd.

Once cooked drain on absorbent kitchen paper.

Serve with our lime pickle or yogurt sauce.


Mamma Marmalade

Friday, 15 June 2018

It's getting chilly - time for soup - Potato, Leek and Pea

Wanting to make some delicious, warming soup? But over the boring pumpkin version?  Try this one out, so easy to make and tastes great.


2 leeks, pale section, thinly sliced
2 large potatoes, roughly chopped
Dash of oil
4 cups or chicken or vegetable stock
1 cup frozen peas
1/2 cup thickened cream


Heat oil in a large saucepan over medium heat.  Add the leek and cook, stirring for 5 minutes until the leeks soften.

Add the potato and stock, bring to the boil, then reduce heat to low.  Cook stirring occasionally for 20 minutes or until the potato is soft and the soup thickens slightly.

Stir in the peas, cook for 2 minutes.

Using a stick blender to blend until smooth.
Add half the cream and stir to combine.

Season with salt and pepper.

Ladle the soup into bowls drizzle the remaining cream.

Garnish with crispy bacon bits or basil leaf.


Mamma Marmalade

Wednesday, 6 June 2018

Slow cooker chicken tortillas

With the cool Autumn change finally upon us, it's time to bring out the slow cooker and make some hearty meals.  This recipe was a request from a dear friend Sue S who is always on the hunt for slow cooker recipes. Now, whilst it may not look pretty, it tastes a treat and so easy, give it a try.

All in the pot together

Cooked Chicken fajita 


2 Whole free range/organic chicken breasts
1 Tin of black beans, rinsed
1 Jar of medium hot salsa
1 Tin of corn kernels, rinsed
1/2 lime squeezed juice
Salt & Pepper
1 teaspoon Chilli powder (less if you are not keen)
1 teaspoon Smoked Paprika

Method (You won't believe how easy this is - one line)

Place all ingredients in a slow cooker, cook for 6-8 hours, shred by using two forks.

To Serve

Warm tortillas combine chicken with some of your favourite fillings

Grated cheese
Shredded lettuce
Sliced pickled jalapenos

Mamma Marmalade

Thursday, 31 May 2018

Home made ice cream - with a hint of coffee

I popped an Ice Cream maker on my wishlist this Mother's Day and it was granted.

I feel it may have been motivated by the desire to be eager recipients of the delicious desserts that may come from the machine.  Now I know exactly what goes into the ice cream, the family is eating. Only organic eggs, milk and sugar.  Treat yourself !


2 cups whole milk (I try to use non homogenised)
2 cups thickened cream
1 cup caster sugar
Pinch of salt
1 whole vanilla bean, halved and seeds scrapped
5 large organic egg yolks
1 1/2 teaspoon pure vanilla extract


In a medium heavy based saucepan over a medium to low heat, whisk together the milk, cream, and half the sugar, salt and the scrapped vanilla bean (including the pod). Bring the mixture just to a boil.

While the milk is heating, combine the yolks and remaining sugar in a bowl.  Using a hand mixer on low speed , beat until mixture is pale and thick.

Once the milt/cream mixture has nearly come to the boil, whisk about 1/3 of the hot mixture into the yolk/sugar mixture.  Add another 1/3 of the mixture, then return the combined mixture to the saucepan.

Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon.

The mixture must not boil or the yolks will overcook - the process should only take a few minutes.

Pour the mixture through a fine mesh strainer (discard the vanilla pod) and bring to room temperature.  Stir in the vanilla extract. Cover and refrigerate 1 to 2 hours or overnight.

Follow instructions from ice cream machine.  Then place churned ice cream in a container and freeze for at least 2 hours.

Flavourings are the fun experiment, we have tried a hint of coffee by adding 2 teaspoons of granulated coffee mixed with 1 tablespoon of hot water to combine. Also chocolate flavoured by melting good quality chocolate with hot milk. Let your creative inspirations guide you.

Very Nice

Mamma Marmalade