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!

Wednesday, 27 December 2017

Leftover Turkey Pasta

Now that the Christmas feast is over, and you can't seem to face any more cold meats and salad try this simple dish of transforming any left over roast chicken or turkey into a tasty pasta dinner. This is a very easy dish, which is just what holiday dinners are all about.


Good quality dried fettuccine or spaghetti
1 Tablespoon Tomato Paste
Olive Oil
1 small onion finely sliced
2 cloves garlic, crushed
1 Tablespoon of bottle capsicum strips drained or sun dried tomato strips
Leftover chicken or turkey, shredded
1 Tablespoon cream
Dash of white wine
Grated Parmesan
Salt and Pepper'


Cook pasta according to instructions on the packet, drain.

In a large frying pan, saute the sliced onions in some olive oil.  When softened add the crushed garlic.
Add tomato paste and stir to "cook off"
Add the capsicum or sun dried tomato strips, cream and wine, stirring to combine.
Add chicken or turkey and combine gently, heat through for 5 minutes.
Season to taste with salt and pepper.
Add required amount of cooked pasta to the pan.
Serve topped with grated Parmesan.

Mamma Marmalade

Thursday, 21 December 2017

Christmas greetings for 2017

2017 has been a year full of very special family moments for the Feed Your Inner Cook team.  Family is always our focus and foundation so the happy family events this year have enriched our lives – of course the dinner table is cente stage for family gatherings and celebrations.  This year, between us, we celebrated travel adventures, engagements, weddings, University graduations, study accolades and business achievements and eagerly awaiting the birth of the first grandbaby. 
Meals shared, give us time to connect with each other – whether a feast or a sandwich – sharing and caring matter most.  We treasure these moments because things change so quickly – no one knows what tomorrow brings or where in this world family members might be in a year’s time.

Now, Santa is on his way .. even took time out to have a surf … 

We thank you for supporting our little blog and we wish you a Very Happy Christmas and New Year. 
Whether your family is close by or afar – we hope that you have Happiness and Peace during this Festive Season with serenity and good health in the Year Ahead.

A friend who is very unwell was so kind and surprised me with these towels she had crocheted – I am truly grateful for such generosity of time and spirit. 
Thank you D so so much - I wish I could wave a magic wand for you. 

It has been a very intense year - take the opportunity to pause, reflect and then listen to David Cassidy "Cherish" album and hug those dear to you. 

 Happy Christmas

Tuesday, 12 December 2017

Pecan, Chocolate, Coffee Biscotti

Just in time for Christmas giving, I found this recipe from the very talented Belinda Jeffery.  The combination of chocolate and coffee elevate this Biscotti to new heights.  I love to give my friends a little home baking at Christmas, I feel it shows you care because you have gone to a little extra effort. So for all those friends on the "nice" list this is for you.


80g roasted pecans, halved (can substitute other nuts)
1 3/4 cups plain flour
3/4 teaspoon bi carb soda
3/4 teaspoon baking Powder
1/2 teaspoon salt
2 teaspoons of instant coffee granules
120g best quality dark chocolate, chopped
125g unsalted butter at room temperature
1 cup caster sugar
1 large egg or 2 small eggs lightly beaten to get 75ml of egg (easiest to measure in a glass measuring jug)
1 1/2 teaspoons vanilla extract


Preheat oven to 180 degrees Celsius.
Line a large oven tray with baking paper.
Combine the flour, bi carb, baking powder and salt in a small bowl.
Using a small sieve press the coffee granules through with the back of a spoon into the bowl, whisk for a minute to combine ingredients.
Add the pecans and chocolate and mix so they are coated with the flour mixture.
In a separate bowl beat the butter and caster sugar for 5 minutes or until light and fluffy.
Add egg is slowly beating in between. 
Add the vanilla.
Combine the flour mixture above and fold until a soft dough forms.
Press the dough gently together and then divide in half and and place on oven tray. From into a log shape. 
Leave space between the 2 logs as the mixture will spread when baking.
Bake for 35 minutes or until golden.
Remove and leave to cool until just warm to the touch.

Turn oven down to 160 degrees Celsius and line another tray with baking paper.
Gently transfer the logs whilst still warm to a board and cut into approx 7 mm slices with a very sharp knife.  Do not try to cut too thinly or they will crumble.

Lay the slices flat on the prepared trays.
Return to oven and bake until crisp and golden about 15 minutes, turning them over half way through.

When ready remove the trays from the oven and leave the biscotti to firm up a little, then carefully transfer them to wire racks to cool completely.

Store into air tight containers until ready to gift wrap and give to friends.


Mamma Marmalade

Wednesday, 6 December 2017

Almond custard pudding cake

Picnics such as the Diner en Blanc event, present challenges with dessert choice.  It needs to be delicious, portable, sturdy and not requiring cooking or being kept really cold. 
I used to make it yeeeeaaaaars ago ... and have tweaked it our way.  Very Retro !
The tea-cake/dessert with a soft cooked custard centre and crunchy almond topping is perfect for picnics/gatherings  – a great favourite especially when served with stewed apples and custard.    
Add a tiny splash of Brandy or Calvados apple liqueur if you want to …. Enjoy! Colleen

almond custard cake by Feed Your Inner Cook 

almond custard cake by Feed Your Inner Cook 
almond custard cake by Feed Your Inner Cook 
Preparation            20 minutes
Cooking                  10 minutes custard.  Then    30 – 35 minutes cake plus cooling time
Serves                     6 – 8

1/3 cup castor sugar
125 gram butter – softened
1 egg
¼ cup custard powder - sifted
¾ cup Self Raising Flour - sifted

Custard centre
1 ½ tablespoons custard powder
1 ½ tablespoons castor sugar
1 cup milk
2 teaspoons good quality vanilla extract
30 gram butter – softened
Optional – dash brandy or similar
Or optional – tiny pinch of ground cinnamon or nutmeg

Handful flaked almonds
Couple of pinches Castor sugar and ground cinnamon (optional) to sprinkle on top

Line a  18-19 cm springform cake tin on base and sides with baking paper.
Preheat oven to 190 C or 180 Fan forced

Blend sugar, custard powder and milk in a saucepan.  Whisk/stir well to ensure no lumps and well combined. 
Carefully heat – stirring constantly until mixture boils and thickens.  Happens very quickly.
Remove from heat.  Stir through the softened butter and vanilla and ground spice.
Cover with lid and then pour into a clean bowl and cover with plastic wrap – prevents a ‘skin’ forming on custard.  Changing the container helps with heat loss faster.
Allow to cool to room temperature.  Whisk/stir to ensure no lumps.

Cream butter and sugar together until light and fluffy with electric mixer or by hand.
Add the egg and mix well.
By hand, stir in the custard powder and flour until just blended well.
Halve the mixture (roughly is ok) and using your fingers, dot small balls of cake batter onto lined base.  Gently push together so it forms a complete layer.
Spread the cooled custard mixture on top of cake layer – almost to the edges. 
With the remaining half of the cake batter – gently dot and spread balls of cake batter to cover the cake. 
Sprinkle flaked almonds over the top, then sprinkle lightly with castor sugar/cinnamon.
Bake approx. 30 -35 minutes.  Custard will still be slightly soft in centre and cake should be cooked, and almonds pale golden.
Cool in tin.
Refrigerate if required but allow to return to room temperature before serving.  
Or serve slightly warmed if desired. 
Delicious with side of stewed apples, custard or cream.

almond custard cake by Feed Your Inner Cook 


  Enjoy! Colleen