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, 28 February 2019

Thinner Chicken dinner

We are starting a new category of family dinners that are a little more healthy without sacrificing any of the flavour. Inspiration came from skinny taste.com. Gina Homolka also loves using fresh ingredients and avoiding processed or artificial substitutes. This fits perfectly with FYIC’s food philosophy. No need to tell the family it’s low in fat, as they will not even notice.

Chicken thighs (skinless) x 4
Lemon juice from 1/2 a lemon
2 garlic cloves, crushed
11/4 Teaspoons ground cumin
1Teaspoon Olive Oil
1 Teaspoon salt
1Teaspoon dried oregano
3/4 Teaspoon sweet paprika
1/4 Teaspoon hot paprika (optional)
1/2 Teaspoon turmeric

2 Tablespoons mayonnaise
1 Tablespoon apple cider vinegar
1 Teaspoon lemon juice
1/2 Teaspoon salt
1/2 Teaspoon ground black pepper

Combine chicken, lemon juice, garlic, cumin, oil, salt and remaining spices.
Set aside in the refrigerator for at least 30 minutes or overnight.

For white sauce simply combine all ingredients and refrigerate.

To cook chicken, bring a heavy griddle or large fry pan up to high heat.
Add the chicken and leave until the bottom is browned, approximately 5 minutes.
Turn chicken and continue to cook, after about 10 minutes, remove to a board (Chicken may not be completely cooked at this point) and slice lengthways into strips.
Return to pan and continue cooking for another 8 to 10 minutes.

Assemble salad on plates. Top with chicken and then drizzle over sauce.

Faster than ordering take away and much less fattening.

Mamma Marmalade

Sunday, 17 February 2019

Gnocchi with meatballs Quick Cheat Yum

Sometimes despite my best intentions I need to rely on shortcuts and that is okay now and then in my opinion.  My pantry and freezer provide the key ingredients for this super quick but delicious Gnocchi dinner.  I make lots of mini meatballs and freeze in small servings for later use.  These are so handy in numerous recipes and because of their tiny size defrost and cook quickly. Though not as wonderful as homemade authentic Italian, this recipe is still very yum and nicer (and faster) than takeaway.  Enjoy!  Colleen 
Gnocchi by Feed Your Inner Cook
Mini meatballs prep by Feed Your Inner Cook
Preparation       5 minutes
Cooking            10 - 15 minutes
Serves               3 - 4 depending on appetite

250-300 gram pre-prepared homemade mini meatballs - about 20 (frozen but now thawed)
500 gram of good quality shop bought Gnocchi  (I used Divella or source some from a good deli - never overboil premade gnocchi).  Excess cooked gnocchi can be sealed and refrigerated for use the next day for a quick mini meal
boiling water (from a kettle) in a large saucepan.  Use a generous amount.
small amount of butter
Handful fresh sage leaves
splash of olive oil
1 onion - finely sliced
a little diced pancetta or bacon (optional)
1 zucchini - finely chopped
2 cloves garlic - crushed
shake of dried sage
Salt and pepper to taste
baby spinach leaves
grated parmesan cheese
splash of cream (optional)
fresh parsley - chopped
optional - toasted pine nuts

Boil water in a kettle ready to pour into a large saucepan for cooking gnocchi

Use a wide frypan, toast the pinenuts quickly and remove.
heat some butter and fry the sage leaves.  Remove leaves and set aside to add in at the end.
Add a splash of oil to the pan and brown the mini meatballs then add and gently fry the onions, pancetta and zucchini.
Stir the garlic through and then a little dried sage.  Toss in the spinach leaves.

in the saucepan - Ensure the water is boiling and add the gnocchi to the saucepan.  It will only take a few minutes for the gnocchi to float to the surface which means they are cooked.  Remove quickly with a slotted spoon and add gnocchi to the meatball frypan.

Gently combine the gnocchi through the meatball mixture and stir through the parmesan.
Perhaps add a splash of cream along with some salt and pepper to taste.
Finally stir in the chopped parsley and the fried sage leaves.
Serve garnished with the toasted pine nuts.
                                                 Enjoy!   Colleen

Wednesday, 6 February 2019

Pavlova with salted caramel and banana

What could be a better match but crispy light pavlova, fresh cream, banana and caramel dulce de leche topped with fresh passionfruit?
This dessert is delicious so please don't let my less than talented presentation put you off.  Maggie Beer's original looks amazing, but my photo stylist went missing and we ended up with.....


4 organic/free range egg whites
pinch of salt
220g caster sugar
1 tablespoon cornflour
1 tablespoon white vinegar
375ml thickened cream
1 jar/tin Dulce de Leche (available from specialty stores like Pennisi Cuisine in Brisbane) or 1 x jar Maggie Beer's Salted Brandy Caramel
1/2 teaspoon salt flakes 
1 banana peeled and sliced
1/4 cup brown sugar
Passionfruit for garnish


Preheat oven to 160 degrees Celsius

Whisk egg whites and pinch of salt with an electric mixer until soft peaks form.
Add caster sugar 1/3 at a time, and continue to whisk until the mixture is stiff and glossy and you cannot feel any sugar by rubbing a little mixture between your fingers.

Add the cornflour and vinegar and whisk to combine.

Divide the mixture into 2 rectangular discs on a baking tray lined with baking paper.
Shape with a spatula or spoon.

Place tray in the oven and reduce temperature to 140 degrees Celsius.
Bake for 40 - 45 minutes.

Turn the oven off and allow to cool completely with the oven door ajar, place a wooden spoon to stop it closing.


Beat the thickened cream to soft peaks.
Gently fold through as much Dulce de Leche (with added salt flakes) to taste.

To serve, place one of the pavlovas onto a serving platter. (keep the other in an airtight container)
Spoon the cream mixture onto the pavlova and spread evenly.
Top with either fresh banana and passionfruit or caramelised banana (in a non stick pan heat sugar coated banana until golden)

For a more decadent dessert you could layer the second pavlova on top.

Mamma Marmalade