Chicken and Thai Basil Spring Rolls

It was birthday and anniversary week in our household. Luckily the birthday celebration for middle son was on a Saturday giving plenty of time for a Thai inspired dinner theme.

These spring rolls are pretty easy to prepare so don't be put off thinking they are too fiddly. Even quicker if you can entice a husband to sit at the table and do the filling and rolling.

Ingredients

1 tablespoon oil
Half a red onion, finely chopped
2 crushed garlic cloves
3 teaspoons of finely grated fresh ginger
500g chicken mince *
2 tablespoons sweet chilli sauce
2 tablespoons soy sauce
2 tablespoons chopped fresh Thai basil
2 birds eye or other chillies finely chopped
100g rice or bean vermicelli noodles
1 small carrot, grated
1 x 300g packet (20x20cm square sheets spring roll pastry)

Grape seed oil for deep frying.

*Note: If you have a heavy duty food processor why not make the chicken mince yourself, that way you know exactly what goes into it.  Simply whiz boneless chicken thighs until the consistency you require.

Method

Heat oil in a large frying pan, add onion, garlic and ginger, cook for 3 minutes until softened, stirring now and again.
Add chicken mince and break up with a wooden spoon, cook until chicken is fully cooked.
Stir in chilli and soy sauce and bring to the boil.
Remove from the heat and mix in the basil and chilli.
Set aside to cool.
Place noodles in a heat proof bowl and then cover with boiling water to soften. When soft drain and using kitchen scissors cut noodles into 2cm lengths.
Combine chicken mixture, noodles and carrot.

Place a pastry sheet on a clean surface, spoon 2 tablespoons of mixture horizontally across the centre of the pastry sheet, leaving a 4cm border at each end. Brush the corners and sides with water.  Fold in the ends and roll up firmly.
Repeat until all pastry sheets have been filled.

Deep fry in grape seed oil 2 or 3 rolls at a time, drain on absorbent paper.  Keep warm in the oven whilst frying the remainder.

Yum
Mamma Marmalade

Gingerbread Ginger Cake Slice

The first bite of this slice will remind you of old school gingerbread – darkly syrupy and gingery dense. This makes a generous sized slice and is very versatile as it is also delicious served warm with ice-cream as a rich gingerbread dessert treat.  Preparation is super-fast as all the ingredients are whizzed together in a Food Processor – Easy!

My version is inspired by Alison Alexander’s recipe, originally printed in the ABC Brisbane Radio Floods Fundraiser cookbook “A Generous Helping”, which championed sharing and celebrating food memories.

   

Preparation  5 minutes

Baking          35 – 45 minutes. 

Ingredients

½ cup or 125 gram butter – melted  (do this first)

2 ¾ cups Self-Raising Flour

1 teaspoon Bicarbonate of Soda

4 teaspoons Ground Ginger

3 cubes glace ginger – finely sliced (Optional – for a deeper ginger flavour)

½ cup Dark Brown Sugar  (Dark Brown has a stronger flavour than regular Brown Sugar)

¾ cup Golden Syrup

1 egg – lightly whisked prior to adding

1 cup warm water

Method

Melt butter

Preheat oven to 160 ˚C and prepare medium depth rectangular tray approx. 24 x 30 cm and line with baking paper.

Place all ingredients in Food Processor. Pulse until combined but do not over-process or the flour will become tough.

Pour batter into prepared tin

Bake approx. 35 – 45 minutes.  Check at 35 minutes. May need to turn tray.

Cake will be cooked when a wooden skewer inserted into the middle comes out clean.

Remove from oven and allow to cool for 10 minutes in the tray before cooling completely on a cake rack.

Optional

Top with icing when cake is cool (I used a Cream cheese icing)   

 or   

lightly dust with icing sugar or maple sugar and a dash of nutmeg.

                                   Enjoy!  Colleen

Minty Mint Pea and Ham Soup - Souper!

Pea and Ham Soup is a favourite hearty winter tradition.  Usually it is thick with a dried pea base and simmered for hours with chunky ham bones.  This soup is fast, easy and most surprisingly coming from me (who adds pulses to everything!)  - no lentils!

A fresh, light but satisfying soup inspired by a Jamie Oliver recipe.  I was surprised that the key ingredient is frozen baby green peas! Easy and Instant!  And of course the Mint! - the intense aroma  when you start blitzing it up is amazing. The soup is such a gorgeous green - and it tastes so fresh.  Just be careful not to overcook it and only add the mint at the end to preserve it's fabulous flavour and colour!

Serves 6.  Leftovers are easy to freeze and reheat within a month

5 min prep.  approx 15 minutes to cook

Ingredients

2 onions, chopped

1 potato, peeled and grated (this stops the soup being watery)

Olive Oil

3 rashers of bacon - rind and fat removed. Chopped

Optional - 1 small smoked bacon or ham bone

1 1/2 - 2 litres salt reduced chicken stock (start with 1 1/2 and add more if needed)

1 kg frozen Baby Peas (NB baby peas are smaller and sweeter) - remove from freezer and allow to de-chill a little

Good handful fresh mint – leaves only  (save some for final steps)

Salt and pepper to taste

Some hot water may be needed

Optional toppings

the remaining mint leaves, shredded

Pancetta  (1 slice  per 4 bowls of soup – more if you like)  I only use this in Winter

and 

multigrain crunchy croutons or toast fingers

or

teaspoons light sour cream or Greek Yoghurt 

                         Vegetarian OPTION
                         Omit the bacon and ham bones.
                         Substitute vegetable stock instead of chicken stock

Method

In large deep saucepan (mix needs to blended later) soften onions and potato in olive oil

Add and Fry the bacon then add the chicken stock and bring to boil.

If using, add the bacon bone and simmer for 5 minutes

Add the peas and cook for a few minutes until cooked.  

Remove from heat 

Remove the ham bone.

Add some fresh mint leaves.

Use a stick Blender to blitz until smooth

If it is too thick, add a little hot water from the jug and blend again 

Season with salt and pepper - to taste

Spoon into warmed bowls.  

Sprinkle with shredded mint, diced pancetta or a small dollop of sour cream or yoghurt.

Serve with crunchy coutons or toast fingers.

Optional Pancetta Croutons

remove crusts from day-old bread and place into roasting tray

drizzle with olive oil, mint and pancetta.    Bake 180 oC  for  10 min to crisp up

Crumble over the soup

                                           Enjoy!   Colleen

Impossible Easy as Pie - Dessert version

We have all tried the savoury version of Impossible pie, now Donna Hay has given us a sweet interpretation. What could be easier than putting all ingredients into a food processor, whiz and bake and you're done! The other good thing, is that you nearly always have the ingredients on hand so for the unexpected visitor a warm piece of pie is only 40 minutes away.

Ingredients

1 1/2 half cups of milk
3/4 cup dedicated coconut
50g unsalted melted butter
1 tablespoon vanilla extract
3 eggs
1/3 cup plain flour
1 cup caster sugar
2 tablespoons of lemon juice
3/4 cup frozen raspberries

Method

Preheat oven to 160 degrees Celsius.
Place all the ingredients apart from the raspberries in a blender of food processor.  Whiz until smooth.
Grease a 18cm or 1 litre capacity pie dish and pour in the mixture.
Sprinkle over the raspberries.,
Place on a large baking sheet and cook 40-45 minutes, test by inserting a skewer which comes out clean.
Dust with icing sugar.

Enjoy!

Mamma Marmalade

Zingy Pumpkin Ginger and Chilli Soup

This soup is all about the zingy ginger flavour. Pumpkin Soup is the backbone of winter soup recipes and here, it is the perfect partner to the freshest ginger you can find.
Make as much as possible because this soup freezes so well.  The addition of red lentils gives it body and a little heat from the chilli really warms you on a chilly winter's day.

Ingredients

At least 1 ½ kg pumpkin– after skin & seeds removed.  Cut into chunks, don’t worry about being too precise with chunk size– this will be roasted and then blitzed later 

A little olive oil

3 large onions roughly chopped

3 cloves of garlic – skin removed, crushed

5 cm knob fresh ginger – peeled, chopped  (VIP – must be FRESH to give the Zing)

3 cups Chicken stock (Salt reduced) maybe more – only add extra if needed later

½ - 1 long red chilli  (seeded and finely sliced)  Optional - to your taste

Handful of dried red lentils. Rinsed and drained. (will give it body)

To finish         (after soup has been blitzed)

Chopped fresh chives, parsley or coriander

Salt and Pepper. Taste first and add accordingly

Method

Roast the pumpkin pieces with a touch of olive oil until soft. (approx 30min)

         Place onion and a splash of oil into large stockpot with lid and cook until onion is soft

         (Stockpot needs to be big and roomy enough to blitz soup in later)

       

        Add the roasted pumpkin pieces, garlic, chilli and ginger and stock. 

        Stir in the lentils.  

        Bring to boil. Simmer 20 -30 mins covered.   

        Stir as needed.  (Red Lentils need about 20 mins to cook down)

        Taste the soup.  Adjust salt and pepper if necessary.

        If a bit thick, add just a dash more stock or water and warm through.

        Take off the stove.  Allow it to cool for about 5 min

        Carefully blitz the soup to desired consistency.  I prefer it fairly smooth.

        Add the snipped herbs and ladle into soup bowls.

        Garnish with a few finely chopped herb leaves.

     TIPS AND HINTS

        Freezes well – if there is any left .  Store in the freezer in freezerproof containers for a few months if required.  Allow to defrost til room temperature.  Reheat on the stove top.  Check seasonings and garnish with fresh herb leaves.

         Enjoy!  Colleen

Quick Marmalade

 


It's that time of year again when Mamma Marmalade gets nervous is she hasn't a store cupboard bursting with jars of sunshine and citrus.  There is something so satisfying about cooking with seasonal produce at it's best.




Ingredients

1 orange
1 grapefruit
2 lemons
Should weigh approximately 675 g or more
1 kg sugar




Method

Cut fruit into thin slices, place in a ceramic or glass bowl, cover with 2.8 litres of water, cover with a tea towel and leave overnight.

Next day, place fruit and water into a large saucepan and boil for 20 minutes or until the fruit is soft.

Add sugar and boil for approximately 1 hour, until jam is ready. Test by placing a small amount of jam on a chilled saucer that has been in the freezer, run your finger through and if the jam "wrinkles" it is ready.

Pour jam into sterilised jars and seal.

You - are now a Mamma Marmalade!

Cannoli Filling

Looking for a decadently delicious filling of sweet, creamy ricotta and mascarpone with a hint of chocolate? By using ready made good quality cannoli you can whip up these impressive sweet treats in next to no time. I guarantee that the compliments will come your way thick and fast.  Good quality European delicatessen's or specialty food stores stock the ready made deep-fried tubes.


Ingredients

300g fresh ricotta (from a deli not the prepacked supermarket type)
100g caster sugar
200g mascarpone
1/4 cup glace cherries (can be omitted if preferred)
1/2 cup candied citrus peel
1 teaspoon orange essence
1 teaspoon rum
2 tablespoon chopped/grated good quality chocolate

Method

Combine all ingredients and mix thoroughly.

Spoon into a piping bag (or zip lock bag with the end cut off) and fill pre made cannoli.

Dust with icing sugar.

Serve and await the compliments.

Mamma Marmalade

Smoky Bacon Hot Dogs with bourbon BBQ sauce & Onion Rings

With "footy' season in full swing,why not try out these great dogs from Donna Hay!  Full of flavour and not tricky to pull together. An impressive supporter's feast.  The onion rings made with pickled onions are a tangy change.
Don't be put off by the list of ingredients they are mainly spices!

Ingredients
1 tablespoon olive oil
4 good quality beef sausages
4 crusty hot dog bread rolls
8 slices matured cheddar

Bourbon BBQ Sauce
1 tablespoon olive oil
1 finely chopped brown onion
2 cloves of garlic, crushed
1 cup (250ml) bourbon or whiskey
1 tablespoon smoked paprika
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 x 400g can chopped tomatoes

Smoky bacon
2 tablespoons brown sugar
1 teaspoon smoked paprika
1 teaspoon dried chilli flakes
4 bacon rasher

Pickled Onion Rings
1 cup (150g) plain flour, plus a little extra for dusting
1/2 cup (50g) cornflour
1 teaspoon baking powder
1 teaspoon caster sugar
1 teaspoon sea salt flakes
1 teaspoon smoked paprika
330ml pale ale beer
Vegetable oil for deep frying
8 pickled onions, sliced

Method
Preheat oven to 160 degrees Celsius
BBQ sauce
Heat oil and fry onion and garlic for 2-3 minutes until softened.  Add the bourbon/whiskey and bring to the boil for 1 minute, add the paprika, brown sugar, Worcestershire sauce and tin tomatoes and cook, stirring frequently for about 20 minutes or until thickened to a sauce consistency.  Set aside.
Smoky bacon
Place sugar, paprika and chilli in a small bowl and mix to combine. Spread bacon on a wire rack that is on an oven tray.  Sprinkle half the sugar mixture onto the bacon, bake for 7 minutes, turn the bacon over, sprinkle the remaining mixture over the bacon and cook for a further 8 minutes until crisp and golden. Set aside.
 Pickled Onion Rings
Combine flour, cornflour, baking powder, caster sugar, salt and paprika in a bowl and mix well. Slowly add the beer and whisk until smooth.  Heat the oil until very hot, dust the onion slices into the extra flour and then into the batter.  Cook for 2 minutes until golden.
Cook Sausages until cooked through.
Assemble hot dogs by placing sauce in the roll adding sausage, smoky bacon, chees and then top with onion rings and Enjoy.

Mamma Marmalade

Candied Citrus Peel

Great to make your own candied peel when organic citrus is in season and plentiful. It is preferable to use organic so you can be confident there is no chemical residue or wax on the skin. You can change the fruit listed below to what you have available.  The candied peel is great to mix into ricotta and mascarpone for a delicious filling for cannoli.

Ingredients

2 grapefruit
3 oranges
4 lemons
11/2 half cups of sugar

Method

Cut the ends off the fruit and then stand on a chopping board, use a sharp pairing knife cut away the peel following the curve of the fruit. Try to leave most  of the bitter white pith on the fruit.(Tip, a good vegetable peeler works well instead)

Slice the peel lengthways into 1/4 inch strips.

Place strips into a pot of boiling water and cook until tender approximately 10 minutes.

Remove with a slotted spoon to dry on a wire rack, as a single layer for about 15 minutes.

In a saucepan bring 1 cup of sugar and 1 cup of water to the boil, stirring until sugar is dissolved.
Add peel and boil until it turns translucent and syrup thickens, approximately 10 minutes, don't allow to turn to caramel.

Remove with a slotted spoon to a wire rack covered in baking paper, seating the pieces.

Let peel dry for an hour, then toss with 1/2 cup of sugar to coat.


Mamma Marmalade

Buttermilk dessert

These "light as a feather" buttermilk puddings by Valli Little are the perfect alternative to Panna Cotta overload.

Ingredients

1 vanilla bean split and seeds scraped
1/2 cup (75g) caster sugar
600ml thickened cream
4 gold strength gelatine leaves
2 cups (500ml) buttermilk


Berry Coulis to decorate

Method

Combine vanilla pod and seeds, sugar and 400ml thickened cream in a saucepan warm over medium heat stirring constantly until sugar is dissolved.

Soak gelatine in cold water for about 5 minutes or until soft.  Then squeeze excess water and add to hot cream stir until gelatine is completely dissolved.

Fill a bowl with ice cubes, place a clean bowl on top and strain cream mixture into the bowl. So as to have the mixture chill slightly.

Beat remaining cream to soft peaks and fold into the cream mixture and add buttermilk.

Pour into small dishes and refrigerate for 4 to 6 hours until set.

Either unmould the puddings or serve in containers.

Decorate with fruit.

Yum Yum

Mamma Marmalade

Chicken, Pineapple and Thai Basil aromatic Red Curry

Fresh pineapple gives this curry a fresh zing. I know it looks like a lot of ingredients, but you chop, toss and stir and before you know it, it's ready to serve.

Preparation    15 minutes  (some can be done during the cooking time)

Cooking         15 – 20 minutes

Serves              5 – 6

Ingredients

2 skinless chicken breasts – thinly sliced

A little peanut oil

3 heaped teaspoons Thai Red Curry paste (use a little more or less depending on your preference)

3 cloves garlic – crushed

4 cm piece ginger – peeled and grated

1 piece lemongrass – bash the white base a little.  stalk will be removed at end of cooking

270 ml tin coconut milk  

½ cauliflower – chopped into bite size pieces

50 – 100 ml water (if you want it very thick and creamy use coconut cream instead – I don’t)

½ Red capsicum – finely sliced

Fresh chives – 4 or 5 stems – finely sliced

4 – 6 kaffir lime leaves. Remove the central stem and slice very very finely

1 medium fresh pineapple – remove peel and core. Cut flesh into medium bite chunks

1 tablespoon Fish Sauce

1 tablespoon Soy Sauce

1 ½ tablespoons Brown Sugar

Big handful green beans  - topped and tailed

200 gram Grape or Cherry tomatoes – halved

1 cup Thai Basil Leaves -  ¾ cup stirred through end of cooking,  ¼ cup for garnish

Handful Baby Spinach Leaves

Pepper to taste (if necessary)

1 lime  

Steamed rice for serving

Method

Use a large wide pan.  Heat a splash of oil and quickly brown the chicken fillet slices. Do not fully cook as they will be returned to the dish to cook and heat through at the end.

Remove the chicken slices and set aside covered with alfoil to keep warm.

Reuse the pan. Heat a tablespoon of the thick creamy layer from the top of the coconut milk.

Add the Red Curry paste, garlic and ginger.  Cook a couple of minutes.

Add the cauliflower pieces, lemongrass stalk and simmer for 5 minutes

Add remaining coconut milk, lime leaves, sauces and sugar

Test the cauliflower, when about 2/3rds cooked, add the pineapple chunks, beans and capsicum slices.  Judge how thick the sauce is becoming:  add a little of the water as necessary.

Toss through the Baby Spinach leaves and the chicken slices.

Remove the lemongrass stalk

Just before serving stir through the halved tomatoes and ¾ cup Thai Basil Leaves

Taste and adjust seasoning if necessary.  

If you like :  Squeeze just a little lime juice over.

Serve with rice. 

Garnish with chives and ¼ cup Thai Basil leaves and a wedge of lime.

                                                      Enjoy!   Colleen

Red Chicken - Family Favourite

This is the first recipe in the newly introduced Family Favourite collection.  Every now and then we will showcase a recipe that is a mid week standby that is passed down through the family or from friends or neighbours.  Never short on flavour and a guaranteed crowd pleaser it combines easily sourced ingredients with a few short preparation steps.  The names of the recipes will be how they are known colloquially amongst the inner circle.  So why not join our inner circle and try some of these Family Favourites.  We would love to hear your comments.

Ingredients

1 Tablespoon Extra Virgin Olive Oil

500g or there about of Organic/free range de-boned Chicken thigh fillets (Chicken pieces with the bone in are far superior but sometimes the complaining of children outweighs the enhanced flavour).

If you have time and inclination you can combined some seasoned (salt and pepper) plain flour in a bowl or plastic bag and toss the chicken for an extra texture and thickening of the casserole juices.

1 brown onion diced
1 rasher of good quality bacon chopped
2 cloves of crushed garlic
1 and 1/2 cups quality white wine (1/2 for the chicken and 1 for the cook)
1 and 1/2 dessert spoons of tomato paste
3 mushrooms sliced
Chopped parsley - half a cup

For a large family double all the ingredients.

Method

Preheat Oven to 180 degrees C.
On the stove top, pour oil into a heavy bottom casserole dish  that can go in to the oven, heat gently.
Add diced onion and bacon and sauté until soft, then add the garlic (if you add too early the garlic will burn and impart a bitter taste rather than the delightful flavour enhancer it is)
Add chicken thigh fillets (uncut is fine so they don't dry out) or chicken pieces preferably, brown on all sides.
Add tomato paste and stir to combine and "cook off" tomato paste so it doesn't have a raw taste.
Add 1 cup of water or chicken stock and what remains of the wine, hopefully at least half a cup and mushrooms.
Pop on the lid and place in a preheated oven.
Cook for 30 minutes or 1 hour for chicken pieces with bone in.
Ten minutes before final cooking time, add half of the parsley, stir to combine.

Serve with pasta and green vegetables. Garnish with remaining parsley.

This meal will freeze well and is a great casserole to give to a new mum or a friend that is not well.

Mamma Marmalade

Caramelised Pears – A Simply Perfect Comfort Dessert

Brisbane June evenings sing with a crisp chilly air. A few bites of something soothingly sweet makes a satisfying end to the family meal.  My thanks to Belinda Jeffery who provides simple, seasonal, elegant solutions to this sweet search.  Her original recipe includes fresh pear ice-cream which I will do another time. However, just her caramelised pears alone are simply divine.  I use fresh, heavy, juicy pears which make a lovely change from my standard caramelised apples. 

When pears are in season – this is an easy way to indulge.

This is my version, with thanks, inspired by Belinda Jeffery.

Serves 4

Preparation and cooking – allow approx. 30 minutes. This needs to be watched as caramel can burn.

Ingredients

4 large ripe pears. Peeled, cored and quartered.

40 gram unsalted butter

60 – 80 gram caster sugar.

½ teaspoon Vanilla Paste

Teeny shake of ground cloves (just enough to dust a thumbnail)

Dollop of sour cream

To serve

Ice cream or cream if you prefer

Method

Use a medium size frypan and gently melt the butter

Stir in sprinkled 60 gram of the sugar

Place the pears in a single layer over the buttery sugar and increase heat slightly.

Cook approx. 5 – 8 minutes. Gently shake pan regularly to prevent sticking.

The sauce will gradually change colour and become golden.

When the pears soften turn over and spoon with some sauce.

Taste the sauce.  Depending on the juiciness of the pears, you may want to sprinkle over the last of the sugar.  I did not, but depends on your preference.

Turn the pears now and then until golden glazed. Approx 10 -15 minutes.

Add the vanilla paste and ground cloves if desired. Stir through. Check the taste.

Pears are ready to serve when they are tender and the sauce is a rich deep golden caramel.

Remove the pears from the pan and into serving bowls.

Add the sour cream. Stir through.  Bubble for a few seconds and remove from heat.

Spoon over the pears.

Serve with your choice of ice-cream or cream.

more info on  Belinda Jeffery

http://www.belindajeffery.com.au/home.html

                                             Enjoy!  Colleen

Pumpkin Soup morphs into Hearty Vegetable Dinner

Dinner? Dinner? Dinner? What to cook for dinner that is nourishing and delicious.  Some left over pumpkin soup and an eggplant – great! 

Not enough to serve as soup but an excellent flavour for a vegetable dinner. That bit of pumpkin soup becomes the base of this colourful, veggie-packed bowl of hearty goodness. Omit the bacon and this is a satisfying vegetarian dish.  And – great as left overs the next day.  

Might not look pretty ... but  .... Mmmmmm

Preparation and cooking : about 20 -30 minutes in total

Serves 3- 4   depending on the volume of veggies added. This is just a rough guide

Ingredients

This is a bit of “toss together” style so just add or vary as you like

1 - 1 1/2 cups left over pumpkin soup (mine was very thick and flavoured with cumin and lemon)

1 cup cooked rice (I keep some in the freezer for a quick defrost)

1 large eggplant – diced

2 onions – diced

1 clove garlic – crushed

A splash of Australian Extra Virgin Olive Oil

1 -2 slices bacon, rind removed  - diced. Or pancetta (optional – leave out if preferred)

½ teaspoon ground cumin

½ teaspoon ground coriander

1 teaspoon ground turmeric

½ teaspoon celery seeds 

1 red chilli – finely shredded  (leave out or add more to your taste)

Handful baby green beans – chopped to bite size

1 tin chickpeas – rinsed and drained

Some sliced red capsicum

Some cauliflower – chopped into very small florets

Cabbage – finely shredded – about 1/8 of a regular cabbage

Few baby spinach leaves

Salt and Pepper to taste

Splash of lemon juice

few roasted pumpkin seed to scatter on top (optional)

Method

Heat the olive oil in the pan and fry off the onions and bacon.

Add the garlic and diced eggplant.

Stir through the cumin, coriander, turmeric, celery seeds and chilli.

Add the capsicum and cauliflower and stir until soft but still a little crisp.

Add beans and cabbage

Pour over the pumpkin soup and add the chickpeas and rice.

Stir together until warmed through.

Toss through the spinach leaves

Taste and add salt and pepper if needed.

Squeeze the juice of about ¼ of a lemon over just before serving.

TIPS AND HINTS This is an easy way to use soup when there's not enough left for a full serving.

Also keeping some cooked rice in the freezer provides a quick way of adding rice to a meal without needed to cook from scratch.

                                  Enjoy!  Colleen

Banana and Pecan Spiced Cake Slice

This is a great tasting “cake slice” that delivers lots of flavour with not too much effort.  It is particularly good for using up any ‘sad’ bananas from your fruit bowl or, in my case, ones I have stored in the freezer.  See below for my TIPS AND HINTS for frozen bananas.

When I was baking this cake the other day Wilbur confidently stated he did NOT want any cake ...  no prizes for guessing how strong his resolve was ...

Ingredients

3 medium bananas – very ripe, roughly mashed 

TIPS AND HINTS  Store any over-ripe Bananas in your freezer. Just leave the skin on, place banana in a plastic bag and freeze. Use within a month.  Perfect for these types of recipes!

To de-frost: remove banana from freezer, skin will be brown but fruit will be fine.  Leave skin on until able to handle. Remove the skin and roughly mash the fruit. NO waste!

185 gram Butter, softened

185 gram Brown Sugar

3 eggs, lightly beaten

200 gram Self-Raising Flour

¼ teaspoon ground Nutmeg

¼ teaspoon ground Cloves

¼ cup sultanas – roughly chopped

150 gram Pecans, roughly chopped   PLUS    extra for decorating the cooked cake

Honey Icing

250 gram Philly Cream Cheese – softened to room temperature

¼ cup butter – softened

½ teaspoon Vanilla extract

¼ cup Honey  (I like to use Australian Kangaroo Island Ligurian Raw Honey) or any well flavoured honey

50 gram Icing Sugar – sifted

100 gram Milk Powder (low fat if you prefer) 

Decoration:  Some sliced pecans, Seed Mix with pumpkin seeds, sunflower seeds, pinenuts

TIPS AND HINTS  The Milk Powder replaces much of the sugar in the Icing Recipe.  This reduces the sugar content and gives a lovely creaminess to the Icing mixture.

Method

Preheat oven to 180° C

Check butter and bananas are at room temperature.

Line a 20cm x 30cm x 4cm deep tray with baking paper.

Use an electric mixer (or by hand) and in a large bowl beat the butter, sugar and eggs for a minute or two until well combined.

Lightly fold in the flour and spices.  Do not overwork.

Fold in the mashed banana, sultanas and pecans to evenly combine.

Pour into prepared tray and bake 25 – 35 minutes. 

Check at 25 minutes.  The middle of the slice should be cooked when pierced with a skewer.

Allow to cool in the tray on a cake rack.

ICING

Beat the Cream cheese and butter until pale and creamy.

Beat in the vanilla, honey , icing sugar and milk powder until dissolved and well combined.

Should be thick but still spreadable.

Spread over the cooled slice.  (If cake too warm, the icing will melt off into a gooey mess)

Decorate with sliced pecans and seed mix.

TIPS AND HINTS  any remaining icing can be stored in a freezerproof container ready to defrost for next time! 

                                             Enjoy!  Colleen

Cauliflower Couscous

This cauliflower couscous appeals to those watching their "carbs" as a substitute for wheat based couscous.  But it's great for anyone who wants to eat more veg and make it interesting at the same time.  This goes well with the Moorish cumin beef skewers I recently posted.



Ingredients

300g cauliflower grated
2 tablespoons of extra virgin olive oil
1/4 cup (40g) dried cranberries
2 tablespoons pistachios
1/4 cup flat leaf parsley, chopped


Method

Lightly steam cauliflower with a little water and salt until just cooked.

Drain then toss with  oil, cranberries, pistachios and parsley.

Serve on a decorative platter.

Mamma Marmalade

Moorish Cumin Beef

This skewered beef is packed full of flavour and can be accompanied by couscous or even fluffy rice.
I will be posting a cauliflower couscous alternative soon that goes really well -  without the "carbs".


Ingredients

2 tablespoons cumin
1 tablespoon sweet paprika
1/2 teaspoon smoked paprika
1 teaspoon nutmeg
1 teaspoon tumeric
1/2 teaspoon cayenne
1/2 cup finely chopped parsley
2 cloves garlic finely chopped
1/2 cup sweet sherry
1/3 cup extra virgin olive oil
11/2 kilograms of beef rump cut into even strips or cubes
1 lemon sliced thinly

Method

In a large glass or ceramic dish combine spices, parsley, garlic, sherry and olive oil.
Add beef and toss until combined, cover and marinate in fridge for 4 hours.

If using bamboo skewers soak in cold water for 30 minutes.

Thread beef onto skewers.
Cook on a char grill or BBQ (or pop under the grill) for 3-4 minutes each side.  Basting with the marinade mix.  Until cooked to your liking.

Grill the lemon or lime cheeks to accompany the beef skewers.

Delicious!

Mamma Marmalade

Ricotta and Spinach Gnocchi with Walnut Butter

Another winner here from Annabel Langbein, vegetarian never tasted better. Can be made gluten free by substituting rice flour for the plain flour.

Ingredients

400g fresh ricotta (from the deli not out of a tub)
2 eggs organic
1 egg yolk organic
1/2 cup packed cooked spinach, ensure all the water is squeezed out, chopped finely
2 tablespoons finely grated parmesan cheese
1/2 teaspoon freshly grated nutmeg, (please don't use ground nutmeg see Hint below)
Finely grated zest of one lemon
1/2 teaspoon salt
Freshly ground black pepper
1/4 cup of plain flour, plus extra for dusting.

Walnut Butter

3 tablespoons butter
1/2 cup roughly chopped walnuts
1 teaspoon finely chopped thyme leaves

Method

Mix ricotta, eggs, egg yolk, spinach, parmesan, nutmeg, lemon zest, salt, pepper and flour.  Stir until evenly mixed it will be quite wet.

Have a large pot of boiling water on a rolling boil.
Preheat Oven to 200 degrees Celsius

Use a teaspoon to make walnut size balls of the ricotta mixture dropping onto a plate of flour, toss and gently coat.  Try and ensure they are of the same size. Makes approx. 30 in number.

Working in batches of 4 to 5 at a time so not to overcrowd the pan, shake excess flour off the gnocchi then gently drop into the boiling water.  Simmer until they rise to the surface (approx. 2-3 minutes). Once at the top cook for another minute then gently lift out with a slotted spoon and place on a greased baking tray. Repeat until all gnocchi are cooked.

At this point you can cover and refrigerate for up to 24 hours or drain on paper towel and freeze.  Bring back to room temperature before baking.

To make walnut butter, place butter, walnuts and thyme in a small saucepan and cook over a medium heat until walnuts turn golden.

Pour butter over gnocchi and place in oven until sizzling, approx. 6-10 minutes.

Delicious !!

Mamma Marmalade





Hint: Whole nutmeg are available in Indian specialty food shops or even your local supermarket, they impart a much better flavour when freshly grated.  I use a micro plane for ease of use and pop the rest of the nutmeg in a small bottle ready for next time.

Coconut Peanut Biscuits. Super Quick, Super Easy.

Easy, speedy biscuit recipes are always handy. Fete cookbooks usually include a version of this magic biccie trick.  And ...  NO flour NO eggs .   Plus you can freeze a log of mixture for another quick bake emergency day!

Preparation     5 minutes

Cooking          10 -  11 minutes

Makes             36 biscuits.  3 trays of 12.     I like to cook 12 and freeze 2 logs for later

Ingredients

400 gram Condensed Milk

½ cup Peanut Paste (I like to use Crunchy).  Pop in microwave on low for 20 seconds to soften

1 cup Slivered almonds

1 cup desiccated coconut

2 cups Shredded coconut

Method

Preheat oven to 175 °C

Use a large bowl and pop on a pair of single use plastic gloves

Mix the condensed milk and peanut paste together.

Stir in the nuts and coconut lightly with your hands until well combined but try not to squash it or it will be like cement

Divide your mixture into thirds.  Approximately is fine.

From each one-third roll make 12 balls and space well apart on a flat biscuit tray.

Bake for approx. 10 – 11 minutes until golden.  Will be still a little soft but will firm up on cooling.

Cool on wire rack.

TIPS AND HINTS

To freeze biscuit dough:

from the full mixture:  Divide the dough into approximate thirds. 

Use non-stick paper and roll the mix into a 25 cm / 10 inch log.

Wrap the non-stick paper log in kitchen plastic, add a name tag (and the cooking instructions!) then store in a freezer bag.

To use:

Remove from freezer and allow to defrost a little

Cut 12 rounds from the log.  Roll into rough balls and cook.

                                                                enjoy!   Colleen

Chicken with coconut and lemon

Looking for flavour packed mid week meal or weekend entertainer meal, this Thai inspired chicken curry meets all your requirements.  Try to use chicken thighs on the bone that way the chicken stays moist and gains flavour from being cooked on the bone.  Belinda Jeffrey has come up with another winner.

Ingredients


1/4 cup (60ml) olive oil
2 onions, finely sliced
6 very large cloves garlic, finely chopped
1/4 cup finely chopped fresh ginger
2 - 4 small red chillies, finely chopped
6 fat cardamom pods
2 teaspoons ground turmeric
5 teaspoons sweet paprika
3 teaspoons Thai red curry paste
1 medium-sized lemon, scrubbed and dried
1 x 140ml can coconut cream
1 x 400g can diced or crushed tomatoes
Sea salt, to taste
8 chicken chops or large whole chicken thighs (bone in)
Coriander or mint leaves, to garnish

Method

Preheat Oven to 180 degrees C

Heat oil and fry sliced onions, ginger and chillies, when soft and nearly cooked add the garlic, so it doesn't burn.  In a mortar and pestle or with the flat blade of a large knife, crush cardamom pods and remove black seeds, crush.  Add cardamom pods, paprika, turmeric and red curry paste to pan and cook for a few minutes further until paste is cooked off.
Arrange chicken pieces snuggly in a ceramic roasting dish, with fairly deep sides.
Remove skin and pith from lemon and dice into small pieces, add lemon, coconut cream, tin tomatoes and a little salt to the spice mixture and stir until well combined.

Pour mixture over chicken and cook in preheated oven for 1 1/2 hours or until chicken is cooked through.  After 40 minutes turn chicken over.  If the top of the chicken is browning too fast cover with foil.

Before serving scatter fresh coriander leaves over, best served with steamed rice and cucumber strips in yoghurt and steamed Asian vegetables or Thai salad.

Enjoy !

Mamma Marmalade