Welcome



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!

Saturday 29 March 2014

Easy as Chocolate Cake

I thank Annabel Langbein for this absolutely fail safe, easy and yummy Chocolate Cake.
And to think you make it in one bowl - a food processor!


Ingredients

3 cups Self Raising flour
2 cups sugar
1 1/2 teaspoon vanilla extract
3/4 cup cocoa powder (use the best you can afford)
2 teaspoons sifted baking powder
200g softened butter
1 cup of milk or natural yoghurt
3 large eggs
1 cup boiling hot coffee

Method

Preheat oven to 160 degrees Celsius.
Grease the sides and line the base with baking paper of either 1 x 30cm round cake tin or 2 x 20cm.
Place all of the above ingredients into the bowl of a food processor and mix until all ingredients are combined and the butter is incorporated.
Pour into tin/s.
Bake for an hour or until a skewer inserted, comes out clean.
Cool in the tin.

Smoother with chocolate ganache (coming to the blog shortly)

This cake freezes well, (before icing) or you can make into cup cakes.

Give it a try you won't be disappointed.

Mamma Marmalade

Tuesday 18 March 2014

Bunya Nut Pesto


 

 

 

Ingredients

100 grams Bunya Nuts (boiled)
1 bunch of basil
50 grams parmesan cheese grated
1 clove of garlic finely chopped
250 mls macadamia oil or other neutral oil

Method

Combine the first four ingredients in a food processor and then with the motor running add the oil until all is combined.

Easy as!

Mamma Marmalade

Thursday 13 March 2014

Bunya Nuts



What to do with an abundance of Bunya Nuts - this bush tucker is a little tricky to get to the edible nut.  This blog will outline how to harvest and cook the nut ready to use in other recipes.


The large cone falls from the Bunya Tree in late December to mid January.  Most common regions are South East Queensland and Northern New South Wales of Australia.
The edible nut is encased in a segmented section of the cone.

Once separated the nut can be roasted over an open fire or boiled for 20 minutes you will need to cut the shell to reveal the actual nut inside.




The nut still encased in an outer shell ready to roast or boil
The final product the Bunya nut ready to use.
 
 
Mamma Marmalade
 

Wednesday 5 March 2014

Mushroom Spinach Pie

It was tricky to take an enticing photo of a spinach lentil pie -  but   -  
I urge you to try this ‘almost vegetarian’ meal – even Wilbur said ‘I was surprised I really liked it!’ - high praise indeed -  as it only has a couple of bacon rashers added – otherwise veg and lentils in all their glory!



Inspiration comes from a Nigel Slater recipe (love his recipes) but as I haven’t foraged for mushrooms in an English forest I needed to include a few extra bits and pieces to amp up the flavour of my shop bought mushies.

Preparation and stove top cooking:  20 - 30 minutes
Baking:  15 – 20 minutes
Serves:  4 – 5   (makes great leftovers!)

Ingredients

500 gram spinach – remove tough stalk and chop roughly or use baby spinach leaves
2 onions – chopped
2 rashers of bacon – rind and excess fat removed – then dice the bacon meat.
2 carrots – diced
2 sticks of celery – diced
2 cloves garlic – crushed
3 bay leaves
½ - 1 red chilli  - finely shredded.  Leave out or increase depending on your preference

500 gram mushrooms – sliced.  Try to use mixture of some Swiss Brown and some regular if possible.
Option: 2 dried porcini mushrooms – soak in a little warm water –then chop - use the soaking water too.

4 – 6 sprigs of thyme – strip leaves from stems
400 gram tin of brown lentils – rinsed well and drained
Splash of Worcestershire sauce
200 ml salt reduced vegetable stock
2 teaspoons Balsamic Vinegar
Salt and Pepper to taste

Topping – Mashed potatoes  or    Mashed Sweet Potato

1 kg large potatoes cooked and mashed with a splash of warm milk and a knob of butter
Option: you could use sweet potato and a couple of carrots mashed together instead
Option:  10 – 20 gram finely grated Parmesan Cheese to sprinkle on top before baking.

Method

Preheat oven to 200 oC.  Prepare a deep baking dish approx. 24 x 18 cm

Make your mash topping in a separate pan whilst the spinach/mushrooms are cooking

On the stove top:  In a large wide pan – wilt spinach, drain well to remove excess water.  Set aside.

Return pan to heat and add the onions and bacon.  Should not need any extra fat but if necessary add a small splash of Olive Oil. Cook until golden and tender.

Stir through the carrot, celery, chilli, garlic and bay leaves. 
Add mushrooms – they will shrink down (and chopped porcini if using) Stir gently until a meaty brown.
Pour in the stock, lentils, Worcestershire Sauce and thyme leaves.
Simmer gently for 10 minutes until liquid reduces and thickens.
Stir in the balsamic vinegar. Taste and adjust seasoning if necessary.

Mix through the drained spinach leaves and combine.  Turn off stove.  Remove bay leaves.

Pour into the prepared baking dish and dollop with the mash topping. 
Sprinkle over the grated parmesan if using.

Bake for approx. 15 minutes or until topping is crusty golden.


                              Enjoy!  Colleen