Jam Sponge Pudding

Now we have a return of winter weather, it's time for a little comfort food. A warm dessert is a small indulgence guaranteed to pop a smile on your face.

Ingredients

1/2 cup Jam - not too sweet, try raspberry or marmalade (I had some of my Davidson Plum jam in the fridge)
125g butter, softened
1/2 cup (110g) caster sugar
1 teaspoon finely grated lemon rind
1 teaspoon vanilla paste
2 organic/free range eggs
1 1/2 half cups (225g) self raising flour
1/2 cup (125ml) milk

Method

Grease a 4 cup (1 litre) pudding basin.
Spoon jam onto the base of the basin.
With an electric mixer, beat the butter, sugar, lemon rind and vanilla in a bowl until pale and creamy.
Add eggs, one at a time, beating well after each addition.
Add flour and milk in alternating batches and stir until just combined.
Spoon into the basin and smooth the surface.
Cut a 30cm square of baking paper and a 30cm square of alfoil.  Place paper on top of the foil.  Fold the centre to pleat, place over the basin, foil side up.
Use a lid or tie string twice around top to secure.  Scrunch paper and foil tightly around the rim of the basin.

Place an upturned saucer in the base of a slow cooker. Place the basin on top of the saucer.
Pour enough boiling water to come half way up the side of the slow cooker.
Cook on high for 3-4 hours (or low for 6 hours).
Set aside for 10 minutes before turning out onto a serving platter.

Delicious

Mamma Marmalade

Gluten free Coconut & Lemon Macarons

This recipe recently featured in "Delicious" Magazine from the amazing Christine Mansfield. My middle son's girlfriend and I made these together a very enjoyable bonding exercise.  The lemon curd is something you can make on it's own.

Ingredients

2 eggwhites
2 1/4 cup (150g) shredded coconut
100g caster sugar
20g chopped pistachios
Finely grated zest of 1 lemon

Lemon Curd
3 large egg yolks
1/4 cup (55g) caster sugar
1/4 cup (60ml) lemon juice
100g cold unsalted butter, cut into pieces

Method

To make the lemon curd, place the egg yolks and sugar in a heatproof bowl, whisk until pale and thick.  Add lemon juice, then place bowl over a saucepan of simmering water.  Remember the bottom of the bowl must not touch the water.
Cook, stirring with a spatula for approximately 2 minutes or until thick.  Add cold butter a piece at a time, store to combine ensuring each piece is incorporated before adding the next.
Cook, stirring constantly for 8 minutes or more until the curd is very thick and coats the back of the spatula.  Cool and cover surface with plastic wrap so not to have a skin form.
Chill for 2 hours.

To make macaron
Preheat oven to 160 degrees Celsius
Line 2 baking trays with baking paper.
Place eggwhites in a very clean bowl and whisk to soft peaks.
Gently fold in the remaining ingredients.
Working with 2 teaspoons of mixture roll into balls and place on baking tray a few centimetres apart.
Bake for 15 minutes or until firm, but not completed coloured.

Cool completely

To serve, spread the lemon curd over half the biscuit, then sandwich curd with the remaining biscuit to form macarons.

Very Nice !

Mamma Marmalade

Pork and Fennel Meatballs with pasta

Meatballs are a classic family favourite and numerous recipe variations attest to their popularity.  Add extra veggies to the simmering sauce - some baby spinach leaves or celery works well. Different pasta shapes add variety too. Perhaps you like a super thick sauce or prefer a softer consistency - just adjust the amount of stock you add.  This recipe also makes for great leftovers the next day - if you manage to keep any aside!

Pork and Fennel Meatballs by Feed Your Inner Cook

Preparation      20 minutes

Cooking            40 – 50 minutes

Serves               4 - 5

Ingredients

500 gram Pork mince

3 teaspoons fennel seeds

1 onion – very finely diced

1 egg – beaten

½ cup – ¾ cup of breadcrumbs.   Add gradually. Might not need all.

¼ cup parmesan cheese – grated

Pepper and a little salt.     More will be added later in the sauce.

Splash Olive Oil 

2 cloves garlic – crushed

2 onions – finely diced

400 gram can Tomato puree

1 tablespoon balsamic vinegar

1 1/2 -  2 cups Salt reduced chicken stock. (add 1 cup to start then add rest as needed)

1 teaspoon ground Fennel

Freshly ground Pepper and a little salt to taste.  I like adding lots of pepper to this!!

50 gram grated parmesan

Handful flat-leaf parsley – chopped

1 lemon –  zest    NB   only   ½   of this lemon is needed for juice

A few basil leaves if available

2 cups pasta  - cooked in separate saucepan (or more – depends on preferred serving size)

Method

To make meatballs:

In a deep bowl -  Use your hands to combine mince, fennel seeds, onion, breadcrumbs, parmesan, salt, pepper and egg.  Only add ½ cup breadcrumbs to start.  If mixture still too wet – add another ¼ cup.  Depends on the wateriness of the mince.  NB Use a light movement, compressing the mixture would result in hard tough meatballs.

Lightly roll the mixture into balls, about the shape of a walnut. Put on a plate and refrigerate for 15 minutes if possible

Heat a little olive oil in a large wide frypan (you will use it later to cook the sauce and meatballs together)

Add the meatballs and brown on all sides.  Remove and set aside while you start cooking the sauce.

Add the onions and garlic to the pan and gently cook until onions soften

Stir in the tomato puree, chicken stock (1 cup to start), ground fennel and balsamic vinegar and simmer.  Add a little more of the stock as it simmers.

Return the meatballs to the pan and coat gently in the sauce.

Taste the sauce and add pepper and salt to your taste.

Gently simmer for 20 – 30 minutes until sauce has thickened.  If sauce becomes too thick, thin with a little of the pasta cooking water. The starch from the pasta will help thicken the sauce if needed.

In the meantime, cook the pasta according to packet directions.  Use a kettle to boil the water, then add to a saucepan for cooking the pasta.  This speeds up the water boiling time.  Allow 15 min or less.

When cooked, drain the pasta and reserve about 1 cup of the pasta cooking water for the sauce if necessary.

Return the cooked pasta to the saucepan – toss over the juice of ½ a lemon and some of the parsley.

Serve the cooked meatballs and sauce with the lemony pasta.

Garnish as desired with the grated parmesan, lemon zest and a few chopped parsley or basil leaves.

                                                     Enjoy!   Colleen

Curried Cauliflower Soup - Fast, Fresh,Fabulous

My local Greengrocer had some large beautiful cauliflowers for just over a dollar each - a great bargain. Perfect for some great recipe ideas starring these fabulous versatile veggies.

Some soups are so easy to make - this is a winner that ticks all the boxes!  Simple ingredients, "souper" easy and quick to make and utterly delicious!  This amount of curry powder gives a little 'warmth' - not too much, if you want it hotter or milder just adjust the amount to your preference. Add a little cooked chicken if you want it 'meatier' -  Yum!

Curried Cauliflower Soup by Feed Your Inner Cook

Preparation  5 minutes

Cooking       30 minutes

Ingredients

1 litre salt reduced stock – vegetable or chicken

½ large cauliflower – cut into small florets

2 large potatoes – chopped into small cubes

2 teaspoons Curry Powder

1 teaspoon ground coriander

100 ml cream     OR    Coconut milk if you prefer Dairy-Free option

¼ teaspoon grated nutmeg

Ground white pepper and pinch salt – Taste first before adding

Small handful chopped coriander – some for stirring through at end, some for garnish

Toasted cumin seeds to sprinkle for garnish

or Toasted Stale sourdough bread cut into cubes

Option

Handful cooked chicken – into bite size pieces

Method

Use a large deep saucepan – will be using it to blitz the soup later

Bring the stock and potatoes to the boil and add the cauliflower, ground coriander and curry powder.

Simmer for 20 minutes approx until vegetables are tender.

Remove pan from heat and use a stick blender to puree.  I like to leave a few chunks for texture.

Return pan to heat.  Add the cream, nutmeg and some of the chopped coriander. 

Heat but do not boil, or the cream will curdle.

Taste.  Add pepper and salt if needed.

   OPTION

   Stir through a handful of sliced cooked chicken and warm through.

Serve sprinkled with cumin seeds, a little chopped coriander and toasted bread cubes if desired.

                                         Enjoy!   Colleen