Indian cashew rice

Perfect at this time of year to have a dish with no turkey or ham!! A great accompaniment to a curry feast, the cashews and spice give great depth of flavour.

Ingredients

200g Basmati rice
2 tbsp Oil
1 onion finely sliced
1 teaspoon garam masala
1/2 teaspoon mustard seeds
1/2 teaspoon tumeric
1 teaspoon cumin seeds
2 tablespoons roasted salted cashews
Coriander, chopped
Pinch of salt
Lemon juice

Method

Heat oil in a frypan, add mustard and cumin seeds and cook for 30 seconds until fragrant.
Add sliced onion and saute until soft (approx 6 minutes).
Add garam masala and tumeric and salt, stir for 20 seconds.
Add rice and 375 ml of water, bring to the boil then cover and cook on the lowest heat for 10 minutes.
Check that the grains are tender, if not leave for another 2 minutes to steam.
Remove lid and allow any moisture to evaporate.
Tip onto a serving platter and top with cashews and coriander.

Mamma Marmalde

Season's Greetings for a Happy Christmas and New Year

Christmas is a time to reflect, appreciate life, cherish loved ones and remember those who have touched our lives. 

May you have food to share, good company, merriment, silliness and good health in abundance.  

Thank you for supporting our recipe sharing journey and we look forward to adding to our collection in 2017.  

Happy Christmas and New Year.                     Enjoy!  Colleen and Mama Marmalade

 

Feed Your Inner Cook:  Candle 

Feed Your Inner Cook : GOMA Brisbane collection

Feed Your Inner Cook.  Emerson

Feed Your Inner Cook : Christmas

Summer Rice Salad

Summer is the season of salads.  A splash of lime juice, soy and coriander add a burst of fresh flavours to that mainstay rice salad.  I like using a Low GI rice and adding lots of fresh vegetables - you can add your favourite veggies and change the dressing for variety.  Easy, make-ahead and assemble before serving!  Enjoy!  

Summer Rice Salad by Feed Your Inner Cook

Preparation and Cooking
approx 20 minutes to prepare, cook rice and refrigerate
minimum 1 hour for rice to cook  (preferably use the next day) 
approx 15 minutes to chop and cook vegetables
approx 5 minutes to mix dressing and assemble.

Ingredients
1 - 2 cups rice - cooked per packet directions.  (I use 2 cups)
I wash it well first and use the absorption method to cook.  Then scatter over teatowel lined baking trays and refrigerate for approx 15 minutes to cool and dry a little.  Then store in an airtight container.  Use as much rice as you need for your salad. I use most of it and freeze any remaining rice in freezerproof container and freeze for later.

plus
A splash rice bran oil
and 
this is a rough guide - vary to your preference, add more or different veggies

1 red onion finely diced
crushed garlic
1/2 red capsicum - diced
1 zucchini - diced
1 cup peas and corn - slightly defrosted
1/2 red chilli finely sliced   OR  good shake of dried chilli flakes
2 stalks celery - finely sliced  - also the soft leaves if possible
2 shallots - shredded excluding the roots and the tough upper green edges
1/2 bunch coriander - roughly chopped
1/2 bag of Bean Sprouts  - I like to chop these in half
handful snow peas - destringed and sliced


Dressing
1 tablespoon Fish Sauce
2 tablespoons Lime Juice  (you might need more depending on strength of flavour)
1 tablespoon Soy Sauce
1 teaspoon Sesame Oil
shake dried chilli flakes
2 teaspoons brown sugar
optional (depending on flavour)
1 - 2 tablespoons Ponzu dressing
shake white pepper
a little finely chopped lemongrass

Method

Cook then cool your rice as detailed above.

Prepare the dressing - use either a deep jug or bottle with a tight lid.
Combine well.
Taste.  Adjust as needed to your preference.  

Veggies
Heat a little rice bran oil in a wide frypan.
Add the onion and soften.
Add the garlic, capsicum, zucchini, peas, corn and chilli flakes cooking until begins to soften slightly
Add celery and stir through.  
Remove from heat and cool slightly.
Stir through the shallots, coriander, bean sprouts and snow peas until combined.

Assembly
Gently toss the slightly cooled vegetables through the rice.
Add the dressing - a little at a time
 - you probably WON'T use all the dressing (refrigerate any remaining dressing and use later in the week)

Serve   OR  if preparing ahead you could add the dressing just before serving. It tastes great either way and the rice holds the flavours really well.
                                                Enjoy!   Colleen

Cherry Coconut Banana cake

The flavours of these ingredients combine for a fresh coconut variation on a Banana bread favourite.

In summer, bananas always seem to over-ripen before the family can eat them. So I pop them – whole, in their skin – in a freezer bag and always have a few in the freezer ready for lots of recipes. 

I love making Banana loaf but unlike many banana bread recipes, the flavour of bananas does not dominate this cake.  It is so coconutty – you can still taste the bananas but the coconut, almonds and cherries really give it a freshness and difference. A great flavour change and lasts for a few days in an airtight container.  I regularly cook some cake batter in a mini loaf tin so I can pop it in the freezer and always have something homemade ready for visitors along with a cup a tea.   Enjoy!

Preparation      15 minutes

Cooking             approx. 25 min for mini loaf tin.  Approx 60 min for 23 cm loaf tin

Makes                23cm loaf tin and a 15 cm small loaf tin

Ingredients

4 medium bananas – mashed in a large bowl

125 gram butter – melted and cooled slightly

150 gram sugar

2 eggs – lightly beaten

175 gram Plain Flour 

2 teaspoons Baking Powder

½ teaspoon Bicarb of Soda

Tiny pinch of Salt

100 gram dried cherries – halved

60 – 80 gram frozen cherries – halved

100 gram desiccated coconut

½ teaspoon good quality coconut extract (if not available – omit)

50 – 60 gram Flaked Almonds

Handful Shredded coconut – for scattering over top of cake

Method

Preheat oven to 170˚ Celsius

Line loaf tins with baking paper

Mash the bananas well in a large bowl.

Add the sugar and mix in until begins to dissolve

Mix the melted butter through the sugar banana mash

Then fold the beaten eggs through the mixture

Sift the flour, baking powder, Bicarb and salt into the mixture and gently fold through until combined.

Stir in the coconut, extract, almond and cherries. Fold through very gently until combined.  Do not overwork the flour or the cake will be tough. Just so no lumps of dry flour visible.

Pour into the prepared tins.

Scatter the Shredded coconut over the top and gently pat into the top of batter,

Bake the mini loaf approx. 25 – 35 minutes (check regularly from 25 minutes)

Bake the 23 cm loaf tin approx. 50 – 60 minutes (check regularly from 45 minutes)

Check by inserting a skewer into middle of cake until comes out clean.

Cake should be formed and golden on top

Remove from oven and leave to cool in the pan on a cake rack.

When cool remove cakes from pan.

Wrap the mini loaf tightly in clingwrap and place in a plastic freezer bag removing as much air as possible.

The larger loaf cake keeps well in an airtight container for a few days.

                             Enjoy!  Colleen