Mango Coconut Puddings

Simple, summery, yummy.  Mangoes and coconuts are the flavours of Queensland summers. This recipe is easy to make the night before - pop in the fridge and your guests will love it - not too sweet and the fresh mango is the star. Enjoy ! Colleen

Mango Coconut Pudding by Feed Your Inner Cook

Preparation                 5 minutes
Cooking             15 - 20 minutes
Cooling                       6 hours or overnight 
Serves                        4 -6 depending on cup size.

Ingredients

500 ml water
100 gram castor sugar
15 gram powdered gelatine
1 1/2 tablespoons cool water
125 ml (1/2 cup)  Evaporated Milk
65 ml (1/4 cup)  Coconut Milk

250 gram fresh mango flesh - pureed (about 2 medium/large mangoes)
1 mango additional for cubes / garnish on top of dessert
handful raspberries or strawberries and mint leaves - optional for garnish

Method

Bring the water and sugar in a boil in a saucepan. Then simmer until sugar fully dissolved.
Remove from heat.
In a small cup, dissolve the gelatine in the cool water, whisking until fully dissolved.
Whisk the gelatine mixture into the sugar water and whisk well until completely dissolved.
Allow to cool for 5 - 10 minutes.

Combine the pureed mangoes and both the milks together in a deep bowl or large jug.
Stir in the gelatine mixture until combined and mix feels smooth.
Pour into small cups or jelly moulds.
Chill for 6 hours or overnight in refrigerator.
Serve with additional fruit, mint leaves to garnish.

Mango Coconut Pudding by Feed Your Inner Cook

                                                  Enjoy!  Colleen

Nearly Guilt Free Dessert

Here is a deliciously creamy Panna cotta without the fat and sugar of other desserts. Made with coconut flavoured yogurt as the base, you get full flavour without the calories of full cream.

Ingredients

1/3 cup (125ml) cream

2 tbs caster sugar

2 tsp gelatin powder

11/2 tbs boiling water

500g cocount flavoured yogurt

Topping

Diced Mango, Pineapple, Passionfruit and finely shredded mint leaves.

Method

Spray six 2/3 cup moulds with olive oil spray to grease. Place on a baking tray.

Combine the cream and sugar in a small saucepan and heat gradually and stir until the sugar dissolves.

Sprinkle gelatine over boiling water in a heatproof bowl. Stir until gelatine dissolves.

Then stir this into the cream mixture.

Set aside to cool for 5 minutes.

In a medium bowl, combine the yogurt and cream mixture, whisk to combine.

Simply pour into prepared moulds, cover entire tray with plastic wrap, ensuring it does not touch the surface.

Place in the fridge for at least 4 hours until set.

When ready to serve invert each mould onto a serving plate and spoon over tropical fruit salad.

Yum Yum

Mamma Marmalade

Tip

If Panna cottas are not coming out of the mould easily, try warming the bottom of the mould with your hand or popping the base into boiling water for 10 seconds and invert again.

Parmesan and Thyme Shortbreads

At this time of the year my freezer comes to my rescue again and again.  I save mini rolls of this parmesan dough ready for a quick defrost in the fridge then ready to pop in the oven. Ideal for the holidays and those unexpected guests.

The sharp saltiness of the cheese works so well either as part of an antipasto platter or just to serve with drinks.  A great do-ahead standby. They also make great homemade gifts.   Enjoy!   Colleen

Parmesan Thyme Shortbread by Feed Your Inner Cook

Parmesan Thyme Shortbread by Feed Your Inner Cook

Preparation          10 minutes  plus chill for 30-45 minutes
Cooking                10 - 20 mins depending on biscuit size
Makes                   between 40 - 60 depending on size.

Ingredients
100 gram butter - softened and cubed
75 gram Parmesan Cheese - finely grated
1 egg yolk
150 gram Plain Flour - sifted
Thyme leaves from 4 or so stalks 
1 crack of Fresh pepper (not too much)
Sea Salt Flakes for sprinkling on top (optional)

Method
Mix all the ingredients together except the salt flakes using a food processor or bowl until mixture just begins to clump together.
on a Lightly floured surface - lightly knead until smooth (less than a minute)
Divide mixture into 4 small balls
gently Roll each ball into a cylinder - mine are just a bit thicker than a $1 coin
Wrap each cylinder really tightly in clingwrap - like a Christmas cracker then pop in the fridge to chill.  The ones being cooked need 30 -45 mins chill.

Preheat oven to 180 ◦ C.
Prepare flat biscuit trays with a sheet of baking paper.
Remove the chilled dough and unwrap.
Cut the dough into circles resembling coins and place on tray.
You need a bit of thickness but not too much - the biscuits do not rise.
If desired - decorate the tops using fork tines
Optional - sprinkle with the tiniest amount of sea salt flakes

Bake -  for small biscuits 11 -12 minutes.     If slightly larger 15 -20 minutes.
Keep an eye on them - should be pale golden colour.
Leave to cool on the trays

IF Freezing some dough
Wrap the cylinders in clingwrap then alfoil tightly.  Store in freezer 1 month maximum.
Defrost in fridge and cook as above.

Flourless Peanut Butter - Chocolate Chip Cookies

Looking for a quick and easy biscuit recipe for all your Gluten Free friends and family?  Well here it is!!

Ingredients

1 cup smooth peanut butter
3/4 cup sugar
1 large free range/organic egg
1/2 tsp baking soda
1/4 tsp salt
1 cup chocolate chips (best quality you can get)

Method

Preheat the oven to 180 degrees Celsius.
Line baking sheets with baking paper.
Stir together the peanut butter and the next 4 ingredients in a medium bowl.
Stir in the chocolate chips.
Spoon the dough by rounded tablespoonfuls onto the prepared baking tray about 2 inches apart.
Bake for 12 to 14 minutes or until lightly browned.
Cool on baking sheet for 5 minutes then transfer to a wire rack and cool for a further 15 minutes.

Easy as
Mamma Marmalade

Lamb Kofta with a sea twist

I really enjoy reading Nigel Slater's recipe books - he writes in such a serene yet practical way that I slow down and enjoy watching the meal unfold. So much of his cooking is based on his fresh garden produce - and this recipe shows how achievable that can be even when all you grow is herbs - the fresh thyme, rosemary, parsley and mint bring freshness and flavour to this dish. His Lamb Kofta have an unexpected twist - anchovies - that gives an unusual but delicious taste to this recipe.  Serve it with lots of fresh vegetables (lots!).
I have made these the night before, refrigerated then cooked next day - easy!
Enjoy!   Colleen

Lamb Kofta by Feed Your Inner Cook

Lamb Kofta by Feed Your Inner Cook

PS the meat goes in the lettuce cup first - this was just for the photo detail

preparation    10 minutes  then rest meat for 20 minutes (time to make salads etc)    
cooking           7 - 10 minutes approx
Serves            4   (this recipe makes 12 portions)  
                       I think 2 -3 meat portions with lots of veggies is heaps (Wilbur thinks 3 -4 )

Ingredients

2 tablespoons sesame seeds - Toasted.    Toast these first in a dry pan.

500 gram lamb mince
2 teaspoons ground ginger
1 teaspoon ground coriander
2 teaspoons chopped thyme
2 teaspoons chopped rosemary leaves
1 tablespoon chopped parsley
6 anchovy fillets - roughly chopped (I used a 45 gram tin slightly drained - no need to use best quality)
tiny pinch celery seeds (optional)
Salt and Pepper -  NB the anchovies will be salty so not too much salt

Splash of Olive Oil

Method

Toast the sesame seeds and set aside.

In a large bowl - combine the lamb mince with all the remaining ingredients and mix well 
Add the sesame seeds as well and mix through until all ingredients combined.

Divide the mixture into 12 portions and roll /squish each one into a chunky sausage shape.
If you want - insert a wooden skewer into each kofta . I did not bother.

TIPS & HINTS  If you want to use the wooden skewers - soak the skewers in water for at least 30 min to 1 hour so they don't burn when cooking

Refrigerate the prepared raw koftas for 15 -20 minutes.

Heat a frypan or griddle pan.  Add a tiny splash of oil and cook the koftas until brown and cooked through, turning to cook all sides.  Approx 7 - 10 min total.

Serve options
Pita bread or lettuce cups filled with sliced ripe tomatoes, cucumber, shredded lettuce, mint leaves,  onion etc  and plate of other salads 
and
Dill or minted greek yoghurt 
                                                   Enjoy!    Colleen