Now that the Christmas feast is over, and you can't seem to face any more cold meats and salad try this simple dish of transforming any left over roast chicken or turkey into a tasty pasta dinner. This is a very easy dish, which is just what holiday dinners are all about.
Ingredients
Good quality dried fettuccine or spaghetti
1 Tablespoon Tomato Paste
Olive Oil
1 small onion finely sliced
2 cloves garlic, crushed
1 Tablespoon of bottle capsicum strips drained or sun dried tomato strips
Leftover chicken or turkey, shredded
1 Tablespoon cream
Dash of white wine
Grated Parmesan
Salt and Pepper'
Method
Cook pasta according to instructions on the packet, drain.
In a large frying pan, saute the sliced onions in some olive oil. When softened add the crushed garlic.
Add tomato paste and stir to "cook off"
Add the capsicum or sun dried tomato strips, cream and wine, stirring to combine.
Add chicken or turkey and combine gently, heat through for 5 minutes.
Season to taste with salt and pepper.
Add required amount of cooked pasta to the pan.
Serve topped with grated Parmesan.
Mamma Marmalade
Welcome
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!
Wednesday 27 December 2017
Thursday 21 December 2017
Christmas greetings for 2017
2017 has been a year full of very special family moments for
the Feed Your Inner Cook team. Family is
always our focus and foundation so the happy family events this year have
enriched our lives – of course the dinner table is cente stage for family
gatherings and celebrations. This year,
between us, we celebrated travel adventures, engagements, weddings, University
graduations, study accolades and business achievements and eagerly awaiting
the birth of the first grandbaby.
Meals shared, give us time to connect with each
other – whether a feast or a sandwich – sharing and caring matter most. We treasure these moments because things
change so quickly – no one knows what tomorrow brings or where in this world family
members might be in a year’s time.
Now, Santa is on his way .. even took time out to have a surf …
We thank you for supporting our little blog and we wish you a Very Happy Christmas and New Year.
Whether your family is close by or afar – we hope that you have Happiness and Peace during this Festive Season with serenity and good health in the Year Ahead.
A friend who is very unwell was so kind and surprised me
with these towels she had crocheted – I am truly grateful for such generosity
of time and spirit.
Thank you D so so much - I wish I could wave a magic wand for you.
So,
It has been a very intense year - take the opportunity to pause, reflect and then listen to David Cassidy "Cherish" album and hug those dear to you.
Happy Christmas
Wednesday 6 December 2017
Almond custard pudding cake
Picnics such as the Diner en Blanc event, present challenges
with dessert choice. It needs to be
delicious, portable, sturdy and not requiring cooking or being kept really cold.
I used to make it yeeeeaaaaars ago ... and have tweaked it our way. Very Retro !
The tea-cake/dessert with a soft cooked custard centre and crunchy
almond topping is perfect for picnics/gatherings – a great favourite especially when served with
stewed apples and custard.
Add a tiny
splash of Brandy or Calvados apple liqueur if you want to …. Enjoy! Colleen
almond custard cake by Feed Your Inner Cook |
almond custard cake by Feed Your Inner Cook |
almond custard cake by Feed Your Inner Cook |
Preparation 20 minutes
Cooking 10 minutes custard. Then
30 – 35 minutes cake plus cooling time
Serves 6 – 8
Ingredients
Cake
1/3 cup castor sugar
125 gram butter – softened
1 egg
¼ cup custard powder - sifted
¾ cup Self Raising Flour - sifted
Custard centre
1 ½ tablespoons custard powder
1 ½ tablespoons castor sugar
1 cup milk
2 teaspoons good quality vanilla extract
30 gram butter – softened
Optional – dash brandy or similar
Or optional – tiny pinch of ground cinnamon or nutmeg
Topping
Handful flaked almonds
Couple of pinches Castor sugar and ground cinnamon
(optional) to sprinkle on top
Method
Line a 18-19 cm
springform cake tin on base and sides with baking paper.
Preheat oven to 190 C or 180 Fan forced
Custard
Blend sugar, custard powder and milk in a saucepan. Whisk/stir well to ensure no lumps and well
combined.
Carefully heat – stirring constantly until mixture boils and
thickens. Happens very quickly.
Remove from heat.
Stir through the softened butter and vanilla and ground spice.
Cover with lid and then pour into a clean bowl and cover
with plastic wrap – prevents a ‘skin’ forming on custard. Changing the container helps with heat loss
faster.
Allow to cool to room temperature. Whisk/stir to ensure no lumps.
Cake
Cream butter and sugar together until light and fluffy with
electric mixer or by hand.
Add the egg and mix well.
By hand, stir in the custard powder and flour until just
blended well.
Halve the mixture (roughly is ok) and using your fingers,
dot small balls of cake batter onto lined base.
Gently push together so it forms a complete layer.
Spread the cooled custard mixture on top of cake layer –
almost to the edges.
With the remaining half of the cake batter – gently dot and
spread balls of cake batter to cover the cake.
Sprinkle flaked almonds over the top, then sprinkle
lightly with castor sugar/cinnamon.
Bake approx. 30 -35 minutes.
Custard will still be slightly soft in centre and cake should be cooked,
and almonds pale golden.
Cool in tin.
Refrigerate if required but allow to return to room
temperature before serving.
Or serve
slightly warmed if desired.
Delicious with side of stewed apples, custard or cream.
almond custard cake by Feed Your Inner Cook |
Enjoy! Colleen
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