Lemon tart with finger lime caviar

Bush tucker is very trendy currently but the combination of finger lime and a classic lemon tart makes for an updated and slightly more fancy classic.

The recipe comes from a fundraising effort in Australia to help drought stricken farmers.  "Farmer Recipes and Stories from the Land" raises funds that go to the CWA - Country Women's Association who assist farmers struggling with drought.

This recipe was contributed by Cheryl Rennie

Ingredients

3 organic eggs

1/2 cup caster sugar

150 ml pouring cream

1/2 cup freshly squeezed lemon juice

3 finger limes (optional)

1 frozen pack of sweet shortcrust pastry (I love Careme) defrosted or you can make your own or use a quality premade pastry shell.

Method

Blind bake pastry in tin of your choice.

Turn oven down to 160 degrees Celsius

In a bowl, whisk the eggs, caster sugar, cream and lemon juice.

Pour into pastry case (preferable if still warm)

Bake the tart for 20 -25 minutes or until the filling is just set in the centre.

Allow to cool in the tin.

When ready to serve top with squeezed finger limes.

Delicious

Mamma Marmalade

Note:

Finger limes can be stored whole in a container in the freezer to use all year round.  Just let them come to room temperature before squeezing out their gorgeous tangy citrus caviar.

Nigella's Panettone Pudding for Christmas or Christmas in July

Hidden at the back of my pantry is a Panettonne, saved especially for Christmas in July.  Every year I use this ingredient as the centrepiece for a delicious dessert.  This is one of my favourite recipes from Nigella   Easy to prepare ahead and a small slice is a festive indulgence.  Hope you and yours enjoy it too!

Nigella Panettone Christmas Pudding by Feed Your Inner Cook

Preparation  allow      45 – 50 minutes   plus   10 minutes just before serving

Serves                        14 approx

Ingredients
        

800 grams approx. panettone cut into 1 inch thick slices, using a serrated knife

6 tablespoons tuaca liqueur

2 large eggs

75 grams caster sugar

500 grams mascarpone cheese

250 ml thickened cream

125 ml marsala

75 grams marrons glacés (crumbled pieces) from a Deli  or some dried fruit chopped

125 grams chopped good chocolate chips or chocolate

100 grams shelled pistachios (chopped)

2 tablespoons pomegranate seeds

METHOD

Use about a third of the panettone to line the bottom of a 22 cm springform cake tin. Tear off pieces to fit snugly.

Drizzle over 2 tablespoons of the Tuaca so panettone lining is dampened.

Using an electric mixer whisk the eggs and sugar until very frothy

Slowly whisk the mascarpone and cream into the egg sugar mix.  Then gradually whisk in the Marsala until mixture is thick and spreadable.

Remove a cupful to another container, cover and put in the fridge; this is for the top layer, added just before you serve the cake.

Fold into the large mascarpone mixture, the marrons glacés, followed by ¾ of the chocolate chips and ¾ of the chopped pistachios.  The remainder is reserved for the topping.

Use half of this creamy filling to top the panettone layer lining the cake tin.

Use another third of the panettone slices to cover the cream layer. Dampen with another 2 tablespoons of liqueur.

Spoon on the other half of the cream mixture and spread it evenly. Then top with a third and final layer of panettone, covering the cream as before, and drizzle over it the last 2 tablespoons of liqueur.

Cover tightly with kitchen wrap, pressing down on the top a little to compress slightly, and put in the fridge overnight or for up to 2 days.

When ready to serve,

Remove cake from fridge, unmould and sit it on a flat plate or stand. Spread with reserved topping mascarpone mixture. Leave cake on plate as it will be too damp to move.

Scatter the top and sides with remaining chocolate and chopped pistachios and finally the red pomegranate seeds.

Enjoy!   Colleen

Chilli con carne with lots of Veggies

How good is it when you have had a busy day knowing a flavoursome standby is in the freezer? This mild Chilli is packed full of flavour and veggies.  Whether you cook and eat straight away, refrigerate and reheat the next day to allow the flavours to develop or freeze for a crazy day standby - it is delish.
I like to freeze portions in freezer bags as flat as possible so they defrost quickly.  
Just add a few extra fresh veggies and herbs to liven it up for an easy dinner.  Be sure to thank yourself for having stashed it in the freezer ready to go!  Enjoy!  Colleen

Chilli con carne & Veggies by Feed Your Inner Cook

Preparation:  30 minutes  (can do some during the cooking time)
Cooking:        1 hour
Serves:  4 - 6  (great for leftovers.  Freezes well - add fresh herbs during reheat)

Ingredients
500 gram minced beef
3 rashers bacon - sliced (optional)
1 large eggplant - diced
1 red capsicum - diced
2 onions - diced
2 cloves garlic - crushed
Olive Oil
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon smoked paprika
1 teaspoon sweet paprika
1/2 teaspoon cayenne pepper
2 tablespoons Tomato Paste
1 tablespoon Soy Sauce (odd addition but adds salt and umami)
1/2 bunch kale - shredded - add more if you like
3 stalks celery - sliced
3 shallots (spring onions) - sliced
3 cobs of fresh corn - kernels   -  or use frozen
2 x 400 gram tins crushed tomatoes plus 1/2 tin water rinsing the tins out
2 tins of red kidney beans - rinsed and drained  (or you could use 1 tin)
handful baby spinach leaves
1 cup frozen peas (add closer to end)
handful herbs - chopped   -  parsley and/or coriander. (add at the end)
Option: tiny squeeze lemon or lime juice just before serving

and may want to add -  to your taste:
Optional:
1 teaspoon Ancho chilli powder  (add with the other spices)
1/2 teaspoon Ancho chilli hot sauce
dried chilli flakes
Salt / celery salt
Pepper

Method
Heat a little oil in a wide deep sided pan.  Soften the onions, eggplant, capsicum and bacon.
Add the mince and brown well - add the garlic, spices, Paste and sauces. Stir well.
Allow to simmer 5 - 10 minutes then add kale, celery, shallots and corn.
Pour in the tomatoes and tin water.  Simmer for 20 - 30 minutes stirring when needed.
If too thick, add a little more water and stir again.
Add the drained beans.
About 5 minutes before end - add the spinach and peas.  Heat through.
Taste.  Decide what flavours to add - a little more chilli flakes?  salt?  
Finally stir through the freshly chopped herbs.  Taste again, adjust if necessary.
Optional: tiny squeeze of lemon or lime juice just before serving.

           Enjoy!  Colleen

Healthy snack - Zucchini tots

Healthy snacks to have whilst watching football is a challenge, but I found this substitute for potato tots from Gina Homolka - Skinnytaste an absolute winner.  Even number 2 son who has been eating potatoes in any form since babyhood couldn't stop at one.  You could even add a little finely shredded chilli for a hint of heat.

Ingredients

1 cup packed grated zucchini (grate, then place in a sieve and squeeze as much liquid out as possible)
1 egg
1/4 cup grated onion
1/4 cup grated tasty cheese
1/3 cup dry breadcrumbs
Salt and Pepper
Oil spray

Method

Preheat oven to 200 degrees Celsius
Spray an oven tray lightly with oil
Combine all ingredients in a bowl and mix to combine.
Take 1 tablespoon of mixture and form an oval shape in your hand.
Place on greased oven tray and place in the oven for 15 - 18 minutes.
Turn half way through.
Remove when golden.
5 tots are approx. 108 calories.

Serve with salsa or sweet chilli sauce.

Mamma Marmalade