Sublime Lemon Slice. Thank you Belinda Jeffery

Resistance is useless. Belinda Jeffery's Luscious Lemon Slice is true lemony lusciousness, equally tempting and indulgently satisfying.  Try just having one bite - it's impossible.  Be sure to add the lemon zest because it really enhances the sharp lemony zing. 
Mamma Marmalade gifted me some of her finger limes, grown in the serene  Northern New South Wales Tweed region  (visit the hidden Uki township when you are driving around) So, for a double citrus rainbow, I festooned a piece with some finger lime spheres, tiny bursts of extra citrus flavour.  Delicious.  Also fabulous topped with chopped pistachios or blueberries.  Keep these refrigerated and choose a piece with the baked edge.  Sublime.
Enjoy!   Colleen

Lemon Slice by Feed Your Inner Cook

Lemon Slice by Feed Your Inner Cook

Preparation    40 - 50 minutes.  Worth every minute
Cooking         15 - 20 min for base then additional 40 minutes
Cooling          Takes a few hours to cool.  
Makes a generous trayful.  24 - 30 small serves approx. Very rich!

Ingredients
Base
1 1/2 cups Plain Flour
1/2 cup Icing Sugar 
fine zest of 1/2 a lemon
180 gram cold butter, diced
1/2 teaspoon good Vanilla Extract
2 teaspoons Iced Water

Lemon Topping     
6 eggs
3 cups castor sugar - sifted, no lumps
1/2 cup plain flour - sifted
Finely grated zest of 3 - 4 lemons
1 cup lemon juice - strained.  Might need 4 lemons.  
TIPS AND HINTS:  NO green colour  patches on lemons or juice won't set properly.  AND Roll the lemons firmly on bench top, using your palm, to help warm the lemon which helps release more juice.


to serve
icing sugar,  optional thick cream on the side  and
selection from - chopped pistachios, blueberries, raspberries, finger lime spheres

Method
Preheat oven 180 ℃.  Butter or line with baking paper -  a 32 x 24 x 5cm baking tin.  Needs this depth so topping doesn't spill over.

Base  (ps whilst base cooking, you need to make the lemon topping)
In a food processor - whizz the flour, icing sugar and lemon zest (saves sifting)
Add butter cubes using the pulse button until mixture resembles breadcrumbs.
Whilst processor is still on, add vanilla and iced water.  Mixture will form a ball around blade.
Blop dough over the base of baking tray. Press dough evenly to fit tray and smooth top.
Bake approx 18 minutes until pale golden and edges start to colour.
Remove from oven and place on cake rack.  Allow to cool for 5 minutes.

Lemon Topping
Use a large bowl, or electric mixer -  whisk together the eggs and sugar until well combined and sugar dissolved well. Test a drop between your fingers that no graininess remains.
Whisk in the lemon juice and zest.
Dust the sifted flour over the top then whisk again to ensure mixture is smooth.  Set aside.
But you will need to re-whisk just before pouring into tray.

As base cools for 5 minutes, reduce oven to 150 ℃.

Re-whisk the lemon topping and gently pour over the base.
Bake for approx 35 - 40 minutes until topping is set.
Leave to cool in the tin on a wire cake rack.

It takes quite a while to cool, but once cool remove from tray and cut into slices.
Serve and decorate as desired.
Store in fridge in airtight container.  I find topping softens if not refrigerated. So keep cool prior to serving.
Completely lemony delicious.
  Thank you Belinda Jeffery .. again!   

Enjoy!  Colleen

Macadamia spiced nuts

Australian Macadamia's are at their best right now.  I am fortunate that I live in Northern New South Wales where they grow in abundance, so I stock up in bulk.  The fresh nuts freeze well which keeps them nice and fresh.  Have you ever tried to remove a macadamia nut from it's shell? Super difficult as they are hard and also round so very slippery and tricky.

Give this spice mix a try if you are entertaining, or makes a perfect home made gift for a friend.

Ingredients

1 Tablespoon Olive Oil
2 cups macadamia nuts
1 Tablespoon sugar (omit for Keto and low carb)
1 teaspoon curry powder
1 teaspoon ground coriander
1 teaspoon chilli powder
1 teaspoon salt
1/2 teaspoon cayenne pepper

Method

Preheat oven to 180 degrees Celsius

Place the oil and nuts in a medium sized bowl and toss until well coated.
Add the remaining ingredients and mix well to evenly coat.
Tip nuts onto baking sheet and arrange in a single layer.
Bake until lightly browned, stirring occasionally.
Approx 25 - 30 minutes
Remove from oven and cool before storing in air tight container.

Yum

Mamma Marmalade

Butter Chicken

This is the easiest Butter Chicken ever, but tastes amazing.  I always dodged the Butter Chicken when our family chose Indian takeaway, thinking it was not spicy/hot enough. In this recipe it's personal choice if you want to dial the chilli up or down.  It fits into a Keto or Low carb diet perfectly.  I bought myself and Indian spice caddy so I feel like I am a celebrity Indian TV chef.

Ingredients

500g chicken breast
1 cup thickened cream
2 Tbsp butter
11/2 Tbsp tomato paste
2 cloves garlic, crushed
1/2 onion, diced
1.5 Tsp turmeric powder
1 Tsp ground ginger
1 Tsp salt
1 Tsp chili powder (alter to taste)
1/2 Tsp ground cinnamon (don't omit, it really helps with that slightly sweet authentic flavour)


Method

Mix together in a bowl, turmeric, ginger, salt, chili powder and cinnamon.
Cut chicken into even sized cubes and generously coat them in the spice mix.
Heat a frypan to medium heat and add the butter,
As butter melts add onion and garlic, cook for 2 -3 minutes.
Increase heat to high and add the chicken.
Cook until the chicken is nearly cooked through and the outside has turned white, stirring for about 3-5 minutes.
Then add the cream and tomato paste, the dish will turn orange in colour.
Turn heat down to medium/low and cover with a lid.
Cook for a further 5-7 minutes.
Remove lid and stir to combine.
The chicken is now cooked through, you can serve now or leave lid off until a thicker sauce is obtained.

Serve with cauliflower rice or low carb naan.

Flavoursome

Mamma Marmalade

Ginger and Sake roasted Salmon

We love a midweek meal that feels like a special occasion.  My version of an Annabel Langbein recipe works so well with salmon portions and takes only a few minutes to prepare and cook.  If you want to make it even easier - prepare a couple more marinating sauces and pop in the freezer ready for next time!  And thanks to Mamma Marmalade for some of her sublime homegrown finger limes! They really added a zingy pop of citrus to the salmon! Yum!                 Enjoy!  Colleen

Sake Ginger Salmon by Feed Your Inner Cook

Preparation    5-10 minutes plus 6 hours or overnight marinating
Cooking         10 minutes

Ingredients

4 x 100 gram salmon portions, de-boned, skin on preferably

Marinade  (you can double this if you like for more generous marinade)
1/4 cup sake
2 teaspoons honey
1/4 cup - (but a bit less)  Soy Sauce (or Tamari) - taste and add remainder if you want
1 tablespoon grated fresh ginger
couple of drops of sesame oil  (just a tiny tiny amount)
tiny pinch of ground white pepper

1 Lebanese cucumber - shaved into ribbons or sliced.  Don't use the seeds in this.

2 ripe lovely tomatoes - sliced
mint leaves - torn

Drizzle for tomatoes  (optional)
1 teaspoon Rice wine vinegar  (or White wine vinegar)
1/2 teaspoon honey
1/4 teaspoon Sesame Oil  (optional)
1 teaspoon Rice bran Oil 
cracked black pepper
tiny shake dried chilli flakes (optional)
few grains or grind of sea salt.   Always taste first and adjust to your preference
You might want to add a tiny splash more vinegar or oil, taste and see.

Garnish 
White and black sesame seeds
sliced shallots
Finger Lime caviar   (Thanks to Mamma Marmalade!)  Or wedge of lime or lemon

serve with a few roasted veggies or salad

Method
Whisk all the marinade ingredients together with a fork and pour into a shallow container just big enough for the fish pieces to fit.
Add the fish pieces flesh side down, cover and chill in fridge for 6 hours or preferably overnight.  NB Turn the fish onto sides a few times to help marinade seep in.

TIP: Make up a couple more marinating sauce mixtures and pop into freezer proof containers ready for next time.  It mightn't freeze completely hard and might need a little more ginger oomph after de-frosting but still is a handy standby for busy times!

Cooking salmon:
Take salmon from fridge at least 15 minutes before cooking.
Preheat oven to 210-220 ℃
Place salmon skin side down on prepared (oiled or bakepaper) shallow baking tray.
Brush with a little marinade and scatter over some white and black sesame seeds.
Cook for 10 minutes.
Remove from oven and serve with veggies or salad.

Leftover Marinade  (optional)
If you like, mix any remaining marinade in a small saucepan with a little water.
Boil for 5 minutes.  It has had raw fish contact.
Add a little more water as needed.  Adjust flavours to your taste.
Spoon a little on to side of serving plates if desired.

Tomato
Whisk the drizzle ingredients together in a cup using a fork.  Taste and adjust if needed.
Arrange slices of tomato on plate, scatter with torn mint leaves and use some of the drizzle over the tomatoes.

Serve the salmon with the cucumber ribbons, tomatoes  and a little finger lime flourish.
Delicious with roasted vegetables or salad.
                          Enjoy!   Colleen