Refreshing Lemonade

 What is the old saying "When life gives you lemons, make Lemonade". This super easy recipe is from Martha Stewart, but there is not much more than making a simple sugar syrup adding lemon juice and then adding sparkling water to your preferred taste.

Ingredients

1 cup water

1 cup caster sugar

2 cups freshly squeezed lemon juice

Sparkling mineral water or soda water

Mint leaves and slices of lemon to garnish

Method

In a small saucepan combine sugar and water. Bring to the boil stirring constantly until sugar is completely dissolved.

Remove from heat, cool and then refrigerate.

When ready to serve combine sugar syrup and lemon juice in a pitcher.

Let guests serve the lemonade concentrate with their preferred amount of sparkling mineral or soda water.

Add ice and garnish with sliced lemon and mint.

So refreshing.

Mamma Marmalade

Easy vegetable curry without the rice

 This vegetable curry is a great way to use up lots of bits and pieces of various vegetables. It is quick and easy to prepare  - chop veg the night before, store in 2 containers, 1 for dense veg and 1 for the rest.

I have been trying to reduce the amount of rice and noodles we eat so this recipe swaps the rice with chickpeas. Squishing a few chickpeas will help thicken the sauce and increase your legume intake. Add your favourite veg, maybe some broccoli or squash if you like.  Enjoy! Colleen 

Preparation   15 minutes  

   

Plus!  easy to chop veg the night before, store in 2 containers, 1 for dense veg and 1 for the rest of veg.

Cooking         20 minutes

Serves            4 approx 

Ingredients 

Splash rice bran oil

1 onion, diced

1 clove garlic, chopped

1/2 large sweet potato , diced

2 carrots, peeled and large diced

1/2 large cauliflower,  halved florets

3 stalks celery, sliced

1 large zuchhini,  sliced

2 handfuls baby spinach leaves

Handful green beans,  sliced

1/4 Red capsicum, sliced 

Tin chickpeas,  drained and rinsed

3 tablespoons massamam curry paste (or less if preferred)

1 heaped tablespoon grated ginger

1 teaspoon ground turmeric 

Pinch dried chilli if preferred 

400 ml tin coconut milk 

Parsley, shredded

Some halved cherry tomatoes

Few cashews , optional

Mint or coriander leaves to serve

Lime cheeks to serve

Method

Warm the oil in a large, wide pan.

Add the onions, cauliflower,  sweet potato, carrots and soften. Might need a lid for a while to speed up cooking.

Add the softer veg and cook until still a little crisp.

Stir though the curry paste and spices.

Pour in coconut milk and stir.

Add the chick peas and squash a few. This will help thicken the sauce.

Warm through.

Remove from heat.

Add the halved tomatoes, cashews, parsley and mint or coriander  to serve.

Squeeze a little lime juice over. 

Leftovers are delish too! 

Enjoy! Colleen 

Tiramisu without the raw egg

I was hosting a Mother's day lunch and needed a "make ahead" dessert that could cater for pregnant mum, breastfeeding mum and elderly mother who requires soft food.  By making some tweaks this  Tiramisu can cater for all those dietary requirements.  I will admit I swapped out the raw egg but kept in the small amount of alcohol.  You could leave that out also if you want to.  It tasted delicious and a big thank you to my new daughter in law for the great photograph.

Ingredients

300 ml thickened cream

250g mascarpone

1/4 caster sugar

1 teaspoon vanilla extract

1 !/2 cups espresso or very strong coffee, cooled

2 tablespoons coffee liquor or similar alcohol or leave out entirely

24 - 28 Savoiardi or similar lady finger biscuits, depends on the bowl/pan you aare using

1 tablespoon good cocoa powder

Method

In a mixing bowl beat the cream until stiff peaks form.

In another bowl beat the mascarpone, sugar and finally until smooth.

Using a spatula fold the cream into the mascarpone mixture, use beaters to combine.

In a shallow bowl combine the cooled coffee and the liquor (if using) together.  

Lightly dip each lady finger into the coffee mixture, do this quickly avoiding soaking the biscuit, otherwise they become soggy and will fall apart.

Choose your container that suits. approx 20 cm x 20 cm

Lay the dipped sponge fingers on the bottom of the container.

Spread half of the cream mixture over the sponge fingers.

Repeat with another layer.

Chill for at least 4 hours or overnight (I made this on a Thursday and it was delicious for Saturday lunch)

Prior to serving dust with cocoa powder I use a small sieve.

Stunning !!

Mamma Marmalade

Coconut and Lemon Syrup Cake

Mother's Day is a chance to remember the women who have shaped our lives.  The opportunity to gather together is even more precious these days and we are very grateful that we can enjoy family times in much of Australia now and then.  So, a simple but indulgent cake that's made for sharing is perfect for these celebrations.  This is an old Donna Hay recipe, perfect to transport to a picnic and a family favourite that also appears as dessert sometimes! Hope you have the chance to enjoy with your loved ones.  Cheers! Colleen

Preparation 

Baking             45 - 50 minutes.  Then cool in the tin

Serves             10

Ingredients

125 gram softened butter

1 cup caster sugar

zest of 1 lemon

4 eggs

splash of Vanilla extract

2 cups desiccated coconut

1 cup plain flour - sifted with

1 teaspoon Baking powder - sifted with the flour

optional - 1 tablespoon of lemon curd

options - pinch ground cardomom OR ground nutmeg OR tiny pinch ground lemon myrtle 

optional - some coconut shredded flakes for topping

LEMON SYRUP

1 cup water

2/3 cup sugar

1/3 cup lemon juice  (probably 2 lemons)  - use the lemon zest too

Method

Preheat oven to 155 -160 ℃ and grease/paper a 20cm round springform tin.

Using an electric mixer, beat the butter, sugar and lemon rind until light and creamy.

Gradually add eggs and vanilla and whisk well.

Fold in the desiccated coconut then the sifted flour and baking powder (and spices if used)

Pour mixture into tin and gently shake to settle mixture.

OPTIONAL - swirl through a tablespoon of lemon curd

OPTIONAL - scatter top with a little shredded coconut

Bake approx 45- 50 minutes until cooked and skewer inserted in middle comes out clean.

POUR HALF Hot syrup over HOT cake  NB half (syrup - see below)

OPTIONAL - scatter with additonal shredded coconut

Allow to cool in the tin on a baking rack.

Serving

Cut into slices and you can serve with remaining syrup (but I don't) and/or a dollop of cream

I think it is best on it's own with a cuppa! but leftovers warmed up make a great dessert!

(PS  I freeze the remaining half syrup for the next cake bake!)

Making the Lemon Syrup

in a wide saucepan - heat over low heat, the water and sugar until sugar dissolves

Add lemon juice and boil for 5 - 7 minutes approx until syrupy. (that's why using wide pan)

                             Enjoy!    Colleen

  

 20 minutes plus 20 minutes for lemon syrup