The Christmas season requires a plethora of sides and salads that are stylish with a wow factor but, as time is scarce, needs to be easy to make also. This Tomato tart fits the bill, the tangy fetta on the base of crunchy filo pastry, topped with your choice of cherry and heirloom tomatoes.

 Ingredients

7 sheets filo pastry

75g melted butter

60g (3/4 cup) grated parmesan

150g fetta, crumbled

1/2 cup Greek style yoghurt

300g mixed tomatoes, thinly sliced crossways

2 1/2 Tablespoons extra virgin olive oil

1 lemon rind finely grated, juiced

1 Tablespoon finely chopped spring onion

1 Tablespoon chopped basil

Method

Preheat the oven to 160 degrees Celsius

Line a baking tray with baking paper.

Place 1 filo sheet on the lined tray, brush with melted butter.

Sprinkle with grated parmesan

Repeat with the remaining 6 sheets of filo.

Fold over the sides of the filo to make a thin border

Using a fork prick the base inside the border

Bake, occasionally pressing down with a spoon to prevent it puffing up.

Cook for 20-25 minutes or until brown all over.

Set aside to cool.

In a food processor, combine fetta and yoghurt, blend until smooth.

Season with salt and pepper

Transfer the filo stack to a large serving platter, gently spread the fetta mixture over the filo inside the border.

Top with tomatoes.

Whis the oil, lemon, rind, 1 1/2 Tablespoons lemon juice and spring onions in a small bowl.

Drizzle a little dressing over the tomatoes.

Season with salt and pepper and sprinkle basil over the tart.

Yum

Mamma Marmalade

Christmas gifts to make and give - Chocolate Bark

 It's beginning to look like Christmas! This phrase can either excite or terrify you. For some of us, the lead up to Christmas can start in November (Look away now my friend Kim :) )

This recipe is not quite a recipe but more like a list of ingredients to choose from.

Ingredients & Method

Finely chop your preferred assortment of toppings:

Smarties, marshmallow, biscuit, glace ginger, crumble meringue, glace orange peel, honeycomb, sprinkles, pretzels ...... the list goes on.

Place two blocks of Lindt 90% Cocoa (or your choice) on a baking paper lined oven tray,

Place in a slow oven apprx 160 degrees Celsius until chocolate starts to melt.

Remove from oven and combine by dragging a metal skewer through the melted chocolate.

Then creatively or haphazardly sprinkle toppings over the chocolate. Leave to cool.

Pop in the fridge until firm, then break into pieces and place into cellophane gift bags or jars.

Decorate with Christmas cheer and give to those you love or need to :) 

Ideal teacher gift.

As I live in the sub tropics I store my bags in the fridge.

Ho Ho Ho

Mamma Marmalade

Dump cake

 I wish there was a better name for this dessert but how it reads is really how it is. :) This American hack enables you to have a dessert to feed a crowd in next to no time. Plus it only requires some pantry staples. I have made a version without the cake mix but it is much easier just to use a packet of plain butter cake mix.  You can get all creative with the tin fruit you use, I even added a few fresh blueberries to this one.

Ingredients

1 large can or 2 x 410g can of fruit (I used apricots and cut them in half) including juice

(You can use pie filling also)

1 handful of fresh blueberries (optional)

1 packet cake mix

125g butter

Method

It is ridiculously easier

Preheat oven to 180 degrees Celsius

Tip tinned fruit into the base of an oven dish. add fresh fruit if using. Pour half the tin juice over the to.

Sprinkle cake mix evenly over the fruit

Melt 1/3 of the butter approx.

Cut remaining butter into pieces and lay on top of the cake mix, then pour the melted butter in between to cover entire cake mix with butter

Pour on the remaining juice.

Bake in a preheated oven for about 30 minutes or until cake mix is cooked and top is golden and bubbly.

Tasty and easy

Mamma Marmalade

Hokey Pokey Ice Cream

 I never knew that it was a "Kiwi" thing, but apparently Hokey Pokey Ice Cream is a big deal across the "ditch" in New Zealand.  I have been wanting to make Mary Berry's version for a very long time. No churning or ice cream maker necessary and very few ingredients.  It was my very first time at making honeycomb and it was not difficult at all. So, I encourage you all to give this a go this summer.

Ingredients

4 Tablespoons of golden syrup

150g of caster sugar

2 teaspoons of bicarbonate of soda

600ml of thickened cream

1 tin of condensed milk

Method

Line a flat tray with baking paper

Combine the sugar and golden syrup in a large saucepan on a low heat, stir for about 10 minutes until all the sugar has melted and it does not feel gritty.

Once the sugar is completely melted turn up the heat to medium and leave it boil without stirring until it turns golden brown (I could have left mine a little longer), This only takes a couple of minutes.

Turn off the heat and add the bicarb of soda and quickly whisk for a few seconds. The mixture will froth up so that is why we used a large saucepan.

Spoon or pour out onto baking paper. Leave to cool.

Once cool, break into pieces with a wooden spoon or knife. 

1/3 remains for topping and the remainder will go into the ice cream.

Line a loaf tin with plastic wrap.  Ensuring there is overhang.

For the ice cream, whip the cream in a large bowl until stiff peaks occur. Fold in the condensed milk and stir to combine well.  

Fold in 2/3rds of the honeycomb pieces.

Pour into lined loaf tin, freeze for 6 hours or preferably overnight.

You can now use when required or for a statement piece unmould entire ice cream on a platter and scatter remaining honeycomb over the top.

A really easy ice cream to make and a very nice consistency, not icy at all.

Mamma Marmalade

Harissa Gnocchi

 My tip for a fast but needs to be delicious dinner is don't resort to take away but have some good quality staples stashed in the freezer. This "light as a feather" gnocchi is from New Farm Deli in Brisbane, I paired it with some Harissa Paste from the pantry and a delicious treat was created.

Ingredients

500g good quality gnocchi, frozen or fresh

40g butter

100g cream cheese (I substituted fresh cream and parmesan cheese)

2 Tablespoons Harissa Paste

Garnish with chopped chives and grated Parmesan

Method

Couldn't be simpler

Cook the gnocchi in a large pot of boiling salted water for 2-3 minutes or as directed on the packet, until they float to the surface. Scoop out with a slotted spoon. Retain about 100ml of the cooking liquid.

Melt the butter in a frypan and add gnocchi in batches if making for a crowd.

Add a pinch of salt and fry until golden on one side.

Give the gnocchi a good shake and add the cream cheese/cream and parmesan and harissa paste.

Mix gently then serve, garnishing with chives and extra grated parmesan.

Crusty bread and green salad make an entire meal.

Mamma Marmalade

Radish and Beetroot Salad

 Along with most keen cooks, I do admit to the habit of tearing out recipes from magazines, even the free ones you pick up at the supermarket.  They stay stashed in their clear plastic envelope to be moved around from bench to tables and tidied up and then one day you flick through looking for a healthy lunch inspiration. Excitement, you discover one that fits the bill and you have nearly all the ingredients on hand. Never to be deterred by a little substitution I pulled together this delicious salad.

Ingredients

1 bunch radish, I used a mix of white and small red radish

1 bunch watercress, sprigs picked (I omitted as did not have any to hand)

1 packet of precooked beetroot (about 4 to a pack, very handy to have in the fridge)

1/2 red onion, thinly sliced

Horseradish and Dill dressing

1/4 cup evoo

1 Tablespoon apple cider vinegar

1 Tablespoon horseradish cream

1 Tablespoon chopped dill (I substituted some fennel fronds)

1/2 small garlic clove, crushed

Method

To make the dressing, combine all ingredients in a small jar with screw top lid, season with salt and pepper. Shake 

Slice the beetroot and radish place on a serving tray with the onion and watercress, toss gently to combine, when ready to serve pour over the dressing.

Great with crusty bread.

Mamma Marmalade

Egg Toastie on Flatbread wraps

 A simple variation for eggs on toast - use your favourite fillings - so easy and quick to make a satisfying, nutritious meal for any time of the day.  I use the low-carb, high protein flatbreads/ wraps but there are lots of options.    Enjoy!  Colleen

Preparation         5 minutes

Cooking               5 - 7 minutes

Ingredients   (for 1 serve - multiply to your requirements)

this is a rough guide - add your preferred filling ingredients - either already cooked or quick to cook eg baby spinach leaves.  Nothing too soggy.

2 eggs - beaten together

a splash of oil 

1 round flatbread wrap  (lots of different brands - I like the low carb/high protein)

1 roma tomato - seeds/liquid removed

handful cooked chicken/lamb or salmon etc   - great way to use up leftover roasts

torn spinach leaves

a little sliced celery

sliced shallots

a little grated cheese perhaps

herbs chopped   eg  parsley, mint, rosemary, dill, oregano  etc

salt and pepper to taste

tiny splash of your choice of sauce that suits    eg  soy, bbq, hummus, chilli

Method

warm your pan and then add splash of oil, swirl to coat pan and warm oil.

Pour in the beaten egg mixture and gentle cook for a couple of minutes.

When egg mixture begins to cook, place flatbread wrap on top and gently push into the top of egg mixture.  You want bread to form a layer and egg to adhere and cook onto the underneath. Don't squash it on - just gently pat together.

When you think egg side is cooked, gently flip it over so the flatbread wrap can now cook in the base of pan.

Top one half of  the eggs with your choice of fillings

Fold the bare half over onto the filling half.  Keep cooking until flatbread wrap begins to crisp up a little.  You might need to flip again to crisp both sides.

Remove from pan and enjoy your egg toastie!

Cheers!  Colleen

 

Pumpkin Scones

 I must admit that I do scroll through Instagram when I am bored, when a neighbour posted a picture of her pumpkin scones I was up for the challenge.  You see it's been years since I have made them and they looked delicious. So one chilly morning in Northern New South Wales I cranked up the little bench top oven (my trusty SMEG met it's demise in the February floods) and I must admit the results were delicious.  Recipe is the famous Lady Florence Bjelke- Petersen's

Ingredients

1 Tablespoon butter

1/2 cup sugar

1/4 Teaspoon salt

1 Egg

1 cup mashed pumpkin, cooked and cooled (not too wet)

2 cups self raising flour 

Flour for dusting

Method

Preheat oven to 225 degrees Celsius

With electric hand beaters, beat butter, sugar and salt.

Add egg, then pumpkin and stir in the flour until just combined.

Turn out on to a floured board, bring together and gently roll until the disk is about an inch or 2.5 cm thick. Using a floured cutter, cut and place on a greased tray or dish, the trimmings left over can be combined together to make the final scones.

Bake for 15-20 minutes on the top oven shelf.

Serve with butter.

Delicious

Mamma Marmalade

Paris Brest

 Our family Sunday monthly lunch for June was French themed, for dessert I chose to make a Paris Brest, they look impressive but are relatively easy to make. Apparently it was created and named for a stage of the famous cycling race "Le Tour de France".  Never let facts get in the way of a tasty desert. Why not give it a try.

Ingredients

112g strong flour (I used normal plain flour)

80ml water

60ml milk

Pinch of salt

Pinch of caster sugar

55g unsalted butter

3 medium organic/free range eggs, lightly beaten

1 egg for egg wash

Handful of flaked  almonds

Thickened cream, whipped for filling 

Icing sugar for dusting

Method

Preheat the oven to 220 degrees celsius

Line a baking sheet with baking paper, draw a circle about the size of a small dinner plate, turn the paper over

Put the water, mil, salt, sugar and butter in a saucepan and bring slowly to the boil over a medium heat, until the butter has just melted

When the water is bubbling, remove quickly from the heat, tip in the flour and beat vigorously until it forms a dough the leaves the side of the pan clean.

Return to the heat and cook, stirring for about 5 minutes, to "cook out" the flour

Leave to cool slightly, then gradually stir in the eggs, beating between each addition until the dough is smooth and glossy.

Either place in a piping bag and pipe over the circle drawn and then pipe another circle inside the one already piped.

I placed the mixture on the paper with a spoon and spatula as I did not have a piping bag, worked  out fine.

Lightly brush top with egg wash and sprinkle on flaked almonds.

Bake in the oven for 10-15 minutes then reduce oven to 180 degrees and cook for a further 10 minutes until risen and golden.

Once baked, remove from the oven and slice the ring horizontally and return to the oven to dry out for approximately 3-4 minutes.

Store in an air tight container until ready to serve.

Just before serving, fill with whipped cream and sprinkle icing sugar through a sieve on the top.

Enjoy.

Mamma Marmalade

Oven Baked Spaghetti Frittata

It can be tricky to think of an simple meal you can prepare a day ahead that travels easily and can be re-heated or eaten at room temperature.  I needed a lunch dish to take to my parents that was also easy to eat, plain ingredients and no spices.  I served optional pesto and chilli relish on the side for their other guests. This oven baked spaghetti frittata was satisfying comfort food and served with a green salad made a delicious lunch - serve warm or room temperature.  Also easy to add your choice of veggies or meats too.   Enjoy!  Colleen

  

Preparation   15 minutes not including cooking the pasta.   

                      note  pasta needs to be  Already cooked and cooled 

Cooking         25 - 30 minutes 

Reheating      20 minutes from room temperature approx

Ingredients 

- this is a very loose guide - use your choice of greens, meats etc

depends on how much you want to make - for my large tray I used 1 1/2 cups

1 cup (or more) of already cooked, drained and cooled spaghetti.  Stir in a little olive oil after cooking so won't go clumpy whilst cooling.  Cut up long strands a bit for easy eating later.

your choice of chopped veggies eg

- cooked, fried onions and garlic, mushrooms sliced and cooked

- capsicum diced

-  thawed peas, chopped baby spinach leaves, finely chopped broccoli or diced asparagus  

Meats - optional

- some chopped cooked chicken or ham etc

herbs 

- chopped parsley, thyme or oregano leaves or a little chopped sage

plus

6 eggs

1 cup milk or half milk half cream             (If using less pasta decrease eggs, milk too)

2 tablespoons grated parmesan cheese

Ground Pepper and Salt - to your taste

Topping

Grated Cheese

Some grated parmesan cheese

Sprinkle of some dried breadcrumbs

extra thyme leaves 

Method

prepare your ovenproof tray or pie dish

Preheat oven to 180 - 190℃

In a large bowl - Whisk the eggs with the milk/cream and parmesan.

Stir in your selected chopped vegetables, chopped meats, herbs and salt and pepper.

Add the chopped Spaghetti pieces and stir to combine evenly.

Pour into prepared dish

Sprinkle with Grated cheeses , some breadcrumbs and herb leaves.

Bake for approx 25 - 30 minutes (will depend on dish size) until middle is cooked and topping golden.

To reheat from room temperature

cover loosely with alfoil and reheat at 180℃ for approx 20 minutes or until warmed through.

Can also be eaten at room temperature.

Serve accompanied with optional pesto or chilli relish and with green salad and tomatoes.

Enjoy!   Colleen

Paella

 My fellow blogger Colleen recently celebrated her birthday and hubby took her out to a Spanish restaurant, the hit of the evening was the chicken Paella. It reminded me to post my version inspired by Miguel Maestre.  This is a good version for the non seafood eaters in the family.  It is just a guide really you can vary the quantities and ingredients to suit. I had lightly cooked some green prawns and calamari for the seafood lovers to add at the table.  Great photo taken by Vilte Barnes.

Ingredients

250g diced chicken thigh

2 cured chorizo, chopped

800ml chicken stock

250g Calasparra rice

50g frozen peas or fresh chopped beans

1 1/2 Tablespoons of smoked paprika

1 Teaspoon saffron threads

Extra virgin Olive Oil

4 cloves garlic, crushed

1/2 bunch flat leaf parsley, chopped

1/2 bunch chives, chopped

2 x red capsicums fresh, chopped or substitute 4 oven roasted from a jar

4 x heirloom tomatoes or similar, chopped (can include cherry and grape tomatoes)

1/2 lemon to squeeze for juice

1 lemon cut into 8 for decoration

Method

Heat a frypan or Paella pan over high heat.

Cook chicken and chorizo for about 5 minutes until golden brown, add tomato, capsicum, parsley and garlic.

Continue to cook stirring until the tomato and capsicum are softened.

Pour in chicken stock and add saffron and smoked paprika, bring to the boil then add the rice.

Stir and bring to a gentle simmer, continue to cook for about 18 minutes.

When the rice is tender and most of the liquid has been absorbed, there should still be a little remaining, add the frozen peas or fresh beans.

Don't stir at this stage in an attempt to form a "soccarrada" or crust on the bottom.

Season to taste with salt and pepper, squeeze lemon over the top and garnish with chopped chives and lemon wedges.  Serve with crusty bread.

Ole

Mamma Marmalade

Apple Pie Porridge

Adam Liaw's SBS Cookup show recently made Wilbur very happy - dessert for breakfast! I made a couple of changes to the original and soak the oats and green apple overnight. I keep the apple skin on but you could peel it.   I agree with Wilbur - this is very delicious breakfast which really tastes like apple pie ! Enjoy!  Colleen and Wilbur

  

Preparation    5 minutes     plus overnight soak    OR just prepare and cook

Cooking         7 - 10 minutes 

Ingredients  (this serves 2)

1 Granny Smith apple - cored and finely cubed - I leave skin ON

1/2 cup traditional Rolled Oats  

1 cup milk

1/2 cup water

1/2 teaspoon ground cinnamon

1 teaspoon Maple Syrup   (I don't usually add sugar to porridge - original recipe was for 2 teaspoons but I found that too sweet)  

1/2 teaspoon Vanilla Extract

For Topping

Spoonful of Greek yoghurt with a tiny tiny splash of vanilla if desired

plus

a dollop of nice oven-baked Granola (optional)

A few berries for garnish if you fancy

Method

Combine the cubed apple, oats, milk, water, cinnamon, maple syrup and vanilla in a lidded container and place in fridge. Leave to soak overnight if possible.

Mix the greek yoghurt with vanilla and set aside in fridge til ready for dollop topping.

To cook

place the soaked oat mixture in a saucepan and gently simmer approx 7-8 minutes until begins to thicken. Stir regularly, stay with it as you don't want it to catch on bottom. 

Divide porridge between 2 bowls and top with dollop of yoghurt, sprinkle of granola if you like and perhaps a few berries.

Enjoy your dessert breakfast!  Colleen and Wilbur

Soda Bread

 It was Mother's day 2022 and I know it's a day I should be relaxing and reading a book but I find cooking relaxing. So after a wonderful visit from my children and grandchildren I whipped up this quick Irish Soda Bread (thanks to recipetineats).  It is really easy, just ensure you have the ingredients in the pantry, no Buttermilk, no problem just add a little lemon juice or vinegar to some full cream milk.   I was trying to take a photo of the crumb to show you the texture, but maybe a little bit of butter got in the way. :)

Ingredients

2 cups white, plain flour

1 3/4 cups wholemeal flour

3 Tablespoons extra flour

1 1/2 Teaspoons, bi carb soda

1 1/2 Teaspoons salt

2 cups buttermilk

Method

Preheat oven to 220 degrees celsius

Line baking tray with baking paper

Combine flours (not the extra flour), bi carb and salt in a bowl, whisk to distribute

Add buttermilk and stir until it is too hard to stir anymore.

Sprinkle the extra flour onto a clean work surface, tip dough out and incorporate more flour if needed

Knead for no more than 8 times, just bringing the dough together into a ball

Transfer to the lined baking tray, shape into a disk and cut a cross on the surface

Bake in the oven for 20 minutes and then turn oven down to 200 degrees

Bake a further 20 minutes or until the base sounds hollow when tapped, mine took only 15 minutes

Transfer to a rack and cool for at least 30 minutes before slicing (if you can manage it)

Now you can have bread anytime you like.

Mamma Marmalade

Ricotta stuffed Pasta Shells with cauliflower

Wilbur is our guest cook with his very yummy stuffed pasta shell dish inspired by an Alice Zaslavsky recipe.  It is so delicious and the lemon zest combined with the yoghurt adds such a zing.  Although it looks a little fiddly it is quite easy to prepare provided you have all the ingredients and utensils ready beforehand and well worth the effort. I especially liked the cauliflower base. Wilbur recommends reading the instructions first (or letting someone else read them for you!)  It also makes delicious leftovers the next day so be prepared to fight for your share!  Thank you very very much to Wilbur and I hope you enjoy as much as I did!  Cheers Colleen

Preparation           30 - 45 minutes

Cooking                45 - 50 minutes  of which oven does final 30 minutes

Serves                           4  with a green salad

Ingredients

200 gram Very large Pasta Shells (see photo)  

any unused shells can be lightly tossed in a splash of olive oil and repurposed in another meal or a salad lunch the next day

3/4  cauliflower - cut into small florets

1 large brown onion - peeled and thinly sliced

2 cloves garlic - peeled and thinly sliced

12 or so sage leaves - sliced

Splash Olive Oil

1/2 cup chicken stock - salt reduced

1 tablespoon brown sugar

Cracked black pepper and Salt to taste 

25 gram butter - small cubes

375 gram tub smooth Ricotta

1/3 cup Greek yoghurt - strain off any whey

1 cup baby Spinach leaves - (firmly packed) - finely chopped

2 tablespoons chopped parsley OR mint  - reserve some for topping

1 egg - beaten

zest of 1 lemon  - (the star of the dish)

100 gram grated cheese - mix of cheddar, mozzarella, parmesan - reserve 50 g for topping

Cracked black pepper - a little or a lot depending on your preference

1/2 teaspoon ground nutmeg - reserve some for topping

Method

Preheat oven to 200 ℃ (fan forced)

Make the stuffing - in a large bowl, mix the ricotta, yoghurt, spinach, lemon zest, pepper, beaten eggs, some chopped parsley or mint and pinch of the nutmeg along with 50 gram of mixed grated cheese. Combine well. Refrigerate until needed.

Microwave or steam the cauliflower florets and sliced onion until tender.

Drain off most of the liquid and scatter veg into a gratin dish approx 35cm x 20cm x 5cm

Add a splash of olive oil and the stock, sage leaves and garlic.

Sprinkle over the brown sugar, salt and pepper and dot with butter cubes.

Bake for approx 15 minutes until begins to caramelise.

During this time:

Cook pasta shells according to packet (minus 1 minute) then  drain. 

Rinse under cold water to cool down and strain to remove water.  

Separate the shells and pop on a non stick tray ready for stuffing.

Remove the gratin dish from oven and now stuff the pasta shells.

Use a spoon to generously fill each shell with the cheese stuffing then place shells closely together on the cauliflower mix until covered.

Sprinkle over the remaining grated cheese, parsley or mint and a sprinkle more nutmeg.

Cover with foil and bake approx 10 minutes.

Remove foil and bake for a further 20 minutes or until golden.

Remove from oven and let cool for approx 5 minutes or so before serving with green salad.

Enjoy!  Wilbur (and Colleen)

Creme Catalan

 This Sunday is planned to be our monthly family lunch (unless Covid interferes).  This one will have a Spanish theme. Choosing various Tapas, then Paella and Chicken stew, dessert is Creme Catalan.  So after some You Tube viewing I have chosen this recipe.  For a trial, it went well, even bought myself a new "flame thrower" aka brulee torch.

The lunch was a resounding success, the menu even tempted a son and daughter in law to pop in from Melbourne.

 

Ingredients

8 egg yolks (free range or organic)

3/4 cup caster sugar

4 cups milk

1/4 cornflour + 1 Tablespoon

2 cinnamon quills

8 pieces of lemon peel

Extra caster sugar for bruleeing

Method

Combine cornflour with a little of the milk to make a smooth slurry.

Place remainder of milk, cinnamon and lemon peel in a medium saucepan.  Heat over medium heat for 10 minutes, do not let it boil. 

With a whisk, beat egg yolks and sugar until lighter in colour, fluffy and you can't see sugar grains.

Take the milk off the heat and stir in cornflour slurry, stir until all combined.

Drain milk over a sieve to remove lemon peel and cinnamon quills.

Let cool for 5 minutes before returning to saucepan and then add egg mixture.  

You must stay stirring this mixture until it turns to custard.  Once done, you will be able to run your finger through the custard on the back of a wooden spoon and it will stay separated.

Pour into small ramekins. Cool

Cover with plastic wrap and refrigerate overnight.

When ready to serve sprinkle sugar on top of custard and using a small kitchen blow torch, brulee the top.

Serve and enjoy.

Mamma Marmalade

Pickled chillies

 With gardening sometimes there is scarcity and sometimes there is glut.  Well I certainly have a surplus of these bell or bishop's hat chillies.  They do freeze well but I did want to preserve some as well.  Trying not to have too much sugar, so chilli jam is out so I gave pickling a try.  It is very simple but very satisfying seeing the bottles all lined up.  The most tricky part is slicing the chillies so your fingers don't burn. They say rubbing a little oil on first, but I am not sure I trust myself with a sharp knife and slippery fingers.

Ingredients

1 tablespoon salt

1 teaspoon sugar

1 cup water

3/4 cup white vinegar

Garlic clove

Chopped chillies of choice

Note: I did 3 x times the above

Method

Remove green stalk from chilli, chop into rounds or slices or both.

These are very mild so there is no need to reduce the heat by removing the seeds and membrane.

Place in a clean jar.

Combine the first 5 ingredients in a saucepan and bring to the boil,  Let boil for a couple of minutes,

Pour into a jug with a spout to make filling the jars easier.

Pour liquid over chillies.

Screw on lid and pickles should be at their best in a week or 2.

Happy preserving.

Mamma Marmalade

Ginger Cake from "A Generous Helping" Queensland Flood Fundraiser cookbook

Our hearts break for those affected by the cruel floods being experienced in Queensland and New South Wales.  After 2011  ABC Radio Queensland published a collection of shared community recipes as a fundraiser called "A Generous Helping".  Our little blog is about sharing and  "A Generous Helping" cookbook embodies that ethos so powerfully.  Baking a cake won't wipe the mud from people's homes but sharing a slice with a cuppa might raise someone's spirits and bring a moment of respite from the devastation all around.  Various community groups are mobilising #BakedRelief campaigns and that can be a way we can assist the affected homeowners and volunteer cleaners.  Wherever you are, our thoughts and love go out to you.  💔  Colleen 

This simple delicious recipe from the cookbook is by #AlisonAlexander.  

It works well cooked in one pan or in 4 small pans and keeps for a few days in an airtight container.

 

Preparation     10 minutes

Baking             35 – 45 minutes. 

 Makes            1  x  30x20cm cake      OR   4   x    7x13cm cakes

Ingredients

½ cup or 125 gram butter – melted  (do this first)

2 ¾ cups (390 gram) Self-Raising Flour

1 teaspoon Bicarb of Soda

4 teaspoons ground Ginger

3 - 6 slices glace ginger – finely sliced  (Optional – for a deeper ginger flavour)

3/4 cup pitted dates - chopped

½ cup Dark Brown Sugar  (Dark Brown has a stronger flavour than regular Brown Sugar)

¾ cup  (260 gram) Golden Syrup

1 egg – lightly whisked prior to adding

1 cup warm water

 

Method

Melt butter first

Preheat oven to 155 - 160 ˚C (fan forced) and prepare medium depth rectangular tray approx. 24 x 30 cm and line with baking paper.   OR  4 x  7x13cm small tins

Place all ingredients in Food Processor. Pulse until combined but do not over-process or the flour will become tough.

Pour batter into prepared tin.  If using the mini tins pop them onto an oven tray for easy retrieval later.  

Bake approx. 35 – 45 minutes.  Check at 35 minutes. May need to turn tray.  Mini tins took 30-35 minutes.

Cake will be cooked when a wooden skewer inserted into the middle comes out clean.

Remove from oven and allow to cool for 10 minutes in the tray before cooling completely on a cake rack.

 Cake keeps for a few days  in airtight container.  Wrap small cakes individually and store in airtight container in fridge if necessary for a few days.

Optional

Top with icing when cake is cool  or   lightly dust with icing sugar or maple sugar and a dash of nutmeg.

                               Sharing with love..... Colleen

Tuna and Cream Cheese Toast - it does work

 Perhaps not an obvious flavour combination but it is an easy way to add variety to the trusty tinned tuna lunch.  I had a bit of cream cheese left over from making a dessert and didn't want to waste it. Fresh herbs and a squeeze of lemon really brighten the flavours. Create your own  combo for a rainy day lunch.  Enjoy!  Colleen

Preparation     5 minutes

Cooking           5 minutes

Serves             2

Ingredients   - this is just a guide

2 slices of grainy bread - your choice

few tablespoons of cream cheese    - softened

small tin tuna approx 200 gram - drained

selection of

sliced shallot

baby spinach leaves - sliced

herbs - Dill or mint or parsley or basil etc chopped

Salt and pepper, chilli flakes to taste - optional

some lemon zest and a squeeze of lemon juice

grated cheese for topping

sliced tomatoes 

herbs for garnish

maybe some toasted flaked almonds or pine nuts

Method

Preheat grill 

Toast bread slices (I usually pop in toaster whilst I mix the topping)

In a bowl, add the softened cream cheese then gently fold through the veggies and herbs

then the tuna chunks - I like to keep it with a bit of texture.

Season with a little salt, pepper or chilli flakes and a squeeze of lemon juice

Loosely spread the tuna mix over the toast

Sprinkle with some grated cheddar cheese and pop under the grill under hot and golden.

Serve with optional nuts, herb garnish and some sliced tomato.

Enjoy!   Colleen

Lemon and Green Apple Tart

Friend's birthdays are a wonderful excuse to make and share something that is a bit special.  This tart cleverly combines the zingy tartness of grated green apple and sharp lemon.  It does include sugar but I find it cuts into 8 slices and is a rare indulgence. The original recipe is by   Sally Wise , an Australian cookbook author based in Tasmania.   Not too difficult to make, I have made a rectangular tart as well as regular round tin, and transports well if you keep it in

the tart tin.  Enjoy!  Colleen

  

 

Preparation        30 minutes

Baking                30 - 40 minutes

Cooling               15 minutes or more

Serves                8 

Ingredients   

1 1/2 sweet shortcrust Pastry Sheets thawed -  OR  Careme shortcrust Pastry (definitely worth using here)

1 large granny smith green apple - peeled, cored and grated

2 extra large eggs - at room temperature

1 cup sugar - no lumps

2 tablespoons butter melted - allow to cool a bit before using

2 tablespoons lemon juice   - allow approx 1 lemon as you use the zest too

zest of 1 lemon

tiny pixie pinch of ground cardamom     (optional)

1/2 teaspoon ground cinnamon 

Icing sugar for dusting afterwards   

Method

Preheat oven to 190 ℃ fanforced  (my oven 180 fanforced)

Grease thoroughly  a rectangular tart tin with removable base  OR  18-20 cm pie dish 

Line the tin with the pastry, trimming to fit and lightly press to make a smooth base. 

Refrigerate the pastry in tin until ready to use.

Whisk the eggs, sugar, lemon juice, zest. ground cardamom and cooled melted butter in a bowl until smooth.  I used stand-mixer.

Retrieve the pastry tin from fridge. 

You might want to place the tin on a flat scone tray to help placing in and out of oven.

Carefully pour the lemon filling into pastry case.

Sprinkle the grated apple over the filling evenly.  It will sink in by itself.

Sprinkle with the ground cinnamon

Bake for 10 minutes THEN reduce oven temperature to 150 ℃ and continue baking for approx 20 - 30 minutes until filling is set.  Check at 20 minutes. Depends on tin, I sometimes need 30min.

Remove from oven and leave to cool in tin for at least 15 minutes. Best to leave 30 minutes.

Carefully remove from tin (if using removable base)  dust with a smidge of sifted icing sugar and serve.  I find 8 slices is fine.  Can be served warm or cool.

                                     Enjoy!  Colleen