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

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

 

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

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

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

Healthy muffins

Wednesday's are Gigi day. I get to babysit my 14 month old granddaughter. So I try and have the fridge packed with an array of home cooking to tempt the very specific pallet of this toddler (which changes weekly).  Sweet treats are a very now again option.  Belinda Jefferey's granola muffins are my go to, as they have very little sugar and I can pack in some healthy additions.  Why not give these easy muffins a try. They freeze very well.  And my taste tester has no complaints.  I have to make sure the remaining muffins are out of sight to avoid a confrontation :)

  

Ingredients

2 cups of muesli or granola

1 cup plain flour

2 scant teaspoons baking powder

1/2 teaspoon bicarb soda

1/2 teaspoon salt

1 cup natural sultanas or dried cranberries

2 free range eggs

1/4 cup (55g) rapadura or brown sugar

150ml light olive oil

300ml buttermilk

1 teaspoon vanilla extract

Sunflower seeds, coconut flakes, pepitas for topping

Method

Preheat oven to 200 degrees celsius

Line a 12 hole large muffin tin with paper cases.

Place granola, flour, baking powder, bicarb and salt into a food processor. Whiz to combine, tip into a large mixing bowl and add the dried fruit.

In the food processor combing the eggs, rapadura, oil, buttermilk and vanilla and whiz.  

Make a well in the dried ingredients and pour in the egg mixture. Stir to combine but don't over beat.

Let the mixture sit for a minute to have the granola swell a little.

Scoop/spoon mixture evenly between the paper cases.

Sprinkle with chosen topping.

Bake the muffins for 18-20 minutes or until a skewer comes out clean.

Let cool in the tin and then remove to a wire rack.

Enjoy

Mamma Gigi (Marmalade)

Toddler Chef Eggbeater Pancakes

My Grandson discovered my manual rotary eggbeater and was enthralled. It was taken for rides in his little car, included in construction play and held during story time. So I needed to find an easy recipe where he could really whip up a storm and then eat the results!  

This is a simplified very young child-friendly recipe - no salt, sugar or butter in the main batter mixture. The finished pancakes can be made thinner than usual thick pancakes because the key attraction is the eggbeater and the final honey flourish! 

Usually you don't want to over-beat pancake and pikelet mixes because it toughens the gluten but the point of this recipe is to use minimal ingredients and encourage participation and learning cooking skills.  Nana doesn't indulge him with sweet treats - blueberries are the treat of choice in my home - but I do permit a tiny drizzle of fresh honey, sliced banana or a dash of raspberry jam on these homemade pancakes as there is no other sugar in the batter.

Of course, always supervise children closely and keep little fingers and clothes away from stovetops during cooking and while hot objects are around.

Enjoy!  Nana Colleen

   

Tip  - get all equipment and ingredients out before starting.  Have a damp handtowel and cleanup rag on standby. And a just-damp towel under a bowl can help keep bowl in place during enthusiastic mixing

Preparation    5 minutes or as long as they want!  

Plus 30 minutes batter rest time (if possible - good delayed gratification practice if toddler amenable)  They love watching the countdown on the timer!

Cooking          a few minutes per pancake

Serves             makes 3 - 4 small size pancakes

Ingredients

1 egg

3/4  cup Self Raising Flour  (OR  plain would be okay for this recipe)

75 ml water  (1/3rd cup)

75 ml milk    (1/3rd cup)

tiny shake cinnamon

teaspoon softened butter to grease pan

Method

Allow toddler to help measure out the ingredients and place necessary utensils on bench

Combine the water and milk in an easy-pour jug, approx 500 ml size so you can re-use to pour batter into pan later

Beat the egg until light and fluffy in a deep bowl - using the eggbeater!

Pour the water and milk into the beaten egg and beat again - using the eggbeater!

Sift the flour and cinnamon into another deep bowl

Make a little well in base of flour and gradually add the eggy milk - let them use the eggbeater  but not too much this time - until just combined and batter smooth. Pour batter back into the jug used previously to make pouring into pan easier.

Pop batter aside covered with a tea-towel. Let toddler set the timer for 30 minutes - if possible - even 5 minutes will be okay.  They love pushing the buttons and watching the countdown!

Warm pan and melt a tiny amount of butter.  Pour approx 1/third or 1/quarter into the pan depending on how many pancakes you want to make. This is a fairly runny mixture.

Cook on one side until starts to bubble (approx 2 - 3 minutes depending on thickness)

Flip over and cook other side ( approx 2 minutes)

Remove and pop onto serving plate.

Cooking remaining batter as above.

Serve with a drizzle of honey, sliced bananas or a dash of jam.

Let them help tidy up afterwards too!

Enjoy!   Nana Colleen 

Savoury Cheese and Spinach Buttermilk Scones

How good is it to visit your family bearing home baked treats, still warm from the oven, to share?  The cheesy savoury aroma is irresistible. Wilbur likes his with a little butter and vegemite.  You could almost feel virtuous as there is lots of green spinach goodness and no sugar. 
Best eaten just after baking or the same day. These would be a great crowd pleaser for breakfast or brunch too.  I doubt there will be any left over!  
Enjoy!  Colleen

Savoury Cheese Scones. Feed Your Inner Cook

Savoury Cheese Scones. Feed Your Inner Cook

Preparation   20 minutes
Cooking        15 - 20 minutes
Makes           approx 22 - 24 

Ingredients
3 cups Self Raising Flour
3 teaspoons Baking Powder
1 teaspoon Salt
1/2 teaspoon Mustard Powder  
dash ground White Pepper
1 cup (firmly packed) baby spinach leaves - finely chopped
3 cups grated Cheddar cheese  (reserve 1/3 to 1/2 cup to sprinkle on top)
1 tablespoon Grated Parmesan cheese (optional)
1 1/2 cups greek yoghurt and 1/2 cup milk stirred together OR  2 cups ButterMilk

Method
Preheat oven to 200 ℃ and line 2 scone trays with baking paper.

In a large bowl : Sift together -  the Self Raising Flour, Baking Powder, Salt, Mustard Powder and Pepper.

Stir in with a knife - the grated cheese, Parmesan and chopped spinach into the flour mix.

Make a well in the middle of the mixture and gently pour in the combined yoghurt/milk stirring with the knife until just combined and all flour incorporated.  Don't overstir or it toughens the flour.

Use two dessert spoons to dollops blobs of mixture onto your trays - should get about 10 per tray.  I usually get about 20 in total. Leave a few centimetres between each to allow for spreading.

Sprinkle the reserved grated cheese over the scone mixture.

Bake for approx 15 - 18 minutes.  Test with a skewer, and cheese with be golden melted on top.

Serve hot.  Eat as they are or as Wilbur recommends, split apart and spread with a dash of butter and a little vegemite.

So yummy.   Enjoy!   Colleen

Spiced Prunes with Orange Syrup. A perfect dollop for your Rolled Oats.

I never understand why prunes get a bad rap. They are simply dried plums and a great way to add extra fruity flavour to so many dishes.  I love rolled oats for brekkie especially with a scattering of blueberries and raspberries. But sometimes it is great to change it up with a scoop of luscious prunes that have been soaked in spiced orange juice and a scattering of flaked almonds.  Simple, easy and perfect for a good start on a  mild Autumn morning.  If you have some left over, they make a great quick dessert with the addition of a splash of Armagnac, Brandy or Grand Marnier and a drizzle of cream or custard. Prunes and spiced orange -  delish any time of the day.  Enjoy!  Colleen

Spiced Prunes & Orange. Feed Your Inner Cook

Spiced Prunes & Orange. Feed Your Inner Cook

 Preparation and cooking    10 minutes

Ingredients
Couple of handfuls of pitted prunes (sometimes I add a few big golden sultanas)
Juice and zest of 1 or 2 oranges  - depends on amount of juice 
Spices - a pinch each of ground cinnamon, nutmeg and cloves.  
1 star anise.  Optional 
             Or use a pinch of ground cardamom for a change
Water

Method
In a saucepan, mix the spices into the orange juice along with the zest
Add the pitted prunes and  (perhaps)   add a touch of water so there's enough liquid for prunes to sit in.
Bring to a gentle simmer and very gently stir to soften the prunes and the juice to thicken to a soft syrup.   Taste the syrup and add a little extra spice if you think it needs it.
Take off the heat and allow to cool slightly. They soften very quickly, stay with the pan.

Spoon some of the spiced prunes over rolled oats or similar.
OPTIONS
Add a splash of milk to your Rolled Oats along with a sprinkle of ground flax seeds, a dollop of yoghurt,  OR a sprinkle of ground cinnamon OR a scattering of flaked almonds.  OR everything!

Refrigerated leftovers, either at room temperature, or gently warmed, can be served as a quick dessert with your choice of cream etc.

ROLLED OATS

This is such a simple way to prepare oats and makes them taste rich and creamy.

1 Cup Rolled Oats   (NOT the Quick brand)
3 Cups Water

Place the oats and water in an airtight container in the fridge overnight.
The next morning - pour the water and softened oats into a saucepan.
When you cook them - use a wooden spoon and stir gently and regularly - in the one direction.  I know ! - but I think it improves the flavour!
Gently bring to the boil then turn down to a simmer until they begin to thicken, continuing to stir regularly. 
Serve and enjoy!  Colleen