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

Ottolenghi's Charred Tomatoes with yoghurt

 I came across this recipe when listening to one of my favourite podcasts "The Dinner Sisters".  The 2 sisters and sometimes special guest, do similar to what Colleen and I do. That is; by devouring new cookbooks and any recipes we can lay our hands on we trial the recipes that appeal to us and trial them on our families. If they pass the critics we put them on our blog to share with you.  Yotam has a way with veg that makes them sing.  This simple but delicious dish can be served as a side or a starter with some good bread.

Ingredients

1 x small punnet of cherry/grape tomatoes, or if you can find some truss cherry tomatoes use those

3 Tablespoon EVOO

1/4 Teaspoon Cumin seeds

3 garlic cloves, thinly sliced

1/2 Teaspoon brown sugar

3 sprigs of Thyme

6 Oregano sprigs, (3 sprigs to be left whole and 3 sprigs taken off the stem for serving)

1 Lemon, made into 1 teaspoon zest and 3 strips of peeled skin

Salt flakes and Pepper

1 2/3 cup of thick "Greek Style" Yoghurt

1 Teaspoon chilli flakes

Method

Heat the oven to 180 degrees Celsius

In an oven dish just large enough to fit the tomatoes.  Combine, tomatoes, olive oil, thyme, oregano sprigs, lemon strips, cumin seeds, sugar, garlic, 1/2 teaspoon salt and freshly ground pepper.

Toss to combine.

Place in the preheated oven and bake for about 15 minutes or until the tomatoes are soft.

Turn on the grill and grill until the tomato skins are blistered and start to blacken.

Combine cold yoghurt with grated lemon zest and 1/4 teaspoon salt flakes.

On a serving platter spoon out the yoghurt mixture and with the back of a large serving spoon spread it to create a well.  Place all tomatoes and juices into the centre and top with oregano leaves and chilli flakes. 

Delish

Mamma Marmalade

Individual Ratatouille

 If you are looking for inspiration for a vegetable side these individual Ratatouilles may be the answer.

Simple to make with a little preparation and then pop in the oven.  You could even make them a little more indulgent by popping a slice of buffalo mozzarella between the zucchini and tomato.

 

Ingredients

Pasta/Sugo sauce homemade or quality store bought

Zucchini

Tomatoes

Italian dry herbs

Parmesan cheese, grated

Method

Preheat oven to 180 degrees C

Slice zucchini and tomato into similar sized rounds

Place a little pasta sauce in the base of individual oven ramekins

Arrange alternate slices of tomato and zucchini at an angle

Sprinkle over dried Italian herb mixture and Salt and Pepper to taste.

Top with grated parmesan cheese

Bake in the oven for approximately 20 - 25 minutes or until the vegetables are soft and the cheese is golden.

Mamma Marmalade

Roasted Cabbage

Last week my fellow FYIC blogger Colleen and our dear friend Sue went out to lunch to celebrate a significant birthday for me. The surprise destination was one of the trendy new restaurants that cook everything over fire and coals. It was simply stunning, the food tasted divine, what blew me away the most, was how great the vegetables tasted.  So with this as my inspiration I went searching for a recipe to bake cabbage wedges to accompany my slow roast pork shoulder on the weekend.  It is very simple to do and I encourage you to try as it completely softens the flavour of cabbage.

Ingredients

3 or 4 wedges of cabbage (either green or red)

Salt & Pepper

Olive Oil or melted butter

Garlic powder

Chilli flakes

Method

Preheat oven to 180 degrees Celsius.

Remove tatty outside leaves of the cabbage.

Cut into thick wedges, leaving the core in if possible as this adds stability to stop the wedges falling apart.

Place on a greased oven tray.

On each side drizzle with olive oil or brush on melted butter.

Sprinkle with garlic powder , salt, pepper and chilli flakes.

Bake in the oven for approximately 40 minutes.

Yum

Mamma Marmalade

Greens and Goat Cheese Pie

This fantastic recipe from Belinda Jeffery ensures you "eat your greens" in the most delicious way.  Packed full of nutritious dark leafy greens, you feel virtuous just eating it.  Don't be put off by making the olive oil pastry, it is remarkably elastic and very forgiving.  After all it is meant to look rustic.

 

Ingredients

Pastry

1 1/4 cups plain flour

1/2 teaspoon salt

1 1/2 tablespoons olive oil

1/2 cup chilled water

Filling

1 kg of well washed leafy greens (spinach, cavolo nero, chard, kale, mustard greens whatever you can lay your hands on) and chopped. Keep the chopped stalks separate from the chopped leaves.

1/3 cup olive oil

2 large leeks or onions, finely chopped

2 large eggs, lightly beaten

100g parmesan, grated

300g ricotta

freshly grated nutmeg, about 1/2 teaspoon

200g marinated goat's cheese

1/3 cup dill, finely chopped (if available)

1/3 cup mint, finely chopped

2 tablespoons, chopped parsley

2 teaspoons salt

freshly ground black pepper

extra olive oil for brushing onto pie

2-3 teaspoons of nigella seeds (if available) to sprinkle on the top

Method

To make the pastry, combine flour and salt in a medium bowl and whisk to distribute.  Make a well in the centre and pour in the olive oil.  Mix it in with a fork. 

Drizzle the cold water, mixing until the the flour becomes a dough and starts to clump together.  Briefly knead the dough in the bowl until it forms a ball, turn out onto a floured board and knead for 3 to 4 minutes until it feels smooth and elastic.  Shape into a disc and wrap in plastic wrap, place in the fridge for 1-2 hours.

Preheat oven to 200 degrees Celsius. Line a large round pizza pan with baking paper allowing a 3cm overlap all around.

Heat olive oil in a pan, add the chopped stalks, leeks/onions stir until softened (approx 10 minutes).  Then add the chopped green leaves and stir until wilted.

Put greens into a bowl and allow to cool a little.

Add eggs, parmesan, ricotta and nutmeg. Mix everything together (hands are the perfect tool).

Finally add in half the goat's cheese, along with all the herbs you are using and salt and pepper.

Take the dough from the fridge and on a lightly floured bench top, roll out using a rolling pin and your hands to stretch the dough until it forms a very thin circle that will overhang the pan by 8cm all around.

Easiest to pat it out to begin with and then use the rolling pin, it is very elastic and stretches.

Using the rolling pin to lift the pastry off the bench and drape over prepped pan.

Place the green filling on the centre of the pastry and using a large pallet knife spread to the edges of the pan. Dot the remaining goat's cheese over the top.

Now the impressive part!

Gently pull an edge of the overhanging pastry up with your fingers so it stretches and stretches and becomes quite thin, then fold it towards the centre of the torta, mine reached the centre but you can leave a little peek through by going about an inch from the centre. Repeat this all the way around the edge until the filling is partially enclosed in the pastry.

Using your finger tis to gently "stipple" the surface of the pastry and using a pastry brush, gently paint with olive oil, if using Nigella seeds sprinkle these on top.

Place the pie in the oven and bake for about 35 - 40 minutes, or until it's puffed up and golden (I could have left mine a little longer).

It's best to slide the pie onto a board or serving plate within a few minutes, otherwise it is hard to transfer.

So good for you and so tasty.

Note: Slices freeze well.

Mamma Marmalade

Chicken and Zucchini bake

This chicken and zucchini bake is a perfect dish if you are looking to up the vege component of your meal or a low carb alternate to pasta.  I often end up with leftover Roast Chicken now that hubby and I are empty nesters, a few years back I was roasting 2 chickens for a fmily dinner.!  Now I can use up my leftovers with an easy one pot dish.

Ingredients

2 cups of shredded left over chicken (approx.)
1 cup pasta sugo sauce, pimped with 1/4 teaspoon garlic powder/ 1/4 teaspoon smoked paprika
2 large zucchini
1/2 diced red or brown onion
2 cloves garlic
1/4 cup chopped fresh coriander
1 teaspoon cumin
1/2 teaspoon of dried oregano or substitute Italian seasoning
1/2 teaspoon chipotle powder or substitute smoked paprika
3/4cup grated cheese
Olive Oil
Salt and Pepper


Garnish
Sour cream
Pickled jalapenos

Method

Preheat oven to 180 degrees Celsius
Slice zucchini lengthways into thin strips (about 4 slices)
Heat a gridle pan
Pour a little olive oil over each strip of zucchini and season with salt and pepper
Place in hot griddle pan and cook until soft and grill marks appear
Remove and place on a plate and continue cooking until all zucchini are done.

In a large frypan, saute onion then add garlic, fry for 2 minutes then add cumin, oregano, chipotle powder,coriander, chicken and 1/4 cup of pasta sauce. Remove from the heat.

In a rectangular oven dish spoon over 1/4 cup of pasta sauce to cover the base.
Lay zucchini strips side by side
Spoon over all the chicken mix then lay zucchini on top.
Pour over remaining pasta sauce.
Sprinkle grated cheese on top and bake in the oven for 20 minutes.
If browning too much on top, cover with foil and then remove for the last 5 minutes.

Serve with dollops of sour cream and sliced jalapenos.

Tip: You could have this all assembled and refrigerated until time to pop in the oven.


Mamma Marmalade

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

Chicken and Pesto Calzone

This pizza dough is a handy 'go to' and can be filled with an assortment of meats, vegetables and cheese.  Only limited to your imagination and what's in the fridge.  Best of all each one is under 500 calories.

Ingredients

Pizza Dough

1 cup plain flour 

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup Greek yoghurt (drained of any liquid)

Method

In a bowl, add flour, baking powder and salt. Whisk

Add the yoghurt and mix with a fork until well combined, it will be crumbly in texture.

Sprinkle some flour on a clean surface. Place the dough on the flour and knead a few times until it comes together. It will be tacky but not sticky, about 20 turns.

Divide the dough into 4 balls.

Dust rolling pin and surface with flour and roll each ball out to a thin 10 inch circle shape.

Preheat oven to 200 degrees Celsius

Ingredients

Filling

Sliced poached chicken breast

1 teaspoon dried oregano

Pesto - jar

1 cup mozzarella, grated

Baby spinach leaves

1 teaspoon Italian seasoning

1 egg beaten

Method

Working with dough circle, spread 1 teaspoon down the centre.

Sprinkle 1/4 cup mozzarella cheese down the centre over the pesto.

Top cheese with overlapping spinach leaves and top this with sliced chicken.

Fold the sides of the dough over the filling, firmly overlapping each other.

Place seam side down on a greased oven tray.

Repeat with the remaining dough.

Brush the top with beaten egg and sprinkle on Italian seasoning.

Cook in the hot oven 30 minutes or until golden.

Mamma Marmalade

Surprise ingredient Chocolate Pie

Wait until your friends and family devour this chocolate pie before you reveal the surprise ingredient.  Another recipe in our FYIC thinner range.

Canned white cannellini beans!!! You will never believe it, till you try it.

Ingredients

2 cans of drained cannellini beans

1 cup quick oats or 3/4 cup of almond meal

1/4 cup of apple sauce or pumpkin or yoghurt

3 tablespoons of oil or 1/4 cup of nut butter

2 teaspoon vanilla extract

1/2 teaspoon bi carb soda

2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup homemade Nutella or chocolate spread of choice or our version  Feed Your Inner Cook Vegan Chocolate Healthy Spread

1 1/3 cup of caste sugar

1/4 cup chocolate chips

Method

Preheat oven to 180 degrees Celsius

Grease a 9 or 10 inch springform tin

Drain and rinse the beans very well. 

Combine all ingredients apart from chocolate spread and choc chips in the bowl of a food processor.

Whiz until completely smooth

Pour half the mixture into the springform tin 

Swirl over the chocolate spread (heat gently if not thin enough) all over the batter including the edges

Pour over remaining batter, 

Sprinkle choc chips on top

Bake for 35 minutes.

Let cool in the tin for at least 10 minutes.

Thanks again to amazing blogger "Chocolate covered Katie"

Mamma Marmalade

Healthy Chocolate Spread - Vegan

Fancy a guilt free Nutella like chocolate spread? Your prayers have been answered. I know, I know, not the most attractive food image but it's tricky. Anyhow it tastes delicious and is better for you!

Ingredients

2 cups raw hazelnuts
1 1/2 tablespoons pure vanilla extract
1/4 cup good quality cocoa powder
1/4 cup + 2 tablespoons maple syrup or unrefined sugar
1 Tablespoon additional sugar
1/4 teaspoon + 1/8 teaspoon salt
optional 2 teaspoon oil to make extra smooth
1/2 cup milk (almond milk for vegan version)

Method

Roast the hazelnuts for 6-8 minutes in the oven at 200 degrees Celsius.

Pop in a clean tea towel and rub to remove skins. Don't worry is some stubborn skins remain.
Blend the nuts in a food processor until they have turned to butter, then add all other ingredients and blend for quite a long time until it becomes smooth like Nutella.

And hey presto you have it.

Now try to stop eating it.

Thanks fellow blogger Chocolate covered Katie.

Mamma Marmalade

Healthy Salad Dressing

Looking for a delicious creamy salad dressing that is not loaded with sneaky calories? Try this one out, at only approximately 11 calories per tablespoon it's just the solution to jazzing up those leafy greens.

I popped some iceberg lettuce wedges on the grill for a few minutes and topped with this dressing for a yummy accompaniment to a nice steak.

Creamy Healthy Dressing

Ingredients

3/4 cup green spring onions finely chopped
1/3 cup fresh parsley, finely chopped
3-6 cloves of crushed garlic, depends how much you like
1 tablespoon dill, finely chopped (omit if not available)
1 tablespoon truffle zest (optional)
1/2 teaspoon cracked black pepper
1 teaspoon salt
1/4 teaspoon sugar
1/2 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 cup non fat Greek Yoghurt
8 tablespoons light mayonnaise
1/2 cup low fat buttermilk

Method

Combine spring onions, parsley, garlic, an dill in a food processor and whiz until combined.
Add remaining ingredients except buttermilk.
Wiz and add enough buttermilk to obtain desired consistency.

Can serve immediately but flavours will develop if left for a few hours.

Dressing will keep for upto 7 days in the fridge.

Delicious!

Mamma Marmalade

Choc chip banana muffin - light

Looking for a low calorie sweet treat with no artificial ingredients.  This little sweet muffin fits the bill. Banana gives it the sweetness naturally.  Pop any spares into the freezer to keep fresh and just warm through when needed.  Inspiration from blogger "Chocolate covered Katie"

Dry ingredients and wet ingredients

 

Ingredients

1 cup mashed banana (tip have a stash of overripe bananas stored in the freezer, leave in the skin)
2 tablespoons milk
2 teaspoon vanilla extract
2 teaspoon of white or apple cider vinegar
3 tablespoon of oil (I used olive oil)
1 cup of plain flour
1/2 teaspoon of salt and 1/8 teaspoon of salt
1/2 teaspoon of bi carb soda
1/2 teaspoon of baking powder
1/2 cup mini choc chips
1/3 cup sugar
1 extra tablespoon of sugar

Method

Preheat oven to 180 degrees Celsius
Pop muffin cases into muffin tin
Mix first 5 ingredients in a large bowl
In a separate bowl combine all the dry ingredients and stir well.
Pour the wet ingredients into the dry and stir until combined and batter is just evenly mixed.
Spoon into muffin paper cases.

Bake for 15 minutes or until a skewer inserted, comes out clean.
Allow to rest in the tin for 10 minutes.

Perfect with a cup of tea.

Mamma Marmalade

Steak stuffed Mushrooms

 This recipe is a great for lunch with a side salad and you could make it vegetarian by omitting the steak.  Great when having friends over for a meal, because it can be pre prepped and popped into the oven at the last moment.

Ingredients

200g Sirloin steak

4 large mushrooms

Salt & Pepper

Olive Oil spray

3/4 cup diced capsicum

3/4 cup diced red onion

1/4 cup sour cream (light)

2 Tablespoon mayonnaise (light)

150 g grated cheese

Method

Preheat oven to 200 degrees Celsius.

Slice the steak into this strips, season with salt and pepper

Heat a griddle pan to a high heat, spray with oil

Fry steak slices quickly for approx. 1to 1 1/2 minutes until nicely browned.

Take to a board and slice into pieces, set aside

Add a little more oil spray and then add diced onions and capsicums

Clean the mushrooms, remove the steam

Gently remove the gills with a spoon 

Spray the mushroom with olive oil, sprinkle with salt and pepper, place on an oven tray

Combine all ingredients in a bowl (apart from cheese)

Spoon mixture into each mushroom

Top with grated cheese 

Bake in the oven for 20 minutes, until the mushroom is tender and the cheese melted.

Tasty

Mamma Marmalade

Thinner choc chip cookies

On our quest to have our favourite foods a little thinner we have found these chocolate chip cookies from fellow blogger "Chocolate covered Katie". These 2 bite biscuits are around 60 calories depending on the size. Just enough to satisfy any sweet cravings without "blowing" the calorie budget.  Perfect with a cuppa for a midmorning break.

Ingredients


1 cup of plain flour (minus 1 tablespoon of flour)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup caster sugar
1/4 cup chocolate chips
2 1/2 cups of milk (light, almond, soy - your choice)
2 tablespoon Oil
1/4 teaspoon vanilla extract

Method

Preheat the oven to 180 degrees Celsius.

Combine the first 5 ingredients in a bowl, add the remaining ingredients and combine to form a dough. It may take a little stirring to incorporate all ingredients, but they do come together.

Roll into small balls and pop on a greased oven tray.  Slightly flatten with a fork. Leave room between each as they will swell a little when cooked.

Bake for 15 minutes, then leave on the tray for a further 10 minutes.

When cool store in a glass jar.

Mamma Marmalade

Thinner Chicken dinner

We are starting a new category of family dinners that are a little more healthy without sacrificing any of the flavour. Inspiration came from skinny taste.com. Gina Homolka also loves using fresh ingredients and avoiding processed or artificial substitutes. This fits perfectly with FYIC’s food philosophy. No need to tell the family it’s low in fat, as they will not even notice.

Ingredients 
Chicken thighs (skinless) x 4
Lemon juice from 1/2 a lemon
2 garlic cloves, crushed
11/4 Teaspoons ground cumin
1Teaspoon Olive Oil
1 Teaspoon salt
1Teaspoon dried oregano
3/4 Teaspoon sweet paprika
1/4 Teaspoon hot paprika (optional)
1/2 Teaspoon turmeric

Sauce
2 Tablespoons mayonnaise
1 Tablespoon apple cider vinegar
1 Teaspoon lemon juice
1/2 Teaspoon salt
1/2 Teaspoon ground black pepper

Method
Combine chicken, lemon juice, garlic, cumin, oil, salt and remaining spices.
Set aside in the refrigerator for at least 30 minutes or overnight.

For white sauce simply combine all ingredients and refrigerate.

To cook chicken, bring a heavy griddle or large fry pan up to high heat.
Add the chicken and leave until the bottom is browned, approximately 5 minutes.
Turn chicken and continue to cook, after about 10 minutes, remove to a board (Chicken may not be completely cooked at this point) and slice lengthways into strips.
Return to pan and continue cooking for another 8 to 10 minutes.

Assemble salad on plates. Top with chicken and then drizzle over sauce.

Faster than ordering take away and much less fattening.

Mamma Marmalade