Hawaiian Bread

 If you are looking to pimp up your banana bread, this is delicious.  Great for a snack with tea or coffee or ideal in school lunch boxes. Luckily, I had some fresh pineapple on hand but works well with drained tinned pineapple. No sourdough discard, don't worry, just substitute with another egg and another banana. This recipe comes from Pantrymama my inspiration for using my sourdough discard.

Ingredients

200g overripe bananas (I keep mine in the freezer, look disgusting but work a treat)  approx 2 medium

1 egg

5g vanilla extract

80g butter (melted salted or unsalted)

100g sourdough starter or discard

100g brown sugar

50g white sugar

200g Plain flour

12g baking powder

2g salt

Half teaspoon cinnamon

40g unsweetened coconut flakes

70g roughly chopped macadamia nuts

100g pineapple pieces

Topping

20g roughly chopped macadamia nuts

20g unsweetened coconut flakes

Method

Preheat oven to 180 degrees celsius

Grease a loaf pan with butter

In a bowl, mash bananas with a fork 

Beat egg and vanilla and add to banana

Add melted butter and sourdough discard, whisk until combined

Add brown and white sugar, whisk

In a seperate bowl, mix plain flour, baking powder, salt, cinnamon, macadamia nuts and coconut flakes, mix all ingredients until well combined

Now add dry ingredients to wet ingredients, along with pineapple pieces, stir until just combined

Pour batter into tin and top with extra coconut and nuts

Bake for around 1 hour or until an inserted skewer comes out clean

Cool completely before slicing

Freezers well as an entire cake

Delish

Mamma Marmalade

Green tropical pear jam

 It's summertime in Northern New South Wales and we have tropical pear trees dripping with fruit.  I might have been a little early harvesting but, I was on a mission to beat my competitors (possums, birds, fruit bats just to name a few). Hence, I needed to convert these rock hard, tough skin pears into something edible.

The jam may have turned out a little thick and sticky so will rename jam to be pear compote, a cheeseboard accompaniment.

I have a dear friend "Fay" who keeps me supplied with clean small jars (labels expertly removed), ready to have them refilled and delivered with something delicious inside.

Ingredients

About 6 or more green tropical pears, peeled and diced

400d white sugar

Juice of 1 lemon

1/4 teaspoon ground ginger or cinnamon

1/2 teaspoon vanilla

Method

Macerate

Place diced pears, sugar, and lemon juice in a bowl

Cover and rest 4 hours or overnight in fridge

Next morning, tip everything into deep jam pan, bring to a boil, gently stirring until sugar dissolves

Increase heat and boil for 30 to 45 minutes stirring often

Check to see if set

Stir in spices and vanilla

Remove from heat

Ladle into sterilised jars

Seal whilst hot

Enjoy

Mamma Marmalade

Lemon Pudding

 It must be that time of year again in Australia when it is finally cooling down enough to think about eating pudding. BUT to eat pudding one must make the pudding.  Dietary concerns mean that we are looking for a recipe that is not over loaded with sugar.  Plus spray free lemons are in abundance in the garden, making lemon zest and lemon juice that bit more doable.

These individual lemon delicious puddings hit the spot, just add a little cream or ice cream and you have a "light as a feather" tangy pudding. Thanks Better Homes and Garden magazine.

Ingredients

1/2 cup caster sugar

Finely grated zest of one lemon

40 g butter melted

3 organic/free range eggs (room temperature), separated

1/2 tsp salt

1/4 cup SR flour

1/3 cup lemon juice

1 tsp vanilla extract

1 1/4 cups milk

Method

Preheat oven to 180 degrees Celsius

Grease 6 x 1 cup capacity dishes (I used teacups)

Place a tea towel on the base of a large roasting pan and then place greased cups on that

Combine sugar and lemon zest in a bowl and massage with your fingers for lemon oils to be released and infuse the sugar

Add melted butter, egg yolks and salt, whisk until smooth

Add flour, lemon juice and vanilla, whisk again.

Slowly add milk, whisking until combined and then set aside

In a very clean bowl whisk egg whites with electric beaters until soft peaks form

With a large whisk fold into lemon mixture in three batches

Pour into cups carefully 

Pour in boiling water around the cups in the roasting dish until it is halfway up the sides of the cups

Bake in the oven for 20 -25 minutes or until a metal skewer comes out clean

Delish (excuse the pun)

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

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

Mango, Lime and Yoghurt Fool

How sublime are mangoes?  Juicy, yellow golden flesh - a special summertime treat.  Nigel Slater's simple dessert adds a zing of lime and yoghurt to mangoes creating a creamy treat  easily topped with chunks of fresh mango  - summery and just a little bit indulgent.  

Enjoy! Colleen

Prepartion         10 minutes 

Cooking             NONE

Chilling              at least 2 hours

Serves               4 - 6 depending on glass size.  

Ingredients

2 ripe large mangoes 

PLUS 1 mango - ripe, peeled and flesh cut into cubes for garnish chunks

1 lime  - juice and zest

150 ml Greek yoghurt     (I might try a thick coconut yoghurt next time?)

150 ml thickened cream 

mint leaves for garnish - optional  

OR some toasted coconut flakes - optional

Method

I used a stick blender to mash that  also had a whisk attachment.  

OR   you could use a blender, food processor  then  also whisk cream separately.

Put the Greek yoghurt into a large bowl.

Peel the 2 mangoes and using a stick blender jug or food processor -  mash the mango flesh with the lime zest and juice. Pour into the bowl with the Greek yoghurt.

Whisk the cream until it thickens but NOT to stiff peaks. 

Stir the cream into the mango yoghurt until well combined and smooth.

Spoon the mango mixture into wine glasses, water glasses etc.

Top with cubed mango and chill for at least 2 hours

Garnish with mint leaves or toasted coconut flakes if desired.

Enjoy!   Colleen

Pecan stuffed dates

 We recently celebrated Christmas in July and I was looking for a new starter/nibble.  I came across these stuffing dates and they worked a treat. Can be done ahead, something a little different and vegetarian.

Ingredients

2 Tablespoon olive oil

1 eschallot, finely chopped

1 garlic clove, crushed

50g fresh breadcrumbs

100g pecans, finely chopped

1 Tablespoon thyme leaves, chopped

50 ml vegetable stock or water

12 medjool dates, pitted

12 small sage leaves

Method

Heat the oil in a frying pan, add shalllot and pinch of salt, cook 2-3 minutes until softened, then add garlic, breadcrumbs, pecan and thyme. Cook for a further minute.  Add a splash of stock to bring the mixture together.

Preheat the oven to 180 degrees Celsius

Cut the dates in half lengthways (don't cut all the way through). Remove the seed.

Take small amounts of the stuffing and place inside the dates, push the sides of the dates back together.

Put a sage leaf on top of each date, then put the dates on an oven tray.

You can prep the dates to this point and place in the fridge overnight to do ahead.

Brush the outside of the dates with olive oil, hen bake for 15-20 minutes until the sage leaf is crisp.

Yum

Mamma Marmalade

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

Asian Bean Sprout and Mango Salad

 

One of our most popular blogs from way back in 2015. It's worth a revisit.

With summer entertaining fast approaching, having a varied repertoire of interesting salads is a must. This salad from Jamie Oliver is a welcome change to the boring lettuce, cucumber and tomato combo. Light and refreshing with the mango, crunch from the bean sprouts and cashew nuts and soy sauce, sesame oil and coriander round out the Asian flavours.

Ingredients

Bunch of fresh coriander

400g packet of bean sprouts

Olive oil

100g cashew nuts

Honey for drizzling

1/2 fresh red chilli

1 small ripe mango

Soy sauce

Sesame oil

1 lime or lemon

Method

Set aside a few sprigs of coriander for decoration, pick the leaves off the rest of the bunch and place in a large serving bowl.

Finely slice the coriander stalks, add to the bowl, and add bean spouts.

Wrap cashews in a clean tea towel and bash with a rolling pin, place in a frypan and on a low heat add some olive oil and toasts and turning occasionally until golden.

Remove from the heat and add a good drizzle of honey.

Finely slice the chilli and mango and add to the salad bowl.

Tip the honey toasted cashews over the top.

Dress with lugs of soy sauce, sesame oil, and extra virgin olive oil and the juice of the lemon/lime.

Toss to combine with your hands.

Decorate with saved coriander sprigs.

Crunchy fresh and delicious.

Mamma Marmalade.

Lemon Posset Dessert

In citrus season in Northern New South Wales I am always on the lookout for new ways to use our bountiful crop.  Up popped Maggie Beer on FB presenting cooking demonstrations from her kitchen during the Covid 19 lockdown.

In the Middle Ages it was a hot drink made from milk and honey and flavoured with spice and a liberal dash of ale or wine. 

I admit I had never tasted a Lemon Posset and I was pleasantly surprised how extraordinarily easy it was and how sublime it tasted.

Add caption

Ingredients

2 large unwaxed lemons (I used Myer lemons)

2 cups of thickened cream

2/3 cup caster sugar

Method

Finely zest and juice the 2 lemons

Pour 1/2 cup of the lemon juice into a small saucepan.

Add the zest and sugar, stir to combine.

Bring the mixture to a slow, gentle simmer and then set aside.

In a medium sized ceramic pot bring the cream to a gentle boil, using very low heat. A fast boil will split the cream and spoil it.

Once you start to see little dots/bubbles on the cream, slowly whisk in the lemon syrup.

Let the posset cool slightly and then pour into small ramekins or decorative glasses.

Leave to cool completely and then place in the refrigerator for several hours or overnight.

Decorate with fresh fruit if desired.

Enjoy

Mamma Marmalade

Pineapple Banana Hummingbird Cake

Don't be alarmed - no hummingbirds were baked into this cake!  The name is associated with a popular Jamaican festival cake and now is cooked around the world ... yummy flavours bringing people together.  This recipe is inspired by the Australian Women's Weekly "Cook" book - very classic! The traditional hummingbird recipe has a cream cheese icing but I was taking the cake to a picnic in a park so needed to avoid any potential health problems.   Dairy products left in the Australian sunshine are never a good idea so I substituted the cream cheese and decided to use a lemon icing glaze instead.  There wasn't much left so I reckon it was a winner.  Also, the cake remained dairy-free by using the lemon icing.  I have added my cream cheese icing recipe at the end of post.       Enjoy!   Colleen

Hummingbird cake by Feed Your Inner Cook.

Hummingbird cake by Feed Your Inner Cook.

Hummingbird cake by Feed Your Inner Cook.

Preparation                 30 minutes

Cooking                      40 minutes

Cooling before icing    allow at least 2 hours. Preferably longer.

Serves                        10 - 12

Ingredients

450 gram crushed pineapple in Syrup.   Drain well. Reserve 1/4 cup syrup

1 cup mashed bananas.  Usually 3 - 4 very ripe bananas
1 cup Plain Flour
1/2 cup Self Raising Flour
1/2 teaspoon Bicarbonate of Soda
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1/2 teaspoon Ground Ginger
small pinch salt
1 cup firmly packed Brown Sugar
1/2 cup Sultanas
1/2 cup Desiccated Coconut
2 eggs lightly beaten
3/4 cup Vegetable Oil
Option: 1/4 cup chopped walnuts

Lemon Icing  (Dairy Free option)
1 cup Icing Sugar sifted with
1 tablespoon Cornflour
Lemon Juice - amount will depend on how dry the sugar is and how runny you want it.
(juice 1 lemon and add bit at a time)
Optional - the zest of the lemon

OR   
Lemony Cream Cheese Frosting . This won't be DairyFree
30 gram softened butter
125 gram softened Cream Cheese (this is usually half the packet)
pinch ground nutmeg 
2 - 3 tablespoons Lemon Juice (depends of strength of lemon flavour
Option:  if you don't want to use lemon   = 1 teaspoon Vanilla Extract
2 1/2 cups Icing Sugar - sifted
OR -- MY PREFERENCE   1 1/2 cup Icing Sugar - Sifted with 1 cup Milk Powder

Method 
Cake
Preheat oven to 180℃  or FanForced 160℃.  Grease and line base of 22cm square cake tin.  I have used a Bundt tin - greased, floured but no paper lining.

Sift the flours, soda, spices, salt and sugar into a large bowl.
Stir in pineapple, reserved syrup, sultanas, coconut, bananas, (nuts if using), eggs and oil.
Mix to combine and carefully pour into the prepared pan.
Bake approx 40 min.  Check with a skewer at 35 minutes.
Allow to cool in pan for 10 minutes before turning onto a wire rack.
Let cake cool completely then ice and decorate as desired.

Method
Lemon Icing
Sift the icing sugar and cornflour together in a medium bowl.
Add the zest (if desired) and the lemon juice a little at a time mixing with a fork or small whisk until the icing is desired consistency.
Immediately drizzle over the cake, avoid making it too thick.

Lemony Cream Cheese Frosting
Sift the icing sugar and milk powder together. Set aside.
Beat the softened butter and cream cheese together well until light and fluffy.
Gradually beat in the combined icing sugar and milk powder into the cheese mix.
Add the lemon juice a little at a time until you are happy with the flavour. (or use vanilla)
Ensure the frosting is lump free.  It will thicken a little as it sets.
Frost the cake and sprinkle with a little nutmeg if desired.

Any leftover Lemony Cream Cheese Frosting
will freeze very successfully.  I pop in to freezer bags so it defrosts quickly for use later on.
Or alternatively - small freezer-safe containers work well too.

Cheers       Colleen

Spiced Apple Brandy PuddyCake - Pudding Cake

Apples, cinnamon and a splash of brandy are baked into a delicious Puddycake that performs equally well as an afternoon tea indulgence or a warm dessert. This is a delicious way of using apples that have just lost their crispness and are languishing in your fruit bowl and is my version of David Herbert's "French style apple cake".  Your house will be filled with comforting spiced aromas when this cake is baking - irresistible!   Enjoy!   Colleen

SpiceApple PuddyCake Feed Your Inner Cook

SpiceApple PuddyCake Feed Your Inner Cook

Spiced Apple PuddyCake by Feed Your Inner Cook

Preparation  10 minutes
Cooking         45 - 60 min depending on your oven and tin size

Ingredients
4 large or 6 medium apples: peeled, cored and diced approx 1. 1/2 cm
I use a mix of red apple varieties.  
a splash of lemon juice to toss over cut apples to prevent browning
125 gram Butter - melted then cooled to room temperature
125 gram Plain Flour
pinch salt
3/4 teaspoon Baking Powder
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Ground Cardamom
2 large eggs - room temperature
150 gram sugar   PLUS a tablespoon extra to sprinkle over before baking
3 tablespoons Brandy
1/2 teaspoon Vanilla Extract
Option: Flaked Almonds for topping

Method
Preheat oven to 155-160℃ fan and grease and line base of 20-22cm springform tin.
Melt butter and allow to return to room temperature. Set aside.
Dice the apples and toss with lemon juice in a medium bowl.
In a different medium bowl, sift together the flour, salt, baking powder and spices.

Using either an electric mixer or by hand in a large bowl - whisk the eggs til pale and foamy.
Whisk in sugar, brandy and vanilla.
Then whisk in half the sifted flour mixture.
Stir through half the cooled melted butter.
Then stir through the remaining flour mixture , then the remaining butter.
Lightly fold through the diced apples so they are coated with the batter.
Pour into prepared tin and smooth top of mixture.
Sprinkle with the additional sugar if desired  and/or flaked almonds if desired.
Bake approx 45 - 60 minutes.  Check at 45 min by inserting a skewer into centre of cake and it comes out clean meaning it is cooked.  If not, return to oven and check every 5 minutes until cooked.
Place tin on a cake rack to cool and leave for 10 minutes.
Carefully run an offset metal spatula or a knife around edge to loosen from cake tin.
Open spring and carefully remove cake from tin.  It is quite delicate at this stage.

Option:  dust with icing sugar to serve.  I don't as baked sugary crystals are sweet enough.

Serve warm as a dessert with your choice of cream, custard or ice-cream
or
allow to cool and serve slices for afternoon tea.
                                    Enjoy!   Colleen

Passionfruit Curd - Tangy and Sublime.

One of my favourite childhood memories was helping my Nana cook.  Or should I say, hanging around her tiny kitchen, being a  perfect child with the eternal optimism of licking the spoon, or on rare occasions, being given a bite of some freshly baked treat.  
Nana's passionfruit butter tartlets were sublime and memorable -  a family Christmas tradition and annual indulgence.  I do wish I had paid more attention because although I remember the flavour so well, I do not remember the special knack Nana had of transforming a few ingredients into the taste of a Queensland summer. My lovely cousins unearthed her handwritten recipe but so far, I have not had much luck perfecting her method.  Therefore, I have shamelessly amended Mamma Marmalade's lemon curd technique,   no-fail-lemon-or-lime-curd   which was courtesy of Beth Dunham's blog  (Beth Dunham never-fail-lemon-curd) . Thank you for sharing!

Passionfruit Curd by  Feed Your Inner Cook

Passionfruit Curd by  Feed Your Inner Cook

Passionfruit Curd by  Feed Your Inner Cook

Passionfruit Curd by Feed Your Inner Cook

Passionfruit Curd by  Feed Your Inner Cook

 

Ingredients

6 tablespoons of softened butter

1 cup sugar

2 large free range or organic eggs & 2 egg yolks

6 passionfruit - pulp

Method
Cream butter and sugar, together for 5 minutes until light and fluffy.
Add eggs and yolks one at a time still mixing on a low speed, continue beating for another minute or two until the mixture is smooth and creamy.
Add passionfruit and mix on a slow speed until incorporated it will appear curdled but have no fear it will be a success! 

Next, place curd into a small saucepan on low heat on the stove top. Stir continuously with a wooden spoon until the mixture is heated through and no longer appears curdled.  
Increase heat to just medium and still stirring for approximately 12 minutes or until it is the consistency of whipped cream.  

Pour into clean jars and allow to cool.

Curd will keep in the fridge for a week or freeze for later.

Thank you  Darling Nana, 
                   my Lovely Cousins, 
                   Beth Dunham 
                  and Mamma Marmalade
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

Grilled Peach and Prosciutto starters

Ho Ho Ho it's that time of year where you need a few good platter crowd pleasers up your sleeve and this one is fresh and light as well as looking sophisticated.  I went to a little more trouble by creating a wreath look with fresh olive tree foliage and raspberries.

Ingredients

2 large peaches, destoned and quartered
8 slices of prosciutto
1/2 French stick, sliced on an angle 1 cm thick
Olive oil
120g goats cheese
1 1/2 tablespoons lemon thyme

Method

Heat a gridle pan.
Wrap each peach slice in prosciutto.
Drizzle a little olive oil on each bread slice and cook on gridle until toasted and brown.
Add a little more oil to the pan and cook peach wedges.
When toast has cooled spread a thick layer of goats cheese, sprinkle on lemon thyme.
Top with a peach wedge wrapped in prosciutto.
Season with salt and pepper.


Merry Christmas
Mamma Marmalade

Strawberry and Pepper Yoghurt Cake

Fragrant, juicy, in season strawberries are a joy so I was pleased to stumble across this David Herbert recipe. Simple to prepare and easy to make.  You use half the startup mixture as the base then add the yoghurt, eggs etc to the remaining half.  When cooked, the base forms a soft crust and the filling tastes similar to a baked cheesecake.  The aroma is so tempting – the family will gather in anticipation. I suggest serving it with a berry coulis and cream.  Decadent but yummy. Also depending on brand of baking powder this could be a gluten-free recipe.

Best eaten the same day or next day.     Enjoy!  Colleen

 

Strawberry Yoghurt Cake:Feed Your Inner Cook

Strawberry Yoghurt cake:Feed Your Inner Cook

Preparation    15 – 20 minutes

Cooking           50 – 70 minutes

Serves              8 – 10  

Ingredients

125 gram softened butter

225 gram Brown Sugar

350 gram Ground Almonds

Pinch salt

2 eggs

250 gram Greek yoghurt

Grated zest of 1 lemon

1 teaspoon Baking Powder.  Check brands if you need this to be Gluten Free.

250 gram Strawberries, quartered – pop in a small bowl tossing with the pepper

Freshly ground Black Pepper

Handful flaked almonds to generously sprinkle over top

1 tablespoon sugar to sprinkle over top

Icing sugar to dust (optional)

Method

Preheat oven to 165-170 ˚C

and prepare a 22 -24 cm springform tin with baking paper or greased well.

Using an electric mixer, beat the butter until light and pale, approx. 3 min

Mix in the sugar, ground almonds and pinch salt.

Remove half the mixture from the mixer bowl – then gently spread that one half over the tin base.

Into the remaining half still in the mixer bowl – whisk in the eggs then yoghurt, zest and baking powder until combined.

Pour all the batter into the tin.

Scatter the peppered strawberries over the top, letting them sink into the batter a little.

Sprinkle with the flaked almonds then the sugar.

Bake for 50 – 70 minutes, until skewer comes out clean from middle.  Check at 30 minutes and turn tin around if necessary.

Allow to cool in tin for 15 minutes then remove from tin and cool on a cake rack.

Dust with icing sugar if desired (I don’t)

Serve with a berry coulis, fresh berries and cream.

                                                                   Enjoy!   Colleen

Pear, Maple Syrup and Cinnamon Crumble

One of my favourite Australian Cookery authors is Belinda Jeffery who lives in beautiful Northern New South Wales and shares nourishing, delicious recipes encouraging home cooking using fresh, seasonal produce. Her simple yet flavoursome fruit crumble recipe is easy to prepare and a delight to bake.  The kitchen smells so inviting and Wilbur is always happy when dessert appears. 

If you want to read more about Belinda Jeffery – check out Belinda Jeffery website – thoroughly recommend all her cookbooks too!  And another little gem , Handmade Uki  is located in lush Northern New South Wales near Mt Warning in the Uki township filled with gorgeous handmade, artisan products lovingly sourced for the perfect gift.  

Enjoy!  Colleen

Pear Crumble by Feed Your Inner Cook 

Pear Crumble by Feed Your Inner Cook

Preparation           10 -15  minutes including peeling fruit

Cooking                  30 – 40 minutes

Serves                      6

Ingredients

1 and a bit kilos pears (6 approx) peeled, cored and cut into 1.5cm cubes.

1 small apple, peeled, cored and cut into 1.5cm cubes

100 ml  pure maple syrup

20 gram butter – melted

Zest of 1 lemon and 1 tablespoon of lemon juice

1 teaspoon vanilla extract

1 ½ tablespoons plain flour

Crumble

120 gram plain flour

80 g sugar

¼ cup rolled oats

1 teaspoon ground cinnamon

¼ teaspoon salt

120 gram butter – grated or cut into tiny chunks

2 teaspoons iced water

Garnish -  Handful flaked almonds

Method

Preheat oven to 190 ˚C and grease a ovenproof pudding dish approx. 24x16x5cm

Make the crumble

In a bowl or a food processor combine the flour, oats, sugar, cinnamon and salt then either rub the butter into the flour mixture or pulse to combine until it resembles crumbs.  

Don’t overprocess or   you could overdo it into a paste.

If using the food processor- tip mixture into a large bowl

Sprinkle iced water over the top and fork through gently for a few seconds until some lumps appear for the crumble

Make the fruit filling

In a large bowl, combine the pear and apple then pour over the maple syrup, lemon zest, lemon juice, melted butter and vanilla.

Sprinkle over the flour then fork through or use hands to mix through

Tip the fruit mixture into the prepared ovenproof dish

Sprinkle with the crumble mixture to cover, let a little crumble fall between the fruit

Then toss over the flaked almonds

Bake for approx. 30 – 40 minutes until top is golden and some of the juices bubble around the sides

Remove from oven and allow to cool slightly

Serve with custard or icecream

                                                    Enjoy!   Colleen