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

 

Eggplant with curried yoghurt and caramelised onions

 My wonderful friend Margy told me I must try this sublime recipe from Yotam Ottolenghi's cookbook "Simple"  - delicious, flavoursome and very easy - the combination of lime juice, yoghurt and curry powder is so clever -  even better topped with caramelised onions and crunchy flaked almonds. Thank you Margy for the recommendation - I love friends suggesting their tested recipes - and Wilbur thought it was delicous too!  Enjoy!  Colleen

Preparation       20 minutes 

Cooking             40 minutes in oven.  Stove top approx 15 minutes

Serves                2 - 4   see note below

I used 1 eggplant for 2 people, see note below,    but made the full amount of curry yoghurt and caramelised onions -  leftovers were so delicious you could refrigerate and serve over something else later in the week

Ingredients

1 - 3 large eggplants   (I used  1 - wide heavy, 10 inch eggplant -  enough for 2 people)
olive oil

Salt and Pepper

1/2 cup flaked almonds 

1 cup greek yoghurt

2 teaspoons curry powder NB  use 1 teaspoon  THEN 1 more teaspoon

1/4 teaspoon ground turmeric

1 lime - zest and juice

1 very large onion - I used red but brown would be good too  - finely sliced, half moons.

Option - I clove of slow roasted garlic  - I had some I had made previously

1/4 teaspoon ground cumin
1/4 teaspoon ground coriander

Salt and pepper - optional

Garnish  - pomegranate seeds,   coriander or parsley leaves or sliced shallots

To serve Options - lettuce leaves,  oven roasted tomato, spoonful cooked brown rice and a slow roasted tomato on the side.

Method

Preheat oven to 180 - 200 ℃  I found 180 was fine

and prepare 2 large oven trays with baking paper ready to bake the eggplant rounds.

Peel strips off the eggplant skin lengthways about 1cm apart (roughly)

Use a large bowl and add the cut up ,approx 1 inch round, slices of the eggplant

drizzle with some olive oil and a little salt and pepper.  Use your hands to ensure the slices are coated with some oil.

Spread the circles onto the lined trays and bake approx 35 - 40 minutes.

When cooked, eggplant will be soft inside.  Remove from oven and set aside ready to assemble.

While the eggplant is baking:

yoghurt dressing

In a small bowl or measuring cup mix  1 Teaspoon of curry powder with the lime juice and check no lumps

Add the zest and yoghurt, a little salt and pepper (optional) and combine well. refrigerate until needed.  Bring out of fridge about 10 minutes before using.

Flaked almonds

Dry roast the almonds in a dry frying pan until begin to become a little golden.  Remove from pan and set aside.

Caramelised onions:

Use the same pan.  Warm a little oil then add the sliced onions over medium high heat.  Saute and stir regularly, reducing heat if needed,  until become golden and caramelised.  Approx 10 minutes or so.

Then add the optional garlic clove, 1 Teaspoon curry powder , ground cumin and coriander and the flaked almonds . Fry  approx 2 - 5 minutes until everything is golden and fragrant.  

Remove from heat.

Assemble

Serving option : I used lettuce leaves on the base with a spoonful of cooked brown rice 

then

whilst eggplant still warm - 

Place the cooked eggplant discs on plate in overlapping layers (I think 3 is enough per person - 4 if really hungry)

Spoon some of the curry yoghurt over the eggplant.  (I used a bit much in the photo!)

Then top with some of the caramelised onions and almonds.

Garnish with optional pomegranate seeds and herb leaves

Any remaining yoghurt or caramelised onions could be refrigerated and  used with other roast veggies etc later in the week.    Thanks Yotam and thank you Margy!      Enjoy!  Colleen

Sticky chicken and watermelon salad

This is a Jamie Oliver recipe that is a great standby.  It has been awhile since I looked through my Jamie 15 minutes cook book, but was inspired again by the simplicity of his recipes but the absolute flavour hit he gets by adding fresh herbs and spices.  I encourage you to make the dressing as it is a flavour bomb and can be used on any salad to give it a zing.  I swapped out the rice noodles for beans sprouts to lower the carb content, but you can replace if you wish.

Watermelon salad

Sticky kicking chicken thighs

Ingredients

Lettuce (whatever leaves you have on hand or baby gem)

4 or so radishes, sliced

1/2 bunch of fresh coriander and mint, finely sliced

Handful of fresh bean sprouts

4 slices of watermelon cut into chunks

1/2 dozen cubes of feta

8 chicken thigh fillets

1 Tablespoon Chinese 5 spice powder

Olive Oil

1 Tablespoon Sweet Chilli sauce

2 Tablespoons of Sesame seeds

Salt & Pepper

Dressing

2 Tablespoon low salt soy sauce

1 Tablespoon fish sauce

1 fresh red chilli

1/2 thumb size of ginger

2 Spring Onions

1 clove garlic, crushed

2 limes

Coriander stalks

1 Tablespoon sesame Oil

Method

Combine all salad ingredients decoratively on a platter

For the dressing place the coriander stalks, soy sauce, fish sauce, chilli, peeled ginger, chopped spring onions a splash of water, 1 Tablespoon sesame oil, lime juice and crushed garlic into a blender or container and use a stick blender. Blitz to combine

Dress salad with a little of the dressing and keep the rest in a screw top jar in the fridge.

On a large sheet of greaseproof paper sprinkle the 5 spice powder and salt pepper, place the chicken and toss each thigh to be covered in spice.  You can pound to make thinner but I didn't.

Heat the oil and fry chicken thighs till golden and cooked through.  Sprinkle with sesame seeds. Garnish with a few leaves of coriander.

Bring everything to the table and enjoy.

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

Moroccan Lamb

 Whilst the full heat of summer is fast approaching there is still the chance to use the slow cooker to make a delicious casserole.  Wednesday's are my Gigi baby sitting days and popping everything into a slow cooker means that once my little cherub is collected in the afternoon Baba and I will have a tasty dinner.

I was on the hunt for something a little different to the standard beef and red wine.  I came across this one, using diced lamb.  My slow cooker has a setting to sear the meat which is invaluable, saves another pan to wash and it also means those brown bits of flavour don't get lost. 

Ingredients

1kg diced lamb

Olive Oil

2 onions, halved and sliced

3 -5 cloves (depending on size) of garlic, crushed

1/2 inch piece of fresh ginger, grated or finely sliced

1 Tablespoon ground cumin

! Tablespoon ground coriander

1 Teaspoon ground cinnamon

Pinch of saffron or turmeric for colour

1 Tablespoon tomato paste

1/2 large or 1 small skin of preserved lemon (I did not have any on hand)

600ml beef stock

Optional

80g pitted Kalamata olives

1 lemon, zested and a squeeze of juice

1 Tablespoon honey

chopped mint, coriander or parsley to garnish

Method

Preheat slow cooker on the "sear" setting. 

Place some olive oil in the slow cooker and brown the lamb in batches. 

You can do this in a frypan on the stove if your slow cooker doesn't have this option.

Remove with a slotted spoon and set by.

Add a little more oil and fry off onions. Cook for 8-10 minutes until softened. Stirring now and again.

Add garlic and ginger, cook for a further 2 minutes.

Add spices, preserved lemon (if using) and tomato paste.

Tip in lamb and juices and stock.

Season with salt and pepper.

Set slow cooker for 4 hours on high or 6 hours on low.

Once the meat is tender if you want to take to the next level add the honey, lemon and olives and continue to cook for about 20 minutes.

Serve garnished with chopped herbs and a side of Couscous

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

Let’s talk Turkey

 Cooking is always an evolving art, one of the many aspects I enjoy, is the ability to learn new recipes or techniques,  We were sold on the idea of wet brining poultry when you had the time, it does make for a more juicer bird.,  However it was really only at Christmas that we attempted this technique.  But finding a container larger enough for a wet brine and then refrigerator room in the silly season was near on impossible.  So whilst researching for our latest "Christmas in July" family lunch I came across this alternate on You Tube.

I will be admit this is our first attempt and we could have spatchcocked the Turkey a little better but gee it was a far easier brining experience and a way faster cook.

The after photo may look a little overdone but I can honestly say the breast was still beautifully moist.

I encourage you to give it a go.

After dry brining, Before cooking

After cooking

Ingredients

2 teaspoons of Kosher salt per kg of bird or 1% of the Turkey weight.

Baking powder (gives a nice crunchy/brown skin) - approx 1 Tablespoon

Zest of one spray free lemon

2 Tablespoons chopped fresh thyme leaves.

Oil for rubbing, or bacon fat or goose/duck fat

2 carrot, sliced lengthways

2 sticks celery

2 sliced onions, sliced through the middle

Oven Thermometer or remote probe thermometer (available from Bunnings)

Method

Unwrap the turkey, do not rinse under the tap as it is not necessary.

Turn the turkey upside down, breast facing down, you will need a pair of kitchen scissors and starting at the parson's nose cut all the way down the side of the back bone.  You will need strong hands or a willing husband  :) Then cut the down the other side of the back bone.

Remove the backbone and retain to make stock later.

Now flip the bird over and pressing down very hard on the breast bone with both hands, trying to snap the breast bone so that the Turkey lays down a little more flat.

Now position your Turkey, take the wing tips and tuck behind the wing.  Rotate the thighs and legs outwards so leg is facing inwards. (my first photo does not show correct leg position, will try again next time)

Dry brining is the process of aggressively salting meat and giving the salt time to penetrate through the meat, which for a large Turkey can take up to 3 days in the refrigerator.

The salt absorbs into the bird and denatures the protein inside the cells which makes the moisture stay within the Turkey.

In a small bowl, tip salt in.

Add baking powder, lemon zest, thyme leaves to the salt.

Flip the Turkey over so the inside is showing.

Rub a third of the salt mixture patting down with your hands.

Flip Turkey to the presentation side and rub in the remaining salt mixture. Don't worry if some falls into the pan when you flipped it.

Now do not cover and pop in the fridge for at least 2 days at most 3 days.

2 days later remove Turkey from the fridge at least an hour or 2 prior to cooking to get to room temperature.

Preheat Oven to 230 degrees Celsius

It will only take a maximum of 90 minutes to cook the Turkey

Prick the skin with a sharp knife, we don't want any air bubbles to lift the skin of the Turkey (because of the baking powder)

Rub the Turkey skin all over with any type of oil, duck/goose fat, even in the nooks and crannies.

Line a large oven roasting dish with the chopped vegetables, lay Turkey on top. You can add a little water later on if the oven is smoking too much.

Put the oven proof thermometer or remote probe thermometer into the deepest part of the breast not touching the bone.

Place the oven tray in the oven with the legs facing the door of the oven.

1/2 way through the cook rotate the oven tray so the wings now face the oven door.

150 degrees F or 66 degrees C is the temperature we need to get the Turkey too.

Once out of the oven, let it rest for at least 20 minutes.  The Temperature will continue to climb.

Don't cover with anything as you will loose the crisp skin, and don't remove the probe either.

Once rested, carve and arrange on a serving platter.

Mamma Marmalade

Meatloaf

 Comfort food at its best, Meatloaf.  Does not win any prizes for being the most attractive but it sure does win in the categories of easy and delicious.

This is a base recipe that you can add in whatever you choose to amp up the flavour.  You could place have the mixture in the tin and then add a layer of boiled eggs or swiss cheese and salami.  An economical meal and this version is made low carb/keto by substituting breadcrumbs with almond flour.

Ingredients

1kg ground mince, I used 1/2 beef and 1/2 pork

1/2 cup ground almond flour

1 large onion, diced

3 cloves garlic, crushed

2 Tablespoons tomato paste

2 Tablespoons Worcestershire sauce

1 egg, large organic

1 Tablespoon Italian seasoning

1 Tablespoon fresh herbs, chopped (I used Parley, Thyme and little Rosemary)

2 Teaspoon salt, 1/2 teaspoon ground black pepper

4 x bacon rashers, rind removed, nitrate free if possible

1/3 cup tomato ketchup (sugar free) or low sugar

Method

Preheat oven to 180 degrees Celsius

Grease a loaf pan and line with bacon rashers.

In a large bowl combing all ingredients apart from tomato sauce.

Mix together till well incorporated but don't overmix.

Place mixture into loaf pan.

I place loaf pan in a roasting pan and pour hot water until it is half way up the side of  the loaf pan.

Cook for 30 minutes.

Remove from oven and spoon on tomato sauce of your choice.

Return to oven and cook for a further 45 minutes or until internal temp is 71 degrees celsius.

Turn out on a board and serve with your choice of vegetables.  We had keto cauliflower au gratin.

Enjoy

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

Chicken Enchiladas with creamy salsa verde

 This handy mid week meal is ideal for using cooked/rotisserie chicken. In this version I had some fresh silver beet growing in my garden so I added some of them shredded to boost the nutritional value.  I use low carb wraps but flour tortillas work just as well. If not on a low carb regime pop in the white beans (cannellini) for extra flavour and texture. Another great idea from Skinnytaste .

  

Ingredients

 Chicken and White Bean filling:

Olive oil

1/2 finely diced onion

2 cloves garlic, minced

2-3 fresh green chillies finely diced

1 x can Cannellini beans (rinsed and drained)

2 cups approx diced cooked chicken meat

1/4 cup chicken stock

1 teaspoon ground cumin

Green Salsa Verde

2 Teaspoons butter

1 finely diced onion

2 Tablespoons flour

1 cup chicken stock

2 jalapenos chopped (use a jar of pickled jalapenos)

2-3 chopped green green chillies, according to taste

1/2 cup sour cream

3/4 cup grated matured cheese

8 flour tortillas 

chopped fresh coriander

Method

For the filling:

Heat olive oil and add onions, saute till soft, then add garlic, stir to combine and cook out a little.

Add green chillies, beans, cumin and chicken stock. Mix well, cover and simmer on low for approx 15 minutes.

Remove lid and add chicken cook for an additional 5 minutes or until it thickens.  Set aside

For the creamy salsa verde sauce

In a fry pan, melt the butter add onion and cook for about 3- 4 minutes until onion is soft.

Add the flour and stir well. Cook out the flour by stirring constantly then add the chicken stock a little at a time to incorporate. Cook over a medium heat until the sauce thickens about 4-5 minutes, add fresh chillies and jalapenos.

Remove from heat and stir in sour cream.

In an oven dish, spoon 1/4  of the creamy sauce on the bottom.

Fill each tortilla with the chicken mixture and place seam side down in the dish.

Continue until all tortillas are filled and rolled.

Pour over remaining creamy sauce. Top with grated cheese, cover with foil and cook in the oven at 180 degrees Celsius for about 20-30 minutes. Remove foil and brown top for a further 5 minutes.

Remove from oven and top with chopped coriander.

Serve with Mexican rice and a green salad.

Mamma Marmalade

Roast chicken with rosemary and garlic rub

 Sometimes the most delicious dinners are the most simple. Start with the very best ingredients a small addition of some dried and fresh herbs and you have a winner.  In this recipe I have used Tweed Real Food's Garlic and Rosemary rub combined with some fresh herbs from my garden.  I usually roast chicken with lemon wedges, but have you seen the price! I did have some of my parents organic limes so substituted lime for the lemon.

I like to support Australian farmers so I subscribe to  Piggy in the Middle and receive fresh chicken, pork and eggs direct from the farm each month.

The added benefit of this rub is that it has no added sugar so fits in with my kids eating Whole 30 and hubby's keto diet.

       

Ingredients

1 x Organic/Free Range Chicken

1 x sachet Tweed Real Food Garlic and Rosemary Rub (or substitute)

Extra Virgin Olive Oil

Dried Chilli Flakes

Lemon/lime

Fresh Rosemary, Bay Leaves

1 x head of good garlic

Method

Preheat oven to 180 degrees Celsius

Give the chicken a quick rinse under running water inside and out.  

Pat dry with paper towel

Cut chicken into 2 with kitchen scissors (Can leave whole)

Pop fresh herbs and lime into a baking dish, place chicken halves on top.

Drizzle a little EVOO over the chicken then sprinkle on rub and dried chilli flakes.  

I add a whole garlic because the family love the taste of squishy baked garlic cloves.

Pop the roasting dish into the oven and cook for 50- 60 minutes depending on the size of the chicken.

Mamma Marmalade

Chicken and Ham Pot Pie

 Now if like me, you have some leftover cooked chicken and a leg of ham that needs to be used and you have exhausted all recipes, I suggest you give this a try.  It's very tasty and ideal if you are following a keto or low carb diet. In truth no one will tell the difference.

Pie by Feed Your Inner Cook

Pie by Feed Your Inner Cook

           

Ingredients

300g cooked chicken (or thereabouts) cut into cubes

200g ham (or thereabouts) cut into cubes, you can substitute with bacon

1 Tablespoon butter

Olive Oil

1 small or 1/2 medium carrot, diced

2 medium stalks of celery, diced

1/3 cup leek or onion, diced

2 cloves garlic, crushed

1 Tablespoon of fresh thyme or parsley, chopped

110g cream cheese (1/2 cup)

1 cup of thickened cream

1/4 cup of chicken stock

Salt and Pepper to taste

Dough

1 1/2 cups grated mozzarella 

2 Tablespoon cream cheese

2/3 cup almond flour

1 medium egg beaten, to brush the top 

Method

Preheat oven to 180 degrees Celsius

Heat 1 Tablespoon of butter, plus a dash of olive oil and saute leek/onion, carrots, garlic, celery and thyme.

Cook until soft and golden, about 6 minutes.

Add cooked chicken and ham and combine.

Add cream cheese, cream, stock salt and pepper, bring to the boil, reduce to a simmer and cook 1-2 minutes until cream cheese has melted and all ingredients incorporated.

Take off the heat and make the dough.

Place the mozzarella and cream cheese in a small saucepan, stir until melted and combined.  Add almond flour and mix to form a dough.

Roll the dough between 2 sheets of baking paper to approx 1/2 cm thick.

Use the top of the individual pot pie dish to cut a circle with a sharp knife.

Spoon the chicken mixture into the individual pots. Place the circles of dough on top sealing the edges.  Cut to slots in the pastry lid with a knife and brush the some beaten egg.

Bake for about 20 minutes or until golden.

Mamma Marmalade

Ricotta Gnocchi

On a Keto or low carb regime one of the hardest aspects is not being able to eat any pasta.  Well now I have found a way to satisfy my pasta cravings without cheating on the diet.

These ricotta gnocchi are a little bit fiddly, but the light little pillows of deliciousness are well worth the effort. I found the recipe online by fellow blogger gnom-gnom.

Ingredients

128g almond flour

14g coconut flour

210g fresh ricotta cheese

75g Parmesan cheese grated

1 egg lightly beaten

3-4 Tablespoons butter

1 Tablespoon oil

2 cloves garlic, thinly sliced

8-10 sage leaves

Extra grated Parmesan cheese for serving

Method

In a medium bowl, combine the 2 flours and stir to mix through

In another bowl, combine ricotta and parmesan, mix with a spoon until combined.

Add in the flour mixture and mix well.

Season with salt and pepper and add in the egg.

The dough will be sticky but will combine into a large ball. (due to cheese having variable moisture levels, if it fails to form a ball shape, add small amounts of additional almond flour).

Wrap in plastic wrap and refrigerate for an hour (I only managed to wait a half hour and all worked fine).

Line a tray with baking paper, remove dough from refrigerator and then with a fork break off small amounts of dough, roll into a small gnocchi shape and place on the lined tray. Continue until you make sufficient gnocchi for your meal. 

Gently press down on each with a fork, to achieve indentations and that "classic" gnocchi look.

Place tray in the freezer for 15 minutes.  Any excess can be frozen in a sealed container at this stage.

Melt butter and oil in a frypan. Add sage leaves 

Add chilled gnocchi flat-side down one at a time.  Move the pan around to keep them from sticking, baste with the melted butter. Note you will not turn the gnocchi so it is important for the butter to come over the top to cook them through.  Be gentle as they are very fragile.

Cook for about 4 minutes add garlic slices and cook for a further 1-2 minutes.  They are ready when the bases have a golden crust.

Gently lift out and top with black pepper and a sprinkling of grated Parmesan.

Serve with little meatballs made from Italian sausage.

Divine!

Lamb mince meatballs in a curry sauce

Chilly nights call for comfort food that will warm the heart.   These meatballs in a curry sauce fit the brief exactly.  Why not double the recipe and you will have a delicious stash ready to go.

Ingredients

Juice and zest of 1 lemon
1/4 cup of olive oil
1 white onion, thinly sliced
500g lamb mince
1 brown onion, finely grated (this will make you cry)
2 garlic cloves, crushed
1/ cup fresh white breadcrumbs (or almond meal)
1/4 cup fresh coriander, chopped
1/4 cup mint leaves, chopped
1/3 cup korma curry paste
1 tbsp fresh chopped ginger
400g can of chopped or diced tomatoes
400ml can of coconut milk
1 cinnamon quill
1 cucumber

Method

In a bowl whisk lemon juice with 1 tablespoon of oil, then add the sliced onion, set aside.

Combine mince, grated onion, garlic, lemon zest, breadcrumbs/almond meal and herbs in a bowl.
Add salt and pepper and mix to combine.  This is easiest if you use clean hands.
With slightly wet hands take mixture and roll into small balls.
Heat a deep frypan and add a tablespoon of oil.
Then fry off meatballs till brown (do in batches if you have doubled the recipe).

Once all the meatballs have been removed from the pan, return to the heat and add another tablespoon of olive oil.
Add curry paste, and ginger, stir for a minute and then add tin tomatoes, coconut milk and cinnamon.
Stir to combine, Bring to the boil and then reduce to a simmer for about 3 minutes.
Add the meatballs back to the pan and let simmer for a further 10 minutes or until they are cooked through.  I popped a lid on the pan.

Add the sliced cucumber to the onion mixture and mix. Season with salt and pepper.

Serve meatballs and curry, garnish with mint or coriander leaves.


Mamma Marmalade

Taco mince cups (Keto, low carb)

For all of us who are trying to follow a low carb, keto diet approach, variety and interest is something we hunger for.  These Taco cups from Kaseytrenum.com are a great find.  I will admit they are a little fiddly and need a minor investment of time, but are so tasty and petite, they could always find their way onto a starters platter for a celebration without anyone detecting that they are low carb.

Taco seasoning

Ingredients

Taco cups
4 1/2 half Tablespoons butter, melted and cooled
1/3 cup coconut flour
30g cream cheese, softened
4 free range/organic eggs
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 teaspoon garlic powder
1/1/3 cup cheddar cheese, grated

Taco mince

Olive oil
1 medium onion, diced
500g minced beef or lamb
1 tablespoon taco  seasoning homemade or bought

Garnish

dollop of sour cream or yoghurt
pickled jalapeno
cherry tomato, quartered

Method

Preheat oven to 180 degrees Celsius
In a bowl combine cooled melted butter, eggs, salt and cream cheese, whisk.
Add cocunut flour, baking powder and garlic, stir to combine.
Str in both cheeses.
Grease a muffin tin.
Place a spoonful in each hole, grease or wet fingers and pat the batter around the sides of the muffin tin to create a cup shape.
Bake for 8 minutes approximately, remove from the oven, if they puff up, gently push it into shape with a spoon.

Cook Taco mince by frying onion in olive oil, adding the mince meat.
Once browned add taco seasoning, you may need to add a little water to achieve correct consistency.

Spoon taco mince into each cup, top with grated cheese.

Return to oven and cook for another 5 minutes or until cheese is melted.

Serve with sour cram and your choice of toppings.

Mamma Marmalade

Taco seasoning

I never knew it was so simple to make your own Taco seasoning.  The added benefit apart from being much cheaper than the packaged alternative is that you know exactly what goes in, no need for additive numbers on the ingredient list. Plus if you want to eliminate the sugar it can fit for Keto or Whole 30. Now be warned if you follow the recipe below, it will be very hot, so you may wish to dial back on the chilli.

Ingredients

1/2 cup chilli powder

1/4 cup ground cumin

1 tablespoon smoked paprika

2 teaspoon onion powder (if available)

2 teaspoon garlic powder

1 teaspoon coriander

2 1/4 teaspoon dried oregano

2 teaspoon dried chilli flakes

2 tablespoon pink salt 

2 tablespoon pepper, substitute cayenne pepper if you would like extra zing

Method

Couldn't be simpler, combine all above ingredients in a jar and shake to combine.

2-3 tablespoons are equivalent to one packet of seasoning from the supermarket.

Now it is always on hand for Chicken Fajita night or Taco mince, the list is endless.

Mamma Marmalade

Moroccan Chicken

Now is the perfect time, to bring out your slow cooker.  This gently spiced chicken is fall off the bone delicious. Just to change it up a little I mixed up some Moroccan spices and tossed in some citrus, olives and capsicums.

Ingredients

2 x chicken Marylands (thigh and drumstick) free range or organic

Spice Mix

1 teaspoon salt

1 teaspoon cumin

1 teaspoon freshly ground black pepper

1/2 teaspoon cayene pepper

1 teaspoon ginger

1/2 teaspoon allspice

1/2 teaspoon cinnamon

1/2 teaspoon tumeric

1 onion diced

2 cloves garlic, crushed

1 small jar roasted capsicum

10 green olives

3 x lemonades cut into quarters or limes or 1/4 preserved lemon

Olive Oil

Salt and Pepper

Chicken stock

Heat Instapot or slow cooker if you can (otherwise brown chicken on the stove in a frypan)

Add Oil and when hot diced onion

Saute until soft

Put salt and pepper on the chicken skin

Add skin side down the 2 Marylands

brown for 10 minutes, add crushed garlic

Add all spices and toss

Add, lemon or citrus equivalent, olives and capsicum

Add a little chicken stock approx. 1/2 cup or water if you don't have stock

Set to slow cook for minimum of 4 hours on high

Serve with side salad.

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

Macadamia spiced nuts

Australian Macadamia's are at their best right now.  I am fortunate that I live in Northern New South Wales where they grow in abundance, so I stock up in bulk.  The fresh nuts freeze well which keeps them nice and fresh.  Have you ever tried to remove a macadamia nut from it's shell? Super difficult as they are hard and also round so very slippery and tricky.

Give this spice mix a try if you are entertaining, or makes a perfect home made gift for a friend.

Ingredients

1 Tablespoon Olive Oil
2 cups macadamia nuts
1 Tablespoon sugar (omit for Keto and low carb)
1 teaspoon curry powder
1 teaspoon ground coriander
1 teaspoon chilli powder
1 teaspoon salt
1/2 teaspoon cayenne pepper

Method

Preheat oven to 180 degrees Celsius

Place the oil and nuts in a medium sized bowl and toss until well coated.
Add the remaining ingredients and mix well to evenly coat.
Tip nuts onto baking sheet and arrange in a single layer.
Bake until lightly browned, stirring occasionally.
Approx 25 - 30 minutes
Remove from oven and cool before storing in air tight container.

Yum

Mamma Marmalade

Butter Chicken

This is the easiest Butter Chicken ever, but tastes amazing.  I always dodged the Butter Chicken when our family chose Indian takeaway, thinking it was not spicy/hot enough. In this recipe it's personal choice if you want to dial the chilli up or down.  It fits into a Keto or Low carb diet perfectly.  I bought myself and Indian spice caddy so I feel like I am a celebrity Indian TV chef.

Ingredients

500g chicken breast
1 cup thickened cream
2 Tbsp butter
11/2 Tbsp tomato paste
2 cloves garlic, crushed
1/2 onion, diced
1.5 Tsp turmeric powder
1 Tsp ground ginger
1 Tsp salt
1 Tsp chili powder (alter to taste)
1/2 Tsp ground cinnamon (don't omit, it really helps with that slightly sweet authentic flavour)


Method

Mix together in a bowl, turmeric, ginger, salt, chili powder and cinnamon.
Cut chicken into even sized cubes and generously coat them in the spice mix.
Heat a frypan to medium heat and add the butter,
As butter melts add onion and garlic, cook for 2 -3 minutes.
Increase heat to high and add the chicken.
Cook until the chicken is nearly cooked through and the outside has turned white, stirring for about 3-5 minutes.
Then add the cream and tomato paste, the dish will turn orange in colour.
Turn heat down to medium/low and cover with a lid.
Cook for a further 5-7 minutes.
Remove lid and stir to combine.
The chicken is now cooked through, you can serve now or leave lid off until a thicker sauce is obtained.

Serve with cauliflower rice or low carb naan.

Flavoursome

Mamma Marmalade