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

Spice up your steak dinner

As much as we all enjoy a nice steak from the BBQ or grill, let's face it, it can be a little boring. Well take a tip from the Argentinians and stack a little punch of flavour on top.  This Chimichurri sauce is also packed with goodness from the fresh herbs and garlic.

Ingredients

1 cup washed and dried flat leaf parsley, firmly packed (no thick stems)
3-4 cloves of garlic
2 Tablespoons fresh oregano (2 teaspoons of dried oregano)
1/3 cup EVOO (Oil)
2 Tablespoons of Red Wine Vinegar
1/2 Teaspoon salt
Ground of black pepper
1/4 teaspoon dried chilli flakes.

Method

Place parsley, oregano and garlic in a food process, blitz until finely chopped.

Place in a small bowl. Add olive oil, vinegar, chilli flakes, salt and pepper, stir and taste and adjust seasoning.

Use at room temperature or refrigerate for future use (keeps for a day or two).

Perfect on beef , chicken or prawns

Unctuous!

Mamma Marmalade

Spicy Mango Sauce

This Mango sauce goes wonderfully well on crumbed chicken, prawns, fish or pork.  Handy to keep in your repertoire as it elevates the dishes to a tasty new level. You can add the chilli to your preferred amount.










Ingredients

3/4 cup finely minced mango refer Tip below
1/4 cup rice vinegar
Juice from 1 lime
1 clove garlic, crushed
1/2 red chilli finely chopped

Garnish
1 tablespoon shredded mint or fresh coriander

Method

Combine finely sliced mango, rice vinegar, lime juice, crushed garlic, red chilli, hot chilli paste (sambal oelek) in a bowl until well combined.

Cover and chill for 30 minutes to let flavour combine.

Top with shredded mint or coriander.



Tip

For a better consistency it is best not to use a food processor or blender to puree the mango.
Simply remove the skin from the mango, then using a vegetable peeler, peel slices off the mango until you reach the seed.  Then with a sharp knife and chopping motion, cut into a pulp consistency.

Mamma Marmalade

Marsala Cherry Sauce

This is a great grown-ups indulgent dessert treat.  Quick and easy to make and stores well in an airtight container in the fridge.  A great standby when guests drop in!

   

Marsala Cherry sauce by Feed Your Inner Cook

                                                                

Ingredients

500 gram frozen cherries

½ cup sugar

¼ cup Marsala  (a fortified wine)

Tiny drop pure Vanilla Extract

1/4 teaspoon ground cinnamon

Handful toasted almond flakes (optional)

Method

Gently heat the cherries, sugar, Vanilla, cinnamon and Marsala in saucepan, stirring gently until sugar dissolves.

Cook over a gentle simmer for approx. 15 minutes until sauce reduces and starts to thicken slightly. Break a few of the cherries with a fork.

Allow to cool slightly.

Serve warm or store in a lidded jar in fridge.  Will keep refrigerated for up to four weeks.

Delicious served on top of rice pudding or ice-cream or similar dessert

                                                        Enjoy!   Colleen

Salted Caramel Sauce

Sometimes an easy sauce can be a great time-saver to create a simple dessert when unexpected friends pop in.

salted caramel sauce by Feed Your Inner Cook

Use this salted caramel sauce to jazz up a store bought dessert or drizzle over icecream or add some fresh figs or seasonal peaches or pears – serve the sauce warm or at room temperature

and  - Delicious as a drizzle over a muffin or a served on the side with a slice of cake.

The sauce keeps for about a month in the fridge in a covered well sealed jar.

                                                                                    Cheers!   Colleen

Ingredients

1 cup brown sugar 

1 cup (250ml) cream

2 tablespoons butter

Pinch good quality salt flakes (I use Australian Murray River)

Method

Gently stir the sugar, cream and butter in a small saucepan over medium heat without boiling until sugar dissolves.

Bring to a boil then return to simmer.  Do not stir.  Simmer approx. 3 minutes until thickens. May need a more time  mine often does   – keep watching  - you want a rich luxurious sauce colour and texture.

Remove from heat and stir to check.   (It will also thicken slightly when cooled)

Add a tiny tiny pinch of salt flakes and stir well to combine.

Taste and add a little more if you want it saltier. 

Serve warm or cool and store in lidded jars in the fridge.

salted caramel sauce by Feed Your Inner Cook

                                                                         Enjoy!  Colleen

Luscious Lemon Pudding and Blueberry Compote

Cooler Autumn evenings sometimes need a little spoonful of dessert to complete the meal. Well, that's what Wilbur tells me.  So to preserve marital harmony I have a few warming pudding recipes set aside for the occasional indulgence  – easy ingredients that deliver on flavour and simplicity.  This recipe is my variation of Katie Quinn Davies (“What Katie Ate”).

I confess I have an addiction to these sweet tart, purple blue little balls with their pert crown and crave that burst of juicy flavour when you bite into them.  So I recommend making the Blueberry Compote the day before if possible.  It is great to keep a little pot in the fridge ready to spoon over a Bircher muesli or yoghurt. It never goes astray, certainly not in my home.

Preparation and Cooking Times      

Compote:     5 minutes preparation.  15 – 30 minutes simmering.   Requires slight cooldown.

Pudding:    15 minutes preparation.  30 – 35 minutes baking.           

Ingredients         (you will need 3 lemons in total)

Blueberry Compote  

450 gram frozen blueberries.  

       TIP:  I find frozen ones are fine for compote.  Save the fresh berries to serve on the plate to enjoy later.

1 lemon – juice and the fine zest

1/3 cup Caster Sugar

¼ cup water

Lemon Pudding

3 eggs – separated

¼ teaspoon Cream of Tartar  (available in supermarkets near baking powder etc)

2 tablespoons Caster Sugar

1/3 cup Caster Sugar

1 cup (250 ml) Milk

2 tablespoons Thickened Cream

2 Lemons -  Juice and the fine zest

½ cup Self Raising Flour – sifted

Option:  a few fresh blueberries to add when serving.

Method – Blueberry Compote 

 I like to make this the day before but can also be made whilst the pudding is baking in the oven

Place compote ingredients in saucepan and slowly bring to boil. 

Reduce heat and simmer for approx. 15 minutes until mixture slightly thickens. Mash some berries but try to keep at least a third as whole berries.

Allow to cool slightly before pouring over dessert.

Can be stored in clean lidded jar in fridge.  Use within 1 week.

Method – Lemon Pudding

Preheat oven 180 o C.      Prepare and grease a 22 – 24 cm  pie dish that is about 5 cm deep.

Egg Whites:

Using a very clean bowl, whisk the egg whites until frothy. 

Add the Cream of Tartar and 2 tablespoons Caster Sugar and whisk again until smooth and glossy.

Egg Yolks:

Using a separate large bowl, beat the egg yolks and 1/3 cup Caster Sugar until thick and pale.

Beat in the milk, cream, lemon juice and zest.

Fold in the sifted flour gently starting with a few tablespoons then add the rest.

Gently fold one-third of the egg white meringue into the egg yolk batter.

When incorporated, add the remaining meringue and gently fold together.

Pour into a greased pie dish.

Bake for 30 – 35 minutes until golden and set.

Serve warm with the Blueberry Compote and your choice of ice-cream or cream.

                          Enjoy!    Colleen