Hot Cross Buns

 Hot Cross Buns is a bake not undertaken lightly.  Each year you promise yourself you will give them another try - after previous attempt 6 years ago, were more akin to rock cakes than fluffy Easter buns.  But as the day approaches you get far too busy to contemplate attempting to bake any, so you pick up a 6 pack at the local farmer's market as a good substitute.

But this year you convince yourself that you will give it a try, after all you are more knowledgeable with all that sourdough bread making that you have done. You know the feel of a good dough.  Ok let's try this, oh no they yeast went out of date last week, never mind.

I thank "Recipe Tin Eats" for the recipe, much easier than the one in the Delicious Magazine this month.  To break up the prep time I made to shaping of buns after initial rise then I popped in the fridge overnight, next morning brought out to room temperature and did second rise before baking and glazing.

My family all agreed they tasted delicious and were my best ever.  Encouraged for next year.

Not the prettiest of Easter buns

Ingredients

Buns

3 teaspoons of instant dry yeast (best if before date :) )

1/2 cup of caster sugar

1 1/2 cups warm milk (just to body temperature if too hot it will kill the yeast)

4 1/4 cups bread flour - I ended up adding at least another 1/2 cup as the mixture looked to wet

2 teaspoons of cinnamon powder

2 teaspoons of all spice powder

1/2 teaspoon salt

1 1/2 cups sultanas and currants

1 - 2 oranges, zest only

50 g melted butter, cooled

1 egg at room temperature

Crosses

1/2 cup plain flour

5 Tablespoons water

Glaze

1 Tablespoon apricot jam - I only had strawberry

2 teaspoons water

Method

Place flour, yeast, sugar, all spice, cinnamon and salt into bowl of a stand mixer.

Give a short mix with dough hook attachment.

Add melted cooled butter, milk, egg, sultanas and zest.

Mix for approximately 5 minutes until a smooth elastic dough forms (I added my extra flour to achieve this) until dough forms a ball and comes away from the side of the bowl.

Remove from stand mixer and cover with an apiwrap or tea towel until dough has risen and doubled in size. This can take anywhere from 1/2 hour to 2 hours.

Line a 9 x 13" tray with baking parchment.

Remove apiwrap or tea towel cover and punch down.

Dust work surface with flour - roll dough into a log shape and cut 12 pieces.

Take one at a time and roll into a ball by pressing down with your palm and then gather into a ball and roll, place on tray.

Cover and pop in the fridge till morning.  If baking that day leave on the counter for another 45 minutes.

Next morning bring buns from fridge and let rise for 1 - 2 hours

Preheat oven to 180 degrees Celsius

Crosses: mix flour and water until sticky paste (adjust consistency, mine was a little too runny as you can see from the photograph).  Spoon into a small ziplock bag and snip the corner off to make a piping bag.

Pipe crosses onto the buns.

Pop in the oven

Mix jam and water for glaze.

Cook for approximately 22 minutes or until tops of buns are a deep golden brown.

Remove buns from oven, pop on wire rack and glaze.

Delicious

Mamma Marmalade

 Happy Christmas 2023 🎄🎄🎄

It has been a while since we posted as this year has been a challenging one for us.

But I wanted to take this opportunity to wish you a very Happy Christmas.  We love our little blog and are grateful that readers enjoy trying the family recipes we post.  Family is at the heart of everything we do and we treasure our family and friends, their support and encouragement.

I wanted to share a photo of one of the two Christmas tables that my little Grandson helped decorate.  We had the best time together - it might look like a mountain of tinsel but it was very carefully designed by him and it will add extra special meaning when family gather around on Christmas Day.

May your Christmas Day be filled with joy, gratitude and simple pleasures.

Best Wishes

from Feed Your Inner Cook

Soy Chicken Lunar New Year

 Our family lunch in January 2023 coincided with Chinese Lunar New Year - the year of the Rabbit. So we themed the food and decorations to match.  The menu included this very easy but extremely delicious Soy Chicken, thanks to Red House Spice.  It is traditional to do a whole chicken as a symbol but much easier to use skin on, bone in Chicken thighs.

Ingredients

6 chicken thighs (best with skin on and bone in)

1/2 Tablespoon cooking oil

3 spring onions, cut in half

1 thumb size of ginger, sliced

3 star anise

2 bay leaves

1 cup light soy sauce

2 Tablespoons of dark soy sauce

2 Tablespoons of Shaoxing rice wine

2 Tablespoons of dark brown sugar

2 cups water

1/2 Tablespoon cornstarch, mix with 1 Tablespoon water

Method

Prepare the braising liquid.

Place oil, spring onions, ginger, star anise and bay leaves in a frypan.

Fry over low heat until the spring onion and ginger are fragrant and browned.

Pour in both soy sauce, rice wine, sugar and water.

Turn the heat to high and bring to the boil.

Slide the chicken thighs in, skin side down. (Should be in a single layer).

When the cooking liquid comes back to the boil, lower the temperature until it's a gentle simmer.

Cover and cook for 35 minutes.

Flip and cook for a further 10 minutes.

Take the chicken out and keep about 1/2 cup of liquid.  The remaining liquid can be kept in the fridge as a master stock, good for 4 days in the fridge or frozen for 3 months.

Take the 1/2 cup liquid and heat, just before it starts to boil, add cornstarch slurry.

Remove from the heat once the sauce reaches the desired thickness.

Slice the chicken and pour the sauce over the top.  

Enjoy with rice or as one dish of a banquet.

Mamma Marmalade

 The Christmas season requires a plethora of sides and salads that are stylish with a wow factor but, as time is scarce, needs to be easy to make also. This Tomato tart fits the bill, the tangy fetta on the base of crunchy filo pastry, topped with your choice of cherry and heirloom tomatoes.

 Ingredients

7 sheets filo pastry

75g melted butter

60g (3/4 cup) grated parmesan

150g fetta, crumbled

1/2 cup Greek style yoghurt

300g mixed tomatoes, thinly sliced crossways

2 1/2 Tablespoons extra virgin olive oil

1 lemon rind finely grated, juiced

1 Tablespoon finely chopped spring onion

1 Tablespoon chopped basil

Method

Preheat the oven to 160 degrees Celsius

Line a baking tray with baking paper.

Place 1 filo sheet on the lined tray, brush with melted butter.

Sprinkle with grated parmesan

Repeat with the remaining 6 sheets of filo.

Fold over the sides of the filo to make a thin border

Using a fork prick the base inside the border

Bake, occasionally pressing down with a spoon to prevent it puffing up.

Cook for 20-25 minutes or until brown all over.

Set aside to cool.

In a food processor, combine fetta and yoghurt, blend until smooth.

Season with salt and pepper

Transfer the filo stack to a large serving platter, gently spread the fetta mixture over the filo inside the border.

Top with tomatoes.

Whis the oil, lemon, rind, 1 1/2 Tablespoons lemon juice and spring onions in a small bowl.

Drizzle a little dressing over the tomatoes.

Season with salt and pepper and sprinkle basil over the tart.

Yum

Mamma Marmalade

Paris Brest

 Our family Sunday monthly lunch for June was French themed, for dessert I chose to make a Paris Brest, they look impressive but are relatively easy to make. Apparently it was created and named for a stage of the famous cycling race "Le Tour de France".  Never let facts get in the way of a tasty desert. Why not give it a try.

Ingredients

112g strong flour (I used normal plain flour)

80ml water

60ml milk

Pinch of salt

Pinch of caster sugar

55g unsalted butter

3 medium organic/free range eggs, lightly beaten

1 egg for egg wash

Handful of flaked  almonds

Thickened cream, whipped for filling 

Icing sugar for dusting

Method

Preheat the oven to 220 degrees celsius

Line a baking sheet with baking paper, draw a circle about the size of a small dinner plate, turn the paper over

Put the water, mil, salt, sugar and butter in a saucepan and bring slowly to the boil over a medium heat, until the butter has just melted

When the water is bubbling, remove quickly from the heat, tip in the flour and beat vigorously until it forms a dough the leaves the side of the pan clean.

Return to the heat and cook, stirring for about 5 minutes, to "cook out" the flour

Leave to cool slightly, then gradually stir in the eggs, beating between each addition until the dough is smooth and glossy.

Either place in a piping bag and pipe over the circle drawn and then pipe another circle inside the one already piped.

I placed the mixture on the paper with a spoon and spatula as I did not have a piping bag, worked  out fine.

Lightly brush top with egg wash and sprinkle on flaked almonds.

Bake in the oven for 10-15 minutes then reduce oven to 180 degrees and cook for a further 10 minutes until risen and golden.

Once baked, remove from the oven and slice the ring horizontally and return to the oven to dry out for approximately 3-4 minutes.

Store in an air tight container until ready to serve.

Just before serving, fill with whipped cream and sprinkle icing sugar through a sieve on the top.

Enjoy.

Mamma Marmalade

Paella

 My fellow blogger Colleen recently celebrated her birthday and hubby took her out to a Spanish restaurant, the hit of the evening was the chicken Paella. It reminded me to post my version inspired by Miguel Maestre.  This is a good version for the non seafood eaters in the family.  It is just a guide really you can vary the quantities and ingredients to suit. I had lightly cooked some green prawns and calamari for the seafood lovers to add at the table.  Great photo taken by Vilte Barnes.

Ingredients

250g diced chicken thigh

2 cured chorizo, chopped

800ml chicken stock

250g Calasparra rice

50g frozen peas or fresh chopped beans

1 1/2 Tablespoons of smoked paprika

1 Teaspoon saffron threads

Extra virgin Olive Oil

4 cloves garlic, crushed

1/2 bunch flat leaf parsley, chopped

1/2 bunch chives, chopped

2 x red capsicums fresh, chopped or substitute 4 oven roasted from a jar

4 x heirloom tomatoes or similar, chopped (can include cherry and grape tomatoes)

1/2 lemon to squeeze for juice

1 lemon cut into 8 for decoration

Method

Heat a frypan or Paella pan over high heat.

Cook chicken and chorizo for about 5 minutes until golden brown, add tomato, capsicum, parsley and garlic.

Continue to cook stirring until the tomato and capsicum are softened.

Pour in chicken stock and add saffron and smoked paprika, bring to the boil then add the rice.

Stir and bring to a gentle simmer, continue to cook for about 18 minutes.

When the rice is tender and most of the liquid has been absorbed, there should still be a little remaining, add the frozen peas or fresh beans.

Don't stir at this stage in an attempt to form a "soccarrada" or crust on the bottom.

Season to taste with salt and pepper, squeeze lemon over the top and garnish with chopped chives and lemon wedges.  Serve with crusty bread.

Ole

Mamma Marmalade

Lemon and Green Apple Tart

Friend's birthdays are a wonderful excuse to make and share something that is a bit special.  This tart cleverly combines the zingy tartness of grated green apple and sharp lemon.  It does include sugar but I find it cuts into 8 slices and is a rare indulgence. The original recipe is by   Sally Wise , an Australian cookbook author based in Tasmania.   Not too difficult to make, I have made a rectangular tart as well as regular round tin, and transports well if you keep it in

the tart tin.  Enjoy!  Colleen

  

 

Preparation        30 minutes

Baking                30 - 40 minutes

Cooling               15 minutes or more

Serves                8 

Ingredients   

1 1/2 sweet shortcrust Pastry Sheets thawed -  OR  Careme shortcrust Pastry (definitely worth using here)

1 large granny smith green apple - peeled, cored and grated

2 extra large eggs - at room temperature

1 cup sugar - no lumps

2 tablespoons butter melted - allow to cool a bit before using

2 tablespoons lemon juice   - allow approx 1 lemon as you use the zest too

zest of 1 lemon

tiny pixie pinch of ground cardamom     (optional)

1/2 teaspoon ground cinnamon 

Icing sugar for dusting afterwards   

Method

Preheat oven to 190 ℃ fanforced  (my oven 180 fanforced)

Grease thoroughly  a rectangular tart tin with removable base  OR  18-20 cm pie dish 

Line the tin with the pastry, trimming to fit and lightly press to make a smooth base. 

Refrigerate the pastry in tin until ready to use.

Whisk the eggs, sugar, lemon juice, zest. ground cardamom and cooled melted butter in a bowl until smooth.  I used stand-mixer.

Retrieve the pastry tin from fridge. 

You might want to place the tin on a flat scone tray to help placing in and out of oven.

Carefully pour the lemon filling into pastry case.

Sprinkle the grated apple over the filling evenly.  It will sink in by itself.

Sprinkle with the ground cinnamon

Bake for 10 minutes THEN reduce oven temperature to 150 ℃ and continue baking for approx 20 - 30 minutes until filling is set.  Check at 20 minutes. Depends on tin, I sometimes need 30min.

Remove from oven and leave to cool in tin for at least 15 minutes. Best to leave 30 minutes.

Carefully remove from tin (if using removable base)  dust with a smidge of sifted icing sugar and serve.  I find 8 slices is fine.  Can be served warm or cool.

                                     Enjoy!  Colleen

Gingerbread

 It's that time of year that we look for Christmas baking traditions to share with the ones we love.  The added benefit is that family and friends get to enjoy home baked sweet treats.   I have to confess that I have never made Gingerbread before, but now I have 3 grandchildren I thought the time had come.  So with my granddaughters and my great nieces we whipped up 2 batches.  It kept the older girls entertained for hours decorating the shapes.  This dough is very forgiving which is ideal when having children involved.

Ingredients

100g salted butter

3 Tablespoons golden syrup

100g brown sugar

1/2 Teaspoon bicarb of soda

1 Tablespoon ground ginger

1 Teaspoon ground cinnamon

225g plain flour

Method

Heat butter, syrup and sugar in a small saucepan, stirring occasionally until melted. Set aside to cool slightly.

In a large bowl combine, bicarb, ginger, cinnamon and flour, mix to combine.

Pour in the buttery syrup mixture into the flour, stir to combine, then use your hands to bring the dough together.  The dough will be soft but will firm up in the fridge.

Using 2 sheets of baking paper place the dough on one sheet cover with the other and using a rolling pin roll out to a thickness of 1/2 cm.  

Transfer to a baking sheet and place in the fridge for 1 hour.

Preheat oven to 170 degrees Celsius

Line another baking sheet with baking paper.

Remove dough from fridge, using cookie cutters, cut out shapes and place on new baking sheet.

Dough off cuts can be pressed together and rerolled and cut with shapes.

Bake for 10 -12 minutes depending on thickness and size.

Cool and then decorate.

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

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

Tiramisu without the raw egg

I was hosting a Mother's day lunch and needed a "make ahead" dessert that could cater for pregnant mum, breastfeeding mum and elderly mother who requires soft food.  By making some tweaks this  Tiramisu can cater for all those dietary requirements.  I will admit I swapped out the raw egg but kept in the small amount of alcohol.  You could leave that out also if you want to.  It tasted delicious and a big thank you to my new daughter in law for the great photograph.

Ingredients

300 ml thickened cream

250g mascarpone

1/4 caster sugar

1 teaspoon vanilla extract

1 !/2 cups espresso or very strong coffee, cooled

2 tablespoons coffee liquor or similar alcohol or leave out entirely

24 - 28 Savoiardi or similar lady finger biscuits, depends on the bowl/pan you aare using

1 tablespoon good cocoa powder

Method

In a mixing bowl beat the cream until stiff peaks form.

In another bowl beat the mascarpone, sugar and finally until smooth.

Using a spatula fold the cream into the mascarpone mixture, use beaters to combine.

In a shallow bowl combine the cooled coffee and the liquor (if using) together.  

Lightly dip each lady finger into the coffee mixture, do this quickly avoiding soaking the biscuit, otherwise they become soggy and will fall apart.

Choose your container that suits. approx 20 cm x 20 cm

Lay the dipped sponge fingers on the bottom of the container.

Spread half of the cream mixture over the sponge fingers.

Repeat with another layer.

Chill for at least 4 hours or overnight (I made this on a Thursday and it was delicious for Saturday lunch)

Prior to serving dust with cocoa powder I use a small sieve.

Stunning !!

Mamma Marmalade

Raspberry Mousse Cheesecake

This is a bit of a trip down memory lane -  with a twist.  Flummery was a very popular recipe from the 60s  - jelly crystals whipped with cream.  Nanas served it and grandkids loved it, because desserts were a rare treat back then.  The 70s and 80s brought Angel Jelly Whip (under many other names)  found at most parties or barbeques  - jelly crystals whipped with evaporated milk - a crowd pleaser without being too expensive.   

I was looking for a make-ahead Easter weekend dessert and Belinda Jeffery's Lemon Cherry Cheesecake was the perfect choice.  I swapped out lemon jelly for raspberry but still used the lemon juice to ensure a tangy dessert.  This dessert is similar to retro flummeries and Jelly Whips, but has cream cheese whipped in for an added indulgence.

It is also a delicious Mousse if you skip the crust and pour into ramekins to set.  

I must emphasise the necessity to chill the Evaporated milk  thoroughly as that's the secret to a thick fluffy filling.  If you want to be super indulgent -  serve with fresh berries on the side and a spoon of lemon or raspberry sorbet to cut through the super-creaminess ...    Enjoy (once a year) !  Colleen

      

   

Preparation   

30 - 40 minutes but allow 2 hours including chilling times between steps.  Dessert needs to then set overnight in fridge.   NB :  CHILL the tin of Evaporated Milk completely prior to commencing recipe (preferably overnight)

cook                           30 minutes  (for crust)

Refrigeration to set   preferably overnight  

Serves                         10 

Ingredients

Crust (optional)

250 gram packet "Nice" or similar biscuits - thoroughly crushed

125 gram butter - melted

1/4  teaspoon ground cinnamon (optional)

Filling

375 ml can Evaporated Milk  - thoroughly CHILLED prior to starting

85 gram packet Jelly crystals - I used Raspberry but you could use Lemon instead

1/2 cup (125 ml)  Boiling Water

1/4 cup fresh lemon juice   (depending on size - 2 medium/large lemons)

375 gram Cream Cheese   (1 1/2 packets of 250 gram size)    cut into small cubes and allow to come back to almost room temperature but do not heat

1 cup (220 gram) caster sugar - crush any lumps 

1 teaspoon good Vanilla extract

Decoration

Fresh berries, cherries, mint leaves and a dusting of icing sugar

Would be delicious served with fresh berries and a spoon of lemon or raspberry sorbet to cut through the super-creaminess

I used cut marshmallows dipped in sprinkles to make 'flowers' - have fun!!

Method

VIP:  Ensure your tin of evaporated milk is very very cold - completely chilled, preferably overnight or at least 4 hours.  It needs to be really cold so it can whisk properly. 

Using a heatproof jug, dissolve jelly crystals in the boiling water, stir well adding lemon juice.

Put aside until cooled (might need to pop in fridge for 15 minutes or so)

Preheat oven to 120 ℃ and thoroughly grease 24cm deep springform tin OR a deep sided loose base wavy tart tin with base lined with baking paper.

Add the crushed biscuits and cinnamon to a deep bowl.  Pour most of the melted butter in so it forms a tight mixture - like wet sand.  If needed, add the remaining butter.  

Press the biscuit mixture firmly into the prepared tart tin, ensuring an even layer and push into the ridges if using that style of tin.  Ensure there are no gaps.  You might not need all the mix.

Bake the crust for approx 30 minutes until deeper colour and "toasty" aroma.

Allow to cool on a raised cake rack.   The crust must be completely cool before adding filling.

Use a stand mixer (or handheld mixer with a deep bowl) and beat cream cheese with the caster sugar and vanilla until smooth and fluffy.

Whisk in the cooled jelly mixture and put bowl aside (or spoon into a spare large bowl

Now in an empty clean deep bowl, whisk chilled evaporated milk until  very thick and fluffy.

Gently combine the jelly mix into the evaporated milk mix and gently whisk together.

Pour into the cooled crust and smooth the top . Pour any excess filling into a ramekin.

Refrigerate, preferably overnight.  Once set, cover the top so it doesn't dry out.

Just prior to serving, remove carefully from tin and decorate as desired. Dust lightly with icing sugar.     Option: serve with fresh berries and a spoon of lemon or raspberry sorbet to cut through the super-creaminess. Extra Yum!

MOUSSE OPTION 

If you don't want to bake the biscuit crust - serve as a Raspberry Mousse.

Pour the mixture into individual ramekins and decorate top as desired.  Chill as above.

Emergency Rescue

If your filling is too runny after you have whipped it - simply refrigerate in the mixing bowl for at least an hour.  Whisk it again whilst it's cold and it should thicken up ready to pour into crust.

Delicious and indulgent either way!   Enjoy!   Colleen

Brunsli chocolate star biscuits

Although I love to bake, it is even better when someone bakes for you.  I am so lucky that the amazing and talented Claire, not only baked and shared these super delicious gluten-free biscuits with the family but sent me the Yotam Ottolenghi recipe as well.  These chocolate biscuits are usually reserved as a Christmas treat - if you can wait that long. 

The ethos of our blog is all about sharing recipes and I am very appreciative that Claire supports our enthusiasm and makes such decadent treats! Your baking is welcome any time Claire!  Thank you!   Enjoy - Colleen 

Preparation     20 minutes   plus 1 hour for dough to refrigerate and rest 

Baking             12 minutes approx

Makes              approx 18 biscuits   (7cm cutter)

Ingredients

270 gram ground almonds

250 gram sugar  PLUS  extra 10 gram to sprinkle

40   gram sifted icing sugar

40   gram sifted Dutch processed cocoa powder

zest of 1 orange - at least 1 teaspoon

1 1/2 teaspoons Chinese 5-spice powder

1/4    teaspoon salt

2 large egg whites

1 teaspoon vanilla extract (good quality)

Method

Preheat oven to 170 ℃ (fan)

Line large oven tray with baking paper

In the bowl used for an electric mixer with a dough hook, place the ground almonds, sugar, icing sugar, cocoa powder, orange zest, Chinese 5 spice and salt. Mix on medium speed until combined.  

With the mixer still working, slowly add the egg whites and vanilla, mixing for 1 - 2 minutes until dough forms a ball.

Tip the dough ball on to a clean surface, shape into a flat disc about 3cm thick.  Wrap in clingfilm or similar and refrigerate for 1 hour to rest.

 

Remove from fridge and unwrap.

Place the dough ball between 2 pieces of baking paper, each approx 40cm square

Roll out to a circle shaped approx 22cm wide and 1 1/2 cm thick.

Use a pastry cutter (ie 7cm star shape or similar) and cut out the shapes.

Place shapes on lined tray.

Re-roll the dough scraps to make remaining shapes.

Sprinkle prepared shapes with reserved sugar

Bake for approx 12 minutes until bases are slightly crisp and middles soft and gooey.

Remove from oven and set aside.

Dough can be frozen - either as a ball or in prepared shapes for up to one month in airtight freezer container.

To bake from frozen - increase cooking time by a minute or two.

Enjoy!   Colleen

Wilbur's Spiced Lamb Sausage Rolls

There is a traditional and passionate football contest in Australia between Queensland and New South Wales teams known as "State of Origin".   In our home it is known as the one time of the year that I cook Wilbur a 'footy feast' such as sausage rolls.  I have previously posted the Chicken and Fetta Sausage Rolls but I also do a spiced lamb version - of course it is filled with lots of veggies too! These freeze really well, unbaked, for later and I have included tips for freezing. If you don't want to use all the mixture for sausage rolls, it is equally delicious as a Savoury Mince on Toast retro brekkie or brunch served with fresh tomatoes and more greens.

So, turn on the telly, wear Maroon, eat some lamb sausage rolls and shout "Queenslander!"  Enjoy! Colleen (and Wilbur)

Spiced Lamb Sausages by Feed Your Inner Cook

Preparation

Cooking

Serves

Ingredients  (You can make the full amount and freeze excess for next time)

500 grams Lamb Mince

5 sheets frozen Butter Puff Pastry - defrosted. Leave pastry on the plastic paper.

splash of Olive Oil

1 onion - finely chopped

2 garlic cloves - crushed

1 carrot - peeled and very finely diced (or thick grated)

3 large celery sticks - finely diced

1 generous knob of ginger - peeled and finely grated

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

1 teaspoon ground turmeric

1/2 teaspoon dried mint leaves

good pinch dried chilli flakes (optional)  and/or tablespoon Tomato Chilli Relish 

1/2 teaspoon Celery Salt (optional)

4 tablespoons bread crumbs

2 handfuls baby spinach - chopped

1 loose cup parsley (and mint) leaves - then finely chop

2 eggs - keep separate  and lightly beat one for mixture NB the other beaten egg for brushing pastry at end. You can thin the egg wash out with a little water to extend if needed

salt and pepper to your taste

Sesame seeds and/or poppy seeds for garnish

Method

Preheat oven to 200 ℃ and line 2 -  3 oven trays with baking paper.

Heat a small splash of olive oil in a large frypan (lamb will give off fat too) and gently fry the onions then add garlic, diced carrot and celery until they soften slightly.

Add the minced lamb and brown, stir, breaking up any lumps with a wooden spoon.

Add the spices and salt and pepper to your taste.

Stir a tablespoon of bread crumbs in at a time.  You might not need all - needs to be moist but not too dry.

Toss in and wilt the spinach then add the parsley/mint

Stir in one of the beaten eggs (2nd egg is for brushing the pastry later)

Mix well. Taste and season (add chilli or spices etc if more needed).  

Remove from heat and allow to cool slightly

Prepare pastry

cut pastry in half length ways to create 2 rectangles. Leave on the pastry plastic paper.

Place a small  roll of the filling mixture in the centre of each of the pastry rectangles length ways (ie long roll of mixture with an inch or so of pastry either side long length way.

Brush the exposed pastry lightly with a little of the beaten beaten egg You can thin the egg wash out with a little water to extend if needed

Fold one long side of pastry over the filling roll then fold the remaining pastry over that pastry to encase the filling in a sausage roll shape. Check the pastry is enclosing the filling and pastry is connected together.

Gently roll the pastry roll over so the seam is at the bottom of the roll.

Using a sharp serrated knife cut the rolls into portions - I usually make mine about 1 1/2 inches to 2 inches long

Remove from the plastic pastry paper and place onto the prepared oven trays.

Lightly brush pastry tops with a little beaten egg and sprinkle with seeds if desired.

Bake for approx 20 minutes until cooked and golden.

Serve with variety of dipping sauces - Tomato, chilli, bbq etc etc

To Freeze - filled and rolled  but   unbaked

Prepare as above and place either back onto the pastry plastic paper or baking paper.

Keep a little space between each mini roll then place flat into either a freezer safe container or bag.  Freeze keeping flat.

When ready to use

Remove from freezer and allow to defrost (a few hours preferably) in the fridge.

Bake as per above but increase time if needed by 5 minutes or so.

Option

Keep any left over filling mixture and reheat for a very Retro Brekkie or Brunch of Savoury Mince on Toast with fresh sliced tomatoes and extra greens.

Enjoy!  Colleen

One Hundred Years Young - Generosity, Kindness and Sharing Recipes. Happy Birthday to a Very Special Neighbour

I feel so grateful that a very special Lady welcomed me to the neighbourhood some years ago.  Last weekend that very dear neighbour turned 100.  

She has endured Wars, the Depression, heartbreaking family losses, widowhood and illnesses. Yet, she radiates a spirit of kindness and generosity that envelopes you.  One of my earliest recollections was watching her knit and crochet for fundraisers "to help the old people".  She worked in numerous jobs but still found time to volunteer in Legacy and other War Veteran roles. Her door was always open to anyone needing help or an ear to listen. I regularly saw people popping into her yard to say hello - who could resist her hands hugging yours and her gorgeous smile?  During the floods, her tiny kitchen produced delicious food for the volunteer "Baked Relief" project.  I have lost count of the number of times she invited me to sit at her kitchen table and have a cuppa and something she had just cooked.  We loved discussing cooking and she was always keen to explore new recipes she found.  

Her attitude of sharing and caring resonates with me and mirrors the reason for our little blog.  Recipes are meant to be shared.  Cooking is at the heart of caring for loved ones.  They say "kindness costs nothing", but I find it is truly priceless when given with the spirit of compassion and warmth that my neighbour exudes.  I  feel better just being in her presence.  

So, today I am sharing photos and recipes in her handwriting.   

100.   Happy Birthday, darling neighbour.  

So thankful that you came into my life.  Love,  Colleen.

My darling Neighbour's Cheese Loaf recipe   posted on our blog  - Savoury Cheese Loaf – from my Amazing neighbour Mrs A.  perfect way to mark the occasion than to warmly share this recipe and story with you - encapsulating our blog’s philosophy perfectly.  Sharing and Caring. 

 plus this - 

and - welcome to her kitchen, a cuppa and a piece of homebaked deliciousness

Happy 100th Birthday to A Very special Lady... a story shared with love.  Colleen

Sublime Lemon Slice. Thank you Belinda Jeffery

Resistance is useless. Belinda Jeffery's Luscious Lemon Slice is true lemony lusciousness, equally tempting and indulgently satisfying.  Try just having one bite - it's impossible.  Be sure to add the lemon zest because it really enhances the sharp lemony zing. 
Mamma Marmalade gifted me some of her finger limes, grown in the serene  Northern New South Wales Tweed region  (visit the hidden Uki township when you are driving around) So, for a double citrus rainbow, I festooned a piece with some finger lime spheres, tiny bursts of extra citrus flavour.  Delicious.  Also fabulous topped with chopped pistachios or blueberries.  Keep these refrigerated and choose a piece with the baked edge.  Sublime.
Enjoy!   Colleen

Lemon Slice by Feed Your Inner Cook

Lemon Slice by Feed Your Inner Cook

Preparation    40 - 50 minutes.  Worth every minute
Cooking         15 - 20 min for base then additional 40 minutes
Cooling          Takes a few hours to cool.  
Makes a generous trayful.  24 - 30 small serves approx. Very rich!

Ingredients
Base
1 1/2 cups Plain Flour
1/2 cup Icing Sugar 
fine zest of 1/2 a lemon
180 gram cold butter, diced
1/2 teaspoon good Vanilla Extract
2 teaspoons Iced Water

Lemon Topping     
6 eggs
3 cups castor sugar - sifted, no lumps
1/2 cup plain flour - sifted
Finely grated zest of 3 - 4 lemons
1 cup lemon juice - strained.  Might need 4 lemons.  
TIPS AND HINTS:  NO green colour  patches on lemons or juice won't set properly.  AND Roll the lemons firmly on bench top, using your palm, to help warm the lemon which helps release more juice.


to serve
icing sugar,  optional thick cream on the side  and
selection from - chopped pistachios, blueberries, raspberries, finger lime spheres

Method
Preheat oven 180 ℃.  Butter or line with baking paper -  a 32 x 24 x 5cm baking tin.  Needs this depth so topping doesn't spill over.

Base  (ps whilst base cooking, you need to make the lemon topping)
In a food processor - whizz the flour, icing sugar and lemon zest (saves sifting)
Add butter cubes using the pulse button until mixture resembles breadcrumbs.
Whilst processor is still on, add vanilla and iced water.  Mixture will form a ball around blade.
Blop dough over the base of baking tray. Press dough evenly to fit tray and smooth top.
Bake approx 18 minutes until pale golden and edges start to colour.
Remove from oven and place on cake rack.  Allow to cool for 5 minutes.

Lemon Topping
Use a large bowl, or electric mixer -  whisk together the eggs and sugar until well combined and sugar dissolved well. Test a drop between your fingers that no graininess remains.
Whisk in the lemon juice and zest.
Dust the sifted flour over the top then whisk again to ensure mixture is smooth.  Set aside.
But you will need to re-whisk just before pouring into tray.

As base cools for 5 minutes, reduce oven to 150 ℃.

Re-whisk the lemon topping and gently pour over the base.
Bake for approx 35 - 40 minutes until topping is set.
Leave to cool in the tin on a wire cake rack.

It takes quite a while to cool, but once cool remove from tray and cut into slices.
Serve and decorate as desired.
Store in fridge in airtight container.  I find topping softens if not refrigerated. So keep cool prior to serving.
Completely lemony delicious.
  Thank you Belinda Jeffery .. again!   

Enjoy!  Colleen

Terrine with Pistachio

This recipe from the '80s was a real hit, so when searching for something to take to a friends house I remembered this easy but delicious Terrine recipe.  Great to have on hand in the fridge for lunches and even after school snack, but equally impressive for a dinner party starter.

Ingredients

400g Pork Mince
400g Chicken Mince
1 small to medium pork fillet cut into medium dice
400g - 500g streaky bacon or prosciutto
100ml white wine or Port
1 small onion diced
2 cloves of crushed garlic
1/2 cup shelled pistachios
Salt & Pepper

Method

Preheat the oven to 170 degrees Celsius
Grease a terrine tin or simply a loaf tin, lay overlapping slices of bacon in the tin, with excess to be folded on top once filled.
In a large bowl combine the remaining ingredients, mix well with clean hands.
Press into prepared tin, fold overhanging bacon on top.
Either pop lid on or cover with baking paper and tightly wrap foil.
Place in a roasting dish and pour in sufficient boiling water to come half way up the side of the loaf tin.
Cook for 2 hours.
Remove and cool

Weight the terrine with foil wrapped tin tomatoes or the like overnight so achieves a firm texture (as pictured I could have done this with a heavier weight).

Serve with crusty bread, cornichons and pickle/mustard.

Mamma Marmalade

Chocolate Pistachio Cloudpuffs

We were invited to a friend's place for a "bring a plate" gathering on a hot Queensland evening.  My cobweb brain sought a recipe solution -  I was taking my rosemary cannellini dip and other goodies, but I wanted something sweet that was easy to transport, no refrigeration required, no oven needed and bite-size deliciousness for sharing with a crowd.
Nigella's classic Forgotten Cookies were the answer.  Chocolate, pistachios and a sublime hint of cardamom.  Perfect. I made them a little smaller than Nigella suggested and they were an excellent 2 bites easy party pleaser.
These little cloudpuffs stay in a turned-off oven for at least 6 hours.  Best eaten that day but if you find they start to soften, heat oven to 120 Celsius and pop in, turn off oven and leave to dry out for 15 minutes or so.

choc pistachio clouds Feed Your Inner Cook

choc pistachio clouds Feed Your Inner Cook

Preparation    15 - 20 minutes
Cooking          2 minutes then overnight (or 6 hours) in turned-off oven

Ingredients
egg-whites from 2 room temperature large eggsPinch fine sea salt
100 gram caster sugar - sifted so no lumps
1 teaspoon cornflour
1 teaspoon white wine vinegar
1/4 teaspoon ground cardamom
75 gram dark chocolate chips - roughly chop so they are not too big
75 gram very finely chopped pistachios

Method
Preheat oven to 180 ℃ . Line 2 large flat biscuit trays with baking paper.

Using an electric mixer and very clean bowl, whisk together the egg whites and salt just until you have soft peaks.
Then whisk in the sugar a little at a time until thick and gleaming white.
By hand - fold through the cornflour, vinegar and cardamom. Then fold in the chocolate chips and most of the pistachios.  NB reserve a little for garnish
Gently spoon dollops of the mixture 4 cm across and about 2cm high onto the lined baking trays.  I got about 22.  Nigella's recipe made 12 larger ones.
Sprinkle with remaining pistachio garnish
Place the trays into the warm oven.  Shut door and then turn the oven off.
Leave in the oven overnight or 6 hours.
TIP:  attach a note to oven so you don't accidentally preheat oven with these inside! and another note on the bench to remember to remove from oven !

It is very important to store carefully in one layer in a good quality airtight container.
Best eaten that day.

If you find they start to soften, heat oven to 120 Celsius and pop in, turn off oven and leave to dry out for 15 minutes or so.

I popped a few in an airtight freezer safe container and they stored them in freezer.  Will be an interesting experiment to see how they turn out - but could re-heat as above? 

Enjoy!   Colleen