It's getting chilly - time for soup - Potato, Leek and Pea

Wanting to make some delicious, warming soup? But over the boring pumpkin version?  Try this one out, so easy to make and tastes great.

Ingredients

2 leeks, pale section, thinly sliced
2 large potatoes, roughly chopped
Dash of oil
4 cups or chicken or vegetable stock
1 cup frozen peas
1/2 cup thickened cream

Method

Heat oil in a large saucepan over medium heat.  Add the leek and cook, stirring for 5 minutes until the leeks soften.

Add the potato and stock, bring to the boil, then reduce heat to low.  Cook stirring occasionally for 20 minutes or until the potato is soft and the soup thickens slightly.

Stir in the peas, cook for 2 minutes.

Using a stick blender to blend until smooth.
Add half the cream and stir to combine.

Season with salt and pepper.

Ladle the soup into bowls drizzle the remaining cream.

Garnish with crispy bacon bits or basil leaf.

Yum

Mamma Marmalade

Slow cooker chicken tortillas

With the cool Autumn change finally upon us, it's time to bring out the slow cooker and make some hearty meals.  This recipe was a request from a dear friend Sue S who is always on the hunt for slow cooker recipes. Now, whilst it may not look pretty, it tastes a treat and so easy, give it a try.

All in the pot together

Cooked Chicken fajita 

Wrap

Ingredients

2 Whole free range/organic chicken breasts
1 Tin of black beans, rinsed
1 Jar of medium hot salsa
1 Tin of corn kernels, rinsed
1/2 lime squeezed juice
Salt & Pepper
1 teaspoon Chilli powder (less if you are not keen)
1 teaspoon Smoked Paprika


Method (You won't believe how easy this is - one line)

Place all ingredients in a slow cooker, cook for 6-8 hours, shred by using two forks.


To Serve

Warm tortillas combine chicken with some of your favourite fillings

Tomato
Grated cheese
Shredded lettuce
Sliced pickled jalapenos

Mamma Marmalade

Home made ice cream - with a hint of coffee

I popped an Ice Cream maker on my wishlist this Mother's Day and it was granted.

I feel it may have been motivated by the desire to be eager recipients of the delicious desserts that may come from the machine.  Now I know exactly what goes into the ice cream, the family is eating. Only organic eggs, milk and sugar.  Treat yourself !

Ingredients

2 cups whole milk (I try to use non homogenised)
2 cups thickened cream
1 cup caster sugar
Pinch of salt
1 whole vanilla bean, halved and seeds scrapped
5 large organic egg yolks
1 1/2 teaspoon pure vanilla extract

Method

In a medium heavy based saucepan over a medium to low heat, whisk together the milk, cream, and half the sugar, salt and the scrapped vanilla bean (including the pod). Bring the mixture just to a boil.

While the milk is heating, combine the yolks and remaining sugar in a bowl.  Using a hand mixer on low speed , beat until mixture is pale and thick.

Once the milt/cream mixture has nearly come to the boil, whisk about 1/3 of the hot mixture into the yolk/sugar mixture.  Add another 1/3 of the mixture, then return the combined mixture to the saucepan.

Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon.

The mixture must not boil or the yolks will overcook - the process should only take a few minutes.

Pour the mixture through a fine mesh strainer (discard the vanilla pod) and bring to room temperature.  Stir in the vanilla extract. Cover and refrigerate 1 to 2 hours or overnight.

Follow instructions from ice cream machine.  Then place churned ice cream in a container and freeze for at least 2 hours.

Flavourings are the fun experiment, we have tried a hint of coffee by adding 2 teaspoons of granulated coffee mixed with 1 tablespoon of hot water to combine. Also chocolate flavoured by melting good quality chocolate with hot milk. Let your creative inspirations guide you.

Very Nice

Mamma Marmalade

Chocolate Cloud Cake - Flourless - Nigella's Easter Egg Nest Cake

Nigella's Chocolate Cake is rich and pudding indulgent. Plus there is No flour.  You might have seen photos of it decorated with mini Easter Eggs to make her Easter Egg Nest Cake.  However you serve it, it is delicious - with one slice more than enough for a special afternoon tea or dessert.
Enjoy!   Colleen

Chocolate Cloud Cake by Feed Your Inner Cook

Chocolate Cloud Cake by Feed Your Inner Cook

Preparation
Cooking
Serves          12  (very rich)

Ingredients
250 gram Dark Chocolate.  Good quality
125 gram unsalted Butter - chopped small
6 eggs  -  2 whole and 4 separated
175 gram castor sugar  NB this is used as 75 gram and then 100 gram
1 Teaspoon Vanilla extract  
OR (not vanilla and liqueur)
2 Tablespoons Cointeau (or Chocolate liqueur or Coffee Liqueur)  Optional
if using Cointeau - Grated zest of 1 orange (optional)

Cream Topping
600 ml thickened cream
1 teaspoon vanilla extract
OR 
1 Teaspoon Cointeau (or Chocolate liqueur or Coffee Liqueur)  Optional
1/2 teaspoon Cocoa powder for sprinkling - Optional   or decorate as you fancy
or Mini Easter Eggs   or Christmas sweets if you like

Method
Preheat oven to  170 -180 Celsius (depends on your oven)
Line base of a 22 cm springform tin with baking paper.  Grease sides and base well.

In bowl -Melt chocolate gently (microwave at low power 30 sec then 10 sec if needed)
Add the butter and allow to melt into chocolate

In mixer bowl - beat the 2 whole eggs and 4 egg yolks with 75 gram (VIP) sugar.
Gently add the chocolate mixture, Vanilla OR optional Liqueur and optional zest.

In separate bowl - whisk 4 egg whites until foamy then slowly add (VIP) 100 gram sugar

In the chocolate bowl - add a  couple of spoonfuls of the egg white mix, gently stir through then add half egg whites, fold through then the remainder.  Fold but avoid losing the beaten in airiness.
Pour gently into prepared tin.  Bake 30 -40 minutes until cake is risen, cracked a bit and centre no longer too wobbly.  

Cream
Whip cream but not totally.  Add the vanilla OR liqueur and continue whipping until firm but not stiff.  Chill until ready to use.

Cool cake in tin.  Will sink in middle as it cools.
Remove cake carefully from tin and place on cake stand or plate gently
Fill middle of cake with the cream and decorate as desired.
                                                 Enjoy!   Colleen

Freezing - Food Preparation - be your own superhero squirrel

Sometimes we have a crazy week -  not firing on all cylinders - work, family and the rollercoaster of life sometimes seems overwhelming.

So, this is a thank you to "Previous Me".   The person who cooked extra curry bases, soups, casserole bases,  cakes, biscuits, marinades and rice.  Thank You Ms Squirrel. Those extra steps have made life just a bit smoother and easier. Hope they help you too.

So,  I share these tips with you -

Cook extra rice
pop portion sizes in freezer boxes or freezer bags.  Do not flatten or squash - leave it loose - will defrost superfast.  Not as great as freshly cooked rice but excellent for fried rice or under a curry.

Marinades
When making a marinade for a recipe - make a second batch - save in a freezer safe container or bag.  Just be sure to LABEL it  - or it will look like a bag of gloop - labels are essential - and I add quick note of which recipe I usually use it for.   The marinade will defrost very quickly and add easy flavour when you are short of time - preparation pre-done!

Curry Bases / Casserole Bases
I like to make a large batch of rich tomato sauce (easy to add to lots of pasta dishes) and my   Thai Pumpkin and Lime Curry which I can leave as it is or add chicken or prawns. It just needs a quick squeeze of fresh lime juice before serving - encore - delicious 

Soups
Vegetable and stock based soups freeze so well - and are not limited to eating as soup - some can be the base for a casserole or used as a pasta sauce.

Cakes and Biscuits
I freeze mini loaf tin sized banana breads Banana Walnut Loaf etc  and also rolls of raw biscuit mixture (eg choc chip etc) - always something on standby!

Check use by dates as recommended by your freezer manufacturer.

Items will defrost faster if you have prepared them in smaller containers or lightly flattened.
And, again I will remind you to LABEL - write a few words on a bit of paper - double bag with a breadtag and reuse the second bag again and again.  

Hope this encourages you to be a Freezer SuperHero Squirrel - Cheers!   Colleen

Lime and Ginger Marmalade

As my bio suggests, I am the most happiest with a pot of  jam bubbling on the stove. Autumn in the Northern Rivers of  New South Wales, Australia, sees the citrus trees weighed down with an abundance of glorious citrus of all types.  I detest waste, so after you have given most of your friends limes the rest can be used for jam.  I am always on the lookout for an easy marmalade recipe and this one from ABC radio is ideal as it does not involve a lot of effort chopping the fruit.

Note to self though increase the quantity of ginger to give more impact.

Ingredients

16 organic limes
6 cups of water
6 cups of sugar
2 Tablespoons (or more) of grated fresh ginger.

Method

Slice the limes in half lengthways, then slice each half thinly, discarding the seeds. Place in a bowl, cover with the 6 cups of water and leave to stand overnight.

Next day, pour into a deep saucepan and simmer for about an hour or until soft. Add the sugar and stir over high heat until dissolved.

Then bring to the boil and boil rapidly, uncovered and without stirring for approximately 20 minutes or until a teaspoon of jam mixture jells on a cold saucer.

Remove from heat, add ginger and stand for 10 minutes (this helps the peel distribute evenly) before pouring into hot sterilised jars and sealing.

Happiness is

Mamma Marmalade

Apple Tea Cake - Retro Homebaking

There is something retro and comforting about bringing a warm home-cooked cake from the oven to share with family and friends over a cup of tea and a catch-up.  Inspired by a vintage Australian Women's Weekly recipe, this apple cake is one I have been making for decades - so easy - serve either warm or room temperature with cream and a cuppa.  It is best eaten the day it is made or leftovers warmed for dessert with custard and stewed apples.   Enjoy!   Colleen

Apple Tea Cake by Feed Your Inner Cook

Preparation    15 minutes
Cooking          50 min - 1 hour

Ingredients
2 good sized apples - Green Granny Smith preferable but firm Red Varieties would be ok
185 gram butter - cubed
Lemon rind from 1 lemon
2/3 cup Castor Sugar
3 eggs 
1 cup Self-Raising Flour - sift the flours together with spices
1/2 cup Plain Flour
pinch Ground Cardamom
pinch Ground Cinnamon
1/3 cup Milk
3 tablespoons apricot jam (no rind) - warm up before use
Ground cinnamon for final sprinkle

Method
Zest the lemon
Peel, quarter and core apples.  Slice the quarters lengthways about 3/4 through the fruit to make the slice pattern.  Sqeeze a little lemon juice over to prevent discolouration. Set aside.

Preheat oven to 170 Celcius
Prepare a 22cm springform tin with baking paper on base and grease sides well.
Using an Electric mixer - cream butter, rind and sugar until light and fluffy.
Add eggs one at a time beating until well combined.
By hand, lightly stir in the sifted flours and spices then the milk until just combined.
Spread into tin.
Arrange apple quarters into batter - rounded sides up and tops showing.
Bake moderate oven approx 50 to 60 minutes until skewer comes out clean.
Remove from oven and spread most of the warmed apricot jam over cake.
I sort of dab with a silicone pastry brush gently all over - too heavy brushing will pull the crumb top.  
Allow to cool in pan.
Remove pan and repeat jam topping.  Sprinkle with cinnamon if desired.
Serve just warm, or room temperature with cream.
Leftovers  can be warmed for dessert with custard and stewed apples.

This cake is best eat the day it is made.   
   
                                            Enjoy!   Colleen

Pasta with Pancetta and Fennel

Rather than ordering takeaway, a few handy ingredients transform into a delicious, homey relaxing dinner.  This is my take on a Three Blue Ducks recipe.  
Simple, no stress, maximum flavour, comfort food.
We thoroughly recommend visiting The Farm Cafe Byron Bay and visiting Handmade Uki in the beautiful Uki township nearby.             Enjoy!     Colleen

Pasta Pancetta Fennel by Feed Your Inner Cook

Preparation and cooking time  approx 20 minutes
Serves 4   depending on amount of pasta cooked

Ingredients
400 to 500 gram Pasta (depends on appetite)  have fun with the shapes.
I like to use Casarecce, Fusilli or Tagliatelle - just cook to packet time

2 tablespoons Pine Nuts (optional)
1  1/2  teaspoons Fennel Seeds  

splash Olive Oil  
1 red onion - finely sliced

100 gram to 200 gram pancetta - finely chopped   (I find 100 gram is enough)
OR  some Italian pork and fennel sausages - remove casing and roughly chop

1/2 to 1 teaspoon dried chilli flakes (to your taste)
1 cup Salt reduced chicken stock (or make it from Massel chicken style stock powder)
1 cup baby Peas (frozen is fine - allow to defrost a little)
80 - 100 ml cream
50 gram grated parmesan
Freshly ground black pepper - to taste
Some fresh dill - chopped  OR  parsley OR chives
PS  ingredients are quite salty so unlikely you need to add any more salt

Method 
Cook your pasta according to packet directions in a large saucepan.  I allow 15 minutes for water to boil and pasta to cook.  Most pastas take approx 10 minutes.

As soon as you start boiling the pasta water:
Heat a large deep pan and dry toast pine nuts.  Remove for later.
Then dry toast fennel seeds til fragrant.  Remove and crush seeds.
Now the water should be boiling so start cooking the pasta in your saucepan.

Using the frypan - 
heat a splash of oil and fry the onion, fennel, chilli and pancetta well. 
Add chicken stock and allow to reduce slightly
Stir through peas, cream and most of the parmesan. (reserve some for garnish)
Check pasta - should be almost cooked.  When ready - drain pasta.
Add the cooked pasta to the creamy pancetta sauce.  
Stir through the pine nuts, dill and cracked pepper to taste.
Serve with a scattering of reserved parmesan

Handmade Uki . full of handmade treasures. near Mt Warning. NSW 

     

The Farm at Byron Bay

The Farm at Byron Bay

Enjoy!    Colleen

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

Ginger Ginger Biscuits

Homemade biccies always taste better. My biscuits with Ginger and more Ginger are simple, delicious and challenge you to stop at just one! A double rainbow of ginger! 
Whether you nibble, dunk or scoff - you will love serving your visitors these Retro gingery ginger biscuits!   Enjoy!   Colleen

Ginger Ginger Biscuits by Feed Your Inner Cook

Preparation   15 minutes
Baking           12 - 15 minutes
Makes            36 - 40 biscuits  (medium size)

Ingredients
90 gram butter 
1/3 cup brown sugar
1/3 cup golden syrup
2 - 3 tablespoons of ginger chunks - diced very small - winds up about 1 tablespoon
You can leave out if you are not a ginger addict - the ground ginger will still give a nice ginger flavour to the biscuit mixture.
 (I like Buderim Ginger "Naked Ginger") local Queensland product - not crystallised. 

1 1/3 cup plain flour (sifted with the following)
3/4 teaspoon Bicarbonate of soda
3/4 to 1 tablespoon ground ginger (to your taste - I use 1 tablespoon)
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Method
Prepare 3 biscuit trays
Preheat oven to 170 Celsius (180 if not using fan)

In a small saucepan  (or in microwave jug)  - gently melt the butter, sugar and syrup.
Stir in the finely diced ginger and remove from heat.

In a large bowl, sift all the dry ingredients together.
Stir in the (slightly cooled)  melted butter mixture and combine well.

Gently roll teaspoon sized mixture into small walnut sized balls with a little room to spread.
I usually have 12  on a tray
Very lightly, flatten slightly with fork tines.
Bake approx 12 minutes until golden. If needed, pop in for another minute and check again. Remove from oven, loosen but leave on tray to cool.
Store in an airtight container.
                                Enjoy!  Colleen

Tomato soup in 10 minutes

Confession time! I have never made Tomato soup, I envisaged that it would require loads of over ripe field grown tomatoes that would be troublesome to source.  So what a delight to stumble on Mary Berry's foolproof, "easy as" recipe.  This soup is very tasty and freezes well, so with Autumn supposedly in full swing, whip up a batch today. All you need,is virtually in your pantry or fridge right now.

Ingredients

6 Sundried Tomatoes in oil
2 crushed cloves of garlic
3 x 400g tin of crushed tomatoes
500 ml chicken stock or vegetable stock
1 Tablespoon of caster sugar
150 ml milk
150 ml cream
 Salt & Pepper to taste

Garnish - Basil Pesto

Method

Place a large deep saucepan on the stove, add 1 Tablespoon of Oil from the Sun dried tomato jar.
Add garlic and stir for a few minutes.
Add the sun dried tomatoes, tin tomatoes, stock and sugar stirring until it starts to boil. Reduce heat to simmer and place a lid on the saucepan.'
After 10 minutes, remove from the heat and using a stick blender, whiz to combine.
Stir in milk and cream and adjust seasoning.

Serve warm with a teaspoon of pesto.

Yum

Mamma Marmalade

Lentil and Vegetable stuffed roasted Sweet Potato Boats

At Easter, entertaining is easier with recipes you can prepare ahead of time.  This makes a filling vegetarian meal with some of our leftover spiced Lentil Salad  (a fabulous Belinda Jeffery's recipe already featured on our blog - so versatile and delish! )  http://feedyourinnercook.blogspot.com.au/2013/02/red-lentil-fragrant-spiced-salad-with.html

All I did was match it with another wonderful Belinda Jeffery's recipe for roasted Kumara (or Sweet Potato) boats.  Belinda Jeffery lives in Northern New South Wales and her Australian cookbooks are filled with delicious, nutritious, seasonal food ideas - fresh and fabulous - so inspirational - love them!   https://belindajeffery.com.au/

Best wishes for a Happy Easter with family, friends, good simple food and no stress!  No chocolate either!  Cheers!  Colleen

Preparation   2 hours (sweet potato cooks in oven for 1 - 1/2 hours) so not really hard work
Cooking        30 minutes
Feeds           4   or more depending on how many sweet potatoes you cook

Ingredients
some Red Lentil spiced salad (refer above link)
3 - 4 sweet potatoes  medium to large size- peeled.  Cook as many as you need.
1 eggplant    medium/large

added options  (amounts depend on how many sweet potatoes you need to fill
dried chilli flakes
red capsicum strips drained and chopped  (or fresh finely sliced)
green beans - diced
baby spinach leaves
Parsley, mint etc - chopped
salt and pepper to taste
may need extra curry powder or cumin - to your taste

topping options
pine nuts
pumpkin seeds (pepitas)
diced fetta cheese

Method
Preheat oven to 180 celsius.
Place peeled and lightly oiled sweet potatoes on a foil/baking paper lined oven tray (that has a slight lip).  Do the same with the eggplant ensuring you have pierced eggplant several times with a fork.
Pierce the sweet potatoes a couple of times with a strong skewer.
Eggplant will only need 50min to an hour.  Check and remove when soft.
Bake sweet potatoes for 1 - 1 1/2 hours until cooked.  Check with a skewer.
Remove from oven and allow to cool slightly.
Using a spoon scoop out much of the cooked sweet potato - leaving a casing to hold the stuffing - will look a bit like a boat
In a large bowl - combine the scooped out sweet potato, lentil salad mix, mushed eggplant, spinach leaves, capsicum etc with salt, pepper and optional herbs and spices.  Taste and adjust to your preference.
Spoon into the sweet potato casing boats generously.
Top with pine nuts or pepitas and optional Fetta.
Bake in 180 celsius oven until warm and golden on top.
Serve with green salad etc.

Optional to do ahead ready to assemble later on
lentil salad
roasting the sweet potatoes and eggplant
scooping out and refilling the sweet potato boats.

Enjoy ! Colleen

Flourless Lime Cake

Looking for a cake that is both Gluten Free and Dairy Free, then here it is. The texture is light and fluffy more like a souffle consistency.  Ideal with fresh cream and your choice of berry coulis.

Ingredients

4 eggs, separated into 4 yolks and 4 whites, at room temperature
2 Tablespoons of Lime zest

1/2 cup of sugar, measure 1/4 cup and another 1/4 cup
1 1/2 cups finely ground almond flour/meal
1 teaspoon baking powder
1/4 teaspoon ground cardamon
1 teaspoon of white or cider vinegar
Pinch of salt

Method

Preheat oven to 175 degrees Celsius.

Grease and place baking paper in the bottom of a 9 inch springform tin.

Beat egg yolks, 1/4 cup sugar and lime zest in a large bowl with a wooden spoon until smooth.

In a separate bowl whisk almond meal, baking powder and cardamon.
Add the almond mixture to the egg mixture and combine.

In an electric mixer beat the egg whites until stiff when bubbles appear add the salt and vinegar, this will help maintain better structure.

Gradually add the sugar a small amount at a time, whilst continuing to beat the whites until soft peaks form.

Fold the beaten egg whites into the almond mixture with a large metal spoon try to incorporate whilst still keeping the mixture light.

Once well combined pour batter into prepared tin.

Bake for 35 minutes or until a skewer comes out clean.

Run a knife around the cake and remove from the tin.

Mamma Marmalade

Slow Cooker Red Wine Beef and Dumplings

As Autumn tries to take hold in our semi-tropical climate it will be soon time to dust off the slow cooker and makes some comfort food with minimum effort. Great for the working parents or new mums the slow cooker is the gift that delivers delicious food, effortlessly. 

Beef with Red Wine and Cheesy Dumplings

Ingredients

1kg stewing beef, I always prefer chuck steak, diced
2 Tablespoons plain flour for dusting
2 Tablespoons of Olive Oil
2 large brown onions, sliced
3 carrots, peeled and thickly sliced
3 cloves of garlic, crushed
1 cup of Red Wine
2 cups of liquid Beef stock
3 Bay leaves

Dumplings

125g Self Raising Flour
1/2 teaspoon Baking powder
60g Butter
1 teaspoon of chopped fresh rosemary
100ml of milk or enough to obtain correct consistency
1/2 cup grated cheddar cheese
1/3 cup grated Parmesan cheese


Method

Tip flour into a large bowl season with salt and pepper. Dredge the beef in the flour.
Heat Olive Oil in a large frying pan and working in batches, brown the beef.
Add beef to the slow cooker
Pour the wine into the frying pan to deg-laze, scrape contents into the slow cooker.
Add onions, garlic, carrots and bay leaves.
Add the stock and cook on low for 7-8 hours

Dumplings

Rub butter and flour together with fingertips until it resembles moist breadcrumbs. Stir in rosemary.
Gently combine the mild and cheese to form a light scone dough.

Form into golf ball sized balls and place them directly on top of the stew, leaving room for the dumplings to expand.  Replace the lid and cook for another 30 minutes on high until the dumplings have puffed up and are cooked.

Note:

Frying off the beef adds extra flavour but if short on time it is still equally nice just to combine all the ingredients (apart from dumplings) in the slow cooker together.

If you don't have a slow cooker, bake in the oven in a covered casserole dish for 3 hours on low.

Mamma Marmalade

Crunchy Green Cabbage Salad with Asian dressing

Most Aussies would have had a tasty salad favourite made with a packet of Crunchy Fried Noodles - so here is my updated, healthier version - still crunchy because of the celery, snow peas, radish and nuts, but without any longlife oil or additives.  I like to use toasted Pine Nuts but toasted almonds would be great too.   
If you want to serve as a main meal - a little sliced beef or chicken  or juicy cooked prawns tossed through is an easy option - very versatile 
Just be sure to wait until immediately before serving before adding the dressing and nuts.                 Enjoy!   Colleen

Crunchy Asian Salad by Feed Your Inner Cook

Preparation
15 - 20 minutes to shred veggies and prepare dressing
2 minutes final assembly

Ingredients
1/2  Wombok (Chinese cabbage)  or regular cabbage - finely shredded
1/2  red onion - very finely sliced
4 shallots (long green stalk/spring onions) - sliced
red capsicum - finely sliced
3 radishes - finely sliced
3 stalks celery - sliced
2 carrots - finely sliced or use a julienne shredder
handful Snow peas - sliced
Coriander / parsley / mint  - shredded
Options: finely sliced red chilli or shake dried chilli flakes

Dressing
1 1/2 tablespoons White Vinegar
1 1/2 tablespoons Castor Sugar (finer, dissolves faster)
3 teaspoons Soy Sauce
Shake ground white pepper to taste  OR use a little ground Sichuan pepper
1 teaspoon Sesame Oil
1/4 cup Rice Bran Oil  (or Light Olive Oil  - which means lighter flavour NOT less calories)
Taste and adjust to your preference 

Nuts
good handful toasted -  pine nuts or roughly chopped almonds.  Reserve separately until ready to serve the salad

Method
Combine and mix all the sliced and shredded vegetables in a large serving bowl or platter with a lip.

Pour all the dressing ingredients into a jar with good screw cap.  Shake really well to combine ensuring sugar is dissolved.  
Taste and adjust if needed.  
Keep dressing in lidded jar until ready to serve.

When ready to serve:
Shake the dressing again and pour some over the salad, gently toss to combine and add a little more dressing if needed.  
Scatter the nuts over the salad
Garnish with chilli and a few herb leaves if desired.
      Enjoy!  Colleen

Lime Pickle

What to do with an abundance of early season Limes? Make a delicious Lime Pickle, just like my friend  Granny Smith 😙

Ingredients

15 organic limes, washed and cut into small cubes
10 small green chillies (I used red) sliced lengthwise, if you like it hot include the seeds
1 teaspoon turmeric
1 tablespoon salt
2 tablespoon Olive oil
1 teaspoon fenugreek seeds
1 teaspoon of cumin or fennel seeds
1 teaspoon onion or nigella seeds
1 teaspoon hot chilli powder
5 cm piece of fresh root ginger, peeled and grated
2 tablespoon sugar
1 tablespoon white wine vinegar

Method

Put the diced limes, chillies, turmeric and salt in a large glass or ceramic bowl.
Combine the ingredients well and leave overnight at room temperature.

Heat the oil in a large stainless steel saucepan, add the fenugreek, cumin seeds, onion seeds, chilli powder and ginger.
Gently cook stirring continuously for 2-3 minutes.
Add the lime and chilli mixture and combine well.
Cook gently for about 20 minutes or until the mixture starts to thicken and soften.
Sprinkle in the sugar and stir until it dissolves.
Add the vinegar and continue cooking for a further 5 minutes.

Allow to cool a little, then ladle into warm sterilised jars.
Press the pickle down into the jars to remove air gaps and ensure that the limes sit in the sauce.
Store in a cool, dark place.
Allow the flavours to mature for 1 month (if you can wait that long)
Refrigerate after opening.

Mamma Marmalade or should that be Mamma Pickle?

Curry Brown Rice and Tuna Salad

I recently experimented with the Curry Brown Rice Salad recipe from my wonderful friend Karen by adding flaked tuna and serving it (just) warmed for dinner - it was a big hit and even tastier the next day for lunch.  Packed with Vegetables, it is gluten free (depending  curry powder brand) fresh and crunchy. Vary the veggies and change it to suit your tastes.

Either way, be sure to add this hearty, delicious Rice Salad to your menu!  
                            Enjoy!  Colleen      (thanks Karen!)

Curry Rice Salad Feed Your Inner Cook

Preparation  :  30-35 minutes to cook BROWN rice.    Refrigerate overnight if possible

                        15 minutes to chop veggies and dress the salad.

Serves:            enough for 4 as a meal.   Excellent as a side  or party portions

Ingredients

1 cup UNCOOKED brown rice should give you approx 3 cups cooked BROWN rice - we use Brown rice for it's lovely nutty flavour and holds the dressing well

add your favourites - we recommend

1 red apple - cored and finely diced.  Leave the skin ON

2 shallots - sliced

handful sultanas or currants

finely diced Red Capsicum and Green if you like

Sliced celery

Grated or shredded carrot

handful corn kernels
Small zuchinni - diced

handful peas

fresh herbs - parsley etc 
Garnish:  optional - toasted sesame seeds, toasted pepitas, shredded herbs

Dressing  - Please note - you may not use all the dressing - depends on rice

1/4 cup Olive Oil

2 tablespoons Rice Wine Vinegar (or white vinegar is okay)

Depending on your taste   2 teaspoons or 1 tablespoon curry powder (we like Keen's for this recipe- easy to find)

Dollop of nice honey 

1 Garlic clove crushed

Salt and Pepper to taste.

dried chilli flakes (optional)

1 large tin good quality Tuna drained - in chunky flakes

Method.

cook the Brown rice according to packet directions. I like the absorption method.

Whilst the rice is cooking - combine the dressing ingredients in a screwtop jar. 

Shake it well. Taste the dressing - may need to add a touch more vinegar etc.

When rice is cooked, add the sultanas or currants.  

Pour about half the dressing over the rice.  Fork it through and refrigerate covered.

A few hours later, or preferably the next day - 
warm the rice in a splash of oil in a frypan (not too hot)

stir through all your diced and sliced vegetables and fork to combine.
Gently stir through the flaked tuna.

Taste. 

Add some more of the shaken dressing if needed and adjust Salt and pepper if needed.
Remove and heat and serve in a large platter.

Serve garnished with toasted sesame seeds, pepitas or shredded herbs.

Enjoy!  Colleen (thanks Karen!)

Karen's Curry Brown Rice Salad - a celebration of colours, flavours and goodness

My wonderful friend Karen came to my rescue and brought this fabulous Curry Brown Rice Salad to a function I was hosting.  Served cold - we popped it into little cups and presented it with tiny spoons for guests to enjoy during the party.  Karen's version is vegetarian and gluten free (depending on curry powder brand). It is fresh, crunchy and so so tasty - everyone wanted more!  Vary the veggies and change it to suit your tastes.

Be sure to add this hearty, delicious Rice Salad to your menu!  
                        Enjoy!  Colleen   (thanks Karen!)

Curry Rice Salad Feed Your Inner Cook

Preparation  :  30-35 minutes to cook BROWN rice.    Refrigerate overnight if possible

                        15 minutes to chop veggies and dress the salad.

Serves:            enough for 4 as a meal.   Excellent as a side  or party portions

Ingredients

1 cup UNCOOKED brown rice should give you approx 3 cups cooked BROWN rice - we use Brown rice for it's lovely nutty flavour and holds the dressing well

add your favourites - we recommend

1 red apple - cored and finely diced.  Leave the skin ON

2 shallots - sliced

handful sultanas or currants

finely diced Red Capsicum and Green if you like

Sliced celery

Grated or shredded carrot

handful corn kernels
Small zuchinni diced

handful peas

fresh herbs - parsley etc 
Garnish:  optional - toasted sesame seeds, toasted pepitas, shredded herbs

Dressing  - Please note - you may not use all the dressing - depends on rice

1/4 cup Olive Oil

2 tablespoons Rice Wine Vinegar (or white vinegar is okay)

Depending on your taste   2 teaspoons or 1 tablespoon curry powder (we like Keen's for this recipe- easy to find)

Dollop of nice honey 

1 Garlic clove crushed

Salt and Pepper to taste.

dried chilli flakes (optional)

Method.

cook the Brown rice according to packet directions. I like the absorption method.

Whilst the rice is cooking - combine the dressing ingredients in a screwtop jar. 

Shake it well. Taste the dressing - may need to add a touch more vinegar etc.

When rice is cooked, add the sultanas or currants.  

Pour about half the dressing over the rice.  Fork it through and refrigerate covered.

A few hours later, or preferably the next morning

stir through all your diced and sliced vegetables and fork to combine.

Taste.

Add some more of the shaken dressing if needed and adjust Salt and pepper if needed.

Serve garnished with toasted sesame seeds, pepitas or shredded herbs.

Enjoy!  Colleen (thanks Karen!)