Lemon Ricotta Cake Biscuits

Usually when I make a cake or biscuits I have one small slice and that is enough for me - the rest disappears between family, friends,work and neighbours. But I found these biscuits tooo  delicious - so tempting and lemony! Yum!  
This Giada De Laurentiis recipe  describes them as biscuits that are like little cakes on the inside - and they are just a bit different - soft inside, a little crunchy and sweet/tart with the firm lemon glaze, which is a must for this recipe.

I have little frozen icecubes of lemon juice on standby but sometimes don't have a fresh lemon for a hit of lemon zest or the zest lacks zing.  I found (and personally paid for) an amazing fruit product at Regional Flavours in Brisbane from GinGin and Dry  GinGin and Dry FaceBook - foil packed, dried powder lemon zest (photo at end of post).  I think it is such a wonderful standby in the pantry - I have added the tiniest pinch when baking, cooking salmon, sauces - so versatile and the flavour/aroma hit is sublime.  I love supporting products from local towns - click on the names for the links for more information.  Excellent stuff. Plus their lime zest is a knockout too.   Enjoy!  Colleen

Lemon Ricotta biscuits. Feed Your Inner Cook

Lemon Ricotta biscuits. Feed Your Inner Cook

  I halved original recipe amounts, so this makes 2 biscuit trays of approx 24 - 28 biscuits

Ingredients
1 1/4 cups Plain Flour
1/2 teaspoon baking powder
1/2 teaspoon Salt flakes
65 gram butter at room temperature, soft but not melting
1 cup sugar
1 egg
210 -220 gram Ricotta.  I used fresh ricotta from a Deli. Drained. Break up into small bits before adding. But the supermarket tub ricotta should be okay I think
Zest of 1 lemon
2 tablespoons of fresh lemon juice

Glaze
1 cup icing sugar - sifted
Zest of 1 lemon
Fresh lemon juice (approx 1 -2 tablespoons) Add a bit at a time.

Method
Prepare 2 flat biscuit trays and preheat oven to 180 - 190 oC.

In a medium bowl, sift combined flour, baking powder and salt.
Then, using an electric mixer: beat the butter and sugar until light and fluffy.
Add the egg and whisk until combined
Add ricotta, lemon zest and lemon juice and beat to combine.
Stir in the dry ingredients.

Use a 2 teaspoon method to spoon small amounts onto prepared baking trays.
Bake approx 12 -15 minutes until golden around the edges.
Remove from oven.  Leave to cool on the trays approx 15 minutes.

Making the Glaze
With the sifted icing sugar in a small bowl and slowly add the lemon juice and the zest whisking firmly (a fork or small whisk is good) until the icing forms a runny but thick paste. You want it to coat the biscuits, not soak in.  (I did a few with runny icing - tasted okay but the thicker icing was better).
Leave until the glaze hardens - good luck with that!
Store the cooled biscuits in an airtight container.

GinGin & Dry Products from Queensland Australia

Enjoy with a cup of tea - ssooooo yummy!  Thank you Giada!   Enjoy! Colleen

Vegetarian Boston Baked Beans

These beans are a tasty start to your day when looking for an alternate to eggs.  They freeze really well so pop a few small containers of these in your freezer.  Best with some quality sourdough toast.

Ingredients

2 x 400g tin of butter beans
Olive Oil
2 onions peeled and diced
3 carrots, diced
2-3 celery diced
4-6 garlic cloves, crushed
2 x 400g tin tomatoes (blitzed with stick blender to make puree)
3 teaspoons smoked paprika
2 tablespoons of mustard powder mixed with a little water
1/4 cup brown sugar
1/4 cup molasses
1/4 cup red wine vinegar
1 bay leaf
1 sprig thyme

Method

Preheat oven to 140 degrees Celsius.
Drain and rinse butter beans
In a large oven proof pot, heat oil.
Fry onion, carrot and celery until soft, add crushed garlic at the end to avoid burning.
Add paprika and stir to combine.
Add tin tomato, mustard, sugar molasses, bay and thyme.
Add sufficient water to make a stew.
Pop lid on and bake in oven for 1 - 11/2 hours, checking to ensure sufficient liquid, add more water if too thick.
Add vinegar and salt and pepper to taste.
Cook for a further 1/2 hour, taste if too sweet add more vinegar.  If too liquid remove lid.

Delicious anytime of day.

Mamma Marmalade

Hasselback Pumpkin

I love my veggies and am always keen to find different ways to serve veggies at family gatherings.  This is a great prep ahead dish and tasty change from traditional chunks of roasted pumpkin.  Veggies will now become the centrepiece of your meal or celebration!
Enjoy!  Colleen

Hasselback Pumpkin by Feed Your Inner Cook 

Preparation   15 minutes

Cooking         45 - 60 minutes depending on pumpkin size.

You need to use 2 old wooden chopsticks when slicing the pumpkin

Ingredients

1 butternut pumpkin cut in half lengthways  (you could do more if you like)

1 1/2 tablespoons butter - melted

1/2 tablespoon olive oil

Options -  Depending on what you are serving the pumpkin with:

Mix the melted butter /oil with

1/4 cup brown sugar  

1 tablespoon golden syrup

1 teaspoon dried thyme leaves

fresh thyme leaves from 6 - 8 sprigs plus extra 8 -10 sprigs to garnish at end

1 teaspoon smoked paprika

1 teaspoon sea salt flakes

option - 2 crushed garlic cloves

and optional - some toasted chopped pecan chunks for final garnish

OR   Mix the melted butter /oil with

1/4 cup maple syrup

2 tablespoons brown sugar

1/2 teaspoon ground nutmeg

1 tablespoon grain mustard

fresh sage leaves - good handful - push some inbetween pumpkin and some for on top

option - some toasted chopped walnut chunks for final garnish

OR  other options could include toasted pinenuts, rosemary leaves, parsley etc

Method

Preheat oven to 200 oC and line baking tray with baking paper.

Peel and de-seed the pumpkin halves.

Put the pumpkin cut side down.  The curve faces up.

Place a chopstick on either side of the pumpkin.  Using a very sharp knife slice very fine slices through the pumpkin - the chopsticks prevent you cutting to the bottom and help hold the shape.

Carefully place onto the prepared tray.

Combine your topping mixture by adding the sugar/maple syrup with the melted butter/oil then add the herbs, spices etc you have decided to add.

Brush the pumpkin halves with most of the topping.  Reserve some so you can baste them a couple of times during the cook.

Baste during the cook.

Bake approx 40 - 60 mins. Test that the thickest middle pieces of pumpkin are tender.

Sprinkle with desired toasted nuts, extra herb sprigs etc.

Hasselback Pumpkin by Feed Your Inner Cook

            Enjoy!  Colleen

Nana's Sunshine Teacake with Crunchy Topping

This much loved recipe has been in our family for over 50 years. I can remember helping my Nana bake this cake in her tiny kitchen many many times over the years. Although I doubt I was actually any help - more of a hindrance I suspect - but she let me kneel on a chair next to her and 'help'.   Isn't strange that I remember her kitchen seemed so big - she could conjure up a meal for 12 in that llittle kitchen - which I now realise would have been smaller than most bathrooms are these days.  Quite humbling when I reflect on her household day.
So, thank you Nana - remembering her with love 💜 Enjoy!  Colleen

Sunshine Teacake by Feed Your Inner Cook

Sunshine Teacake by Feed Your Inner Cook

Preparation:   10 minutesCooking         30 - 35 minutes

Ingredients

In memory of Nana I am including the original recipe ounce weights as well as metric

2 ounces  (60 grams)  Milk Powder - she always used "Sunshine", hence the cake name!
6 ounces (170 grams) Self Raising Flour  
1 teaspoon ground Cinnamon powder
1/2 teaspoon each of ground nutmeg and ground cloves
4 ounces (113 gram)  OR   1/3 cup white sugar
3/4 cup warm water (not hot)
2 ounces (60 gram)  OR   3 tablespoons  OR   1/4 cup Butter - melted
1 egg - beaten
Topping
1 heaped tablespoon (30 gram) butter - softened NOT melted
2 tablespoons Brown Sugar
1/4 teaspoon each of ground cinnamon, ground nutmeg and ground cloves
1 heaped cup cereal flakes ie Corn Flakes or Special K - lightly crushed with your fingertips - you don't want crumbs but texture.

Method
Preheat oven to 175 - 180 ०C  and line an 8 inch round cake pan

Prepare Topping
Combine the sugar, spices and cornflakes gently with a fork or your fingers.
Rub the softened butter lightly into the flake mix until lightly coated.  Do not overmix.
Leave to one side as this is topping for the cake batter later.

Cake
In a mixing bowl,  sift together the milk powder, Self raising flour and spices.
Stir the sugar through the mix.
Stir the combined warm water and melted butter into the cake along with the beaten egg.
Mix until combined.
Pour the batter into the prepared cake tin.
Sprinkle the flake topping on top of the batter and very gently press into the top of the batter.  Don't press too hard, you just want it to sit and form a nice crust.

Bake in oven for 30 - 35 minutes.  Check with a skewer that middle of cake is cooked.
Allow to sit in pan 5 minutes to cool a little.
Remove from pan and  if desired, serve warm with a nice cup of tea.  
                               Enjoy!  Colleen (and Nana)

Pea and Ham Soup - Traditional and Delish

Winter is the perfect time for bowls of warm, nourishing soup at any time of the day.  This recipe makes a big pot of soup - I also freeze individual small portions for easy meals on busy days.  Although it takes a while to make, there is almost no effort - it is about soaking the peas and then letting the soup simmer away imparting it's heady, homecooked aromas into your kitchen.  Enjoy!   Colleen

Pea & Ham Soup by Feed Your Inner Cook

Pea & Ham Soup by Feed Your Inner Cook

     

Ingredients

500 gram Green split Peas - (dried) these need to be soaked overnight as per instructions below

splash of Olive Oil
2 onions - chopped
2 cloves garlic chopped
500 gram bacon chopped into chunks  or use the precut bacon cubes
1 Ham Hock  (I use the bacon/hock combination as I think 2 ham hocks becomes too salty - up to you how you want to add the ham)
Water
handful red lentils
1 bay leaf.  Remember to discard later on
teaspoon peppercorns
teaspoon Caraway seeds  (optional)
teaspoon celery seeds (Optional)
3 large stalks celery - roughly sliced 
PLUS reserve a few of the soft inner green leaves for garnish later
3 carrots - roughly chopped
Few good stalks of flat leaf parsley - chopped
2 teaspoons dried mint
2 - 3 cups frozen green peas (allow to defrost)
1/2 bunch fresh mint - leaves roughly chopped
options:  splash Worchershire sauce, Ground Pepper, Salt

How to soak the peas
Rinse the peas and discard any little pebbles etc.  Very unlikely but good to check.
Use a very large bowl - tumble in the peas and cover generously with water.
Cover with a clean teatowel
Leave to soak overnight  or minimum 8 hours. Frothy scum is normal and will rinse away.
Drain and rinse well - may need to rinse several times.  Peas are now ready to cook.

Method
Heat a very large deep saucepan/pot on the stove and warm a splash of oil
Crisp the bacon pieces and remove for later.
Add the onions and stir to soften
Stir in the garlic
Carefully add at least 2 litres of water then add the drained soaked peas.  Bring to a boil then rapid simmer 30 minutes. I like to cook the peas well before adding the salty hock so they soften and cook .
After 30 minutes, add the ham hock, bay leaf, seeds, peppercorns, red lentils, celery and carrots and extra water (at least 1 litre - probably 2)
Slowly simmer the soup for 2  to 2 1/2 hours. Taste and check the peas are super tender and falling apart.
You may need to add a little more water if necessary.
Remove and discard the bay leaf.
Remove the ham hock and take skin off.  Roughly shred the meat from the bone.
Add dried mint and the shredded ham hock meat along with the cooked bacon pieces.
Stir in the defrosted green baby peas and the parsley.
Simmer a little more. Then taste. 
Add to your taste (options) - more ground pepper, a splash of Worchershire Sauce, a little salt.
Add in the roughly chopped fresh mint and reserved celery inner green leaves just as you turn off the heat.
Remove some of the meat pieces and vege pieces before blending if you want the soup to have a chunkier consistency.
I use a handheld immersion stick blender and puree most of the soup - keeping it in the pot in the sink.  That is why I use such a deep pot (and an apron!)  if you keep the head of the blender under the soup it shouldn't splash.  Turn it off before removing it from the soup.
Taste again - adjust if needed.  Add hot water from the kettle if too thick. Add any reserved meat, vegetable chunks back to the soup.

Serve into warmed bowls, or hollowed out bread rolls.
Garnish with mint leaves or bacon pieces  or dollop or sour cream or fried chorizo for a change. A tiny squeeze of lemon juice is a zingy option too.

To Freeze
Allow the soup to cool. Package into freezer safe containers (and label) - portion sizes make for simpler defrosting later.  I freeze my soups when they are quite thick and add water later as takes up less room in the freezer.
To use later:  defrost preferably in the fridge overnight  - use an extra tray to avoid leaks .
then use a saucepan to gently reheat the soup. (although I have sometimes reheated from mostly frozen).  Refresh the flavour with fresh mint garnish or a squeeze of lemon juice.
                                 Enjoy!   Colleen

Granny Apple Tarte Tatin

Apples baked with crispy flaky pastry and the aroma of cloves - a lovely, winter warming dessert everyone will love!  Enjoy!  Colleen

Apple Tarte Tatin by Feed Your Inner Cook

Apple Tarte Tatin by Feed Your Inner Cook

Apple Tarte Tatin by Feed Your Inner Cook

Ingredients
1 - 1 1/2 sheets puff pastry - thawed.  Big enough to cover the cooking pan
4 - 6 granny smith apples.  Peeled, cored, quartered.  Enough to tightly fill the pan
some lemon juice - paint over the apples to stop discolouring
3/4 cup castor sugar.  melts easier than regular sugar
1/4 cup water
tiny pinch ground cloves
100 gram butter, cubed and softened
Option:  Toasted Flaked almonds for topping

Method
Preheat oven to 200 oC
Heat the sugar and water in a 22 cm ovenproof frypan or castiron frypan until sugar dissolves and is deep golden colour.  Brush down sides of pan to avoid crystallising.
May take 8 - 10 minutes to brown.  
Remove from heat and stir through the butter until combined.
Place the apple pieces tightly in the caramel and cook again for 3 minutes. Note: Apple pieces shrink a bit so overcrowding is ok at the start.
Turn the apple pieces and cook again for 3 minutes. Watch so caramel does not burn.
The dessert is cooked upside down so the apples touching the pan base will be the top of the dessert when presented.  Check on apple curve presentation (the cut side will be facing you) and firmly packed into the pan 
Sprinkle with a little ground cloves and remove the pan from heat.
Top with the pastry and either trim excess or tuck little overhangs into the pan.
Prick the pastry several times with a fork to allow steam to escape.
Cook in oven 20 - 30 minutes until golden brown.
Remove from oven and allow to stand for a few moments.
May need to loosen sides with a knife.  Carefully cover with a large serving plate and flip to invert.  
Scatter some toasted flaked almonds over if desired.
Serve with cream, custard or icecream.  
                              Enjoy!   Colleen

Slow Cooker Osso Bucco

July is about as cold as it gets in subtropical South East Queensland. So we have a limited time to enjoy those hearty winter warming comfort dishes.  I had a full day of appointments so I prepped the meat and vege the night before and simply combined in the slow cooker the next morning. What greeted me as I walked through the door from a big day was the tantalising aroma of dinner.  Simply served with some honey carrots and pearl couscous it couldn't have been easier or tastier.  Please try to include the Gremolata it's the cherry on the top.

Ingredients

2 Tablespoon plain flour
6 Veal Osso Bucco
1 Tablespoon Olive Oil
1 large brown onion, chopped
2 medium carrots, peeled and chopped
4 sticks of celery, chopped
4 cloves garlic, finely chopped
1/2 cup red wine (I added another 1/2 cup close to serving as the flavour lessens with the long slow cooking)
2 x 400g tin tomatoes
1/4 cup tomato paste
1/2 cup beef stock
4 sprigs fresh thyme
salt and pepper

Gremolata

1/3 cup chopped fresh parsley
2 teaspoons finely grated lemon rind
1 clove garlic, crushed


Method

Combine flour and salt and pepper in a bowl, lightly dust the veal.
Heat oil in a large fry pan.
Add onion, celery and carrot to the pan, cook stirring until soft, add the garlic at the end so it does not burn.
With a slotted spoon remove vegetables to a plate.
Add a little more olive oil.
Brown veal in batches

At this point I combined all into a container and placed in the fridge overnight.  You can skip this step if you want and place straight into slow cooker.

Turn on slow cooker and tip in all ingredients from container.
Add tomato paste, beef stock, tin tomatoes,wine and thyme.
Cover and cook for at least 6 hours.

Gremolata

Combine parsley, lemon rind and garlic in a small bowl, stir to combine.

Serve Osso Bucco with Gremolata and mashed potato/cous cous and vegetables.

Delicious.

Note: Any leftovers can be topped with puff pastry the next night for a tasty pie.

Mamma Marmalde

Baked Vegetarian Curried Pumpkin Gratin

This may seem an odd combination of curry and cheese but the combination of winter vegetables and a crunchy topping turns it into a warm comfort food perfect for an easy winter dinner.  Hope you enjoy! Colleen

Curried Pumpkin gratin by Feed Your Inner Cook

Preparation    15 minutes
Cooking          1 hour (baking in oven)

Ingredients
add more or less of each veg depending on meal size - this is just a guide

approx 3/4 - 1 kg pumpkin (Kent or Qld Blue - not a watery variety) - peeled, seeded and cut into small chunks
1/4 caulflower - cut into small florets
3 Kale leaves - stalk discarded, leaves shredded
2 cloves garlic - crushed
1 tablespoon fresh thyme leaves (optional)
2 shallots - finely sliced  (sometimes called spring onions/long thin green tubes)
1 tin brown lentils - rinsed and drained
300 ml light cooking cream
1 tablespoon curry powder
tiny pinch salt
Options:  chilli , ground pepper, different veg - ie baby spinach etc

panko breadcrumbs or soughdough bread small chunks for topping
grated cheese for topping
Pepitas - pumpkin seeds for topping - it needs something crunchy on top!

Method
Preheat oven 180 Celcius
Grease and prepare a 2-3 inch deep ovenproof dish - 4 -6 cup capacity OR a few dishes depending on your needs 

Tumble and mix up the small pumpkin chunks with the cauliflower, kale and shallots along with the lentils into the prepared dish / dishes
In a bowl - whisk the curry powder, garlic, thyme and salt until well combined

Pour the cream mixture over the vegetables and cover tightly with foil
Bake for 30 mins.  
then check on tenderness of pumpkin - if any is still quite firm run a sharp knife through the veg for quicker cooking.
Remove foil and sprinkle with the bread and cheese.  Return to oven for 20 minutes.
Check on tenderness of veg - should be cooked.  If not, cook for further 5 min approx.
Sprinkle over the pepita and bake for a further 5 minutes.
Topping should be golden .  Remove from oven, allow to sit for a few minutes before serving.              Enjoy!  Colleen

Macadamia Shortbread

Our little recipe blog now has so many family recipes and is becoming a treasure trove of favourites.  I regularly make Mamma Marmalade's Shortbread and am so grateful that Mamma Marmalade shared this gem with us.  
Although mine are not as pretty as hers, they taste delicious and last for a week in an airtight container - perhaps even longer if I hide them!

When I made them last weekend, I decided to add some macadamia chunks to half the recipe mix - it was a great success and I was able to serve 2 types of biscuits from the one recipe base.  
So, keep making the original, but if you are after an easy variation - please try these nutty delights!    Enjoy!    Colleen

Macadamia Shortbread by Feed Your Inner Cook

Preparation       20 minutes

Cooking             25 - 30 minutes

Makes               30 - 36 biscuits approx

Ingredients

250g softened butter  NOT melted
110g caster sugar
250g plain flour sifted
125g rice flour    -  sift with the plain flour

good handful macadamias - roughly chopped into halves and some quarters (This was enough for half batch- as I like to serve a nut free option as well.  Add more macadamias if you want to make the entire batch with the nuts).

Method

Preheat oven to 130 degrees C

Prepare 3 flat biscuit oven trays  (no sides)

Beat butter and sugar in a small bowl until white in colour, (takes a little while) 

add flours one dessert spoon at a time (do not rush this process).

Macadamia Variation

I halved the mixture  and stirred the macadamia chunks through half the dough.  Rolled and baked as below.  You could add more macadamias for the entire batch.

Roll teaspoonfuls of the mixture and place on a greased oven tray, press down gently with a fork

Bake for 10 minutes at 130 degrees C and then 15 minutes at 120 degrees C.  Depending on your oven you may need longer, lift the biscuit to see if the bottom is browned.  The top should remain pale.

Cool and enjoy with a cup of tea or coffee

Thanks to Mamma Marmalade for the inspiration.   Enjoy!   Colleen

Dinner Sisters - Roasted Cauliflower

My best friend Sam is always guiding me to the best podcasts around, when she found the Dinner Sisters she knew it would be the perfect match for me - Food, recipes and practical cooking tips. I love it! 

Have a listen and see what you think.

Today's recipe is their take on a Cauliflower salad.

Ingredients

1 head of cauliflower
Olive Oil
3 Tablespoons fresh, soft breadcrumbs
1 1/2 Tablespoons of butter
3 Tablespoons whole almonds
Salt & Pepper
2 Tablespoons of raisins
1 Tablespoon white wine vinegar
1 Tablespoon of capers, rinsed and drained
2 Tablespoons chopped fresh herbs (either parsley, coriander, or tarragon or a combination)

Method

Preheat the oven to 180 degrees Celsius

Chop the cauliflower into florets, toss with olive oil.  Sprinkle salt and place on an oven tray.
Roast for 30-40 minutes tossing halfway through, until tender.
In a fry pan dry roast almonds for 10 minutes tossing constantly to prevent them burning.
Remove and place on a chopping board, roughly chop into pieces.
In the fry pan melt 1 Tablespoon butter and add breadcrumbs toss until golden and crunchy.
In a small pan or use the microwave, combine the raisins, white wine vinegar an 1/2 Tablespoon of butter.
On a platter arrange cauliflower.  Drain the raisins and combine with capers, herbs and almonds, spoon over the cauliflower.  Top with golden bread crumbs. Season with salt and pepper

Mamma Marmalade 

Vegetable Pakoras

Watching the FIFA world cup and looking to spice up your snacks? Here is a great alternate to boring crisps or popcorn.

Ingedients


250g Besan flour (chickpea flour)
50g Self Raising flour
1/2 teaspoon red chilli powder
1 teaspoon garam masala
1 teaspoon tandoori masala (from specialist spice shops) optional
1 Tablespoon lemon juice
300g chopped, small dice potato
300g chopped finely, onion
3 spring onions, chopped finely
Small handful of baby spinach, chopped finely
1 teaspoon green chilli, finely chopped
Small handful of coriander, finely chopped
1 teaspoon salt

Peanut or Sunflower Oil for deep frying

Method

Sift both flours into a bowl, add garam masala and tandoori masala (if using), stir well to combine.

Add lemon juice and enough water to form a smooth batter that is thick enough to coat the back of a spoon.

Set aside for 10 - 15 minutes.

Add all the remaining ingredients apart from the oil.

Stir to combine.

Heat oil in a saucepan.

Place spoonfuls of mixture into the hot oil, do not overcrowd.

Once cooked drain on absorbent kitchen paper.

Serve with our lime pickle or yogurt sauce.

Tasty

Mamma Marmalade

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