Steak stuffed Mushrooms

 This recipe is a great for lunch with a side salad and you could make it vegetarian by omitting the steak.  Great when having friends over for a meal, because it can be pre prepped and popped into the oven at the last moment.

Ingredients

200g Sirloin steak

4 large mushrooms

Salt & Pepper

Olive Oil spray

3/4 cup diced capsicum

3/4 cup diced red onion

1/4 cup sour cream (light)

2 Tablespoon mayonnaise (light)

150 g grated cheese

Method

Preheat oven to 200 degrees Celsius.

Slice the steak into this strips, season with salt and pepper

Heat a griddle pan to a high heat, spray with oil

Fry steak slices quickly for approx. 1to 1 1/2 minutes until nicely browned.

Take to a board and slice into pieces, set aside

Add a little more oil spray and then add diced onions and capsicums

Clean the mushrooms, remove the steam

Gently remove the gills with a spoon 

Spray the mushroom with olive oil, sprinkle with salt and pepper, place on an oven tray

Combine all ingredients in a bowl (apart from cheese)

Spoon mixture into each mushroom

Top with grated cheese 

Bake in the oven for 20 minutes, until the mushroom is tender and the cheese melted.

Tasty

Mamma Marmalade

Avocado, Cannellini and Basil Dip

The addition of cannellini beans and fresh Basil leaves makes a great alternative to regular avocado dip with the added bonus of being dairy free and gluten free (be sure to check beans are not tinned with any wheat etc) easy to take to picnics or gatherings and a delicious base for sandwiches. Combine it how you like!  Serve it with your favourite veggies - radishes, celery, carrots, tiny tomatoes or your favourite crackers.  Inspired by Giada De Laurentiis Italian dip recipe - a fresh, simple, summery spread.  Enjoy! Colleen

Avocado Cannellini dip by Feed Your Inner Cook

Preparation      10 minutes
No Cooking
Makes a very generous serve - plus keeps well in airtight container in fridge (4-5 days)

Ingredients
400 gram tin Cannellini beans. Rinsed well, Drained.  NB if gluten free check label
2 avocados - peeled, deseeded and flesh roughly diced
2 tablespoons fresh lemon juice (approx 1 lemon)  plus the zest of 1 lemon
1 teaspoon sea salt  
tiny pinch ground white pepper (adjust to your preference)
1/3 cup fresh basil - roughly chopped.  You might need more depending on basil "oomph"

Your choice of sliced vegetables, chips, breads to serve

Method
Using a food processor - pulse the ingredients together in short bursts until smooth. 
Taste and adjust to your taste - maybe a dash more lemon, basil or salt?
I find flavours improve if refrigerated for 20 minutes or so in an airtight container then serve cool but not fridge-cold.  
                                                Enjoy!     Colleen

Thinner choc chip cookies

On our quest to have our favourite foods a little thinner we have found these chocolate chip cookies from fellow blogger "Chocolate covered Katie". These 2 bite biscuits are around 60 calories depending on the size. Just enough to satisfy any sweet cravings without "blowing" the calorie budget.  Perfect with a cuppa for a midmorning break.

Ingredients


1 cup of plain flour (minus 1 tablespoon of flour)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup caster sugar
1/4 cup chocolate chips
2 1/2 cups of milk (light, almond, soy - your choice)
2 tablespoon Oil
1/4 teaspoon vanilla extract

Method

Preheat the oven to 180 degrees Celsius.

Combine the first 5 ingredients in a bowl, add the remaining ingredients and combine to form a dough. It may take a little stirring to incorporate all ingredients, but they do come together.

Roll into small balls and pop on a greased oven tray.  Slightly flatten with a fork. Leave room between each as they will swell a little when cooked.

Bake for 15 minutes, then leave on the tray for a further 10 minutes.

When cool store in a glass jar.

Mamma Marmalade

Zucchini, Dill and Haloumi Fritters – thank you Belinda Jeffery

Vegetable fritters with a tiny crumble of oozy cheese are always a great option for dinner on a hot summer night or easy lunch. Mint can easily be substituted for dill if you prefer. We love Belinda Jeffery's beautiful books - filled with recipes bursting with produce from her Northern New South Wales haven – inspiring, nutritious and utterly delicious.  If you are travelling through the NorthernTweed area be sure to pop into the township of Uki and lovely Handmade Uki shop at Uki Buttery is filled with handcrafts and artisan temptations.  Cheers!  Colleen.  
ps. sorry - so delicious - fritters were eaten before I had a chance to take a photo - next time!

Zucchini from our garden. Feed Your Inner Cook 

Preparation           10 - 15 minutes

Cooking                 10 minutes

Makes approx.       12 fritters – enough for 3 or 4 depending on salad accompaniment

Ingredients

Splash olive oil

500 gram zucchini – coarsely grated and remove excess moisture

2 eggs – lightly beaten

1 lemon – reserve wedges to serve but you need the zest for recipe

3 tablespoons finely chopped dill

1 clove garlic – crushed

1 teaspoon Sea Salt

 Lots of freshly ground black pepper

2 tablespoons freshly grated good parmesan

½ cup plain flour – sifted.  NB will be added bit at a time to avoid lumps

50 gram Haloumi (or feta or goat’s cheese) crumbled – this is added during cooking process

Yoghurt and Dill Sauce

1 cup thick Greek-style yoghurt

2 tablespoons finely chopped Dill - or mint if you are not a Dill fan

Sea salt to taste

Garnish

Lemon wedges

Extra dill sprigs

Black olives

Side salad or tomatoes

Method

First make the sauce – stir the herbs and salt into the yoghurt, cover and refrigerate.

In a large bowl – combine the beaten eggs, lemon zest, dill garlic, salt, pepper and parmesan.

Stir in the grated zucchini

Using a fork thoroughly stir through the flour.  Add in 3 or 4 batches to avoid lumps.

On medium - heat a splash of oil in a frypan

Spoon approx. 2 tablespoons of zucchini batter per fritter onto the frypan. They spread slightly.  NB.  Reserve some of the batter as you will be spooning a little over to cover the cheese later.

Cook approx. 2-3 minutes until pale golden on base.

While each fritter is cooking gently make a little hollow in the top and pop in a little of the crumbled cheese into each fritter.

Spoon a little of the reserved batter over each fritter to cover then turn them over and cook until this side is golden.

Remove and allow to drain on paper towel.

Serve with your choice of a salad along with black olives, ripe tomato wedges, herb garnish and lemon wedges.  Crusty bread would be fine too.

Enjoy!   Colleen

Thinner Chicken dinner

We are starting a new category of family dinners that are a little more healthy without sacrificing any of the flavour. Inspiration came from skinny taste.com. Gina Homolka also loves using fresh ingredients and avoiding processed or artificial substitutes. This fits perfectly with FYIC’s food philosophy. No need to tell the family it’s low in fat, as they will not even notice.

Ingredients 
Chicken thighs (skinless) x 4
Lemon juice from 1/2 a lemon
2 garlic cloves, crushed
11/4 Teaspoons ground cumin
1Teaspoon Olive Oil
1 Teaspoon salt
1Teaspoon dried oregano
3/4 Teaspoon sweet paprika
1/4 Teaspoon hot paprika (optional)
1/2 Teaspoon turmeric

Sauce
2 Tablespoons mayonnaise
1 Tablespoon apple cider vinegar
1 Teaspoon lemon juice
1/2 Teaspoon salt
1/2 Teaspoon ground black pepper

Method
Combine chicken, lemon juice, garlic, cumin, oil, salt and remaining spices.
Set aside in the refrigerator for at least 30 minutes or overnight.

For white sauce simply combine all ingredients and refrigerate.

To cook chicken, bring a heavy griddle or large fry pan up to high heat.
Add the chicken and leave until the bottom is browned, approximately 5 minutes.
Turn chicken and continue to cook, after about 10 minutes, remove to a board (Chicken may not be completely cooked at this point) and slice lengthways into strips.
Return to pan and continue cooking for another 8 to 10 minutes.

Assemble salad on plates. Top with chicken and then drizzle over sauce.

Faster than ordering take away and much less fattening.

Mamma Marmalade

Gnocchi with meatballs Quick Cheat Yum

Sometimes despite my best intentions I need to rely on shortcuts and that is okay now and then in my opinion.  My pantry and freezer provide the key ingredients for this super quick but delicious Gnocchi dinner.  I make lots of mini meatballs and freeze in small servings for later use.  These are so handy in numerous recipes and because of their tiny size defrost and cook quickly. Though not as wonderful as homemade authentic Italian, this recipe is still very yum and nicer (and faster) than takeaway.  Enjoy!  Colleen 

Gnocchi by Feed Your Inner Cook

Mini meatballs prep by Feed Your Inner Cook

Preparation       5 minutes
Cooking            10 - 15 minutes
Serves               3 - 4 depending on appetite

Ingredients
250-300 gram pre-prepared homemade mini meatballs - about 20 (frozen but now thawed)
500 gram of good quality shop bought Gnocchi  (I used Divella or source some from a good deli - never overboil premade gnocchi).  Excess cooked gnocchi can be sealed and refrigerated for use the next day for a quick mini meal
boiling water (from a kettle) in a large saucepan.  Use a generous amount.
small amount of butter
Handful fresh sage leaves
splash of olive oil
1 onion - finely sliced
a little diced pancetta or bacon (optional)
1 zucchini - finely chopped
2 cloves garlic - crushed
shake of dried sage
Salt and pepper to taste
baby spinach leaves
grated parmesan cheese
splash of cream (optional)
fresh parsley - chopped
optional - toasted pine nuts

Method
Boil water in a kettle ready to pour into a large saucepan for cooking gnocchi

Use a wide frypan, toast the pinenuts quickly and remove.
heat some butter and fry the sage leaves.  Remove leaves and set aside to add in at the end.
Add a splash of oil to the pan and brown the mini meatballs then add and gently fry the onions, pancetta and zucchini.
Stir the garlic through and then a little dried sage.  Toss in the spinach leaves.

in the saucepan - Ensure the water is boiling and add the gnocchi to the saucepan.  It will only take a few minutes for the gnocchi to float to the surface which means they are cooked.  Remove quickly with a slotted spoon and add gnocchi to the meatball frypan.

Gently combine the gnocchi through the meatball mixture and stir through the parmesan.
Perhaps add a splash of cream along with some salt and pepper to taste.
Finally stir in the chopped parsley and the fried sage leaves.
Serve garnished with the toasted pine nuts.
                                                 Enjoy!   Colleen

Pavlova with salted caramel and banana

What could be a better match but crispy light pavlova, fresh cream, banana and caramel dulce de leche topped with fresh passionfruit?
This dessert is delicious so please don't let my less than talented presentation put you off.  Maggie Beer's original looks amazing, but my photo stylist went missing and we ended up with.....

Ingredients

4 organic/free range egg whites

pinch of salt

220g caster sugar

1 tablespoon cornflour

1 tablespoon white vinegar

375ml thickened cream

1 jar/tin Dulce de Leche (available from specialty stores like Pennisi Cuisine in Brisbane) or 1 x jar Maggie Beer's Salted Brandy Caramel

1/2 teaspoon salt flakes 

1 banana peeled and sliced

1/4 cup brown sugar

Passionfruit for garnish

Method

Preheat oven to 160 degrees Celsius

Whisk egg whites and pinch of salt with an electric mixer until soft peaks form.

Add caster sugar 1/3 at a time, and continue to whisk until the mixture is stiff and glossy and you cannot feel any sugar by rubbing a little mixture between your fingers.

Add the cornflour and vinegar and whisk to combine.

Divide the mixture into 2 rectangular discs on a baking tray lined with baking paper.

Shape with a spatula or spoon.

Place tray in the oven and reduce temperature to 140 degrees Celsius.

Bake for 40 - 45 minutes.

Turn the oven off and allow to cool completely with the oven door ajar, place a wooden spoon to stop it closing.

Topping

Beat the thickened cream to soft peaks.

Gently fold through as much Dulce de Leche (with added salt flakes) to taste.

To serve, place one of the pavlovas onto a serving platter. (keep the other in an airtight container)

Spoon the cream mixture onto the pavlova and spread evenly.

Top with either fresh banana and passionfruit or caramelised banana (in a non stick pan heat sugar coated banana until golden)

For a more decadent dessert you could layer the second pavlova on top.

Mamma Marmalade

Coriander, Lime and Lemongrass Chicken

Bright citrus flavours give this chicken dish freshness and zing and is my take on a Donna Hay recipe.  You can either blitz the spices together or simply chop and toss into a pan - both are delicious and don't take much time.  Vary the greens to suit what you have to hand - sometimes I use baby spinach, other times to add a bit of crunch I toss in sliced snow peas or fresh green beans .  Some mornings I leave the marinading chicken pieces in the fridge ready for a quick toss and dinner is ready in no time.  Enjoy!  Colleen

Coriander Lime Lemongrass Chicken by Feed Your Inner Cook

Preparation      10 mins
Cooking           15 - 20 mins
Serves             3 - 4 

Ingredients

6 chicken thigh fillets cut into 3cm chunks approx.  Add a couple more for hungry folks

6 large slices of fresh ginger  (or you could use eqivalent supermarket 'Tube' ginger)
6 kaffir lime leaves - remove the tough middle stem and finely shred the green leaves
4 stalks lemongrass - white part only  (or you could use eqivalent supermarket 'Tube')
1/2 teaspoon dried red chilli flakes  - more or less to your taste
      If NOT making a paste - slice the above spices very finely

Splash vegetable oil
400ml tin coconut milk
1/2 to 1 tablespoon Fish Sauce.  Add half, taste and add more if needed
zest and juice of 1 lime.   Add half, taste and add more if needed.

Options
few big handfuls baby spinach leaves  and/or  sliced snow peas  or  fresh green beans
few halved cherry tomatoes
handful of coriander leaves for garnish   or mint if you prefer
Lime wedges and steamed rice to serve.

Method
Paste version
In a processor make a paste with the ginger, kaffir lime leaves, lemongrass and chilli.
Then, coat the chicken pieces in the paste and marinade a few hours before cooking.
Or
Cook the paste in a frypan with a splash of oil then proceed as below.
Chunky version 
Add a splash of oil in frypan and heat the finely sliced ginger, kaffir lime leaves, lemongrass and chilli flakes for a few minutes til fragrant.
Add chicken pieces and brown for a couple of minutes each side.
Add coconut milk and fish sauce then simmer for 7- 10 minutes until chicken is cooked.
Stir in the green veggies and cook still keeping some crunch.
Taste.  Then stir in the lime zest,  and cherry tomatoes , some of the lime juice and more fish sauce if needed.
Garnish with coriander leaves
Serve with lime wedges and rice.
                                      Enjoy!   Colleen

A New Year and a Tidy Freezer - hopefully. No more Freezer Roulette

No matter how good our intentions, mysterious items lie in wait in our freezers ready to be excavated into potluck dinners, freezer bingo meals or recipe roulette. 

Feeling the New Year energy, I sorted my freezer and vowed to make my life simpler.

Small actions can make a difference. 

"I promise to LABEL" items being tucked into the freezer.  
"I promise to include quick cooking instructions" on the label.

Not a big thing to do each time but it will make cooking easier and it will mean I can be more effective with those saved items.  So, I am keeping a few paper scraps on the calendar to catch my eye and store same with same.  All veggies together etc.  I might even channel my Mother's supreme freezing technique and make a list - but - small steps.  Just picking up a box of frozen saved marinade and actually knowing whether it is Asian flavours or Curry would be a great start.

Good luck and let's remove some mysteries from our lives!   Cheers.  Colleen

Idea by Feed Your Inner Cook

Idea by Feed Your Inner Cook

    

Idea by Feed Your Inner Cook

Idea by Feed Your Inner Cook

          

Madeleines

Santa got it spot on this year. It's the time of year when you can put on your wish list all those small easy to acquire but somehow never get around to items.  Mine was a baking tray to make Madeleines

.

And hey presto Santa delivered. I had never made them before and will tweak as I practice. It's more of a batter mixture I feel, than a cake mixture and the finished texture does a have a little chewiness. But still delicious.

Ingredients

1/2 cup melted unsalted butter, cooled
1 cup plain flour
1/2 teaspoon baking powder
pinch salt
3 large eggs
2/3 cup caster sugar
1 teaspoon vanilla extract

Method

Place flour, baking powder and salt in a small bowl, whisk to combine.
Beat the eggs and sugar for 5 minutes.
Add vanilla and beat to combine.
Sift a small amount of the flour over the egg mixture, sift the remaining flour over the egg mixture and fold in gently.
Fold this mixture into the melted butter.
Cover and refrigerate for at least 30 minutes, or several hours until firm (this will help them rise).
Grease and dust with floor the madeleine pan and then drop tablespoon of batter into each indentation.
Bake at 195 degrees Celsius for 10 minutes or until golden.

Dust with icing sugar.

Flavour options

Add to flour mixture
3/4 lemon zest or 3 tablespoons good quality coco powder.


Mamma Marmalade

Rome. Exploring a special part of this world. At Nella casa dell'Angelo apartment in Testaccio Italy.

Italy has stolen my heart so I must return - as promised by the coin I tossed into the Trevi Fountain!   Aaah Italy!  The warmth and friendliness of the Italian people eclipses the history, the scenery and even the food. Despite our almost non-existent Italian vocabulary, we were welcomed with smiles, patience and good-heartedness. 

Before driving into the sublimeTuscan region we stayed in Testaccio, a true Roman neighbourhood - so close to the centre of Rome yet resonating with the day to day  heartbeat of authentic suburban life.  

Nella casa Dell'Angelo a Testaccio    became our Roman home during our too brief stay and it  is a true gem - not just for accommodation -  as they offer so much more - an unforgettable welcome and experience in their beautiful hometown of Rome. Comfortable beds, comfy sofa and sparkling clean bathroom and kitchen -  well stocked with so many extra comforts, as well as essentials, to make your stay relaxed and cosy. Tiziana, Donatella and Paul are so hospitable and go to great lengths to think of everything to make your stay enjoyable and comfortable so you can make the most of all that Rome and this local neighbourhood have to offer.   Attention to detail was well thought out and we really appreciated the information book giving much needed advice and suggestions - they covered local transport, sights to see, local restaurants as well as information about local shops and medical locations - but most importantly, where to find the gelato !  I am convinced walking there and back burnt all the calories - so many delicious flavours and so so much tastier than anything back home! 

Nella casa Dell'Angelo a Testaccio

Nella casa Dell'Angelo a Testaccio

The apartment is centrally located, very close to lots of excellent public transport options and is one flight up from the main street overlooking the Tiber River.  The road was not noisy for us, plus there is double-glazing and metal shutters: in fact we loved opening the windows and watching the locals on their way to work, school and cafes.  Just stroll around the corner and you are in another world - a local Church, children playing, families shopping  and neighbours exchanging gossip on park benches in the leafy Piazza.  Priceless -  a genuine glimpse into living like a local.  It is very easy to access public transport and visit those incomparable sights that you never tire of  - The Colosseum, Trevi Fountain, Pantheon, Vatican, Sistine Chapel, Spanish Steps, Vittoriano and the Piazza Venezia, the Centrale Montemartini, Capitoline Museum, the Roman Forum, Basiclica Di San Paola, Galleria Borghese - the list is endless.  We also caught a train to Ostica Antica, the harbour city of ancient Rome and major archaeological site - very impressive and not crowded when we visited.  We even caught a bus in the opposite direction to where we intended - and it turned into a fun adventure exploring more hidden local areas!

There is so much to explore in the local precinct which is famous for the Amphora ruins.  Close by is the incongruous  Pyramide as well as the cemetery resting places of Keats, Shelley and the Emelyn Story Angel of Grief statue plus unexpected Roman ruins and the Jewish Quarter.  Leisurely strolls will take you to the Aventine Hill with must-see Churches filled with historic statues and artwork, as well as the view of St Peter's through the Key-hole and the nearby Giardino degli Aranci (Orange Garden) with breathtaking views of the city. But take a moment and people-watch.  The locals are meeting up for family picnics, friends and lovers are strolling under the green canopy and the Nonnas are  tickling grand-baby chins.  You might even spy a wedding group posing for photos.  To me, that is what travel is all about - the people - and appreciating the city as they experience it.  Yes, the buildings and artworks are magnificent. But even more magnificent is how history sits alongside modernity and how the local people weave both into their lives.  I love taking a moment to touch a wall or a tree and ponder how many thousands of people stood there before me over the centuries.  Coming from an Australian town where governments practically encourage the removal of anything old, I treasure seeing where people insist antiquity stands it's ground and keep it alive, vibrant and relevant to their lives.  

Church Testaccio Rome

Testaccio Rome

Deli near Testaccio Rome

Eataly.  Rome

Pecorino Trattoria near Testaccio Rome

And now the food.  Ooh ooh ooh. Delizia!  Sono pieno come un uovo!  When you visit Rome be sure to pop into the local delis, bakeries and markets.  Fresh. Delicious. Simple. Whether you choose to shop at the local Mercato Testaccio covered markets, the tempting delis such as Salumeria Volpetti dotted nearby or eat out at any of the cafes or Trattorias - you will never be hungry - the produce is fresh and vibrant and the cafe menus are seasonal and provide an authentic taste of Roman cuisine.   Order a coffee macchiato and try avoiding the tempting pastries for sale - resistance is useless.  We did our best to share one small gelato each time which meant we could sample more and loved the creamy treats at Gelato Giolitti and Gelateria La Romana as well as (too) many more!  There were so many delectable meals enjoyed. Bucatino served hearty delicious food. It was mushroom and truffle season whilst we were there so we did our best to savour as much as we could.  A truly memorable dinner  was at Pecorino Trattoria - all the food was amazing -  but the mushrooms - words cannot describe how delicious they were.  Stand-out.  Simple, uncomplicated delicately seasoned and cooked.  The best.  We were also treated to an evening feast at Molo 9/12 with fresh succulent seafood, good wine and great company.  Very indulged!  And of course the pasta - a taste of simplicity and perfection.  We sampled the Cacio e Pepe, Pasta alla Gricia, Carbonara, Suppli, Cornetto and so many more dishes - all sublime and delicious - even the ubiquitous paninis were mouthwatering.  Some nights we popped into one of the well stocked delis and selected olives and other antipasti morsels to enjoy relaxing with a glass of wine. Prices really surprised us - pleasantly - food, really good wholesome food was not nearly as expensive as we expected, especially compared to Australian prices.  One place that you must visit is Eataly - floor after floor of culinary choices.  - you can purchase such a variety of ingredients, utensils, books or select something to eat there.  A fascinating place - but I loved the local markets better! 

It was so difficult to farewell Rome but I am so grateful for the special memories of this beautiful part of the world that were made even more memorable by the kindness and friendliness of the Italian people and of course the hospitality and welcome from Tiziana, Donatella and Paul at Nella casa dell'Angelo in Testaccio. 

Molte Grazie
Mille Grazie
Grazie Mille
Grazie de Tutto
Grazie di cuore 💓


More information and booking advice:

Nella casa dell'Angelo apartment in Testaccio Italy AirBnB link

View of Rome 

Eataly.  Rome

Gelateria La Romana  Italy 

Eataly.  Rome

Eataly.  Rome

Molo 9/12   Rome

Street Art Rome

Street Art.  Rome

Ostica Antica  Italy 

Tree carving. Street art.  Rome

View of Rome 

View of Rome 

Roman ruins.  Rome

Pyramide     Rome

Angel of Grief. Emelyn Story grave.  Rome

Centrale Montemartini museum Rome

Testaccio Rome

 Enjoy! Ciao !  and see you in Italy!     Colleen