Roasted Vegetable Filo Pie

As you know, I usually squirrel extra roasted veggies into the freezer for a quick addition to many recipes.  Here is another one!  Very flexible - this is more a guide than a recipe. Change it to your flavour preferences. Just defrost the veggies for a few hours, mix with some beans, maybe some spicy sauce or chutney, maybe add a few fresh spinach leaves and herbs, then tumble into a pie dish lined with a few filo pastry sheets and bake.  Dinner sorted!  Enjoy!  Colleen

Roast Veg Filo Feed Your InnerCook

Roast Veg Filo Feed Your InnerCook

Roast Veg Filo Feed Your InnerCook

Roast Veg Filo Feed Your InnerCook

 Preparation    Defrost your pre-Roasted Veggies a few hours (flat pack = speedier defrost) 
                         then  5 - 10 minutes to mix and assemble 
Cooking           depends on dish size.  Allow 30 - 45 minutes to heat through and brown.

Ingredients  Amounts depend on how big a pie you want to make, keep adding til you have                        enough to fill your pie dish.


Sheets of Filo pastry.  I usually use about 4 - 6 on the base and 2 or 3 on top. 

TIP: Filo dries out quickly so remove the sheets you need and return rest to fridge in airtight covering.  If you find filo drying out - cover with a clean tea-towel and proceed quickly to finish preparation.

Melted butter or olive oil to brush over each sheet of pastry

My frozen pre-roasted veggies usually include:  onions, potatoes, sweet potatoes, pumpkin, carrots, cauliflower etc.   Whenever I get the chance, I pop an extra tray or two of veg in the oven to roast and then reserve these roasted veggies for a future meal.

I usually add some of these (depends if you are aiming for ,eg, Italian or Indian flavours) 
- you get the idea -  eg No curry paste with pesto!! :

a tin of drained and rinsed beans - cannellini, chickpea or brown lentils
some crushed garlic
Check if you need to add a splash of olive oil to moisten your veggie mix.
fresh veggies :  some spinach leaves or finely chopped kale, sliced green beans,  mushrooms
fresh herbs and spices   eg  thyme, rosemary, or curry powder ,  parsley etc
maybe a small tin of tomatoes (maybe add a dash of the juice)  You want a moist NOT sloppy mix.
VIP: a couple of spoons (to your preference)  of condiment etc:   tomato chilli sauce, massaman curry paste or a pesto  or a chutney. This brings the pie flavours to life and adds the necessary zing.
Have a taste - add what else you think is needed plus check for salt and pepper.

Remember:  don't make a watery sloppy mix, the pie retains the moisture within the ingredients but it won't soak up the excess.  Eating Damp filo pastry is not happiness.

Method
Preheat oven to 190 -200 ℃ 
Grease your pie dish well.  Something with a bit of depth is good to use.
One at a time, brush the filo pastry sheets with a little butter or oil
Lay over and cover the base of pie dish to form the lower crust.
Use a large bowl and gently mix the veggies with your chosen beans, condiment and herbs and spices.
Tumble the veggie mixture onto the filo sheets.
Brush the final filo sheets with butter or oil and use to cover the veggies.
Stab a couple of very small holes into the crust to allow steam to escape.  
Option:  Sprinkle with sesame seeds or poppy seeds.

Bake for approx 30 - 45 minutes depending on size of dish.  Pie filling should be heated through and crust turns a bit golden.
Serve as it is, or with a delicious green salad.  Great for leftovers the next day too.
                          Enjoy!    Colleen

Chicken and Zucchini bake

This chicken and zucchini bake is a perfect dish if you are looking to up the vege component of your meal or a low carb alternate to pasta.  I often end up with leftover Roast Chicken now that hubby and I are empty nesters, a few years back I was roasting 2 chickens for a fmily dinner.!  Now I can use up my leftovers with an easy one pot dish.

Ingredients

2 cups of shredded left over chicken (approx.)
1 cup pasta sugo sauce, pimped with 1/4 teaspoon garlic powder/ 1/4 teaspoon smoked paprika
2 large zucchini
1/2 diced red or brown onion
2 cloves garlic
1/4 cup chopped fresh coriander
1 teaspoon cumin
1/2 teaspoon of dried oregano or substitute Italian seasoning
1/2 teaspoon chipotle powder or substitute smoked paprika
3/4cup grated cheese
Olive Oil
Salt and Pepper


Garnish
Sour cream
Pickled jalapenos

Method

Preheat oven to 180 degrees Celsius
Slice zucchini lengthways into thin strips (about 4 slices)
Heat a gridle pan
Pour a little olive oil over each strip of zucchini and season with salt and pepper
Place in hot griddle pan and cook until soft and grill marks appear
Remove and place on a plate and continue cooking until all zucchini are done.

In a large frypan, saute onion then add garlic, fry for 2 minutes then add cumin, oregano, chipotle powder,coriander, chicken and 1/4 cup of pasta sauce. Remove from the heat.

In a rectangular oven dish spoon over 1/4 cup of pasta sauce to cover the base.
Lay zucchini strips side by side
Spoon over all the chicken mix then lay zucchini on top.
Pour over remaining pasta sauce.
Sprinkle grated cheese on top and bake in the oven for 20 minutes.
If browning too much on top, cover with foil and then remove for the last 5 minutes.

Serve with dollops of sour cream and sliced jalapenos.

Tip: You could have this all assembled and refrigerated until time to pop in the oven.


Mamma Marmalade

Sublime Lemon Slice. Thank you Belinda Jeffery

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

Lemon Slice by Feed Your Inner Cook

Lemon Slice by Feed Your Inner Cook

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

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

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


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

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

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

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

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

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

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

Enjoy!  Colleen

Macadamia spiced nuts

Australian Macadamia's are at their best right now.  I am fortunate that I live in Northern New South Wales where they grow in abundance, so I stock up in bulk.  The fresh nuts freeze well which keeps them nice and fresh.  Have you ever tried to remove a macadamia nut from it's shell? Super difficult as they are hard and also round so very slippery and tricky.

Give this spice mix a try if you are entertaining, or makes a perfect home made gift for a friend.

Ingredients

1 Tablespoon Olive Oil
2 cups macadamia nuts
1 Tablespoon sugar (omit for Keto and low carb)
1 teaspoon curry powder
1 teaspoon ground coriander
1 teaspoon chilli powder
1 teaspoon salt
1/2 teaspoon cayenne pepper

Method

Preheat oven to 180 degrees Celsius

Place the oil and nuts in a medium sized bowl and toss until well coated.
Add the remaining ingredients and mix well to evenly coat.
Tip nuts onto baking sheet and arrange in a single layer.
Bake until lightly browned, stirring occasionally.
Approx 25 - 30 minutes
Remove from oven and cool before storing in air tight container.

Yum

Mamma Marmalade

Butter Chicken

This is the easiest Butter Chicken ever, but tastes amazing.  I always dodged the Butter Chicken when our family chose Indian takeaway, thinking it was not spicy/hot enough. In this recipe it's personal choice if you want to dial the chilli up or down.  It fits into a Keto or Low carb diet perfectly.  I bought myself and Indian spice caddy so I feel like I am a celebrity Indian TV chef.

Ingredients

500g chicken breast
1 cup thickened cream
2 Tbsp butter
11/2 Tbsp tomato paste
2 cloves garlic, crushed
1/2 onion, diced
1.5 Tsp turmeric powder
1 Tsp ground ginger
1 Tsp salt
1 Tsp chili powder (alter to taste)
1/2 Tsp ground cinnamon (don't omit, it really helps with that slightly sweet authentic flavour)


Method

Mix together in a bowl, turmeric, ginger, salt, chili powder and cinnamon.
Cut chicken into even sized cubes and generously coat them in the spice mix.
Heat a frypan to medium heat and add the butter,
As butter melts add onion and garlic, cook for 2 -3 minutes.
Increase heat to high and add the chicken.
Cook until the chicken is nearly cooked through and the outside has turned white, stirring for about 3-5 minutes.
Then add the cream and tomato paste, the dish will turn orange in colour.
Turn heat down to medium/low and cover with a lid.
Cook for a further 5-7 minutes.
Remove lid and stir to combine.
The chicken is now cooked through, you can serve now or leave lid off until a thicker sauce is obtained.

Serve with cauliflower rice or low carb naan.

Flavoursome

Mamma Marmalade

Ginger and Sake roasted Salmon

We love a midweek meal that feels like a special occasion.  My version of an Annabel Langbein recipe works so well with salmon portions and takes only a few minutes to prepare and cook.  If you want to make it even easier - prepare a couple more marinating sauces and pop in the freezer ready for next time!  And thanks to Mamma Marmalade for some of her sublime homegrown finger limes! They really added a zingy pop of citrus to the salmon! Yum!                 Enjoy!  Colleen

Sake Ginger Salmon by Feed Your Inner Cook

Preparation    5-10 minutes plus 6 hours or overnight marinating
Cooking         10 minutes

Ingredients

4 x 100 gram salmon portions, de-boned, skin on preferably

Marinade  (you can double this if you like for more generous marinade)
1/4 cup sake
2 teaspoons honey
1/4 cup - (but a bit less)  Soy Sauce (or Tamari) - taste and add remainder if you want
1 tablespoon grated fresh ginger
couple of drops of sesame oil  (just a tiny tiny amount)
tiny pinch of ground white pepper

1 Lebanese cucumber - shaved into ribbons or sliced.  Don't use the seeds in this.

2 ripe lovely tomatoes - sliced
mint leaves - torn

Drizzle for tomatoes  (optional)
1 teaspoon Rice wine vinegar  (or White wine vinegar)
1/2 teaspoon honey
1/4 teaspoon Sesame Oil  (optional)
1 teaspoon Rice bran Oil 
cracked black pepper
tiny shake dried chilli flakes (optional)
few grains or grind of sea salt.   Always taste first and adjust to your preference
You might want to add a tiny splash more vinegar or oil, taste and see.

Garnish 
White and black sesame seeds
sliced shallots
Finger Lime caviar   (Thanks to Mamma Marmalade!)  Or wedge of lime or lemon

serve with a few roasted veggies or salad

Method
Whisk all the marinade ingredients together with a fork and pour into a shallow container just big enough for the fish pieces to fit.
Add the fish pieces flesh side down, cover and chill in fridge for 6 hours or preferably overnight.  NB Turn the fish onto sides a few times to help marinade seep in.

TIP: Make up a couple more marinating sauce mixtures and pop into freezer proof containers ready for next time.  It mightn't freeze completely hard and might need a little more ginger oomph after de-frosting but still is a handy standby for busy times!

Cooking salmon:
Take salmon from fridge at least 15 minutes before cooking.
Preheat oven to 210-220 ℃
Place salmon skin side down on prepared (oiled or bakepaper) shallow baking tray.
Brush with a little marinade and scatter over some white and black sesame seeds.
Cook for 10 minutes.
Remove from oven and serve with veggies or salad.

Leftover Marinade  (optional)
If you like, mix any remaining marinade in a small saucepan with a little water.
Boil for 5 minutes.  It has had raw fish contact.
Add a little more water as needed.  Adjust flavours to your taste.
Spoon a little on to side of serving plates if desired.

Tomato
Whisk the drizzle ingredients together in a cup using a fork.  Taste and adjust if needed.
Arrange slices of tomato on plate, scatter with torn mint leaves and use some of the drizzle over the tomatoes.

Serve the salmon with the cucumber ribbons, tomatoes  and a little finger lime flourish.
Delicious with roasted vegetables or salad.
                          Enjoy!   Colleen

Terrine with Pistachio

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

Ingredients

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

Method

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

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

Serve with crusty bread, cornichons and pickle/mustard.

Mamma Marmalade

Chocolate Pistachio Cloudpuffs

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

choc pistachio clouds Feed Your Inner Cook

choc pistachio clouds Feed Your Inner Cook

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

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

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

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

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

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

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

Enjoy!   Colleen

Ferrero Rocher Ice Cream Cake

This recipe is so simple a child can make it. Well nearly, at least they can help decorate. My Great Niece gave her full attention to the task at hand.  We had this cake for a birthday celebration 2 weeks prior to Christmas and it was so good that it made to the Christmas dinner event also.  Having something prepared in the freezer is a great idea to make entertaining less stressful.

Ingredients

2 x 200g packs of Ferrero Rocher chocolates
2 litres of good quality vanilla ice cream (softened)
2 Tablespoons of Frangelico liqueur
1/2 cup of hazelnut spread
1/4 cup of milk


Method

Lin a 10 x 20 cm loaf tin with plastic wrap, ensure large enough to go over the sides of the tin. This will assist in removing from the tin when frozen.

Roughly chop half the chocolates

In a large mixing bowl, stir the Frangelico into the softened icecream and then with a large metal spoon gently fold in the chopped chocolates.

Spoon into prepared loaf tin, fold over the plastic wrap, cover with alfoil.

Return to freezer for at least 6 hours.

When ready to serve remove from freezer 20 minutes before serving.

Make chocolate sauce by gently heating milk and hazelnut spread in a small saucepan.

Turn out onto a serving platter.

Place remaining chocolates on top and drizzle over the chocolate sauce.

Childs play :)


Mamma Marmalade

Apple, Pecan and Cinnamon Crumble Cake - perfect for morning tea or dessert

A visit to friends who live in beautiful Northern New South Wales sent me searching my recipe books for the perfect morning tea delight.
I only had to open "Utterly Delicious Simple Food"  by the serene Belinda Jeffery  who also lives in that idyllic part of the world, for this sublime apple nut and spice fragrant cake.
When driving distances in hot weather, I like to bring a cake that travels easily and does not require refrigeration for the journey.   This recipe is simple and soothing to make, can stay in the spring-form tin for transit in a cooler bag and can be happily eaten at room temperature or slightly warmed if desired.

Thank you Belinda Jeffery, you have been my inspiration again! and many thanks to our lovely friends for sharing their retreat with us ... 
but most importantly ... thank you to Wilbur who was our wonderful photographer and patiently waited to enjoy his slice of pie ! Delayed gratification at it's best.  Enjoy!  Colleen

Apple Pecan Cinnamon cake by Feed Your Inner Cook

Apple Pecan Cinnamon cake by Feed Your Inner Cook

Preparation     30 - 40 minutes  (if using tinned apples - drain 1/2 hour ahead)
Cooking          1 hour to 1 hour 10 min.   
Serves             10   or  4 for Wilbur

Ingredients
Crumble
180 gram pecan pieces
60 gram soft brown butter
1 1/2 teaspoons ground cinnamon
40 gram very cold butter - cut into small bits

Batter
1 cup (150g) self-raising flour  - sifted with 
1 teaspoon baking powder
1/4 teaspoon salt (only add if you are using UNsalted butter)
200 gram sugar
2 eggs, room temperature
150 gram butter, cut into small chunks, softened
1 1/2 teaspoons vanilla extract
1/2 cup (125ml) milk, not too cold
800 gram Royal Gala or Pink Lady apples.  Peeled, halved, cored into 4mm slices   
OR 800 gram tin good quality pie apples - allow to drain well for 1/2 to 1 hour

To serve
Raw sugar sprinkled on in last 5 minutes (good choice if you are transporting)
OR
dusting of icing sugar prior to serving
Options
Thickened cream whipped with a touch of icing sugar and vanilla OR lemon zest

Method
Preheat oven 175-180 ℃  and butter 25cm springform tin, line base with baking paper and dust tin with flour shaking off excess.
Make pecan crumble
use a food processor to roughly chop pecans with the sugar, cinnamon and butter.  Only needs a few blitzes as you want Chunky not a paste.  Remove and refrigerate.
Batter
Sift together flour, baking powder (and salt) in one medium bowl ready for later
Mix milk and vanilla in a jug ready for later

Re-use the food processor and whiz sugar and eggs for 1 minute.
Add butter, whiz for 1 minute until creamy, scrapping down sides a couple of times
Pour half the milk mixture and half the flour mixture into food processor egg mix whizzing until just combined and scrape down sides again.
Pour in the remainder of the milk and flour mixtures.  Whiz again briefly until batter is smooth.  It is okay if it may look a little curdled.  
Spread the batter into the prepared tin
Arrange apple slices over the batter and gently push into batter a little bit.
Sprinkle the pecan topping over the apples.  Push a few bits into the battery apple layer  and gently shake to level the crumble.
Bake for approx 1 hour to 1 hour 10 mins 
in last 5 minutes, sprinkle with raw sugar granules if desired
Cook until top is dark golden and a fine skewer comes out clean when pushed into middle of cake. Remove and cool on a wire rack.  After 30 minutes, loosen the outer spring ring but if transporting in tin, secure the ring again later. 

Belinda Jeffery suggests:
Remove from oven and cool on a wire rack, leaving in tin for 6 minutes. 
Have a second rack ready.
Remove tin. Place a piece of baking paper over the crumble top and invert the cake gently onto the first wire rack. 
Remove the base lining paper. Then sit a second wire rack over the base.
Invert the cake again so the cake is now upright with crumble side up and ready. Remove the paper from the crumble.

Serving
Serve warm or at room temperature.  
If you didn't sprinkle with raw sugar, you could dust with sifted icing sugar to serve.
It is delicious for a special morning tea with a dollop of indulgent cream and a cup of tea or coffee 
Equally yummy served warm for dessert with your favourite dollop.

                                                                     Enjoy!   Colleen

Feed Others and Feed Your Christmas Spirit

Education is a fundamental right and Brisbane City Council has a wonderful Library network.  Regardless of age, education level or interests, you have a wonderful world of words and challenging ideas to explore.  Membership is free and unlocks borrowing privileges to thousands of books, magazines, electronic learning systems, internet access and a multitude of classes for all ages and abilities. Toddlers are encouraged to develop an early love of learning with books, rhyme singalongs and award programs designed to encourage lifelong learning and curiosity.
What better way to empower and educate our community.  Well done Brizzy. 

At Christmas, Brisbane City Council collects donations of tins of food for Queensland Foodbank who distribute to charities and community organisations to assist those in need.  

https://www.brisbane.qld.gov.au/things-to-see-and-do/council-venues-and-precincts/libraries/joining-a-library/library-amnesty-2019

Feed Your Inner Cook encourages you to Feed your inner Christmas Spirit by helping feed other people in our community.  Especially at Christmas, we reflect on our lives and consider what is truly important to us.  The act of giving, helping others and making someone's day a little lighter is, we believe, the essence of true Christmas spirit.

 

 














We wish you a truly happy Christmas, a day filled with love, silliness and memories.
Cheers!   Colleen and Mamma Marmalade


You might have to wear a silly hat, but there are always books to enjoy!

Help Feed Others and Feed your Christmas Spirit

Education is a fundamental right and Brisbane City Council has a wonderful Library network.  Regardless of age, education level or interests, you have a wonderful world of words and challenging ideas to explore.  Membership is free and unlocks borrowing privileges to thousands of books, magazines, electronic learning systems, internet access and a multitude of classes for all ages and abilities. Toddlers are encouraged to develop an early love of learning with books, rhyme singalongs and award programs designed to encourage lifelong learning and curiosity.
What better way to empower and educate our community.  Well done Brizzy. 

At Christmas, Brisbane City Council collects donations of tins of food for Queensland Foodbank who distribute to charities and community organisations to assist those in need.  

https://www.brisbane.qld.gov.au/things-to-see-and-do/council-venues-and-precincts/libraries/joining-a-library/library-amnesty-2019

Feed Your Inner Cook encourages you to Feed your inner Christmas Spirit by helping feed other people in our community.  Especially at Christmas, we reflect on our lives and consider what is truly important to us.  The act of giving, helping others and making someone's day a little lighter is, we believe, the essence of true Christmas spirit.

 

 














We wish you a truly happy Christmas, a day filled with love, silliness and memories.
Cheers!   Colleen and Mamma Marmalade


You might have to wear a silly hat, but there are always books to enjoy!

Jalapeno Cheese Ball

This cheese ball is all you need to have on hand in the fridge for unexpected guests or "bring a plate" requests over the festive season.  Nice flavour with hint of chilli but not too spicy for the more sensitive pallets.

Ingredients

1 box of Cream Cheese (250g) softened
2 Tablespoons sour cream
3/4 Teaspoon garlic powder
1/2 Teaspoon onion powder
1/4 Teaspoon black pepper
2 cups grated matured cheese (reserve 1/2 cup)
6 slices of bacon, cooked in the oven till crisp, chopped (reserve half)
2 fresh Jalapenos finely diced (reserve half)
1/2 cup chopped green onions (reserve half)

Method

In a medium bowl, combine cream cheese, sour cream and garlic and onion powder.
Beat on a low speed until smooth and creamy.
Add 11/2 cups of grated cheese, half the chopped bacon, half the diced jalapeno and half the green onion.
Combine your reserved cheese, bacon, jalapenos and green onions in a small snap lock bag and store in the fridge.

Lay out a large piece of plastic wrap on the bench, then lay a second on top.
Spoon the cheese onto this in a ball shape, bring the sides up to cover and form into a ball.
Refrigerate overnight.

20 minutes before serving, remove from the fridge.
Spread reserved cheese, bacon, jalapenos and green onions on a large plate.
Unwrap the ball from the plastic wrap and roll around in the reserved toppings.

Serve with favourite crackers or fresh bread,

Mamma Marmalade

Shortbread - Sisters know best !

If you only have one shortbread recipe this is the one.  Given to me by my sister it hands down beats trying different interpretations because this is always a winner.

Ingredients

250g softened butter
110g caster sugar
250g plain flour sifted
125g rice flour

Preheat oven to 130 degrees C


Method

Beat butter and sugar in a small bowl until white in colour, add flours one desert spoon at a time (do not rush this process).

Roll teaspoonful's 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.

Mamma Marmalde

an encore of our favourite recipe
http://feedyourinnercook.blogspot.com/2013/04/shortbread.html

Christmas Cakes and Christmas Pudding Time HOHOHO

The Christmas decorations have been in the shops since August so it must be time to think of Christmas cooking.  
Every year I re-stock my bottles of dried fruit and soak them in Bundy Rum ready for my early November baking.  I was a bit slow this year but the cakes and puddings are done and look delicious.  I tried not to inhale whilst I was cooking - the aroma of rum soaked cooking was definitely in the air!

So here are the links to our favourite Christmas cake and pudding recipes
Turn on the Christmas carols and dance around the kitchen!
Enjoy and hohoho ! Colleen


http://feedyourinnercook.blogspot.com/2013/12/christmas-cake-nearly-as-good-as-nans.html




http://feedyourinnercook.blogspot.com/2013/12/very-steamy-dreamy-christmas-pudding.html
   




Cheers!  Colleen

Is it really bread? Keto low carb bread rolls

If you follow a low carb or Keto diet, one thing that you may crave/miss is bread.  A lot of the alternates taste very eggy and number 2 son is not a fan. These bread rolls actually taste like wholemeal rolls.  In addition to tasting like bread they are super easy to make.
Winner all round!

I found them on Diet Doctor Bread Roll recipe So give them a try and let us know what you think.

Ingredients

5 Tablespoons (level) Ground Psyllium Husk

1 1/4 cups almond flour (available now in supermarkets)

2 Teaspoon baking powder

1 Teaspoon salt

2 Teaspoon cider vinegar

3 egg whites

1 cup just boiled water (I did not use the entire cup)

Sesame seeds to sprinkle on top

Method

Preheat the oven to 175 degrees Celsius

Combine all the dry ingredients in a large bowl

Add vinegar and egg whites to dry ingredients and stir to combine

With a hand mixer add the hot water, (only sufficient to make a "play dough" consistency), only beat for apporx 30 seconds no longer or dough will be tough.

Grease an oven tray

With moist hands form into 6 patties and place on tray.

Sprinkle the top with sesame seeds

Bake in the middle rack for 50 -55 minutes, until the bottom of the role sounds hollow if tapped.

Eggs benny here we come!

Mamma Marmalade

Chickpea Pasta with mushrooms, spinach and Passata

I have been away from my house, my pantry and my lovely oven for a few months.  It has been a challenge to create nutritious interesting meals in a tiny kitchen with few utensils and limited fridge space.  

I stumbled across these new pasta products made from chickpeas and lentils. Naturally Wilbur was super excited to try these out.  This is not an advertisement - I purchased the products as I was keen to experiment as I quite liked Soyaroni pasta which sadly seems to have been discontinued. 

Packet directions recommend cooking chickpea pasta for 7 to 9 minutes.  Mine needed at least another 5 minutes.  Even with the additional cooking time it was still quite firm.  I also feel that it needs a very strong flavoured sauce to balance the sturdy taste of the chickpea.  I would try again and am keen to try the red lentil packet later on.

It is encouraging to see producers offering alternatives to wheat based staples so I will keep exploring and testing the options increasingly available. So, check out what's new at your grocer and try something different.  Happy exploring!    Cheers. Colleen

 

Ingredients    adjust volumes for number of people you are feeding

250 gram Chickpea casarecce shaped pasta    serves 3 to 4

onion - diced
garlic - crushed
splash olive oil
mushrooms
zucchini - diced
black olives - sliced
splash red wine (optional)
Anchovy fillets (optional)
baby spinach leaves
pinch dried chilli flakes
teaspoon Pesto (optional)
herbs roughly chopped -  eg -  rosemary, parsley, basil
Premade Passata
grated Parmesan cheese
pepper to taste 

Method
cook the pasta according to packet directions but taste and cook longer until tender.
Gently heat the oil and fry the onions and add garlic.
Add the zucchini, mushrooms, anchovies and dried herbs and stir to soften
Splash in the wine followed by the passata and allow to simmer
Finish with the the olives and soft herbs and pesto.
Taste and adjust seasonings if needed.
Should be ready about same time as pasta.

Drain the pasta really well and stir into the passata sauce.
Serve topped with extra basil leaves and a scattering of Parmesan.

Enloy!  Colleen